Acronym NA
Category
Seafood Processing
Title Redusert væskeslipp fra laksefilet - et betydelig bidrag til økt verdiskaping i norsk laksenæring - Reduced liquid release from salmon fillets during the shelf life - a significant contribution to increased value creation in the Norwegian salmon industry 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 Kurt Olav Oppedal Coordinator email corporate@marineharvest.com
Coordinator institution
NA
Institutions involved
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
NTNU - Norwegian University of Science and Technology (Norway) ,
Start year 2012 End year 2014 Funding (€) € 263,000 Website https://prosjektbanken.forskningsradet.no/project/FORISS/219209?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Fag.3=Fiskerifag Summary Marine Harvest AS (MH) has an overall goal of increasing the degree of further processing in Norway and has invested in large filleting capacity at its four factories. This is in line with the Government's desire to facilitate increased value creation in the salmon industry through increased processing. By supplying the market with fillets instead of whole fish, great economic and environmental benefits are achieved through less transport and reduced packaging consumption. At the same time, MH achieves great value creation on the by-products from the fillet production. Customers are gradually switching to filet, but the transition takes time. MH and the rest of the industry are now implementing several development projects to make fillets even more competitive in the market. FHF's action plan is built up during the fillet investment with projects to make pre-rigor boneless products, improved texture, listeria control and project to increase the durability of the fillet. In addition to these areas, Marine Harvest wants to implement a project to reduce weight loss on fillets. But in fillet production, the industry experiences a relatively large drip loss / weight loss from the fillet during the shelf life, which leads to reduced profitability. On the basis of this, liquid release from fillets, in the order of magnitude that exists in the industry today, is a significant economic challenge and currently a possible obstacle to an increased degree of further processing (filleting) of salmon in Norway. Weight loss varies within fishing groups, between packs and also probably with season. Variations are seen between packing plants, within the same time period of up to 1%, which can amount to a cost of 50 øre / kg for MH. It is therefore desirable to reduce the total liquid release from the fillet and the variation in drip loss between facilities and fish groups by identifying causal relationships and then implementing measures in the production and process stages. The measures are expected to lead to a direct increased profit for MH and to solve a bottleneck for increased further processing nationally. The salmon industry will have access to knowledge that describes the extent to which methods and processes used today affect fluid release, and hence profits. In addition, they will be able to utilize the knowledge to optimize processes that will lead to more cost-effective production and competitive advantages along the entire value chain. Including research in the field of quality, texture and nutrition. In this way, the industry will be more competitive in relation to other countries in the EU.
Keywords
Fish products;
Fish;
Fish quality;
Salmon;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
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