Tag: Mackerel

Reports

Effect of salt content in slurry ice on quality of fresh and thawed Atlantic mackerel (Scomber scombrus)

Published:

01/12/2015

Authors:

Paulina E. Romotowska, Björn Margeirsson, Gísli Kristjánsson, Sigurjón Arason, Magnea G. Karlsdóttir, Sæmundur Elíasson, Arnljótur B. Bergsson

Supported by:

AVS Fisheries Research Fund (R 12 029-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effect of salt content in slurry ice on quality of fresh and thawed Atlantic mackerel (Scomber scombrus)

The aim of the experiment was to improve methods of cooling and storage of fresh produce in order to improve the quality of frozen mackerel products. A comparison was made of cooling in conventional ice scrapers and salt-improved ice scrapers. By adding salt to the ice scraper, it was hoped that the temperature of fresh mackerel could be lowered and thus its quality maintained longer. The fresh mackerel was stored for up to seven days after fishing. Another aim of the study was to investigate whether this different cooling of fresh mackerel affects the deterioration of the quality of frozen mackerel products. The results showed that the temperature distribution in the pots was related to salt concentration as lower temperatures were obtained in pots with higher salt content (3.3%). On the other hand, the cold storage had a much greater effect on the quality factors such as the freshness and release of the mackerel products compared to the effect of pre-cooling, as the effect of different salt concentrations in the ice scraper was negligible in terms of these quality factors.

The present experiment is part of the research project - Increased value of mackerel through systematic chilling. The aim of this study was to improve methods of chilling and storing of fresh products in order to obtain better quality of frozen mackerel products. This project was carried out to develop slurry ice mixture with addition of extra salt, with the intention of temperature decrease during chill storage up to seven days after catch. Secondary objective of this research was to investigate if different chilling condition of fresh fish has an effect on the quality assignment of long-term frozen mackerel products. The results showed that temperature distribution in the tubs was correlated to the salt concentration where lower temperature was obtained in the tub with higher salt content (3.3%). Furthermore, freshness, gaping and peritoneum deterioration have been affected by the storage process but not by different salt concentration in slurry ice during chilled storage. Due to high quality variation within the same group of the mackerel is needed to conduct more methods for quality evaluation such as oxidation analysis and sensory analysis.

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Reports

Effects of temperature fluctuations during storage and transport on quality and stability of frozen mackerel products

Published:

01/12/2015

Authors:

Magnea G. Karlsdóttir, Paulina E. Romotowska, Sigurjón Arason, Ásbjörn Jónsson, Magnús V. Gíslason, Arnljótur B. Bergsson

Supported by:

AVS Fisheries Research Fund (R 040-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effects of temperature fluctuations during storage and transport on quality and stability of frozen mackerel products

The aim of the project "Maximizing the quality of frozen mackerel products" is to study the quality and stability of mackerel products in frost according to the seasons and the effects of different pre-cooling, freezing and storage conditions. By looking at the interplay of these factors, it is possible to maximize the quality and utilization of mackerel and therefore at the same time its value. This is the first report from the project and it deals with the effects of temperature fluctuations during storage and transport on the quality and stability of frozen mackerel products. Evaluation factors included release, enzyme activity and evolution. Containers were transported to Japan. Whole frozen raw materials provided in late July and early September were frozen and stored at -25 ° C for one month. During "transfer", the product was stored at -18 ° C ± 5 ° C for one month. The samples were measured before freezing, after the "transfer", and thereafter every 3 months in storage at -25 ° C. For comparison, samples were stored at a constant temperature (-25 ° C). In addition, whole frozen mackerel products were stored for up to 12 months at -18 ° C as well as -15 ° C to assess the effects of different storage conditions. There was a clear difference in the quality and stability of frozen mackerel products that were stored at low and stable temperatures compared to products that were subjected to heat stress, for example due to container transport. The results show that mackerel should not be stored above - 25 ° C.

The aim of the project “Quality optimization of frozen mackerel products” is to study the quality and stability of mackerel products during frozen storage as affected by season, different pre-cooling methods, freezing techniques and storage conditions. This is the first report from the project and describes the effects of temperature fluctuations during storage and transportations on quality and stability of frozen mackerel products. The main attributes investigated were eg gaping, enzymatic activity and rancidity. Container shipment were simulated. Whole mackerel caught late July and early September was frozen and stored at -25 ° C for one month. During “transportation”, the products were heat abused at -18 ° C ± 5 ° C for one month. Samples were analyzed after freezing, the transportation and with 3 months interval during subsequent storage at -25 ° C. For comparison, samples were stored at stable temperature (-25 ° C). Additionally, frozen mackerel products were stored for up to 12 months at -18 ° C and -15 ° C to further evaluate the effects of storage temperature. A significant difference in quality and stability were detected between products stored at stable and low temperature and products that underwent heat abuse during eg transportation. The results demonstrate that frozen mackerel products should not be stored at higher temperatures than -25 ° C.

