Tag: Fillet utilization

Reports

Seasonal variations in quality and processing properties of whiting (Merlangius merlangus) by season

Published:

30/10/2011

Authors:

Ásbjörn Jónsson

Supported by:

Fisheries Project Fund

Seasonal variations in quality and processing properties of whiting (Merlangius merlangus) by season

The aim of the project was to build up a specific knowledge base for cod (Merlangius merlangus) and obtain information on the variability of its quality and processing properties (chemical and physical properties) according to the season. For comparison, information on haddock was used. The results showed that fillet utilization (processing utilization) was related to carcass production, as there was a positive correlation between fillet utilization and body mass index, which was noticeably highest in March. At the same time, there was less release in the fish compared to other seasons. The results of the project seem to indicate that it is not appropriate to fish for halibut around the spawning season, or in the middle of summer, in terms of processing, physical and other quality characteristics.

The aim of the project was to study seasonal variation in quality and processing properties of whiting (Merlangius merlangus). Haddock was used as a reference group. The results showed positive correlation between fillet yield and condition factor, with highest value in March. At the same time gaping was minor. The results indicated that during spawning time it is not suitable to catch whiting with regards to processing‐ and quality properties.

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Reports

Computer controlled scraping knives for filleting machines

Published:

01/06/2010

Authors:

Jónas Rúnar Viðarsson, Ásbjörn Jónsson, Sveinn Margeirsson

Supported by:

AVS

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

Computer controlled scraping knives for filleting machines

This report describes the progress and results of the project "Computer-controlled scraping knives for filleting machines" which was funded by the AVS Fund. The aim of the project was to develop and build computer-controlled equipment for controlling the movements of scraper knives in a filleting machine of the type F-189-PLC from Fiskvélar. It was hoped that the computer-controlled scraper knives would improve fillet utilization and make it possible to fillet smaller fish than has previously been possible with acceptable results. Measurements of fillet utilization of the machine after changes show that utilization has increased by 0.81%, when filleting medium-sized cod (approximately 2 kg). However, due to a lack of raw materials, it was not possible to measure whether the machine performed better when filleting very small fish (<0.7 kg). The computer-controlled scraper knives seem to follow the cutting curve better than older equipment and also that they reach further into the bones. It also appears that the increased mobility of the scraper knives reduces stimuli on the fish flesh. > <0.7 kg). The computer-controlled scraper knives seem to follow the cutting curve better than older equipment and also that they reach further into the bones. It also appears that the increased mobility of the scraper knives reduces stimuli on the fish flesh.

This is a report on the progress and results of the project "Computer controlled scraping knives for filleting machines". The aim of the projects was to develop and build a computer guided device to control movements of scraping knives in the F-189-PLC filleting machine from Fiskvélar. The goal was to increase filleting yield and make it possible to fillet smaller fish than has been possible before. Measuring filleting yield of the machine after it has been fitted with the new device shows that yield has improved by 0.81%. Unfortunately the success of the machine when filling very small fish (<0.7 kg) has not yet been carried out due to lack of raw material. The new device appears to guide the knives better along the cutting curve and allow them to cut closer to the bones. Improved maneuverability of the knives is also reducing strain on the flesh of the fish. > <0.7 kg) has not yet been carried out due to lack of raw material. The new device appears to guide the knives better along the cutting curve and allow them to cut closer to the bones. Improved maneuverability of the knives is also reducing strain on the flesh of the fish.

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