The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

NA
Seafood Processing
Forsøk på salting av torsk med økende kalsiuminnhold - Attempts to salt cod with increasing calcium content
National Programme
National
Lorena Gallart Jornet
lorena.jornet@fhf.no
FHF - Norwegian Seafood Research Fund (Norway)
NA
2005
2006
€ 15,270
https://www.fhf.no/prosjekter/prosjektbasen/443143/
"The project's aim was to investigate the connection between increasing calcium concentration in the salt, and the weight yield and quality of clipfish from cod. Main findings • The saltfish yield, was affected by the calcium concentration at the salt consumption of 1 kg of salt per 1 kg of fish. The highest weight yield was found for 8000 ppm calcium. • Instrumentally measured lightness (L*) was generally higher for the clipfish when 2 kg than 1 kg of salt per 1 kg of fish was consumed. The judges' ranking showed the lightest and most firm rockfish for 5000 ppm calcium in the salt and the salt consumption 1 kg. • Muscle pH was generally higher when using 1 kg than 2 kg of salt per 1 kg of fish. • The calcium absorption from the salt to the fish meat reached its maximum at 5500 and 4500 ppm calcium, respectively, and the salt consumption 2 and 1 kg of salt per 1 kg of fish. The magnesium intake was approx. twice as high as the calcium uptake and the sulphate uptake about half of the calcium uptake in the fish meat. • A salt consumption of 2 kg gave a higher protein content in the dry matter of the cuttlefish than a salt consumption of 1 kg per 1 kg of fish."
Cod; Fish; Fish quality; Fish products; Process efficiency;
Not associated to marine areas
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