DOCSLIB.ORG

Prospective Analysis of the Aquaculture Sector in the EU. PART 2: Characterisation of Emerging Aquaculture Systems

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Prospective Analysis of the Aquaculture Sector in the EU. PART 2: Characterisation of Emerging Aquaculture Systems Prospective Analysis of the Aquaculture Sector in the EU PART 2: Characterisation of emerging aquaculture systems Authors: Helen Sturrock, Richard Newton, Susan Paffrath, John Bostock, James Muir, James Young, Anton Immink & Malcolm Dickson (University of Stirling, UK) Editors: Ilias Papatryfon (IPTS) 2008 EUR 23409 EN/2 The mission of the IPTS is to provide customer-driven support to the EU policy-making process by researching science-based responses to policy challenges that have both a socio-economic and a scientific or technological dimension. European Commission Joint Research Centre Institute for Prospective Technological Studies Contact information Address: Edificio Expo. c/ Inca Garcilaso, s/n. E-41092 Seville (Spain) E-mail: [email protected] Tel.: +34 954488318 Fax: +34 954488300 http://ipts.jrc.ec.europa.eu http://www.jrc.ec.europa.eu Legal Notice Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use which might be made of this publication. Europe Direct is a service to help you find answers to your questions about the European Union Freephone number (*): 00 800 6 7 8 9 10 11 (*) Certain mobile telephone operators do not allow access to 00 800 numbers or these calls may be billed. A great deal of additional information on the European Union is available on the Internet. It can be accessed through the Europa server http://europa.eu/ JRC45686 EUR 23409 EN/2 ISBN 978-92-79-09442-2 ISSN 1018-5593 DOI 10.2791/31843 Luxembourg: Office for Official Publications of the European Communities © European Communities, 2008 Reproduction is authorised provided the source is acknowledged Printed in Spain Table of contents Executive Summary 13 1 Introduction 19 1.1 Content of report 19 1.2 Methodologies and approaches 20 2 Offshore systems 21 2.1 Overview 21 2.2 Offshore technologies 23 2.2.1 Flexible floating cages 23 2.2.2 Rigid floating cages 26 PART 2: CharacterisationPART systems aquaculture emerging of 2.2.3 Flexible semi-submersible cages 26 - 2.2.4 Rigid semi-submersible cages 27 2.2.5 Rigid submersible cages 28 2.2.6 Comparison of different cage types 29 2.3 European overview 29 2.4 Detailed country perspective 31 2.4.1 Countries with offshore systems 31 2.4.2 Countries without offshore systems 35 2.5 Technical feasibility 36 2.5.1 Husbandry 36 2.5.2 Safety and efficiency 36 2.5.3 Supporting hatchery capacity 36 2.5.4 Links with renewable energy projects 36 2.6 Financial feasibility 36 2.6.1 Market considerations 36 2.6.2 Base model – offshore salmon 37 2.6.3 Sensitivity analysis 38 SectorEU the in Aquaculture the of Analysis Prospective 2.7 Drivers and barriers 39 2.8 Environmental impacts 39 2.9 Prospects 41 3 Recirculation systems 45 3.1 Overview 45 3.2 Recirculation technologies 46 3 3.2.1 Case study 1: AquaOptima (Norway) 46 3.2.2 Case study 2: HESY (Netherlands) 48 3.2.3 Case study 3: Activated Suspension Technology 49 3.3 European overview 50 3.4 Detailed country perspective 51 3.4.1 Countries with recirculation systems 51 3.5 Production feasibility 59 3.5.1 Technical performance 59 Table of contents Table 3.5.2 Markets 59 3.6 Financial feasibility 60 3.6.1 Turbot model 60 3.6.2 Eel model 65 3.7 Drivers and barriers 66 3.8 Environmental impacts 68 3.9 Prospects 69 3.9.1 Priorities for future research in RAS 69 4 Integrated systems 71 4.1 Integrated system components 71 4.2 European overview 73 4.3 Detailed country perspective 75 4.3.1 Countries with integrated systems 75 4.4 Technical feasibility 77 4.5 Financial feasibility 77 4.6 Drivers and barriers 77 4.7 Environmental impacts 79 4.8 Prospects 79 5 Certification systems 