Friday, February 02, 2007

 

Cod Quality Assessment

After reading this recent PR from the Prov govt

Government Supporting Cod Quality Assessment

To ensure maximum quality for all Newfoundland and Labrador seafood products, the Provincial Government is supporting aquaculture research to determine how the quality of fish products is affected by the various methods through which fish is grown and processed.

This project is being conducted in partnership with the Canadian Centre for Fisheries Innovation (CCFI) as well as other industry representatives, and is part of a $140,313 contribution that government has provided to CCFI for various fisheries and aquaculture development projects.

http://www.releases.gov.nl.ca/releases/2007/fishaq/0202n03.htm

I remembered an article I had read a while back along these lines that might be of interest.

Better fish quality
Published: 22 November, 2006

Use of superchilling gives better quality compared with fillets that are chilled using the regular method.

In the test carried out by Fiskeriforskning, the cod was filleted, superchilled and packed at Aker Seafood's plant in Hammerfest, and then transported to Denmark.

The results show that the shelf life can be extended by 1-2 days and still has better quality.

But the test also shows that the fillets that were superchilled released more water after portioning and tray packing than fish that was chilled the regular way.

http://www.fishupdate.com/news/fullstory.php/aid/5914

It is also my understanding that our inshore fleet 65 feet and under are not allowed to have ice makers on board? If there is any truth to this that should be the first thing to change.

There is also some new technology comiung out of Norway that measures fish freshness in three seconds that is inexpensive and highly mobile.

Norway: New technology measures fish freshness
Published: 24 November, 2006

NORWEGIAN scientists have developed new technology that can measure how fresh fish is - in just three seconds.

According to scientists at Fiskeriforskning, today's methods of measuring freshness aren't good enough because they only measure one indicator of whether the fish is fresh, such as texture, smell or colour.

The scientists have developed new technology - and a finished prototype - for a measuring device that can tell how fresh the fish is in just three seconds.

Not only is the new method considerably faster - to put it mildly - than traditional analyses, which can take anywhere from a few hours to several days, the new device is also inexpensive to make and is sized so that it can be used in seafood shops.

"The actual device is only 25cm long, and can be manufactured for a fraction of the costs of the larger analyser", says Senior Scientist Heidi Nilsen.

http://www.fishupdate.com/news/fullstory.php/aid/5936

But when push comes to shove there is no fresher fish than live fish, Live wells.
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