Acronym NA
Category
Seafood Processing
Title Optimal fangstbehandling av råstoff i klippfiskindustri - Optimal catch treatment of raw material for the clipfish industry 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 Margareth Kjerstad Coordinator email margareth@mfaa.no
Coordinator institution
NA
Institutions involved
NA - Loran II AS (Norway) ,
NA - Ålesund upper secondary school (Norway) ,
Start year 2010 End year 2013 Funding (€) € 260,000 Website https://www.fhf.no/prosjekter/prosjektbasen/900510/ Summary The project is a collaboration between the fleet and the clipfish industry. The work on board the liner has been applied for funding through RUP funds (regional development program) from Møre og Romsdal county and the Technical Group for Technology v / FHF. Production trials in the clipfish company and testing in the market are sought to be financed through FHF and the Expert Group for salted fish and clipfish.
Through the value chain project, a new ice slurry system will be tested in the soaking tanks of the line vessel M / S Loran and map whether optimized soaking methods provide increased yield and product quality on finished clipfish.
NOFIMA has investigated the effect of soaking farmed cod in chilled RSW (chilled seawater) (Akse et al. 2008). Soaking in -2 ° C water was as good as in 9 ° C. Digre et al. (2010). It was found that cod cooled in 0 ° C ice / seawater was significantly firmer in consistency than fish stored in ice / seawater (2–3 ° C) and RSW (0–1 ° C). The results indicate that soaking in cold water will improve the overall product quality. Ice slurry, combined with efficient circulation in the soaking tank, can provide even lower temperatures than RSW cooling. However, too low a temperature can lead to ice crystals in the cutting surfaces and in the fish meat. The ice slurry system must be tested to find the optimal temperature that maintains the quality in the best possible way.
For the clipfish industry, a whiter, firmer and a more uniform raw material could provide a higher proportion of superior clipfish produced compared to current production. This will help increase the profitability of clipfish production, an industry that produces on very small margins.
Goal: to develop a method for soaking that ensures good quality of line-caught cod for use in clipfish production.
Sub-goal
• To test a new ice slurry system on board the M / S Loran.
• To map how changes in temperature in the soaking tanks affect the quality of raw material and finished clipfish.
• To map the scope and reasons for complaints about raw materials for the clipfish industry.
• To test clipfish products that have undergone “improved production” at selected customers in the market.
Keywords
Process efficiency;
Fish quality;
Technology;
Fish;
Cod;
Fishing vessels;
Fish products;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
