Master's student: Hlynur Guðnason
Title: Analysis of raw material from ice fish trawlers with respect to processing properties
Faculty: Faculty of Industrial Engineering, Mechanical Engineering and Computer Science
Advisors: Ólafur Pétur Pálsson, Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science, University of Iceland and Sigurjón Arason, Professor at Faculty of Food Science and Nutrition, University of Iceland and Chief Engineer at Matís.
Examiner: Sveinn Víkingur Árnason, Director at Vínbúðin
The purpose of this project is to analyze and compare the effects of superchilled fish versus traditional fish stored on ice on production, quality, analyze if age of the material has an influence on yield and defects and how to maximize the value of the fish.
Two seperate studies were carried out where in the first study a research was made at HB Grandi's groundfish production in Vopnafjörður to analyze the difference in yield between superchilled cod and traditional cod stored on ice. In the second study analysis is performed on data from HB Grandi's groundfish production in Reykjavík to answer those questions on how to maximize yield and minimize the defects on the catch that is brought to land.
The main results were that the type of cooling does not have a significant effect on yield for redfish and saithe because it mostly depends on weight and condition of the fish. The type of cooling does not have a significant impact on defects and it seems to be that weight of the fish and the condition of the filleting machine. There is a significant difference on redfish with a red base of tail between ships and also in yield of saithe between the age of the product so it is possible to maximize the yield from each fish.