Acronym NA
Category
Seafood Processing
Title Oppsummere status på kvalitetsmålemetoder for hvitfisk: Forprosjekt - Summarize the status of quality measurement methods for whitefish: Preliminary project 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 Margrethe Esaiassen Coordinator email margrethe.esaiassen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2010 End year 2010 Funding (€) € 19,635 Website https://www.fhf.no/prosjekter/prosjektbasen/900334/ Summary "In order to increase value creation in the fishing industry, it is important to identify what constitutes the biggest quality challenges, where any quality defects occur and how to avoid these quality defects in the future. To carry this out, good methods are needed to measure central quality parameters. Freshness is an important quality parameter for fish and fish products. Deterioration of fish is due to a complex interplay of chemical and microbiological changes over time. Besides sensory assessments, the methods used today to determine quality / freshness are mainly based on the measurement of one parameter. Examples of existing methods are registration of microflora, measurement of biochemical / chemical parameters, measurement of dielectric properties, texture measurements. These methods provide some information about raw material changes, but the results are in many cases not clear-cut and the analyzes are often time-consuming. In European fresh fish auctions, the QIM (Quality Index Method: a systematic and simplified sensory method) is increasingly used. However, this method has not been adopted by the Norwegian fishing industry.
In the scientific literature, there are a number of references to current measurement methods, as well as their advantages and disadvantages. However, this type of literature is not readily available to fishermen, the fishing industry, wholesalers, retailers and consumers.
In this preliminary project, current scientific literature will be reviewed and the status and advantages/disadvantages of such methods will be made available to the Norwegian fishing industry. At the same time, such a summary will provide a good basis for finding/recommending methods that can be adapted for use in the industry."
Keywords
Fish;
Process efficiency;
Fishing industry;
Monitoring;
Fish quality;
Fish products;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
