Acronym NA
Category
Seafood Processing
Title Dokumentasjon av prosessen for halvfabrikata marinerte sildeprodukter - Documentation of the process for semi-finished marinated herring products 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
IMR - Institute of Marine Research (Norway) ,
NA - SINTEF Ocean (Norway) ,
Start year 2013 End year 2015 Funding (€) € 226,730 Website https://www.fhf.no/prosjekter/prosjektbasen/900860/ Summary The project will create space for further processing of pelagic fish in Norway. As of November 2012, herring and mackerel were exported for NOK 7.2 billion, of which herring amounted to NOK 3.8 billion. About. 60% of the herring is exported unprocessed (frozen whole herring). There is a significant potential for increased value creation if Norway manages to increase the processing rate by a few percent. The small and medium-sized pelagic (SME) companies in Norway must differentiate themselves to a greater extent in order to be competitive in relation to the large pelagic companies, where the main focus is sales of large volumes (bulk business). The challenges for small and medium-sized companies are to enter the market with higher-end products.
The project includes the following issues:
• Study the penetration of salt and acid in NVG herring fillets with different fat content and size throughout the season.
• Study the penetration of salt and acid during maturation and storage of the product.
• Study how the fat content affects the marinating process.
• Study how the fillets are affected by storage temperature and time.
• Study how reduced amounts of salt can affect water binding capacity, texture, taste and shelf life.
• Study effective storage and distribution methods.
The project was initiated on the basis of a project request from FHF for documentation of the process for semi-finished marinated herring products.
The project will contribute to achieving the goal of the FHF Pelagic Professional Group (FHF Action Plan 2012) which is to provide knowledge that can provide increased value creation and better earnings in the Norwegian pelagic consumer industry.
Goals:
• To document how different process conditions (time and temperature) and raw material variation (fat content and size) affect the marinating process for semi-finished marinated herring products.
• To study the penetration of salt and acid into NVG fillets with different fat contents and sizes throughout the season from September to February, during maturation and storage of the product.
• To study how reduced amounts of salt can affect water binding capacity, texture, taste and shelf life.
• To carry out an economic calculation of the marinating process for semi-finished marinated herring products.
Keywords
Herring;
Process efficiency;
Product development;
Fish;
Fish products;
Food quality;
Marine Region
76
Not associated to marine areas
0
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