Acronym NA
Category
Seafood Processing
Title Salt- og klippfisk: Injisering som første del i salteprosessen - Salt and clipfish: Injection as the first part of the salting process 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 2009 End year 2010 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900320/ Summary The saltfish and clipfish industry has for many years focused on quality improvements and optimization of yields for each individual market. In the research on the salted fish and clipfish process, a number of key factors have been identified for achieving the desired quality and yield.
The use of injection during initial salting has proven to be a single factor that has given very good yields and good color to the salted fish. However, there is a lack of basic knowledge about how different injection techniques affect quality and yield.
Injection is a well-known technique and is widely used to add brine or other additives to both meat and fish. Parts of the salted fish industry in Norway have for many years used injection, especially in the production of salted fillets, but in recent years also on spotted fish. The experiences have generally been good in that high yields and good quality have been achieved. However, several of the players are calling for documentation on how different process parameters affect the quality and yield of salted fish.
The purpose of this work is to look more closely at possible practical variations in some process parameters during injection.
Goal: to acquire the Norwegian salted fish and clipfish industry more basic knowledge about injection as first-time salting of spotted cod. This is sought to be achieved by mapping the yield and quality effects on salted and clipfish on three expected important process parameters.
The project has the following sub-goals:
• Mapping the yield and quality effect of injecting brine with different brine concentrations.
• Map the yield and quality effect of injecting brine with different temperatures.
• Map the yield and quality effect of injecting different amounts (volumes) of brine. Different amounts can be achieved by setting the pressure, tempo and number of strokes.
• Communicate the knowledge to the Norwegian saltfish and clipfish industry.
Keywords
Process efficiency;
Fish quality;
Cod;
Fish;
Fish products;
Marine Region
76
Not associated to marine areas
0
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