Acronym NA
Category
Seafood Processing
Title Improved quality of herring for human consumption 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 Asbjorn Jonsson Coordinator email asbjorn.jonsson@matis.is
Coordinator institution
MATIS - Matis Ltd (Iceland)
Institutions involved
NA
Start year 2007 End year 2007 Funding (€) € 14,000 Website https://www.matis.is/media/matis/utgafa/Skyrsla_46-07_net.pdf Summary "Herring is one of the most important fish species in the North Atlantic and Baltic Sea, with an annual catch exceeding 2 million tonnes. Although a large part of these fish is used for human consumption, as much as 85% of the herring is used for industrial production of fish meal and fish oil. There is a general wish to increase the utilisation of herring for human consumption. Thus, it was important to study the various parameters which influence the quality of herring, and in particular how these paramenters are controlled by biological factors. A major reason behind quality problems arising during post harvest handling of herring is its high content of compounds that efficiently catalyzes the development of rancidity, pigmentation, texture changes and loss of nutritional value. Improved quality will result in increased competitiveness of the Nordic fish processing industry and would improve the attitude among the consumers towards herring products.
The general objective of the project was to improve the quality and quantity of herring to be used for food production by investigating how natural variation in
raw material characteristics affects post harvest quality. Attention was given to the quality immediately after landing and the quality after period of frozen
storage.
The results indicated no clear differences in the quality of herring regarding cartching place or season. The frozen storage for a prolonged time had the major influence on the quality of herring fillets. "
Keywords
Fish products;
Fish quality;
Herring;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
