Acronym NA
Category
Seafood Processing
Title Karakterisering av svarthinne på torsk: Forprosjekt - Characterization of black skin on cod: Preliminary project 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 Harry Westavik Coordinator email harry.westavik@sintef.no
Coordinator institution
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway)
Institutions involved
NA
Start year 2009 End year 2010 Funding (€) € 30,260 Website https://www.fhf.no/prosjekter/prosjektbasen/900235/ Summary There is a need in the market for clipfish and salted fish where the black skin has been removed.
The Fisheries and Aquaculture Industry Research Fund and Bacalaoforum's action plan ""Priority focus areas for Bacalaoforum 2009–2010"" focus, among other things, on ""Development of automated solutions for feeding the staining machine, washing the black skin"". These are areas that the industry wants to prioritize. Taking this into account, SINTEF Fisheries and Aquaculture (SFH) sees a need to find a solution to the problem of blackheads. In the first instance, SFH wants to do a preliminary project where the black skin is characterized. After a telephone conversation with Finn-Arne Egeness, SFH sees opportunities to be able to carry out such a preliminary project during 2009.
In addition, the report “Mapping opportunities for increased automation in the Norwegian salted fish and clipfish industry” (Hellevik, AH et.al. 2008) concluded that: “Blackhead removal is today a manual operation that is stressful for the operator and relatively resource-intensive in relation to the number of operators. There is therefore potential in developing an automated solution.”
The goal is characterize black skin in the first place in order to solve the problem with it. By characterization is meant both mechanical and chemical characterization.
Keywords
Fish products;
Fish;
Fish quality;
Cod;
Food quality;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
