Acronym NA
Category
Aquaculture
Title Benchmarking av utblødningsmetoder for produksjon av pre-rigor filet del LAKS05 - Benchmarking of soaking methods for production of pre-rigor fillet part LAKS05 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 2005 End year 2005 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/573013-5/ Summary Unwanted blood residues, blood spots and visible blood vessels are a quality deviation in fish products. In most cases, this has to do with how the fish are handled before, during and after killing. Different catching methods for wild fish give different results with regard to unwanted residual blood in the fish meat. For farmed fish, the way the fish is treated before slaughter, during stunning and soaking will have an impact on the quality of the end product. High stress levels on the fish, contraction and hard blows during transport can lead to reduced quality. In recent times, there has been more focus on pre-rigor processing of farmed salmon. This means that more and more processing companies are starting to cut fillets before rigor occurs. Previously, the fish was left on ice for 3-4 days until the death stiffness had left the fish and it was practically possible to cut the fish. The benefits of pre-rigor processing are obvious, reduced need for intermediate storage of fish and fresher further processed fish to market are two of the consequences. However, it has been argued that the problem of blood residue and blood stains has increased with the introduction of pre-rigor processing. It is uncertain to what extent this has been documented and whether there is a statistical justification for claiming that pre-rigor processing leads to increased problems with regard to residual blood in the final product. This project will therefore see if there is a connection between handling salmon at slaughter and the problems around residual blood and blood spot in the salmon fillet. There is a desire to compare smoked salmon produced from salmon slaughtered at four different slaughterhouses to see if different slaughtering methods have an impact on the quality of the end product. The smoked salmon must be produced at one and the same plant. The project is a sub-project in the Action Plan for profitable processing of salmon in 2005 and is funded by Innovation Norway and FHF.
Keywords
Salmon;
Fish quality;
Slaughtering systems ;
Fish products;
Fish;
Marine Region
76
Not associated to marine areas
0
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