Temperature changes during processing, transportation and storage of frozen herring products
The main objective of the project was to maximize the qualiry and value of herring products. Quality and stability of frocen herring products seasonally and impact of pre-cooling, freezing and storage condition were explored. The results will not only lead to a less decrease in quality due to storage and transportation, but also increase understanding on connection between product defect and their influence on the raw material from catch to market.
The results showed thar frozen herring products did not get enough cooling through the process, from production to export, and in some cases the variation was too much. The freezing planti n Iceland was good, and all the pallets were kept at right temperature. The problem is, when they were taken out of the freezing storage in Iceland, the cooling was not sufficient, which was necessary to maintain low temperature. It is difficult to prevent heat stress when exporting frozen product.
The results of the project indicated that the temprature in freezing trawls was stable during the sailing. Also the results indicated that it is a need for improvements in the freezing plant in Poland, where the temperature in freezing storage is higher compared to Iceland. Transportation in containers was much better than in freezing trawlers, but much more expensive.