Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish
Data was collected from Vísir hf. and Þorbjörn hf. and the relationship between utilization and quality with fishing areas, fishing time, fishing vessels, cooling on board and changes in the processing process are assessed. It was found that fishing areas had a significant effect on processing utilization, but the difference in effect utilization and quality by fishing area was smaller. Fluctuations in efficiency and quality proved to be seasonal and there was also a difference between years. Changes in cooling on board, ie. the use of liquid ice instead of flake ice on board did not prove to have a significant effect in the aforementioned manner. On the other hand, changes in the mechanism of action, ie. injection, both utilization and quality. The content of the report was part of the project "Process management for fishing, processing and processing of salted fish".
Analysis of data collected by the fisheries companies Vísir and Thorfish revealed the effects of fishing grounds, season, fishing vessels, chilling methods on board and salting procedure on yield and quality of salted products. Effects of fishing grounds on processing yield were significant but curing yield and quality were less influenced. Variation in curing yield and quality were seasonal and differences between years were observed. Changes in chilling methods on-board, ie use of liquid ice instead of flake ice did not affect yield and quality of salted products. On the other hand, changes in the salting procedure did, when injection was added as the initial step in the process.