Research and innovation
Effects of on-board bleeding methods and superchilling on quality of cod and saithe
Sæmundur Elíasson1,3, Sigurjon ARASON2,3, Bjorn MARGEIRSSON1,4, Arnljotur BERGSSON3, Olafur PALSSON1.
1 University of Iceland, Faculty of Industrial Engineering, Reykjavík, Iceland; 2University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland; 3Matis ohf., Reykjavík, Iceland; 4RPC Saeplast, Dalvik, Iceland
An overview of studies for technological developments in the first stages of the value chain of groundfish in Iceland is introduced. It presents the results of recent research performed on board fresh fish trawlers and is aimed to evaluate the process performance in terms of product quality and shelf-life for fresh cod and saithe. This includes studies on time and temperature control, different bleeding conditions, superchilling methods and storage. The main objectives of the research are to provide design parameters to the processing deck redesign and to evaluate the impact of new on-board processes from catch to post-processing storage. The results of the studies indicate that storage methods have a greater impact on fish quality than the specific method of cooling. Also, the results indicate which parameters should be adjusted during the bleeding process to achieve the most effective drainage of blood from the fish.
10:40 - 12:00
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