Experiments with the processing of sea urchin eggs




Jón Trausti Kárason, Ragnheiður Sveinþórsdóttir, Kolbrún Sveinsdóttir, Guðmundur Stefánsson, Sæmundur Elíasson, Stefán Freyr Björnsson, Aðalheiður Ólafsdóttir, Irek Klonowski, Ragnar Jóhannsson

Supported by:

West Iceland Growth Agreement


Kolbrún Sveinsdóttir

Project Manager

Experiments with the processing of sea urchin eggs

In this project, three experiments were performed with different goals. The aim of the first experiment was to examine the quality of sea urchin eggs and to test the rapid freezing of eggs with exports in mind. In the second experiment, branched dextrin sugars (Glico) and alginate were used to strengthen the outer layer of the eggs, the purpose was to find a substance that could replace alum to keep the eggs better from processing to the buyer. In the third experiment, the aim was to investigate whether it was possible to process sea urchin roe by heat treatment as a bulk product and also whether it was possible to separate the processing in time, ie. whether the pots could be opened and the roe packed in larger units so that they could be handled elsewhere than where the pots were opened.

In this project three experiments were undertaken. The goal in the first one was to explore the quality of gonads (sea urchin roes) and try to instant-freeze it for export. In the second experiment clusterdextrin and alginate was used to make the surface of the roes stronger. The purpose of that experiment was to find a substitute for alum for the gonads to keep their shape during the time from processing to buyer. In the third experiment the goal was to explore if it was possible to process gonads with heating in a large quantity and if it was possible to separate the stages of processing so tha the gonads could be collected and packed in one location, then further processed in another.

Report closed until 01.07.2016

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