81 5.1 Overview 81 5.2 Certification schemes 81 5.2.1 Organic schemes 82 5.2.2 Environmental schemes 83 5.2.3 Ethical schemes 84 5.2.4 Quality management schemes 84 5.2.5 Other certification schemes 85 5.3 European overview 85 5.4 Detailed country perspective 86 5.4.1 Countries with certification systems 86 5.4.2 Countries Without certification systems 90 5.5 Technical feasibility 90 4 5.6 Financial feasibility 91 5.6.1 Organics 91 5.6.2 Quality schemes 93 5.6.3 Animal welfare 93 5.7 Drivers and barriers 93 5.8 Environmental impact 95 5.9 Prospects 95 6 Emerging species 97 6.1 Introduction 97 6.2 European overview 97 6.3 Detailed country perspective 99 6.3.1 Countries with emerging species 99 6.3.2 Countries without emerging species 106 6.4 Meagre 107 6.4.1 Introduction and European overview 107 6.4.2 Technical feasibility 107 6.4.3 Financial feasibility 107 PART 2: CharacterisationPART systems aquaculture emerging of 6.4.4 Markets 108 - 6.4.5 Environmental impacts 108 6.4.6 Prospects 108 6.5 Breams 108 6.5.1 Introduction and European overview 108 6.5.2 Financial Feasibility 108 6.6 Octopus 112 6.6.1 Introduction 112 6.6.2 European overview 113 6.6.3 Technical feasibility 113 6.6.4 Financial feasibility 114 6.6.5 Environmental impacts 116 6.6.6 Prospects 116 6.7 Tuna 117 6.7.1 Introduction 117 6.7.2 European overview 117 6.7.3 Technical feasibility 118 SectorEU the in Aquaculture the of Analysis Prospective 6.7.4 Financial feasibility 118 6.7.5 Environmental impacts 119 6.7.6 Other impacts 121 6.7.7 Prospects 121 6.8 Cod 122 6.8.1 Introduction 122 6.8.2 European Overview 122 5 6.8.3 Technical Feasibility 123 6.8.4 Financial Feasibility 125 6.8.5 Market challenges 125 6.8.6 Prospects 126 6.9 Arctic charr 126 6.9.1 Introduction 126 6.9.2 European overview 127 6.9.3 Technical feasibility 127 6.9.4 Financial feasibility 128 Table of contents Table 6.9.5 Environmental impacts 131 6.9.6 Prospects 131 6.10 Turbot 131 6.10.1 Introduction 131 6.10.2 The production cycle 132 6.10.3 European Overview 132 6.10.4 Technical Feasibility 136 6.10.5 Financial Feasibility 136 6.10.6 Market Challenges 136 6.10.7 Prospects 136 6.11 Halibut Production 136 6.11.1 Introduction 136 6.11.2 European Overview 136 6.11.3 Technical Feasibility 137 6.11.4 Financial Feasibility 138 6.11.5 Environmental Impacts 138 6.11.6 Prospects 139 6.12 Sturgeon production 139 6.12.1 Introduction 139 6.12.2 European Overview 140 6.12.3 Technical Feasibility 140 6.12.4 Financial Feasibility 141 6.12.5 Environmental impacts 143 6.12.6 Prospects 143 6.13 Catfish 144 6.13.1 Introduction 144 6.13.2 European Overview 145 6.13.3 Technical Feasibility 145 6.13.4 Financial Feasibility and Market Potential 146 6.13.5 Prospects 146 6.13.6 African Catfish 10yr Cashflow 147 6.14 Tilapia 150 6 6.14.1 Introduction 150 6.14.2 European overview 150 6.14.3 Technical Feasibility 150 6.14.4 Financial Feasibility and prospects 151 6.14.5 Environmental impacts 154 6.15 Emerging species drivers and barriers 155 6.16 Environmental impacts 156 6.17 Prospects 156 7 Emerging practices 159 7.1 Introduction 159 7.2 Vaccination 159 7.2.1 Overview 159 7.2.2 Coverage 159 7.2.3 Economic importance 160 7.2.4 Constraints 160 7.2.5 Prospects 160 7.3 Selective breeding 161 7.3.1 Overview 161 PART 2: CharacterisationPART systems aquaculture emerging of 7.3.2 Coverage 161 - 7.3.3 Economic importance 161 7.3.4 Constraints 161 7.3.5 Prospects 161 7.4 Lifecycle manipulations 162 7.4.1 Overview 162 7.4.2 Coverage 162 7.4.3 Economic importance 162 7.4.4 Constraints 163 7.4.5 Prospects 163 7.5 Genetic modifications 163 7.5.1 Overview 163 7.5.2 Coverage 163 7.5.3 Economic importance 163 7.5.4 Constraints 163 7.5.5 Market Challenges 164 7.5.6 Prospects 164 SectorEU the in Aquaculture the of Analysis Prospective 7.6 Use of Information Technology 164 7.6.1 Overview 164 7.6.2 Coverage 165 7.6.3 Economic importance 