Erling Larsen

Info-fisk. Development and validation of an internet based traceability system in a Danish domestic fresh fish chain

Abstract A traceability system has been developed for fresh fish supply chains in the Danish domestic market. Time and temperature in each unit operation in the selected chain was well controlled and costs of improved traceability could be estimated.Up-to-date Internet technology was used to enable easy and secure transfer of data from all steps (five) in the chain from fisherman to retailer. It is possible to keep the traceability intact in a wet and harsh environment, and to transfer the information in a secure and effective way. The software development has shown it possible to use IT for automated communication of product traceability information between enterprises.

'Eating Quality' of Fish- A Review

Abstract The quality of fish is a very complex concept. Quality is frequently described using terms related to nutritional, microbiological, biochemical and physiochemical characteristics alone, but none of these terms serve as adequate indices of quality-sensory perception and consumer acceptability must be included. This paper discusses some of the sensory methods that can be used for fish as objective markers of quality in the chain from catch to consumer with focus on methods used for evaluation of whole raw fish and suggest methods and systems that can build a bridge between research and development, industry, marketing and consumer.

The fish industry - toward supply chain modeling.

Mathematical models for simulating and optimizing aspects of supply chains such as distribution, planning, and optimal handling of raw materials are widely used. However, modeling based on a holistic chain view including several or all supply chain agents is less studied, and food-related aspects such as quality and shelf-life issues enforce additional requirements onto the chains. In this article, we consider the supply chain structure of the fish industry. We discuss and illustrate the potential of using mathematical models to identify quality and value-adding activities. The article provides a first step toward innovative supply chain modeling aimed to identify benefits for all agents along chains in the fish industry.

Can spectroscopy in combination with chemometrics replace minks in digestibility tests

One of the most relevant but expensive methods of assessing the quality of fish meal is the physiological digestibility test with minks. The purpose of this study was to determine whether spectroscopic and chemical analyses evaluated with chemometrics can replace minks in digestibility tests. The spectroscopic methods used were the two complementary techniques of fluorescence emission and near-infrared reflectance. The investigation included 54 samples of high-quality fish meal ranging from 89.6 to 93.9 on the mink digestibility index. The investigation also included determination of seven quality parameters in the fish meal to substantiate the spectroscopic models on the mink digestibility. These quality parameters include the content of protein, oil, water, water-soluble protein, ash and the biogenic substance cadaverine as well as the titration value. The study demonstrates that the mink digestibility could be predicted from combining the two reference quality parameters oil and ash with a correlation coefficient of 0.89. The best spectroscopic calibration models on the mink digestibility resulted in a correlation coefficient of 0.94 and a prediction error of 0.5 using the near-infrared spectral ensemble and a correlation coefficient of 0.92 and a prediction error of 0.5 using the fluorescence spectral ensemble. In addition, the seven reference quality parameters could be predicted from the spectroscopic ensembles with good precision. © 2000 Society of Chemical Industry

Quality issues in the danish seafood industry : Results from a survey

Abstract A questionnaire on quality management and measurement issues was conducted in the Danish seafood industry. The aim of the survey was to investigate to what extent the industry uses quality management systems, and which measurement methods are used. The results showed that the mandatory Own Check Systems, EU directive no. 91/439, were very well established. However, the application of more comprehensive systems was only found in 4% of the participating companies. Characteristics common to these companies were a high export rate, over 100 employees, and high turnover. The survey demonstrated that the measuring and control methods utilized by companies were mainly directed at controlling temperature, weight, sensory aspects, and microbes.