Reports

Processing Lobster mince from lobster claws 2

Published:

01/05/2013

Authors:

Vigfús Ásbjörnsson, Þorkell Marvin Halldórsson, Irek Klonowski, Guðjón Þorkelsson, Óli Þór Hilmarsson, Aðalheiður Ólafsdóttir

Supported by:

AVS reference number R 009-12

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Processing Lobster mince from lobster claws 2

The purpose of the project is to optimize a previously developed process in the production of lobster marl from lobster claws from a previous project carried out in the years 2011-2012. Investigate its properties and uses with the aim of demonstrating the feasibility of producing such a product in lobster processing in Iceland. Many experiments and measurements are made with the marlin and it is evaluated by Matís experts so that there is a professional evaluation of the product that can be used in the processing of the product in fish processing plants in Iceland. 

The purpose of the project is to fine tune the process of isolating mince from nephrops lobster claws which was developed in an earlier project which was performed in the years 2011‐2012. Analyze the mince features and functions with the purpose of pointing out the mince feasibility of producing the material in Icelandic lobster industry. Many experiments and measurements are performed on the mince in the project where it is evaluated by Matis food specialists so the existence of professional evaluation of the product can be used in processing the product in the fish industry in Iceland.

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Reports

Processing of nephrops lobster claw meat

Published:

01/03/2012

Authors:

Vigfús Ásbjörnsson, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Processing of nephrops lobster claw meat

The project was about the utilization of previously unused raw materials from seafood, which is lobster meat. The project involved both the processing of lobster claw marrow and the processing of marrow products. Processing processes were defined using utilization factors and raw materials were studied. The processing properties of the marlin were studied and tested in two products. Estimated margins were measured to assess the feasibility of complete processing of lobster marrow products. Efforts will be made to make full use of all the raw materials that come from lobster clones so that value creation is maximized in the processing of food related to lobster claws from lobster claws.

A process for isolating mince from nephrops lobster claws was developed and the product tested for microbial, chemical and sensory quality. The mince was tested in two ready to eat products. Production cost, yield and gross margin were calculated in order to determine the feasibility of starting up an industrial scale production of the mince as well as for production of ready to eat products.  

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