Reports

Gæðasalt í saltfiskverkun / Quality salt for curing of salted fish

Published:

01/02/2013

Authors:

Ásbjörn Jónsson, Aðalheiður Ólafsdóttir, Helgi Sigurjónsson, Egil Þórir Einarsson, Kristín Anna Þórarinsdóttir, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund (R 11 088‐11) and Tækniþróunarsjóður Ísl. A former user Italy (110667‐0611)

contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Gæðasalt í saltfiskverkun / Quality salt for curing of salted fish

The main goal of the project was to use the geothermal sea in Reykjanes for the production of salt that can be used to produce high quality salted fish. A process will be developed to produce the salt with geothermal energy on site and to be able to control its chemical composition so that the correct effect of salted fish can be ensured. Salt extracted from the geothermal sea was compared with imported salt from the Mediterranean during the production of salted cod fillets with brine as pre-salting stage and dry salting at the end. The results showed that higher utilization was obtained in the salted fish processing with salt extracted from the geothermal sea, and that the processing took less time as the uptake of salt into the cod muscle was higher compared to the imported salt. Salt extracted from the geothermal sea was comparable in quality to the imported salt.

The aim of the project was to utilize raw material and energy from a geothermal brine to produce salt which can be used to increase the value in production of salted fish. Imported salt from Tunis was compared with the salt from geothermal brine, by producing salted cod from pickle salting followed by dry salting. The results showed that higher yield was observed in production of salted fish, by using salt produced from geothermal brine. Also curing took less time where the penetration of salt in the cod muscle was faster compared to the imported salt. The salt produced from geothermal brine is comparable with the imported salt.

Report closed until 01.02.2015

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Reports

Injection and brining of tilapia fillets

Published:

01/12/2009

Authors:

Kristín Anna Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Irek Klonowski, Aðalheiður Ólafsdóttir, Hannes Magnússon, Arnljótur Bjarki Bergsson, Ragnar Jóhannsson, Emilia Martinsdóttir

Supported by:

Tækniþróunarsjóður Rannís / Technology Development Fund, RANNIS - Icelandic Center for Research

contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Injection and brining of tilapia fillets

The aim of the project was to investigate the effect of spraying and pickling on the utilization, shelf life and properties of tilapia fillets. Three product categories were produced: chilled products, frozen products (with insignificant changes in salt content) and lightly salted, frozen products. During the processing of chilled products, red fillets were injected with a weak brine (1% salt) containing a reduced cod base (2% brine protein). Lightly salted fillets were initially sprayed with 4% brine, then pickled overnight. Part of the fillet was frozen after pickling but a similar amount was injected with the protein solution after pickling. Utilization increased during spraying and pickling, there was a significant difference in weight changes in frozen fillets and lightly salted fillets due to differences in the salt content of these two product categories. The waterproofness of fillets was poorer after freezing than after storage in the refrigerator. The shelf life of products was short and possible reasons for this are discussed in the report. Microbial growth and degradation processes were largely independent of injection and brine.

The objective of the project was to study effect of injection and brining on the yield, storage life and characteristics of tilapia fillets. Three different product groups were produced: chilled. Frozen (with small salt changes) and lightly salted products. During processing of chilled products fillets with skin were injected with brine containing minced cod (2%) protein in brine. Lightly brined fillets were initially injected with 4% brine and then brined overnight. A part of the fillets was frozen after brining but similar part was injected with protein solution after brining. The yield increased with injection and brining, distinct difference was in the weight changes of frozen and lightly salted fillets because of the difference of the salt content of these two product groups. Water holding capacity of the frozen fillets was lower than for chilled fillets and the storage life was very short. Microbial growth was mostly not depending on the injection and brining.

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