Processing in line boats / Processing in line boats
This project is a collaborative project of the following companies; Matís, Brim, Samherji, Vísir and 3X Technology. The aim of the project is to improve the processing processes of longline vessels with a view to reducing the cost of processing, increasing work efficiency and product quality. The project includes the results of a voyage with the icefish trawler Stefni ÍS, where the goal was to perform different refrigeration and bleeding experiments on cod and thus find out what is the best processing method / processing treatment with regard to the quality of the product. The processing deck on longliners will be designed differently, but the same units are used to maximize the quality of the catch. Several groups were taken who received different processing treatments on board. The groups then went to the processing of Hraðfrystihús Gunnvarar where they underwent a sensory evaluation test in the color and release of the fillets. The main results of the project showed that bleeding in the sea, preferably with a lot of water change, before cooling, gives a better color - the meat quality of the wreck. There was no significant difference between the groups in terms of loss, as they all had similar results.
This project is a collaboration work between; Matis, Brim, Samherji, Vísir and 3X Technology. The object of this project is to improve the process in line boats, by reducing production costs, improve working conditions and product quality. This project includes payoff from voyage with the ice-fresh trawler Stefnir ÍS, where the objective was to carry out difference bleeding and cooling methods on cod and find out which methods is efficient regards to the quality of the product. The processing deck in line boats will be implement difference, but same unitary will be used to increase the quality of the catch. The primary conclusion from the research on board Stefnir, is that bleeding in sea before cooling the fish, gives better results regard to the color of the fillet. The research also shows that there was not a significant difference between groups regards to results in looseness of the fillet.