165 7.6.4 Constraints 165 7.6.5 Prospects 165 7.7 Reduction of fish oil and fish meal levels in feeds 166 7 7.7.1 Overview 166 7.7.2 Coverage 166 7.7.3 Economic importance 166 7.7.4 Constraints 166 7.7.5 Prospects 167 7.8 Harvesting/Processing innovations 167 7.8.1 Overview 167 7.8.2 Coverage 167 7.8.3 Economic importance 167 7.8.4 Market challenges 168 Table of contents Table 7.8.5 Constraints 168 7.8.6 Prospects 168 7.9 Packaging and retail innovations 168 7.9.1 Overview 168 7.9.2 Coverage 168 7.9.3 Economic importance 168 7.9.4 Constraints 169 7.9.5 Prospects 169 8 Drivers and barriers to emerging systems 171 8.1 Overall drivers and barriers to development of the European aquaculture industry 171 8.2 Economic viability/profitability of emerging aquaculture systems and species 171 8.2.1 Emerging systems 171 8.2.2 Emerging species 172 8.3 Technical/biophysical constraints on emerging aquaculture systems and species 172 8.3.1 Systems 172 8.3.2 Emerging Species 173 8.4 The market: product demand, public acceptance/image, demographic factors 174 9 Conclusions 179 9.1 Main findings 179 9.1.1 Offshore systems 179 9.1.2 Recirculation systems 179 9.1.3 Integrated systems 180 9.1.4 Certification systems 180 9.1.5 Emerging species 181 10 Bibliography 183 8 List of tables Table 2.1 Comparative characteristics of inshore and offshore aquaculture sites 21 Table 2.2 Site classification by significant wave height 22 Table 2.3 Types of offshore cages 23 Table 2.4 Advantages and disadvantages of flexible floating cage systems 25 Table 2.5 Advantages and disadvantages of Rigid Floating Cages 26 Table 2.6 Advantages and disadvantages of Rigid Semi-submersible Cages 27 Table 2.7 Advantages and disadvantages of Ocean Spar Systems 28 Table 2.8 Advantages and disadvantages of rigid submersible cages 29 Table 2.9 Water volume capacity and costs of each cage classification type 30 Table 2.10 Offshore aquaculture: production statistics by country (2005 estimated) 30 Table 2.11 Operational aquaculture sites around Malta 33 Table
Load more

Recommended publications
  • Seafood Group Project Final Report
    University of California, Santa Barbara Bren School of Environmental Science and Management From Sea to Table: Recommendations for Tracing Seafood 2010 Group Project Jamie Gibbon Connor Hastings Tucker Hirsch Kristen Hislop Eric Stevens Faculty Advisors: Hunter Lenihan John Melack Client: Monterey Bay Aquarium’s Sustainable Seafood Initiative From Sea to Table: Recommendations for Tracing Seafood From Sea to Table: Recommendations for Tracing Seafood As authors of this Group Project report, we are proud to archive this report on the Bren School’s website such that the results of our research are available for all to read. Our signatures on the document signify our joint responsibility to fulfill the archiving standards set by the Bren School of Environmental Science & Management. Jamie Gibbon Connor Hastings Tucker Hirsch Kristen Hislop Eric Stevens The mission of the Bren School of Environmental Science & Management is to produce professionals with unrivaled training in environmental science and management who will devote their unique skills to the diagnosis, assessment, mitigation, prevention, and remedy of the environmental problems of today and the future. A guiding principal of the School is that the analysis of environmental problems requires quantitative training in more than one discipline and an awareness of the physical, biological, social, political, and economic consequences that arise from scientific or technological decisions. The Group Project is required of all students in the Master’s of Environmental Science and Management (MESM) Program. It is a three-quarter activity in which small groups of students conduct focused, interdisciplinary research on the scientific, management, and policy dimensions of a specific environmental issue.
