Acronym NA
Category
Seafood Processing
Title Tryggere rakfisk med forutsigbar kvalitet - Safer rak fisk with predictable quality 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 Anne Hasselknippe Coordinator email oleivar@anneshage.no
Coordinator institution
NA
Institutions involved
NA
Start year 2010 End year 2015 Funding (€) € 501,355 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/199595?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=90&ProgAkt.3=MAT-SLF-Matprogr.%3AProsj.fullfin.av+SLF Summary The knowledge base about rakfisk is very limited. Tradition is the most important element in the production. We know very little about what gives the product its distinctive taste and consistency, so all the goals stated above will help to increase knowledge about the product's creation. The goal is to achieve a safe rakfisk with predictable quality. Knowledge of the development of the mirobile flora is a prerequisite for achieving this goal. The microbial development during rakfisk maturation shall be mapped with methods that provide an overview of the bacterial community and its development in the product. In addition, process and quality factors will be studied and linked to the development of the bacterial community.
Fish and brine samples will be taken throughout the production and maturation process. Analyzes of the bacterial community will be correlated with the results of the sensory analysis. In addition, stress tests will be performed with dangerous bacteria on a laboratory scale where the effect of salt and temperature, inhibiting cultures isolated from the products, antimicrobial salts, and bacteriophage from Listeria monocytogenes will be tested.
Possible patenting of technology will be considered on an ongoing basis.
Keywords
Food quality;
Fish products;
Food safety;
Fish;
Trout;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
