Publisher: Nofima AS
Number of pages: 32
International Standard Numbers:
Open Access: green
Interviews and processing experiments are conducted in four filleting plants, processing cod and haddock. The goal was to document how quality defects in the raw material influence upon the processing result and product value. Processing of high quality cod and haddock resulted in 4.6 % and 4.7 % higher shares of valuable fresh loins, providing a higher total product value, compared to inferior raw material. The interviews revealed that the raw material quality defects believed by the companies to be of greatest importance for the processing result are; red coloured filets, filet gaping, poor freshness, gutting defects and soft texture.