    [Show full text]
  • THE CINCINNATI MYTH by Eliana Johnson Saturday Night Massacre, and IRS Discrimination Wasn’T Just the Work of Rogue Agents
    2013_07_01 subscribe:cover61404-postal.qxd 6/11/2013 8:18 PM Page 1 July 1, 2013 $4.99 JAY NORDLINGER: The Left’s Racial Putdowns KEVIN D. WILLIAMSON ON RAND AND STEINBECK JOHN J. MILLER HENRY OLSEN: IS RAND PAUL THE ANSWER? ON HARRY JAFFA Daniiel Foster w eliiaannaa Johnson w roobb lloonngg $4.99 tthhee eeDDittoorss 26 0 74820 08155 6 www.nationalreview.com base:milliken-mar 22.qxd 6/10/2013 2:27 PM Page 1 TOC:QXP-1127940144.qxp 6/12/2013 2:33 PM Page 1 Contents JULY 1, 2013 | VOLUME LXV, NO. 12 | www.nationalreview.com ON THE COVER Page 16 The Cincinnati Myth John J. Miller on Harry V. Jaffa p. 32 Two Cincinnati employees have told the House Oversight Committee that BOOKS, ARTS they were taking orders from Washington. One of those employees told & MANNERS the committee he began singling out tea- 41 LINCOLN’S PATH, STILL Jay Winik reviews Lincoln party applications at the request of a Unbound: How an Ambitious supervisor who told him “Washington, Young Railsplitter Saved the American Dream—And D.C., wanted some cases.” Eliana Johnson How We Can Do It Again, by Rich Lowry. COVER: ROMAN GENN 42 GREATNESS IN A DARK TIME ARTICLES Charles J. Cooper reviews Saving Justice: Watergate, the 16 THE CINCINNATI MYTH by Eliana Johnson Saturday Night Massacre, and IRS discrimination wasn’t just the work of rogue agents. Other Adventures of a Solicitor General, by Robert H. Bork. 18 ONE-PARTY TAXMEN by Daniel Foster Is it time to un-reform the civil service? 45 EPIC OF A NATION Daniel Johnson reviews Flight of 21 BUREAUCRATIC ROT by Rob Long the Eagle: The Grand Strategies A government, like a fish, decays from its guts.
    [Show full text]
  • Where Does Your Seafood Come From?
