{"id":8460,"date":"2021-12-06T13:18:57","date_gmt":"2021-12-06T12:18:57","guid":{"rendered":"https:\/\/www.ptg.no\/boosts-reserve-quality-in-the-fish-early-in-the-cooling-chain\/"},"modified":"2022-01-11T23:58:47","modified_gmt":"2022-01-11T22:58:47","slug":"boosts-reserve-quality-in-the-fish-early-in-the-cooling-chain","status":"publish","type":"post","link":"https:\/\/www.ptg.no\/en\/boosts-reserve-quality-in-the-fish-early-in-the-cooling-chain\/","title":{"rendered":"Boosts reserve quality in the fish early in the cooling chain"},"content":{"rendered":"\t\t
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\u201cThe fish must retain its shelf life right to the dinner plate, and not just when it leaves the plant or the Padborg terminal,\u201d empha\u00adsises CEO Terje Kj\u00f8ls\u00f8y at Aalesundfisk.<\/strong><\/p>\n

PTG Kulde\u00adteknisk, Ler\u00f8y Norway Seafoods, Skrovnesfisk and Arctic Technology have risen to this challenge through a devel\u00adopment project financed by the Norwegian Seafood Research Fund (FHF).<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Improving the quality and cooling chain all the way from ship to shop will give the market more stable deliveries of high-grade products and benefit every link in the value chain.<\/p>\n

The project has attracted great interest from fishermen, fish buyers and other organi\u00adsa\u00adtions associated with the industry, including seafood exporter Aalesundfisk.<\/p>\n

Reduces shrinkage<\/strong>
\n\u201cIn our experience, a higher reserve quality in the fish on arrival extends shelf life and reduces shrinkage in the shop,\u201d says Kj\u00f8ls\u00f8y. \u201cMore selling time is available before it goes off.\u201d<\/p>\n

Fish can easily take eight-nine days to reach retailers in Europe\u2019s longest value chains, he explains. If its tempe\u00adrature has fluctuated when caught, during processing or in transit, it may go bad too quickly to be sold.<\/p>\n

\u201cYou\u2019ve also got to remember that the customer often takes the fish home and generally prepares it a day or two later,\u201d Kj\u00f8ls\u00f8y notes.<\/p>\n

\u201cThe fish may often be kept at 5\u20137\u00b0C in the fridge and, if it only has 0\u201310 per cent of its quality left when sold by the shop, it\u2019ll be inedible by the time cooking begins.<\/p>\n

\u201cGood quality must be maintained throughout, not just at the start of the journey from sea to table, or the end user will have a bad experience.\u201d<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jens-Einar Bj\u00f8rk\u00e5s Johnsen (Skrovnesfisk AS) owns and operates Bj\u00f8rk\u00ad\u00e5sbuen, a Cleopatra-type fishing boat built in Iceland. An able fisher in B\u00e5tsfjord, he has been presented with the Fisher of the Year award and is one of the suppliers of fish to Ler\u00f8y\u2019s quality Arctic Supreme brand.<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Labour-intensive<\/strong>
\nHandling catches today on small fishing vessels is very labour-intensive, and fails to ensure the best possible quality. So a solution is needed which simplifies work while ensuring that the fish gets well looked after as quickly as possible.<\/p>\n

PTG Kulde\u00adteknisk is in the final stages of installing a small refri\u00adge\u00adrated seawater (RSW) plant on the 11-metre-long fishing boat Bj\u00f8rk\u00e5sbuen.<\/p>\n

This vessel is owned by project partner Jens-Einar Johnsen at Skrovnesfisk, with instal\u00adlation work taking place in his home port of B\u00e5tsfjord in northern Norway.<\/p>\n

The background for installing this facility is an ongoing FHF project to develop and implement a system for optimal bleeding and cooling of the raw material on coastal fishing vessels.<\/p>\n

In addition to simpli\u00adfying work for the fishers, the programme is expected to yield a substantial improvement in catch quality.<\/p>\n

\u201cThis system will simplify my job and make it more efficient, both before putting out to sea and while I\u2019m fishing,\u201d says Johnsen.<\/p>\n

