Acronym NA
Category
Fisheries
Title Increased value creation and standardization of whitefish meal produced based on residual raw material on board Norwegian factory trawlers 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 Åge Oterhals Coordinator email aage.oterhals@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
UiB - University of Bergen (Norway) ,
Start year 2020 End year 2023 Funding (€) € 308,145 Website https://www.fhf.no/prosjekter/prosjektbasen/901619/ Summary Full utilization of residual raw material on land and sea is an important measure to increase value creation in the whitefish industry. Based on statistics for 2018, there are still 132,000 tonnes of residual raw material from the whitefish industry that is not utilised. Most of this comes from the ocean-going fleet where only 22,000 tonnes out of a total of 144,000 tonnes are used. In comparison, from the coastal fleet, only 9,700 tonnes out of a total of 176,000 tonnes are not utilised. For residual raw material delivered at land plants, there are today established value chains based on the use of heads, roe, milk, liver, roe, skins etc., or in the production of silage, fishmeal, hydrolyzate and oil. The ocean-going whitefish fleet catches a number of species in the sea areas around Norway, Svalbard and in international waters. Cod, haddock and pollack make up the largest volume and will be the focus of this project.
Main objective:
To document and improve process knowledge to produce whitefish meal of the highest possible quality and to avoid unwanted deviations.
Sub-goals:
1. To characterize key parameters for whitefish meal that provide high value in the market, and compare measurements from a minimum of four periods throughout the year at key fishing grounds.
2. To establish routines for the production of whitefish meal that ensure uniform and predictable hygienic quality.
3. To assess various cost-effective alternatives of raw material or process to increase protein content and at the same time maintain a homogeneous quality of the fishmeal.
Keywords
Food safety;
Fish;
Byproducts;
Product development;
Fish products;
Whitefish;
Market;
Value chain;
Food quality;
Trawling;
Marine Region
14
Skagerrak, Kattegat (27.IIIa)
44
Spitzbergen and Bear Island (27.IIb)
13
Northern North Sea (27.IVa)
41
Norwegian Sea (27.IIa)
4
Marine Region Map