    Where Does Your Seafood Come From? Author contact information Wynn W. Cudmore, Ph.D., Principal Investigator Northwest Center for Sustainable Resources Chemeketa Community College P.O. Box 14007 Salem, OR 97309 E-mail: [email protected] Phone: 503-399-6514 Published 2009 DUE # 0757239 1 NCSR curriculum modules are designed as comprehensive instructions for students and supporting materials for faculty. The student instructions are designed to facilitate adaptation in a variety of settings. In addition to the instructional materials for students, the modules contain separate supporting information in the "Notes to Instructors" section, and when appropriate, PowerPoint slides. The modules also contain other sections which contain additional supporting information such as assessment strategies and suggested resources. The PowerPoint slides associated with this module are the property of the Northwest Center for Sustainable Resources (NCSR). Those containing text may be reproduced and used for any educational purpose. Slides with images may be reproduced and used without prior approval of NCSR only for educational purposes associated with this module. Prior approval must be obtained from NCSR for any other use of these images. Permission requests should be made to [email protected]. Acknowledgements We thank David Lonsdale and Richard O’Hara of Chemeketa Community College for their thoughtful reviews. Their comments and suggestions greatly improved the quality of this module. We thank NCSR administrative assistant, Liz Traver,
    [Show full text]
  • Optimal Storage Conditions for Fresh Farmed Tilapia (Oreochromis Niloticus) Fillets
    Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets By: CYPRIAN OGOMBE ODOLI Supervisors: Sigurjón Arason and Emilía Martinsdóttir MS committee: Hannes Magnússon, Hélène L. Lauzon and Kolbrún Sveinsdóttir Thesis submitted in partial fulfilment of the requirements for the Degree of MASTERS IN SCIENCE (60 ECTS units) Department of Food Science and Nutrition University of Iceland May 2009 Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets Cyprian Ogombe Odoli Supervisors: Sigurjón Arason and Emilía Martinsdóttir MS committee: Hannes Magnússon, Hélène L. Lauzon and Kolbrún Sveinsdóttir Thesis submitted in partial fulfilment of the requirements for the Degree of MASTERS IN SCIENCE (60 ECTS units) Department of Food Science and Nutrition Faculty of Science University of Iceland May 2009 Declaration I wish to declare that this work has sole been done by me and has never been submitted at any other university before. ___________________ Cyprian Ogombe Odoli Dedication I dedicate this thesis to my daughter Sharon for growing up at early age without seeing her father. More so, my beloved wife Lillian Awuor for accepting a lonesome life while I pursuit academic accomplishment. ii Abstract The main aim was to establish optimal storage conditions for fresh tilapia fillets, by determining its shelf life from the sensory and microbiological evaluation, as well as monitoring its physical-chemical properties. With this intent, Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted and packaged in 100% air and 50% CO2: 50% N2 MA prior to storage at different temperature; 1˚C and -1˚C. Initial samples from filleting (control d0) were also evaluated for comparison.
    [Show full text]
  • Cold Chain in Seafood Industry
    COLD CHAIN IN SEAFOOD INDUSTRY Alex Augusto Gonçalves1, Ph.D and Francisco Blaha2, MSc. Abstract: When seafood is freshly caught eating quality is high, but over time quality will deteriorate and eventually will become unsuitable for consumption. Maintenance of the cold chain and careful handling are a fundamental part in minimizing seafood spoilage. The cold chain in seafood industry is a temperature chain and begins once the seafood is caught. From the quality and regulatory perspective fresh seafood means that has been stored at 0°C and for frozen seafood it means –18°C or colder (from the sea to the consumer). The cold chain is broken every time the temperature of the seafood rises above 1°C. Fluctuations in the cold chain increases quality loss, these losses cannot be reversed by any means after the event. There are many avoidable and unavoidable occurrences that cause fluctuation in the cold chain. Good chilling and/or freezing practices on board harvest vessels are a condition sine qua non for maximizing the best possible quality of all seafoods. Best practices on seafood handling and the minimization of temperature fluctuations are paramount for seafood distributed under refrigeration (i.e., chilled and/or frozen) to maintain its quality and maximize its shelf–life. The present chapter addresses some of the developments in seafood cold chain under four mainly headings: i) cold chain in seafood industry; ii) selected aspects of refrigeration (chilling and freezing) process (including equipment and storage conditions); iii) safety and shelf–life issues in seafood cold chain; iv) regulation and legislation. 1.
