Acronym NA
Category
Seafood Processing
Title Kvalitetsforbedring av klippfisk av ryggsei - Quality improvement of clipfish of saithe 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 Sjurdur Joensen Coordinator email sjurdur.joensen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2008 End year 2009 Funding (€) € 165,306 Website https://www.fhf.no/prosjekter/prosjektbasen/422044/ Summary "The project will estimate how the quality of fresh raw material of cod and haddock is actually distributed between defined quality classes and what economic consequences this has for the industry. Definition of quality classes is made on the basis of the flexibility one has with regard to applications. Documentation is based both on previous data and on new data that is registered in the project. The new registrations cover all relevant tools, but with particular emphasis on forms of operation where the data base is weak from before. The project plan was changed along the way, and the changes were approved by FHF. The main parts of the revised project plans have been implemented, but parts of the plans could not be implemented during the project period. Activities that were not carried out were mainly testing of machines that have not previously been used in back-seam production. However, the suppliers of the machines did not have the opportunity to prioritize such project work.
The project showed that better removal of slog and liver residues in existing lines is important to achieve better quality and probably also higher efficiency. Sludge and liver residues that follow the fish into the salting process cause severe discolouration of the fillet. The mechanical cleaning in today's lines does not work well. A large part of the cleaning is therefore manual, which results in labor-intensive and inefficient production. Both a shorter cooling time and a reduction in temperature during cooling give a clear increase in the quality of the loin. The closest solution to the quality challenges and efficiency improvements will be to get machines that clean better, have greater capacity and perform all operations in the same machine."
Keywords
Fish products;
Engineering;
Fish quality;
Fish;
Process efficiency;
Saithe;
Marine Region
76
Not associated to marine areas
0
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