Acronym NA
Category
Seafood Processing
Title Mapping of optimal pelagic raw material for the production of fermented fish sauce 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 Mari Øvrum Gaarder Coordinator email Mari.Gaarder@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Nounami AS (Norway) ,
NA - Pelagia AS (Norway) ,
Start year 2021 End year 2024 Funding (€) € 507,003 Website https://www.fhf.no/prosjekter/prosjektbasen/901636/ Summary The pelagic consumer industry has increasingly taken a closer look at sustainable production through increased processing and automation. With increased processing, the amount of valuable residual raw material is increased where the industry is concerned with value creation, and has worked specifically with the development of oil and protein for human consumption. In order to expand the possibilities for the use of residual raw material and pelagic fish, Norwegian pelagic consumer companies have chosen to investigate the possibility of commercial production of fish sauce in Norway.
Main objective:
To survey the suitability of different pelagic raw materials for the production of fermented fish sauce.
Sub-goals:
• To uncover which factors affect the quality of finished fermented fish sauce.
• To assess the quality of fish sauce produced from different pelagic raw materials measured by parameters such as e.g. sensory, colour, protein proportion and storage stability.
• To develop a method to reduce production time by approx. 6–12 months.
• To compare the quality of the end result from different raw materials with commercial products in the market.
• To procure, or prepare requirements specifications, for fermented fish sauce from pelagic raw material.
• To describe the optimal production method for fish sauce based on different raw materials.
Keywords
Waste valorization;
Human health;
Byproducts;
Fish;
Product development;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
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