    [Show full text]
  • Projects Funded Through the Atlantic Fisheries Fund Announced on December 16, 2020
    Projects Funded through the Atlantic Fisheries Fund Announced on December 16, 2020 Recipient Location Project Description Project Costs AFF AFF Pillar Contribution Grieg NL Marystown Purchase and install $926,045 $694,534 Infrastructure Nurseries Ltd. salmon vaccination equipment. Merasheen Merasheen Island Purchase and install optical $124,930 $99,900 Infrastructure Oyster Farms eye sorter for oyster Inc. grading. LBA Little Bay Arm Purchase and install $127,779 $99,900 Infrastructure Enterprises mussel declumper and Ltd. grader. Notre Dame Triton Purchase and install $120,588 $96,470 Infrastructure Bay Mussel mussel socking equipment. Farms Miawpukek Conne River Purchase and install a $899,583 $319,623 Infrastructure First Nation robotic net cleaning system to clean salmon aquaculture nets. Newfoundland Newfoundland Mussel and oyster $583,837 $467,070 Infrastructure Aquaculture and Labrador inventory and product Industry quality maintenance during Association COVID-19. Newfoundland Milltown Purchase of robotic net $1,752,339 $1,261,754 Infrastructure Aqua Service cleaning systems Ltd. for aquaculture pens. Bobby Noble Lewisporte Purchase and install $250,771 $99,882 Infrastructure automated longline system CRS Fishing Grates Cove Purchase and install $136,960 $99,900 Infrastructure Enterprises automated longline system Ltd. Challenger 92 Fogo Island Purchase and install $102,584 $82,067 Infrastructure Ltd. automated longline system Reginald Baine Harbour Purchase and install $9,786 $7,829 Infrastructure Keating automated jiggers and insulated boxes. Jerome Ward South East Bight Purchase and install $4,896 $3,917 Infrastructure automated jiggers and insulated boxes. Matthew Pasadena Purchase and install $21,891 $17,513 Infrastructure Rumbolt automated jiggers. Mervin Hollett Arnold's Cove Purchase and install $17,991 $12,515 Infrastructure automated jiggers and insulated boxes.
    [Show full text]
  • Design and Fabrication of Slurry Ice Generator
    International Journal for Research in Engineering Application & Management (IJREAM) ISSN : 2454-9150 Vol-03, Issue-07, Oct 2017 Design and Fabrication of Slurry Ice Generator Vikas K Tawde Department of Mechanical Engineering, Vidyavardhini’s College of Engineering and Technology, Vasai, Mumbai, India. Abstract: This paper proposes the Design and Fabrication of a slurry ice generator which produces slurry ice, a mixture of water and ice wherein the ice is in the form of spherical crystals of about 0.1 to 1mm in diameter. It provides 3 to 4 times better cooling compared to flaked ice owing to larger heat transfer area. Slurry ice finds application in food preservation especially in the fishing industry. In India, flaked ice is used for seafood preservation. Introduction of slurry ice in the fishing industry will result in better quality of produce. This paper is focused on the design calculations and the selection of proper components wherein the conventional ice scraper is replaced by an Archimedes’ screw to eliminate the use of circulation pump. The refrigeration system works on a simple vapor compression cycle. Ice crystals are formed on the inner surface of shell and coil type evaporator, and, scraped by the Archimedes’ screw. Keywords — Ice Slurry, Archimedes’ screw, Newtonian, pumpability, R134a, isentropic, coefficient of performance. and heat exchangers. Ice slurries can also be pumped through NTRODUCTION I. I veins and lungs to lower temperature much faster. Because of The fishing industry in India makes use of flaked ice for Pumpability slurry ice with nozzles can be used in fire preservation. Often times the quality of product received by extinguishing applications.
    [Show full text]
  • A Revolution in Food Preservation Why Flake Ice Doesn’T Work Anymore…
    A REVOLUTION IN FOOD PRESERVATION WHY FLAKE ICE DOESN’T WORK ANYMORE… Modern consumers have become extremely aware of how important food quality is to their nutrition and way of living. Therefore, they continue to demand food that is fresh, of higher quality, and delivered quickly to the market. This puts seafood harvesters, aquaculture producers and processors in a position where they need to adapt, but don’t have the right means to preserve harvest for long periods of time. Although it is the cheapest option, flake ice cannot do the job anymore as it: • damages the product surface and causes breakage • leads to shrinkage and weight loss The increasing demand • and creates an environment for bacteria to cause for better and fresher food quicker product spoilage. puts an even stronger pressure on aquaculture All that decreases the product value and minimizes the producers and food profit margins aquaculture manufacturers and food processors. processors need to scale in the long run. …AND SLURRY ICE DOESN’T SOLVE THE PROBLEM EITHER Liquid ice solutions, like slurry ice, use small ice crystals to absorb heat from fresh products. Usually, they have good flow properties and are easily distributed. As slurry ice creates a uniform contact with the product surface, it’s often considered an improvement over flake ice. However, this is only partial. Slurry ice still lacks the deepest level of cooling transfer to products, which may lead to spoilage. Sometimes, this results in seafood harvesters, aquaculture producers and processors to use additives in the preservation process, which is the opposite of the consumer demand for more organic, preservatives-free products.
