Acronym Superfrysing
Category
Seafood Processing
Title Lavtemperatur frysing og distribusjon av sjømat - Low temperature freezing (Superfreezing) and distribution of seafood 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 Kristine Steffensen Coordinator email krs@akvaplan.niva.no
Coordinator institution
NIVA - Norwegian Institute for Water Research (Norway)
Institutions involved
NA - Matforsk AS (Norway) ,
NA - Norner A/S (Norway) ,
SINTEF - SINTEF (Norway) ,
Start year 2008 End year 2009 Funding (€) € 327,203 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/186785?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Organisasjon.3=NOVA+SEA+AS Summary The salmon slaughterhouse Nova Sea wants to focus on freezing salmon, and in collaboration with the research environments SINTEF, Matforsk and Norner, they want in the project to establish knowledge and technology for low-temperature freezing (super-freezing).
The project aims to document the effect of super-freezing (freezing, storage and thawing) on the quality and shelf life of whole salmon and herring, and to develop packaging that is suitable for use in low-temperature freezing and storage of the mentioned products. At the same time, it will be a goal to develop an optimal low-temperature freezing line for whole bleached salmon at Nova Sea, and to map the possibility of using environmentally friendly refrigerants in a new freezing plant.
Super-freezing is a concept for reducing product temperature well below the current freezing storage temperature, usually in the range between -45ºC and -70ºC. Previous studies have shown that quality is preserved to a greater extent at ultra-low temperatures, compared with normal storage temperatures between -18ºC and -25ºC. The project aims to document quality changes in super-freezing of oily fish and what economic consequences this may have for the industry.
Keywords
Process efficiency;
Fish products;
Herring;
Packaging;
Fish;
Storage;
Engineering;
Salmon;
Food quality;
Food safety;
Marine Region
76
Not associated to marine areas
0
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