Samband millum góðsku á laksaflaki og reinsing av fiskinum

Í nýggjari grein verður staðfest neyvt samband ímillum gaping og mistan fastleika í laksaflaki og ov vánaliga reinsing av búkholuni, tá fiskurin verður kruvdur.

Tað er Ása Jacobsen ph.d.lesandi á Fróðskaparsetrinum og granskari á Fiskaaling, sum hevur skrivað greinina saman við Hóraldi Joensen og Jonhardi Eysturskarð.

Tey hava í royndum kannað, hvussu stóran týdning reinsing av búkholuni og goymsluhiti frá tøku til lidna vøru hava á góðskuna á fløkini á alilaksi. Royndirnar eru gjørdar soleiðis at tær eru líkjast eini vanligari framleiðslugongd í Føroyum. Niðurstøðan er, at ein gjøllig reinsing av búkholuni hevur stóran týdning fyri góðskuna, meðan tað ikki ber til at síggja sama týdning av goymsluhitanum. Her bar tó til at síggja beinleiðis samband millum litmiss og meira hita.

Greinin kallast: “Gaping and loss of fillet firmness in farmed salmon (Salmo salar L.) closely correlated with post-slaughter cleaning of the abdominal cavity” og kann takast niður her 

Greinin er úrslit av ph.d. verkætlan hjá Ásu Jacobsen, sum partvís er fíggjað úr Granskingargrunninum. Les meira um verkætlanina her 

Abstract
This study analysed the effect of cleaning intensity of the abdominal cavity and storage temperature from slaughter to the end of processing on the quality of farmed salmon (Salmo salar L.) fillets. These two parameters were manipulated in an experimental setup using in total thirty salmon with an average weight of 4.2 kg. The experiment was designed to imitate realistic scenarios in a normal production process in the Faroe Islands. The salmon stored at low temperatures had an average muscle temperature of 4.65°C, whereas the salmon stored at ambient temperature had an average muscle temperature of 11.27°C. After the salmon were gutted to remove all viscera except the kidney, the abdominal cavity was either rinsed lightly or meticulously cleansed of kidneys, all blood and bodily fluids. A wide range of quality and production parameters were measured either straight after cleaning or after the salmon had been stored in chipped ice at 1.5°C for 7 days. All measured parameters were analysed for possible correlations by principal component analysis (PCA). Blood and remains left in the abdominal cavity were shown to have a significant negative effect on fillet firmness (P < 0.01) and gaping (P < 0.01). The different storage temperatures between slaughter and gutting, tested in this experiment, did not significantly affect fillet firmness or gaping. However, the fillet colour showed significant negative correlation (P < 0.01) with the storage temperatures applied.