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Reports

Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

Published:

01/12/2015

Authors:

Paulina E. Romotowska, Magnea G. Karlsdóttir, María Guðjónsdóttir, Sigurjón Arason, Hörður G. Kristinsson

Supported by:

AVS Fisheries Research Fund (R 040-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

During the time that mackerel is off the coast of Iceland, it is eaten a lot, which causes it to gain weight quickly, with the result that the meat becomes very sensitive to handling. In this study, mackerel caught in the summer seasons of 2012 and 2013 (July, August, September) and from different fishing areas (east, northeast, south and southeast) were examined. In order to assess how well the raw material is suitable for processing high-quality products for human consumption, the mackerel was measured in terms of water and fat content, fatty acid composition, color, coloration and free fatty acids. In general, the mackerel collected in the summer of 2012 was of better quality than mackerel from 2013. The results also indicated a variability between fishing months in terms of fat content and the progress of development. Mackerel caught in the middle of the season had the lowest developmental value, indicating that this mackerel is best suited for processing high-quality products for human consumption.

Atlantic mackerel (Scomber scombrus) appears in Icelandic waters during its heavy feeding period, resulting in variation in mackerel products quality. Fish caught at different season during the summers of 2012 and 2013 (July, August, September) and at different sites of the Icelandic fishing area (East, Northeast, South and Southeast) were analyzed. Measurements of lipid and water content, fatty acid composition, color changes, lipid hydroperoxide (PV), thiobarbituric reactive substances (TBARS) and free fatty acid (FFA) were studied with the aim of investigating whether this raw material was suitable for the production of high quality products for human consumption. In general, samples collected during the summer of 2012 showed a better condition than fish from 2013. The results indicated seasonal variation in lipid content and rancidity development. The lowest rancidity values were observed in the middle of the Icelandic catching season, indicating that this raw material was best suited for production of high quality products. Moreover, geographical variation of the mackerel catches had an impact on the saturation of the fatty acids, and appeared as follows: East> Southeast> Northeast> South.

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Reports

Modeling of Temperature Changes, Energy Usage and Quality Changes During Automatic Box Freezing of Mackerel

Published:

01/04/2013

Authors:

Hagalín Ásgrímur Guðmundsson, Björn Margeirsson, Sigurjón Arason

Supported by:

AVS research meeting (F12 014‐12 and R12 040‐12), “Job creation in coastal areas” research meeting.

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Modeling of Temperature Changes, Energy Usage and Quality Changes During Automatic Box Freezing of Mackerel

In August 2012 in Tvøroyri in the Faroe Islands, a study was carried out on the production line at Varðin Pelagic, which comes from Skagan hf. in Akranes. The aim was to compare Skagan's box plate freezing method with conventional blow freezing in terms of energy consumption, temperature and product quality. The efficiency of box plate freezers was assessed by time and temperature measurements, simulations of fish temperature through the processing line and quality assessment at different points in the processing.

In August 2012 a trip was made to Tvøroyri, Faraoe Islands to measure and analyze Vardin Pelagic's new production line by Skaginn among others. The goal was to compare the automatic box freezing method to the commonly used blast freezing method in terms of energy usage, temperature and product quality. The efficiency of the automatic box freezer was evaluated by mapping the processing time and ambient temperature effects, simulating the product temperature in the production line and performing quality assessment throughout the production line.

Report closed until April 1, 2017

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Reports

Full processing of mackerel

Published:

01/10/2011

Authors:

Ásbjörn Jónsson, Ragnheiður Sveinþórsdóttir

Supported by:

AVS Fisheries Research Fund

Full processing of mackerel

The main objective of the project was to develop valuable products for human consumption from mackerel caught by pelagic vessels as well as to assess the profitability of such processing. Mackerel products for human consumption are much more valuable than products from fishmeal processing and there are great interests in processing for human consumption, such as canning and hot smoking. Experiments were carried out with the processing of mackerel in canning. Mackerel was boiled in tomato puree and smoked and boiled in oil. There was also an experiment with hot smoking of mackerel. The efficiency of such processing was done together with a sensitivity analysis, based on a yield of 13%. Positive results of experiments with mackerel processing in canning and hot smoking, together with a profitability assessment of such processing, indicated that such processing was profitable in the long run.

The main objective of this project was to develop valuable products from mackerel for human consumption together with evaluation of profitability of such processing. Mackerel products for human consumption are more valuable than products from oil and meal processing. Trials were done on processing mackerel products from canning in oil and tomato puree, and hotsmoking. Profitability of such process was evaluated with IRR (internal rate of return) of 13%. Favorable results of the project indicated that processing of canned and smoked products could be profitable in the long ‐ term.

