Objectif The aim of the proposed work is to: develop systems of onboard handling and storage of herring and sardines which improve quality, reduce costs and reduce the manual work of fishermen; develop a robust, practical, accurate and rapid method of quality assessment for use particularly at offloading and onboard. and develop a registration system for the catch, covering such factors as method and time of catch, size, and time and temperature history. On board handling and storage systems for herring and sardine have been investigated to improve quality and a registration system for a catch has been developed. Comparisons were made between herring stored in RSW, CSW containers and iced boxes. In general, chilling happened most rapidly and homogeneously in RSW, followed by CSW containers and lastly iced boxes. The manual work is reduced by using RSW as opposed to CSW containers and iced boxes. The results obtained provided the basis for drawing up recommendations for usage of the 3 different storage methods for herring. The recommendations include parameters such as degree of filling, time and temperature sequences, design and methods of filling and chilling. A plastic container prototype for sardines was designed and constructed, and a number of modifications to a purse seiner were introduced so as to install them on board. The utilization of the proposed containers looks promising once the fish static pressure is reduced and sardines can be transported directly to the fish processing units or to fish markets without subsequent handling. The use of ice immediately after catch can contribute to an extension of the sardine shelf life by 1 or 2 days. It was found that trimethylamine nitrogen (TMA-N) and total volatile nitrogen (TVN) did not correlate well with the quality changes, but hypoxanthine (Hx) could be considered a good freshness index for this species. A registration system has been developed to document the quality of herring stored in RSW and CSW containers. This will allow buyers to make a qualified guess as to the remaining shelf life, and factories to document the quality of the fish.It is the intention to develop a quality assurance system for fatty fish caught by trawl or purse seine and preserved by chilling. The quality assurance system will at least consist of layouts for fishing vessels using different chilling and storage methods and provide a code of practice for each system for the fishermen to secure that the landed fatty fish quality is optimal, known and certified. The system could also be used by the filleting and processing industry by giving the necessary information for planning their production and end usage of the raw material dependent on the quality of the raw material. Champ scientifique agricultural sciencesagriculture, forestry, and fisheriesfisherieshumanitieshistory and archaeologyhistory Programme(s) FP2-FAR - Community research and coordination programmes (EEC) in the fisheries sector, 1988-1992 Thème(s) Data not available Appel à propositions Data not available Régime de financement Data not available Coordinateur Danish Institute for Fisheries Technology and Aquaculture (DIFTA) Contribution de l’UE Aucune donnée Adresse Nordsoecentret 9850 Hirtshals Danemark Voir sur la carte Coût total Aucune donnée Participants (1) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire INIP-INSTITUTO NACIONAL DE INVESTIGACAO DAS PESCAS Portugal Contribution de l’UE Aucune donnée Adresse Lisboa Voir sur la carte Coût total Aucune donnée
