Acronym NA
Category
Seafood Processing
Title Mapping the cause of skin shedding from salmon and trout 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 Turid Mørkøre Coordinator email turid.morkore@nmbu.no
Coordinator institution
NMBU - Norwegian University of Life Sciences (Norway)
Institutions involved
NA - Aller Aqua AS (Norway) ,
NA - Cermaq Norway AS (Norway) ,
NA - MOWI ASA (Norway) ,
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
Start year 2021 End year 2023 Funding (€) € 400,000 Website https://www.fhf.no/prosjekter/prosjektbasen/901737/ Summary Skin coming off the fillet is a problem reported by buyers of farmed salmon and trout. The problem is difficult to detect before sale, as the fish has a normal appearance when slaughtered. The risk of experiencing problems with skin loosening seems to have a seasonal component and that this may vary geographically.
There is little or no written documentation that describes the problem, its extent and the reasons why poor skin attachment occurs. Initial studies have shown that the dark muscle under the skin can have areas of inflammation and abnormal collagen formation, and that salmon with a weak attachment between skin and fillet can have a soft texture.
Feedback and observations we have of skin loosening seem to coincide with periods of rapid growth, which is known to be associated with weak connective tissue and soft fillet. There has also been speculation as to whether handling stress in connection with de-lice removal, transport and slaughter, storage conditions and the fish's state of health may be important.
Main goal:
To map the scope, geographical distribution and to uncover possible causal links to the quality challenge with loose skin on salmon and trout.
Sub-goals:
1) To obtain information on the frequency and geographical distribution of the problem of skin coming off fillets in trout and salmon.
2) To survey the importance of farming conditions and handling in various operations.
3) To search for underlying causes of weak attachment between skin and fillet.
Keywords
Trout;
Animal welfare;
Salmon;
Fish;
Fish quality;
Slaughtering systems ;
Fish products;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
