Acronym NA
Category
Seafood Processing
Title Slakting direkte fra oppdrettsmerd: Fase 3 - Slaughter directly from breeding cage: Phase 3 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 Kjell Midling Coordinator email kjell.midling@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2009 End year 2011 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900306/ Summary A large number of tests and experiments have been conducted in this project, from cage to processed filet and during high and low sea temperatures, by Marine Harvest themselves as well as in collaboration with Nofima and Institute of Marine Research . Soft filet, gaping and how rigor mortis is affected by pumping and handling has been central elements. It has been demonstrated that quality problems can occur if fish are handled in rigor mortis. Fish that are processed in rigor mortis and become soft will continue the rigor mortis process after handling. There is a correlation between rigor mortis grade and quality problems. The transport, handling methods and processing techniques of dead haul fish can be improved. There are advantages to pumping fish to a buffer as early as possible. Results show that quality of fish pumped early to a buffer are at least as good as the quality of fish held onboard the boat. Marine Harvest have established procedures for crowding harvesting, transport, unloading and hygiene.
Goals:
1. To find the connection between the processing of the live fish and the softness of the fillet during processing and filleting.
2. To find the connection between rigor course, treatment of the fish in rigor, re-entry in rigor and softness / splitting of the fillet.
Keywords
Cage aquaculture;
Fish;
Vessel technology;
Open sea aquaculture;
Fish quality;
Salmon;
Fish products;
Engineering;
Slaughtering systems ;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
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