Acronym NA
Category
Seafood Processing
Title Temperatur i kjøledisk - en kritisk suksessfaktor for brettpakket fersk fisk - Refrigerated temperature - a critical success factor for tray-packed fresh fish 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 Leif Akse Coordinator email leif.akse@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year NA End year 2006 Funding (€) € NA Website https://nofima.brage.unit.no/nofima-xmlui/handle/11250/2576780 Summary The main goal of this project is to investigate the quality and durability of tray-packed (prepackaged) salmon and cod products at different storage temperatures. There is a general perception that a sufficiently low temperature, preferably below 2ºC, in the stores' refrigerated counters is one of the most important factors in maintaining good quality and achieving a sufficiently long shelf life on board-packed fish products. According to the temperature requirement in the Regulations on food hygiene, the stores' refrigerated counters must keep the temperature below 4ºC. However, stores often have trouble maintaining this temperature. A temperature increase of only a few degrees can have dramatic consequences for the quality and durability of fish products. The results show that board-packed salmon and cod stored at 4ºC deteriorate about 1.5 times faster than if the products were stored at 0ºC. This results in the shelf life at 4ºC being only 60 - 65% of the shelf life that would have been achieved if the products were stored at 0ºC. If the products are stored at 7ºC, they deteriorate more than twice as fast as if they were stored at 0ºC. This results in the shelf life at 7ºC being only 40-45% of the shelf life that the products would have had if they were stored at 0ºC.
Keywords
Fish;
Engineering;
Fish products;
Fish quality;
Process efficiency;
Cod;
Salmon;
Packaging;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
