Acronym NA
Category
Seafood Processing
Title Kvalitet og mattrygghet i den pelagiske verdikjeden - verdioptimalisering gjennom økt kompetanse - Quality and food security in the pelagic value chain - value optimization through increased competence 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 Jan Thorsen Coordinator email jan.thorsen@fhf.no
Coordinator institution
FHF - Norwegian Seafood Research Fund (Norway)
Institutions involved
NA
Start year 2007 End year 2009 Funding (€) € 643,204 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/179460?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=90&Fag.2=N%C3%A6ringsmiddelteknologi Summary "The research activity in the concluded project ""Pelagic Quality - From Sea to Barrel"" has revealed several critical points, both on board and in reception facilities, that are of great significance for the quality and food safety of pelagic fishery products. One of the most important criteria for defining the quality of pelagic fish is the existence of objective measurement methods and a unified framework. In the conducted project, an electronic quality manual and a quality database have been developed, containing information on important quality parameters for pelagic fish. One of the key tasks going forward will be the implementation of these tools in the pelagic industry to achieve the goal of high quality Norwegian pelagic raw materials, ensuring the realization of the value creation potential in the pelagic sector.
In the pelagic industry, the fat content and bait content are crucial for the value of catches of herring and mackerel. In the present project, objective methods will be developed for evaluating fat content, bait content, and bait type, which are currently not available. The methods will be tested in collaboration with fishermen and the industry to assess their user-friendliness and utility. The project will provide necessary documentation for general hygiene and the significance of Listeria monocytogenes in the Norwegian pelagic value chain, as well as recommendations for measures that ensure a consistently high hygiene standard in the Norwegian pelagic industry."
Keywords
Mackerel;
Protocol;
Food safety;
Process efficiency;
Fishing industry;
Fish products;
Herring;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
