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Shelf life of salt-cured fish

What is the shelf life of salt-cured cod at different storage conditions?

Last update

Read in Norwegian

Start

01. Jan 2013

End

31. Dec 2015

Funded by

The Norwegian Seafood Research Fund - FHF

Project Manager(s):

Grete Lorentzen

Results

New knowledge about the importance of salt in saltfish and clipfish production

Two-year minimum shelf life for clipfish

In 2013, the Norwegian Seafood Research Fund (FHF) initiated a project “Shelf life of salt-cured fish”. The aim of the project is to study shelf life of salt-cured cod at different storage conditions, including storage at elevated temperatures. At different storage conditions, shelf life will be defined.

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In Norwegian language

Publications

Holdbarhet på klippfisk. Flekket klippfisk lagret ved forhøyede temperaturer

2016 Nofima’s reports

Holdbarhet på klippfisk – sluttrapport

2016 Nofima’s reports

Holdbarhet på klippfisk Langtidslagring av klippfisk – kartlegging av kvalitetsegenskaper (AP3)

2016 Nofima’s reports

Holdbarhet på klippfisk. Vekst av rødmidd i klippfisk lagret ved forhøyede temperaturer (AP2)

2016 Nofima’s reports

Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

Food Control, 2016 Academic article

Holdbarhet på klippfisk. Alternativer til kassering av nedklasset klippfisk (AP4)

2015 Nofima’s reports

Holdbarhet på klippfisk. Forbedret prosedyre for prøveuttak (AP1)

2015 Nofima’s reports

Shelf life of salt-cured fillets of cod stored at 30 °C

2015 Nofima’s reports

Research areas

Quality and measurement methods

Shelf life and food safety

Preservation

Topics

Cured food

Pathogens

Seafood

Files and Links

Saltfisk_og_klippfisk_-_Fakta_om_holdbarhet

Saltfish and clipfish - Facts about shelf life