Acronym NA
Category
Seafood Processing
Title Pre-rigor marinert laksefilet - Pre-rigor marinated salmon fillet 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 Marit Rødbotten Coordinator email marit.rodbotten@nofima.no
Coordinator institution
NA
Institutions involved
NA
Start year 2009 End year 2010 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900342/ Summary Norway has a nutrition policy goal that more people should eat more fish, especially oily fish such as salmon. It is also a goal that more of the fish raw material farmed in Norway will also be processed in Norway. Marinating is a method that can provide significant economic added value to products if the marinade is composed in the right way and if the product after marinating is perceived by consumers as a high-value product both nutritionally and sensory.
Pre-rigor filleted salmon has an extremely good sensory quality provided proper treatment at all stages of production. Salmon, which has a favorable composition of fat, has a characteristic taste that is highly valued by consumers. The disadvantage of salmon flavor is a special aftertaste that some consumers react negatively to. This aftertaste can possibly be dampened by treating the fillet with a suitable marinade. At the same time, it is important that the product yield is not reduced by marinating. A marinating method that ensures this was therefore central to developing in the project.
Post-rigor stick marinating normally gives approx. 5% weight gain on the product. Will it be possible to achieve a corresponding weight gain with a pre-rigor marinating? This is a key question that the project must answer."
Goal: to generate basic knowledge by marinating pre-rigor filleted salmon fillets to further increase the quality of salmon fillets as a raw material, without reducing the product yield.
Keywords
Fish products;
Salmon;
Process efficiency;
Fish;
Fish quality;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