    [Show full text]
  • Guidelines for Precooling of Fresh Fish During Processing and Choice of Packaging with Respect to Temperature Control in Cold Chains
    Guidelines for precooling of fresh fish during processing and choice of packaging with respect to temperature control in cold chains Kristín Líf Valtýsdóttir Björn Margeirsson Sigurjón Arason Hélène L. Lauzon Emilía Martinsdóttir Vinnsla, virðisauki og eldi Skýrsla Matís 40-10 Desember 2010 ISSN 1670-7192 Guidelines for precooling of fresh fish during processing and choice of packaging with respect to temperature control in cold chains Kristín Líf Valtýsdóttir, Björn Margeirsson, Sigurjón Arason, Hélène L. Lauzon, Emilía Martinsdóttir Titill / Title Guidelines for precooling of fresh fish during processing and choice of packaging with respect to temperature control in cold chains Höfundar / Authors Kristín Líf Valtýsdóttir, Björn Margeirsson, Sigurjón Arason, Hélène L. Lauzon, Emilía Martinsdóttir Skýrsla / Report no. 40-10 Útgáfudagur / Date: Dec 2010 Verknr. / project no. 1852/1682 Styrktaraðilar / funding: AVS Fund of Ministry of Fisheries in Iceland (R-037 08), Technology Development Fund at the Icelandic Centre for Research (081304508), University of Iceland Research Fund and EU (contract FP6-016333-2) Ágrip á íslensku: Tilgangur leiðbeininganna er að aðstoða við val á milli mismunandi aðferða við forkælingu ferskra fiskafurða ásamt því að aðstoða við val á pakkningum með tilliti til hitaálags sem varan verður fyrir á leið sinni frá framleiðanda til kaupanda. Fjallað er um eftirfarandi forkælingaraðferðir: vökvakælingu, krapaískælingu og roðkælingu (CBC, snerti- og blásturskælingu). Einnig er fjallað um meðferð afurða á meðan vinnslu stendur og áhrif mismunandi kælimiðla á hitastýringu, gæði og geymsluþol flaka áður en vörunni er pakkað. Leiðbeiningarnar taka mið af vinnslu á mögrum hvítfiski, s.s. þorski og ýsu. Niðurstöður rannsókna sýna að vel útfærð forkæling fyrir pökkun getur skilað 3 – 5 dögum lengra geymsluþoli m.v.
    [Show full text]
  • Chasing Responsible Sourcing: the Case of UK Retailers and Sustainable Seafood
    Master thesis in Sustainable Development 317 Examensarbete i Hållbar utveckling Chasing Responsible Sourcing: The case of UK retailers and sustainable seafood Serena Chironna DEPARTMENT OF EARTH SCIENCES INSTITUTIONEN FÖR GEOVETENSKAPER Master thesis in Sustainable Development 317 Examensarbete i Hållbar utveckling Chasing Responsible Sourcing: The case of UK retailers and sustainable seafood Serena Chironna Supervisor: Gloria Gallardo Evaluator: Roger Herbert Copyright © Serena Chironna and the Department of Earth Sciences, Uppsala University Published at Department of Earth Sciences, Uppsala University (www.geo.uu.se), Uppsala, 2016 Content 1. Introduction .................................................................................................................................................................. 1 1.2 Seafood industry: an urgent need for sustainable practices ...................................................................................... 1 1.2.1 Fish supply chain: structure, main issues and sustainability challenges ........................................................... 2 1.3 Sourcing responsibly through eco-labelling: The MSC certification ....................................................................... 5 1.3.1 MSC: limitations and critiques .......................................................................................................................... 6 1.4 Objectives ................................................................................................................................................................
