Acronym NA
Category
Seafood Processing
Title Videreføring av optimal lagring av tørrfisk - Continuation of optimal storage of stockfish 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 Frank Jakobsen Coordinator email frank.jakobsen@fhf.no
Coordinator institution
FHF - Norwegian Seafood Research Fund (Norway)
Institutions involved
NA
Start year 2005 End year 2006 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/453014-1/ Summary "The project will look at how handling affects the dry fish weight yield and finished product quality.
The aim is to clarify whether the handling of the fish after it has been taken down from the hatches affects the yield by weight and the quality of the finished product. Climate storage and traditional storage are compared.
It must be determined how long it takes before the fish is ready for packaging depending on the storage solution, and it is assessed whether the handling gives the opportunity to optimize the yield in relation to water content, whether stabilization at low temperature and high humidity affects the final yield differently, compared to normal temperature and often drier air. It must be checked that the handling helps to ensure and maintain the quality of the fish in relation to taste, and in relation to avoiding fungal growth.
The starting point for the registrations is the weight of the fish and the average water content in the fish when it is taken off the shelves.
If it can be shown that registrable differences occur during chilled post-drying, this can help to finance the costs of climate control at the dried fish warehouse.
If no differences can be detected between chilled stabilization/post-drying and stabilization/post-drying in warehouses without climate control, the consequence will be that the dried fish should first be cooled when it is to be packed."
Keywords
Fish products;
Fish quality;
Process efficiency;
Storage;
Fish;
Cod;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
