No Purpose of the Shadow Network on Fish QualityFriday, May 18, 2012
More research in recent years has provided significant insight into how the sun affects temperature and quality of dried fish. This shows that shadow network has no impact on the quality of the fish.
In 2011 Nofima conducted a large-scale trials of dried fish hanging under the shadow network on behalf of Fisheries and Aquaculture Industry Research Fund. The fish were hung on three times, 1 March 23 March 14 april. In each of the times, it was also hung fish that control without power.
Use of shade net over dried while hanging on the racks reduces the temperature of the fish, both measured as the average throughout the season and on sunny days. Although the temperature effect is present, the results show, however, that the quality is unchanged in some areas, while it has deteriorated for others. There was no reduction of important and typical quality defects in the dried fish.
More negative than positive
This network has proven to give more negative than positive effects on quality. The effects on the skin with salt battles and darker color was the same as expected after experiences with dried fish not exposed to the sun.
- We had hoped that the shadow network could provide a reduction in the formation of typical quality defects that can occur in dried fish, such as discoloration, worm damage and mucoso (slimy / soft muscle). However, we found no correlation in this respect, says researcher Sjurdur Joensen in Nofima.
Density means a lot
Suspension density when the fish hanging on the racks is important in relation to temperature in fish. Long distance provides warmth in the fish when it is sunny, while the closely hung fish form the shadow of another.
- Here it is important to remember that the fish must be hung so close together that moves around the fish is prevented, urging researchers.
The work documents the traditional indoor drying gives better quality of dried fish than the use of shielding with shadow network.
The experiments were conducted in The Brothers Berg AS, Værøy. The project is funded by the Fisheries and Aquaculture Industry Research Fund (FHF), and was led by FHF Frank Jakobsen.