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Reports

Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels

Published:

01/03/2011

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS Fisheries Research Fund

Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels

In 2005, mackerel catches were first registered in Icelandic jurisdiction, although Icelandic vessels did not start fishing for mackerel systematically until 2007, mackerel fishing increased rapidly, but in 2009 fishing rights for mackerel were first limited. During these years, the catch has gone from 232 tonnes to 121 thousand tonnes. Initially, all the catch went to smelting, but in 2010 Icelanders froze 60% of the catch for human consumption. This report discusses fishing and processing of mackerel, equipment needed for mackerel processing for human consumption, handling of catch, measurements of mackerel caught in Icelandic jurisdiction and the market. In the project, samples were collected and measured in shape, gender and fat content. In the summer, mackerel enter Icelandic jurisdiction and are caught with herring, but both species are caught in trawls. When mackerel is processed for human consumption, it is decapitated and gutted, but in order to do so, in addition to the traditional processing line, so-called suction is needed, which sucks the slag from inside the mackerel. Mackerel also needs a longer freezing time than herring due to its cylindrical shape. The mackerel that enters Icelandic waters is often 35-40 cm long and weighs between 300 and 600 g. The main markets for summer-caught mackerel caught in Iceland are in Eastern Europe, where it continues to be processed into more valuable products.

In the year 2005 Icelanders first caught mackerel in Icelandic fishing grounds, but it was not until 2007 that Icelandic vessels began to catch mackerel by purpose. The fishing of mackerel increased fast but in 2009 the government put a limit on the catching. In these years the catch has increased from 232 tons to 121,000 tons. At first, a meal was made from all the catch, but in 2010 60% of the catch was frozen for human consumption. The subject of this report is the fishing and processing of mackerel, mechanisms that are needed to process the mackerel for human consumption, handling of the catch, measurement of mackerels and markets. For this project samples were collected and geometrician measurements performed by qualified staff. In the summer mackerel can be caught in Icelandic fishing grounds together with herring, it´s caught in pelagic trawl. When mackerel are processed for human consumption it´s headed and gutted, to do that a suck has to be used to suck the guts out. Mackerel also need longer time in the freezing device because of their cylindrical shape. The mackerel caught here are often 35‐40 cm long and 300‐600 g of weight. The main markets for mackerel caught during the summer are in Eastern Europe where it's processed into more valuable products.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels. Analysis of samples and classification properties / Fishing, grading, pre ‐ processing, processing and marketing of mackerel products catches by pelagic vessels. Analyzing samples and grading trait

Published:

01/12/2009

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS Fisheries Research Fund

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels. Analysis of grading and classification properties / Fishing, grading, pre ‐ processing, processing and marketing of mackerel products catches by pelagic vessels. Analyzing samples and grading trait

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this section, the collection and analysis of mackerel samples collected in the summers of 2008 and 2009 was reported. Classification properties were also discussed.

The objective of this project is to examine mackerel fishing on Icelandic fishing grounds, perform geometrician measurements, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Analyze what kind of technology is necessary. Moreover, to examine the markets for mackerel caught on Icelandic fishing grounds during the summer. In this part conclusion are present after the collecting and analysis of samples during summers 2008 and 2009. Also, some conclusions are about grading properties.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels. Markaður / Fishing, grading, pre ‐ processing, processing and marketing of mackerel products catches by pelagic vessels. Markets

Published:

01/01/2009

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels. Markaður / Fishing, grading, pre ‐ processing, processing and marketing of mackerel products catches by pelagic vessels. Markets

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this section, markets for mackerel products are described. The main exporters and main buyers are covered. The two largest exporting nations are also deepening their exports in terms of products and prices.

The objective of this project is to examine mackerel fishing on Icelandic fishing grounds, perform geometrician measurements, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Analyze what kind of technology is necessary. Moreover, to examine the markets for mackerel caught on Icelandic fishing grounds during the summer. In this part requirements analysis was carried out about what is needed to process mackerel on board vessels caught during summertime on Icelandic fishing grounds. In this section the focus is on markets for mackerel products. The focus is on exporters and buyers and also more about exports and prices at the two biggest export nations for mackerel products.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; collection and analysis of fishing / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; collecting and analyzing samples.

Published:

01/11/2008

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; collection and analysis of fishing / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; collecting and analyzing samples.

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements of the fish, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this section, the collection and analysis of mackerel samples collected in the summer of 2008 was reported. The first results of the project are presented in terms of size, weight, head length, height and width, sex, fat, water and dry matter content of the samples.

The objective of this project is to study mackerel fishing on Icelandic fishing grounds, perform geometrical measurements on the fish, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Part of this will be to analyze what kind of technology is necessary for processing the mackerel. Market analysis will be carried out for mackerel caught on Icelandic fishing ground during the summer. In this report results from sampling during the summer 2008 are presented.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; Needs analysis and processing processes / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; requirements analysis and manufacturing processing

Published:

01/09/2008

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; Needs analysis and processing processes / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; requirements analysis and manufacturing processing

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this part, a needs analysis was made of what is needed to process mackerel on board vessels that catch it during the summer in Icelandic waters. Processing processes on two freezer vessels were also recorded.

The objective of this project is to examine mackerel fishing on Icelandic fishing grounds, perform geometrical measurements, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Analyze what kind of technology is necessary. Moreover, to examine the markets for mackerel caught on Icelandic fishing ground during the summer. In this part requirements analysis was carried out about what is needed to process mackerel on board vessels caught during summertime on Icelandic fishing grounds. Furthermore, manufacturing processing methods aboard two freezer vessels were documented.

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