Reports

Rapid methods for quality evaluation: Evaluation of salted cod following desalting, freezing and storage

Published:

21/03/2024

Authors:

Hildur Inga Sveinsdóttir, María Guðjónsdóttir, Sigurjón Arason, Cecile Dargentolle and Kolbrún Sveinsdóttir

Supported by:

AVS Research Fund and Food Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

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Reports

Shrimp - brine based on characteristics

Published:

01/07/2013

Authors:

Arnljótur B. Bergsson, Ásbjörn Jónsson, Gunnar Þórðarson, Lárus Þorvaldsson, María Guðjónsdóttir, Minh Van Nguyen, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Shrimp - brine based on characteristics

The volume of imported frozen shrimp requires good care in the thawing of the raw material, as shrimp pickling is particularly important for the processing of the product produced from the raw material. Efforts were made to ensure that the best procedures for thawing and pre-packaging were shrimp in terms of raw material properties. Raw material properties were mapped using traditional certified measurement methods as well as low-range nuclear measurements and enhanced with near-infrared spectroscopy. Changes in shrimp that occurred during shrimp pickling were monitored. Processing conditions were mapped using alternate models. The effects of using phosphate as a technical aid were investigated. The correct proportions of shrimp and brine, as well as the temperature of the brine, are prerequisites for stability in pre-pickling so that the desired results are achieved. With proper application, phosphate increases the efficiency of shrimp processing but does not accompany shrimp in the packaging of consumer products. Maladjusted brine reduces utilization.

The volume of imported frozen shrimp demands optimal processes for defreezing the raw material. Brining is most important for the processing of the product that is produced from the raw material. Efforts were made to optimize defreezing and brining of shrimp depending on raw material quality attributes. Quality attributes of shrimp were mapped by accrecated methods as well as NMR and NIR measurments. Changes in shrimp were observed during the brining process. Processing conditions were charted with thermo ‐ models. Effect of usages of phosphate as technological adjuvants was observed. Porpotions of shrimp and brine, as well as temperature of brine are presumptions of stability during brining for expected results to be achieved. With correct application, phosphate increases processing performance and does not accompany shimp into packaged consumer product. Uncontrolled brining reduces product / raw material yield.

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