    [Show full text]
  • Libro V FIRMA.Indb
    FORO IBEROAMERICANO DE LOS RECURSOS EDITORES MARINOS Y LA Salvador Cárdenas Rojas ACUICULTURA Juan Miguel Mancera Romero Cádiz, España, 26-29 de noviembre de 2012 Manuel Rey Méndez V César Lodeiros Seijo Un mar de recursos ORGANIZAN puente entre las dos orillas Libro de Actas Sociedad Española de Acuicultura MARINOS Y LA ACUICULTURA PATROCINAN V FORO IBEROAMERICANO DE LOS RECURSOS RECURSOS DE LOS IBEROAMERICANO V FORO COLABORAN CÁDIZ 2012 “Promover y fomentar toda especie de industria y remover los obstáculos que la entorpezcan“ ( Art. 131, 21. Constitución de Cádiz de 1812) Libro de Actas Libro www.juntadeandalucia.es/agriculturaypesca/ifapa/firma2012 V Foro Iberoamericano de los Recursos Marinos y la Acuicultura Este libro debe ser citado de la siguiente manera: Todo el libro: Cárdenas S., Mancera J.M., Rey-Méndez M. y Lodeiros C. 2013. V Foro Iberoamericano de los Recursos Marinos y de Acuicultura. 742 pp. Edit. Asociación Cultural Foro dos Recursos Mariños e da Acuicultura das Rías Galegas, Santiago de Compostela, A Coruña, España. Para un trabajo en especial (ejemplo): Ruiz-Ríos, Leoncio. Estado de la acuicultura dulceacuícola en Perú. V Foro Iberoam. Rec. Mar. Acui. Cárdenas S., Mancera J.M., Rey-Méndez M., Lodeiros C. (eds.): 95-105. Imprenta: Martínez Encuadernaciones, A.G., S.L., Puerto Real, Cádiz, España. Maquetación: Rosa Mª Martín y Belén Rodríguez Depósito Legal: CA 397-2013 ISBN: 978-84-695-9072-0 2 V Foro Iberoamericano de los Recursos Marinos y la Acuicultura PRESENTACIÓN El crecimiento de la población mundial, con una proyección de 8,3 mil millones de personas para el 2030, preocupa altamente por la incapacidad de proveerles alimentos.
    [Show full text]
  • Slurry Ice Machine Design Production Capacity of 1.3 Tons
    International Journal of Applied Engineering Research ISSN 0973-4562 Volume 15, Number 3 (2020) pp. 212-215 © Research India Publications. http://www.ripublication.com Slurry Ice Machine Design Production Capacity of 1.3 Tons Dendi Haris1*, Nasirin1, Dahmir Dahlan2, Gunadi Zaenal Abidin1, Catur Ery Partono1, Agus Budihadi3 1 Fishing Machine, Faculty of Utilization Fisheries Resources, Jakarta Fisheries University, Jakarta, Indonesia. 2 Mechanical Engineering, Faculty of Engineering, Pancasila University, Jakarta, Indonesia. 3 Mechanical Engineering, Faculty of Engineering, Gunadarma University, Jakarta, Indonesia. Corresponding author : [email protected] Abstract There is a lot of salt in sea water, the raw material is very abundant and very cheap compared to fresh water which is used Handling of fresh fish after harvest, in fish landing sites and as the main raw material for making ice blocks. Sea water is fish processing units still uses conventional methods, so there also not disturbed by the dry season as in fresh water, when the are still many shortcomings and weaknesses that have an dry season is very difficult to find and the price is also much impact on the quality of the fish that is stored. The purpose of more expensive. this study is to produce a slurry ice machine design with an evaporator temperature reaching -5°C, a production capacity of In slurry ice as a fish cooler there is no air between the fish and 1.3 tons according to the standard and put forward an ice, so that the cooling of the fish becomes faster because of ergonomic, safety factor as well. The results showed that the direct contact with the surface and cavities in the fish is larger target temperature of the slurry ice machine evaporator reached and slower bacterial growth makes an extension of the -5°C was reached, with a temperature achievement of -5.8°C freshness of the fish.
    [Show full text]