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Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish
It was processed from data that has been collected at Vísi hf. and Þorbirni hf and the relationship between utilization and quality with fishing areas, fishing time, fishing vessel, cooling on board and changes in the process of action evaluated. It was found that fishing area had a significant effect on processing efficiency, but the difference between efficiency and quality according to fishing areas was smaller. Fluctuations in efficiency and quality were found to be seasonal and there were also differences between years. Changes to on-board cooling, i.e. the use of liquid ice instead of flake ice on board was not found to have a significant effect in the aforementioned manner. On the other hand, changes in the mechanism of action, ie injection, both utilization and quality. The content of the report was part of the project "Process control of fishing, processing and processing of salted fish".
Analysis of data collected by the fisheries companies Vísir and Thorfish revealed the effects of fishing grounds, season, fishing vessels, chilling methods on board and salting procedure on yield and quality of salted products. Effects of fishing grounds on processing yield were significant but curing yield and quality were less influenced. Variation in curing yield and quality were seasonal and differences between years were observed. Changes in chilling methods on-board, ie use of liquid ice instead of flake ice did not affect yield and quality of salted products. On the other hand, changes in the salting procedure did, when injection was added as the initial step in the process.