Acronym FORREST
Category
Seafood Processing
Title New technology for increased processing and value creation for off-cuts from salted and cutfish 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 Ingebrigt Bjørkevoll Coordinator email ingebrigt.bjorkevoll@moreforsk.no
Coordinator institution
NA
Institutions involved
NA - Baader Norge AS (Norway) ,
NA - Maritim Food AS (Norway) ,
Start year 2020 End year 2023 Funding (€) € 622,000 Website https://www.fhf.no/prosjekter/prosjektbasen/901654/ Summary In order to strengthen the competitive situation of the Norwegian salt and clipfish industry, we must offer new products that satisfy today's demands from consumers. One way to do this is to dewater the fish in Norway and sell it in a frozen state in portioned pieces, as well as to use the off-cuts for more high-quality products by removing the skin and bones. In order to be able to compete in terms of price with low-cost countries for this type of product, production must be based on the most automated and cost-effective process lines possible. In order for investments in increased processing and dewatering of salt and rock fish to be profitable, it is necessary that the residual raw material is utilized in an optimal way. The industry needs to acquire new knowledge about how to establish an efficient processing of the residual raw material that maximizes quality and yield in various applications. The industry needs an increased level of knowledge about the residual raw material's properties and applicability. In this project, the main emphasis will be on mapping whether different types of off-cuts can be further processed and used for different consumer products.
Main objective:
To test whether it is possible to produce and refine residual raw material from salt and rockfish in an efficient and profitable way into skin- and bone-free consumer products.
Sub-goals Phase 1:
1. To survey the knowledge status and potential for utilization of residual raw material/off-cuts of salt and cutfish.
2. To assess the suitability of existing technology for the production of mincemeat from various types of residual raw material from diluted salted and cutfish.
3. To describe the quality and applicability of stuffing produced from different types of residual raw material from undiluted salted and cutfish.
4. To test different skinning machines for the production of skinless and boneless pieces of belly from diluted salted fish.
Sub-goal Phase 2:
To further develop, optimize and implement technology for processing residual raw material based on results from phase 1.
Keywords
Fish;
Cod;
Product development;
Byproducts;
Food products;
Engineering;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
