Acronym NA
Category
Seafood Processing
Title Atlantic salmon - our most important raw material for food production: Knowledge basis for increased pre-rigor processing in Norway 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 institution
NMBU - Norwegian University of Life Sciences (Norway)
Institutions involved
NA
Start year 2003 End year 2009 Funding (€) € 1,470,944 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/155015?Kilde=FORISS&Kilde=EU&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=8790<P.1=LTP2+Muliggj%C3%B8rende+og+industrielle+teknologier Summary Independent of localization most industry has based their production of salmon on post-rigor raw material of approximately the same freshness. Since post-rigor filleting requires several days of storage from slaughter, rigor development is combined with chilled transportation to the process industry. This leaves a disadvantage for Norwegian process industry, far from the final market, since time for transportation in this case must be added, reducing final freshness for the consumer. Less than 14% of Norw egian farmed salmonids are exported as filleted or processed products. The use of pre-rigor meat as a source for further processing has several advantages, but is also associated with challenges and the need for optimisation of processing parameters. Early removal of pin-bones and altered salt diffusion are examples of challenges, as overall freshness and improved gelling properties are examples of unexplored advantages. To be able to establish a sustainable industrial processing of pre-rigor raw material and to predict and control of the onset of rigor there is a need of increased knowledge of factors affecting rigor onset. This project aims to increase this knowledge through a combined study of how pro-slaughter factors influences rigor onset as well a s a fillet quality, a fundamental characterization of the pre-rigor salmon muscle both related to physical and biochemical properties and finally a review of processing opportunities and problems of pre-rigor fillet.
Keywords
Fish products;
Salmon;
Process efficiency;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
