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MARINFORSK-Marine ressurser og miljø

CATCH-2: Utvikling av markedsorienterte konvensjonelle produkter basert på levendelagret torsk

Alternative title: CATCH-2: Developing market-oriented dried and salted cod Products based on live storage

Awarded: NOK 5.0 mill.

Project Number:

244712

Project Period:

2015 - 2018

Organisation:

CATCH-2 is an interdisciplinary project where the overall aim is to use live stored cod to create high quality products, including ready-to-eat dried and salted products. The project combines research on new technology, processing, packaging, shelf-life and consumer insight in order to create a knowledge platform for the development of dried and salted cod products with very high quality and value-adding and a differentiated profile in the marketplace. Measurements have been conducted on cod that was stored at different length of time in pens. Measures focused on the location and size of blood in vital organs and flesh. Results show that blood in the fish disappear gradually during live storage for improved quality. After 12 weeks of storage, blood in the flesh is close to zero. A batch of live stored cod was salted and later dried for clipfish (dry-salted) which was used in both quality assessment and consumer studies. The clipfish was based on fish salted for 6 weeks and 6 months. The purpose was to study any variations in yield, quality, shelf life and consumer evaluation of clipfish based on two variants of saltfish as well as clipfish of different maturation. This resulted in two types of clipfish, one of which is more yellowish variant (a more mature product). Salting of cod before rigor gave about 10 % reduction in yield and a more yellowish flesh color compared to cod that had been stored 2-3 days before filleting and salting. The two types of clipfish showed different sensory profiles (smell) and MAP packaging of both variants gave better quality compared to stored without MAP. A batch of live stored cod was also used for stockfish. This stockfish that was cut and put to dry before rigor had very good quality. Different salt curing periods showed different sensory development (odor attributes), and modified atmosphere packaging of short- and long-term salt curing preserve quality better compared to aerobe storage. Long term cured clipfish have probably potentials for prolonged shelf life after rehydration compared to short term cured fish. Two consumer studies were conducted. One focused on consumer evaluation of extra salt-matured clipfish. The other study focused on consumer expectations and evaluation of soaked stockfish prepared at home. Curing, mature and aging of food is an important way to change and improve sensory properties and create unique expectations for food- and drink products. Within the fisheries industry, curing is common in stockfish, saltfish and clipfish, without this having been scientifically tested in consumer studies. In the project, a consumer test of extra salt-matured clipfish was conducted with traditional clipfish that had matured for six weeks as comparison. 117 people tasted two dishes based on different maturity levels without information. Both products came out very well for general assessment of satisfaction and willingness to pay. Taste preferences vary between individuals, and some enjoy both product variants very well. Extra salt maturation produced a significant difference in perceived taste (matured), appearance (yellow color) and salt flavor (more salt) compared to traditional matured products. Nostalgia and interests in traditional food increased the evaluation of exclusivity and willingness to pay for long-term cured clipfish. In the same way as for rehydrated stockfish, premium features such as handmade, maturity, exclusivity, tradition and nostalgia are important in marketing and positioning cured clipfish. Rehydrated stockfish is a relatively new product for Norwegian consumers. While rehydrated stockfish is increasingly being served at restaurants, sales through retailing or supermarkets far less common. The purpose of this study has been to investigate consumers' expectations and experiences in the preparation and consumption of rehydrated stockfish at home. 115 respondents received a dinner product of rehydrated dried fish for home preparation, cooking and consumption. An electronic questionnaire was filled out both before and after consuming and tasting the meal. Results show that consumer experiences of product convenience (fast and easy) were more positive than the expectations they had before preparing the meal. Furthermore, the experiences with sensory and premium attributes were the most important characteristics in their evaluation of satisfaction and future intention to consume rehydrated stockfish. Attitudes towards fish, health concern, involvement in traditional food, nostalgia and innovation are the most important individual traits or values in explaining consumers expectations toward the product. Thus, it will be essential for the industry to offer rehydrated stockfish in consumer-friendly formats, as well as communicate its unique attributes such as handmade, dry cued maturation process, and the excellent and unique quality, especially for target consumers that already have positive attitude towards fish.

Prosjektet har fremskaffet resultater og kunnskap med stort potensiale til å hjelpe næringen i å lykkes med å utvikle konkurransedyktige verdikjeder basert på levendelagret torsk. Kunnskapen som har fremkommet i løpet av prosjektperioden antas også å ha betydelig anvendelsespotensiale for andre deler av sjømatnæringen. I prosjektperioden har tre forskere ved Nofima avlagt doktorgrad. I tillegg har involverte forskere økt sin faglige kompetanse generelt og sin kompetanse knyttet til levendelagring av torsk spesielt. Det antas at bedrifter og organisasjoner som har deltatt i Catch-2 har økt sin kompetanse på en rekke områder. Catch har også hatt en antatt viktig rådgivende rolle for myndighetene i utforming av regelverk. Et sterkt fokus på tverrfaglig samarbeid og læring har gitt forskerne økt forståelse av tverrfaglighet.

Den overordnete ideen med CATCH-2 er å anvende levendelagret torsk til konvensjonelle produkter (tørrfisk, salt/klippfisk) og ferdig utvannede kjølte produkter i forbrukerpakninger. Ved å holde torsken i live etter fangst kan de betydelige utfordringene knyttet til kvalitet og volumsvingninger håndteres. Levendelagret torskeråstoff har ikke tidligere vært anvendt til konvensjonelle produkter, men svært høy og stabil kvalitet gir mulighet for bedre pris for tradisjonelle produkter og ikke minst gir det mulighet for høyt bearbeidede produkter i forbrukerpakninger i premiumsegmenter både nasjonalt og internasjonalt. Prosjektet fokuserer på en rekke innovasjoner gjennom hele verdikjeden som er nødvendig for å ta ut dette potensialet. CATCH-2 kombinerer derfor forskning på ny teknologi, prosessering, emballasje, holdbarhet og forbrukerinnsikt for å skape en kunnskapsplattform for utvikling av produksjons- og markedsstrategier for konvensjonelle torskeprodukter med høy kvalitet og bearbeidingsgrad, samt differensiert profil i markedet. Verdiskapningspotensialet er betydelig for bedriftene som deltar i prosjektet. Dersom prosjektet og aktørene lykkes i å optimalisere verdikjeden for levendelagret torsk for hel tørrfisk og saltfisk vil høy og stabil kvalitet gi langt bedre priser i markedet. Dersom det lykkes med å utvikle nye kjølte forbrukerpakninger av utvannet tørrfisk/klippfisk vil dette kunne medføre ny omsetning, reduserte produksjonskostnader, konkurransefortrinn i markedet, og økte inntekter og lønnsomhet for både produksjonsbedriftene, leverandørene oppstrøms i verdikjeden, emballasje og pakkemaskinleverandørene i prosjektet og COOP kjeden. Potensialet for anvendelse av prosjektresultatene vurderes som svært gode. En viktig årsak til dette er at prosjektet inkluderer høyt motiverte bedriftspartnere langs hele verdikjeden fra fangst til supermarkedskjede. I stor grad deltar de samme partnerne i prosjektet CATCH som ble startet opp tidligere i år.

Publications from Cristin

Funding scheme:

MARINFORSK-Marine ressurser og miljø