Acronym Fillet-O
Category
Seafood Processing
Title Industrialized slaughter of Atlantic salmon: Direct processing and superchilling 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 Bjørn Roth Coordinator email bjorn.roth@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2014 End year 2017 Funding (€) € 1,580,100 Website https://prosjektbanken.forskningsradet.no/project/FORISS/233689?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=120&Prosjektleder=Kalbe+Razi+Naqvi Summary In order to grow, the salmon industry must, like the poultry industry, move towards automated online production, where the animal is quickly processed into fillets so all the energy can be focused on the flesh only. Filleting the fish immediately after stunning would enable to automate process, thus increase of capacity. Reducing cross contamination combined with super chilling will ensure that the fillets reaches core temperatures below 0 ° C only minutes after filling, improving the safety and shelf life. This will be more energy and cost efficient as well as environmentally friendly transporting fillets in more suitable and insulated boxes reducing the volume for transport by 40%. A centralization of all processing provides a centralization and control of the raw material an important component for differentiation products and new industry. Productivity growth through the entire supply chain has been the key factor in the expansion of the industry. A realization of the idea requires that several to pics must be answered and solved. These include that fish can be directly processed into fillets from a welfare and quality standpoint. That superchilling can be done at mass scale on heterogeneous sized fillets. There are no potential risks for food safe ty. Is the market and industry ready for change and what are the costs? There are scientific evidence and predictions that support the feasibility of the idea, so a more thorough investigation is required to provide the industry with sufficient in formation. The project group will therefore have a multidisciplinary approach combining biological sciences and technology with economic and market sciences with sustainability, through several work packages fulfilling each single SO. Also included is an ange of companies and organizations with industry clusters representing the farming industry, food technology and processing industry, ready for dissemination of knowledge.
Keywords
Salmon;
Economy;
Slaughtering systems ;
Process efficiency;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