\u201cIt\u2019ll cut out one work operation because I can put fish for bleeding directly into a container instead of going via a separate tub.<\/p>\n

\u201cI\u2019ll have control over the container tempe\u00adrature, as well as documen\u00adtation of cooling to give the buyer. And, not least, I get more deck space.\u201d<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Roy Martin Martinsen (raw-material quality manager, white fish, Ler\u00f8y Norway Seafoods AS) is also parti\u00adci\u00adpating in a number of other FHF projects dealing with raw material quality.<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Top condition<\/strong>
\n\u201cThe fish we take from the sea starts off in top condition,\u201d points out Roy Martin Martinsen, raw-material quality manager for white fish at Ler\u00f8y Norway Seafoods and a parti\u00adcipant in the FHF project.<\/p>\n

\u201cQuality and the eating experience begin to be affected as soon as it\u2019s caught. Before it reaches land, the catch is exposed to a number of influences.<\/p>\n

\u201cHandling, stress and damage can all lead to irrever\u00adsible quality challenges. Storage methods, time and tempe\u00adrature will also have their effect.\u201d<\/p>\n

He notes that catch quality is immediately influ\u00adenced by the condition of the fish, the physical impact of the fishing gear, catch depth, weather, stress, time and temperature.<\/p>\n

Once caught, handling, equipment use, and the gap between coming on board and bleeding affect opport\u00adu\u00adnities for good bleeding-out, tempe\u00adrature and time. So will storage when returning to land and in onward delivery.<\/p>\n

Tempe\u00adrature determines<\/strong>
\n\u201cDurability is parti\u00adcu\u00adlarly influ\u00adenced by tempe\u00adrature and time,\u201d says Martinsen. \u201cThe clock starts ticking at slaughter, and tempe\u00adrature deter\u00admines how fast it runs \u2013 the lower, the slower.<\/p>\n

\u201cIf the fish is stored between \u20111\u00b0C and 0\u00b0C, its shelf life can be up to 18 days. At 6\u00b0C, this is reduced to no more than seven days.\u201d<\/p>\n

He says research has suggested that a higher tempe\u00adrature on the first post-catch day could cost four days of shelf life, even if the fish are cooled down quickly after 24 hours.<\/p>\n

\u201cIt\u2019s important to remember that fish are adapted to low tempe\u00adra\u00adtures, as are enzymatic changes and bacterial breakdown. So it\u2019s important to bleed them out immediately after coming on board and then store at \u20111\u00b0C to 0\u00b0C.\u201d<\/p>\n

Full-scale testing<\/strong>
\nWork in the FHF project has concen\u00adtrated so far on the choosing the solution of a small RSW plant for use on board. Simula\u00adtions were first tested on a larger facility to check throughflow and energy requirements.<\/p>\n

PTG Kulde\u00adteknisk has built and lab-tested a compact little RSW plant at its Troms\u00f8 works. Once instal\u00adlation in Bj\u00f8rk\u00ad\u00e5sbuen is complete, the system will be tested and fine-tuned before undergoing full winter-spring trials after New Year.<\/p>\n

The idea behind the project is that a fishing boat can eliminate an open tub on deck, and instead bleed out the fish in a container at the same time as cooling begins immediately.<\/p>\n

Designed for plug-and-play, the equipment requires no complex instal\u00adlation and can be easily discon\u00adnected by the fisher for service\/fault correction.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Kim Andr\u00e9 Gabri\u00adelsen (Arctic Technology AS) is manager for the project. He has experience from various roles on the land side in the seafood industry, but has also been a fisher with his own boat. His education as a process engineer and food technician covers both the biolo\u00adgical and the technical factors which affect his daily work as a supporter of companies in the blue economy.<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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PTG installs newly developed mini-RSW in 11-metre fishing boat<\/p>\n","protected":false},"author":1,"featured_media":8466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wp_typography_post_enhancements_disabled":false,"footnotes":""},"categories":[59],"tags":[],"nyheter":[],"class_list":["post-8460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nBoosts reserve quality in the fish early in the cooling chain - ptg.no<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ptg.no\/en\/boosts-reserve-quality-in-the-fish-early-in-the-cooling-chain\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boosts reserve quality in the fish early in the cooling chain - 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