Acronym PELO5
Category
Fisheries
Title Pelagisk kvalitet - fra hav til fat (del 3) - videreføring - PEL05 - Pelagic quality - from sea to barrel (part 3) - continuation - PEL05 Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Hanne Digre Coordinator email Hanne.Digre@sintef.no
Coordinator institution
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway)
Institutions involved
NA - Not available (Not available) ,
Start year 2005 End year 2006 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/433083/ Summary "Hygiene in the primary stages;
Microorganisms such as bacteria, fungi, and viruses can compromise the quality of seafood, or in the worst case, cause illness. Seafood is not often identified as a cause of foodborne illness, but a focus on good microbiological hygiene throughout the value chain can ensure better quality and maintain consumer confidence in its safety and healthiness. In this project, we have investigated the occurrence of bacteria that reduce quality, bacteria that are indicators of hygiene status, and a potential pathogenic bacterium, Listeria monocytogenes. Fish, production water, as well as equipment for catching and production, have been examined.
There is consistently good hygiene on vessels and land facilities that have participated in the project. However, there is always room for improvement in parts of the process from raw material to product. The report describes some areas where increased focus on hygiene will yield results. All experience shows that work on hygiene is a well-spent use of time and money. We have observed improved microbiological quality through the work in this project, demonstrating that a focus on hygiene produces results.
Genetic analyses of bait and investigations of enzymatic activity
We have achieved amplification of genetic material with the potential for identifying the bait species the fish has consumed. This is only the first step in the work, which also requires that reference species of bait have been previously amplified and that the sequences have been published and submitted to databases. Challenges to developing a genetic method applicable on board boats include: (1) the quality of the bait (how digested it is and how contaminated it is, for example, with other types of bait); (2) a method to extract DNA with good quality, and (3) space requirements and sample processing to avoid contamination of the sample material.
We have detected gelatin- and myofibrillar protein-degrading activities in several herring extracts from the stomach and intestinal system. Preliminary results suggest that there may be one (or more) trypsin-like enzyme(s). Since the activity is exceptionally high, it has been challenging to isolate the protein band responsible for the activity and to obtain enough protein to make antibodies. These activities will continue next year, followed by testing potential kit-like methods on board fishing vessels.
It is also worth mentioning that bait issues and quality degradation seem to disappear if the herring is ""emptied"" (empties the digestive system) for, for example, 20 hours before being taken on board.
Fat measurement in herring with a mobile NMR instrument
In the subproject, the application of NMR technology to measure fat content in herring was tested. The shortest achieved measurement time with a commercial NMR system was 11 seconds. NMR results were compared with the average fat content in the same fish individuals determined by chemical extraction. The results show that local NMR fat measurements performed over the lateral line in the middle of the fish correlate well with chemically determined fat content (R2 = 0.83).
Rapid, local fat measurements with direct reading of the measured fat value characterize the advantages of a mobile NMR instrument. As needed, one could quickly determine local fat content, and beyond this, one could also be able to characterize the distribution of fat in the fish. In addition to the above advantages, the NMR method is easy to handle, quick to calibrate, and can be used by untrained personnel. The method has the potential to be implemented on board vessels and online at land-based facilities. A new magnet has also been developed that can shorten the measurement time to 3 seconds. Testing of the new magnet is planned for February-March 2007.
Rapid fat measurement in pelagic fish using online NIR
The value of pelagic species is mainly determined by fat content. Current methods for fat measurement take a long time and are often supplemented with a subjective assessment. The use of NIR light is a rapid (1-2 seconds), non-destructive, and objective method for determining water, fat, and protein content in most types of food. NIR technology provides optical measurements that are quick and easy compared to chemical measurement methods. In fat measurements, the sample is exposed to NIR light, and then the fat percentage can be read directly. This makes the technology well-suited for online measurements. Instruments have already been developed that can be implemented in land facilities. However, these have not been tested at sea. In the project, the fat percentage of both herring and mackerel has been measured using both NIR and chemical methods, with promising results.
In February-March 2007, a joint experiment will be conducted on a larger number of fish, where the NIR method will be compared with NMR on the same sample material. Before fat measurements can be carried out on board vessels, the equipment for fat measurement must be integrated with weighing systems, and a common database for simultaneous weight and fat registration must be programmed.
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Keywords
Food safety;
Fishing technology;
Herring;
Food quality;
Vessel technology;
Diets;
Fishing industry;
Fish biology;
Process efficiency;
Fish;
Fish products;
Fish quality;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
