Acronym NA
Category
Seafood Processing
Title Videreutvikling av VIS/NIR-spektroskopi som metode for bestemmelse av kvalitet - Further development of VIS / NIR spectroscopy as a method for determining quality 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 Agnar Holten Sivertsen Coordinator email agnar.holten.sivertsen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2012 End year 2013 Funding (€) € 157,072 Website https://www.fhf.no/prosjekter/prosjektbasen/900749/ Summary Objective quality assessments of fish are in demand from industry, control authorities and consumers. In this work, a measurement method based on spectroscopy has been further developed for quality assessment of cod. The focus is on two challenges in this work: 1) varying storage temperature towards assessment and 2) raw materials with different soaking. Two types of raw material were used in experiments, line-caught and net-caught cod, to provoke different amounts of blood in the fillets. No differences in microbiological growth have been demonstrated between these groups, nor has any correlation been found between the amount of residual blood and microbiological growth. Based on spectroscopy data, it is possible to estimate the storage time of an unknown fillet if the storage temperature is known. That is, for each storage temperature, one must have a model for determining storage time. When the storage temperature is not known, or has varied, this is a bad solution. To solve this problem, the residual shelf life of all fillets included in the experiment was calculated from the microbiological growth rate at different temperatures (stored for 3 days on ice, filleted and then stored at 0, 4 or 7 ° C). In this way, all the fillets can be included in a common model regardless of storage temperature, and what is estimated is residual shelf life in days stored at 0 ° C. With this approach to residual durability, in the project group's opinion, very good models for residual durability were obtained based on VIS / NIR spectroscopy.
Keywords
Fishing industry;
Fish products;
Fish quality;
Fish;
Process efficiency;
Storage;
Trawling;
Longline fishing;
Cod;
Food safety;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
