Acronym NA
Category
Seafood Processing
Title Fastere laksefilet industritest og opplæring - Firmer salmon fillet: Industrial test and training 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 Ulf Gøran Erikson Coordinator email Ulf.Erikson@sintef.no
Coordinator institution
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway)
Institutions involved
NA
Start year 2008 End year 2009 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900109/ Summary Especially in an industrial context, it has long been unclear what can be understood by the terms "gaping" (fillet splitting) and "bløthet" (softness). It is crucial in communication with customers to have a common understanding of quality concepts. Additionally, there has been a demand for a common standard for assessing the texture of salmon fillets, similar to what is used for whitefish. The method can be applied in general quality improvement or in the sale of fresh fish or as raw material for further processing, such as smoking.
The industrial test originally consisted of five different parts. These parts were created to describe what was defined as three typical characteristics of soft fish:
(1) Soft strip
(2) general lack of firmness, and
(3) gaping (fillet splitting).
Based on usage experiences, the industrial test was simplified to include the following three points:
(1) Lack of elasticity (rated on a scale from 0–2)
(2) Softness in a fingertest (rated on a scale from 0–2)
(3) Gaping/splitting (rated collectively for the back, belly, and tail on a scale from 0–5)
As a guide for the practical application of the method, a brochure was developed to explain the method in a simple manner and illustrate how the assessment should be conducted. The brochure was made available online and printed on waterproof paper, which can be ordered as needed.
Keywords
Fish products;
Salmon;
Fish;
Protocol;
Fish quality;
Marine Region
76
Not associated to marine areas
0
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