Objective The research intends to demonstrate the possibility of producing surimi and kamaboko from Community minor fish species by using a new production line, already thought up, which brings in some important technological innovations to overcome the 2 main problems of product stripping and reduction in fat percentage. The research will include construction and implementation of the new production line and a thorough campaign of machine and product tests. The possibility of producing surimi and kamaboko from Community minor fish species was investigated using a new production line. The new production line, already designed, incorporates some important technological innovations enabling the 2 main problems of product stripping and reduction in fat percentage to be overcome. The settling of the pilot line has been completed. The most innovative steps are the refining of a wet product and the operating of a specially designed super decanter. Many trials have been run, which validate now the effectiveness of this line. It has been possible to make a surimi with sardine at a significant scale.In the first phase, the influence of various operations on product during processing and on quality and characteristics of final product will be determined. The aim of the second phase is to determine the process of mince extraction and elimination of soluble substances of sarcoplasm and of part of the fat substances. The aim of the third phase is to demonstrate and optimize the operation for eliminating the connective tissue and different wastes. This operation could be realized by a dewatering process after dehydration or, better, in a wet phase before dehydration. .SP 1 In the fourth phase (concentration), it has been considered a priority to operate by a centrifugal decanter, according to a well studied technology and provided that the expected advantages on yield and quality of surimi will be performed. The aim of the fifth phase is to adapt dosing of additives according to specific features of fat pelagic fish and to study methods for storing the final product for long periods in order to prevent denaturation. The feasibility of mixing additives automatically and continuously will be studied. Fields of science natural sciencesbiological scienceszoologyichthyology Programme(s) FP2-FAR - Community research and coordination programmes (EEC) in the fisheries sector, 1988-1992 Topic(s) Data not available Call for proposal Data not available Funding Scheme Data not available Coordinator Blue Fish SpA EU contribution No data Address Statale 630 Ausonia Km 29.500 04023 Penitro Formia Italy See on map Total cost No data Participants (1) Sort alphabetically Sort by EU Contribution Expand all Collapse all CODIMAR France EU contribution No data Address Paris See on map Total cost No data
