When fish and shellfish is to be sold fresh, frozen, salted, dried or smoked, knowledge is required on how the raw material best preserves its properties and optimum quality. Nofima has extensive experience with the traditional methods of processing fish and seafood.
- Methods to document the effect of different production concepts
- Guidance to improve the yield and quality in the process
- Consulting related to product and shelf life
Our researchers have extensive knowledge on the treatment and processing of marine raw material, and develop sensible solutions in cooperation with the industry.
Raw material properties
We research the various properties of marine raw materials. For example, we look at which chemical and biochemical changes that occur in the fish flesh when fish is stored and processed, and how the quality of the finished product is affected by catching and farming conditions.
Research into muscle structure, microbiology and natural raw material variations provides useful knowledge for the fish industry, fisheries and aquaculture. We study the raw material both pre-rigor and post-rigor, and document technological quality, which is important for optimum processing and the best possible use of the raw material.
Fresh and frozen seafood
The production of fresh fish is challenging in terms of quality and preservation. Nofima has worked extensively on documenting the effect of different methods of storage and preservation, such as supercooling and MAP packing (modified atmosphere packing). The objective is at all times to ensure that fresh seafood can maintain optimum quality throughout the entire production process, in a profitable manner.
Nofima also assesses the quality of frozen raw material, and evaluates the suitability for various types of processing.
Dried salted fish, salted fish, dried fish and smoked fish
These are fish products with long traditions. We study how different raw materials and different production methods affect quality and taste, and how time-consuming production can be modernized and made more efficient without affecting quality and yield.
Among other things, we have developed a system for automatic colour measurement of fresh and smoked salmon fillet, and have found the optimum drying temperature for dried fish.
We also work on the development and adaptation of new products and production concepts, and develop methods to determine quality and shelf life of matured seafood products.