The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2018/03/29

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Sea Food Processing
Automatisert salting av fisk: Forprosjekt
National
National
Ingebrigt Bjorkevoll
ingebrigt@mfaa.no
NA
NA - Not available (Not available)
2013
2014
€ 114,854
NA
A HeliX spiral tank designed by Stranda Prolog AS (http://www.stranda.net) was tested as a method of automatically brining of butterfly cut cod prior to pickle salting. A significant amount of the fish (40-50 %) experienced minor quality damages (increased tearing, crushing or gaping) during the brine salting in the tank. These quality errors originated mainly from a low brine level in the tank resulting in high physical load on the fish especially when emptying the fish from the tank. In order to reduce damages on the fish during brining in the tank the brine level should be as high as possible and with the filling and emptying of fish being as gentle as possible. To avoid the fish being crushed in the tank the distance between the shrew and the tank should be decreased. Another sub optimal parameter was that fish were floating too high in the brine resulting in many fish being exposed to air during the brining. The brine concentration tested in the tank was 15 oBe or higher, so in order to reduce the buoyancy of the fish, the brine level should be reduced. In an additional small scale test, a brine concentration of 12 oBe was found optimal where the fish was floating just underneath the brine surface. Both brining in 1 and 24 hours resulted in increased yields for both salted and dried salted cod. Further, the trials showed that the blood should be removed from the fish prior to the brining process to avoid blood in the brine. Removal of the blood can be carried out by using neck brushes during cutting, vacuum removal of the blood or/and using water spraying of the fish before the brining process. Another solution could be to dissolve the blood in a separate tank prior to the brining step. To summarize, the concept of brine salting in a HeilX spiral tank is promising due to being an automatic method for brining controlling process parameters as brine concentration, circulation, temperature and additives in a separate blending tank. Further optimization should be carried out in large scale in order to reduce physical load, remove blood and optimize quality and yields.
Fishing industry; Quality; Fish products;
Norwegian Sea (27.IIa) Barents Sea (27.I)
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