Acronym NA
Category
Seafood Processing
Title Foredling og produksjon av kongekrabbe - Processing and production of king crab 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 Sten Siikavuopio Coordinator email sten.siikavuopio@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2008 End year 2009 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900119/ Summary "King crab is a new species, and there is little experience with the production and processing of crab. Until now, only large male crabs have been produced for human consumption. This season, regular eradication fishing was started west of the North Cape, and this entails new challenges for the processing industry. Smaller crabs are brought in with varying degrees of filling and, in addition to increased quantities, there will also be a need to look after damaged crabs in a responsible manner.
In the preliminary project, a working seminar (workshop) was held with producers and researchers which resulted in an action plan for the processing of king crab. This project is a result of this treatment.
The project has 3 issues to be addressed:
1. Product quality as a consequence of process conditions when cooking and processing king crab.
2. Process development and testing of new technology for the production of king crab.
3. Total utilization of king crab by safeguarding the entire raw material for products that can have a use.
A laboratory study is carried out to optimize the cooking process, and compare the results with cooking and the cooling conditions in the production of king crab. The technology of removing crab meat using mechanical separation seems to be working. The project emphasizes characterizing the separated product and documenting its nutritional content and quality. High-pressure processing is to be tested to separate whole pieces of meat from raw crabs in a rational and cost-effective way. This provides new opportunities if we are early adopters of such products in the market. A test of the technology is carried out with the aim of documenting the effect, yield, quality and costs of the technology. Residual raw material is planned to be dried in its own pilot plant in Hammerfest.
Experiments with the production of crab pulp have shown that with existing technology it is possible to produce good quality stuffing from king crab. The method makes it possible to utilize crab that otherwise has a low value, small and damaged crab.
Examination of process conditions in the production of king crab has shown that you can get better quality and yield by controlling the cooking process. Further research is underway to optimize the cooking process.
Drying crab shells into flour has been tested and an analysis of the flour for nutrient content has been carried out."
Keywords
Crustacean fisheries;
Crustacean;
Food products;
Product development;
Bycatch;
Shellfish;
Waste valorization;
Crab;
Fishing industry;
Marine Region
76
Not associated to marine areas
0
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