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Thesis (Bachelor's)

University of Akureyri > Viðskipta- og raunvísindasvið > B.S. verkefni >

Please use this identifier to cite or link to this item: http://hdl.handle.net/1946/24971

Title: 
  • Title is in Icelandic Kælikeðja saltfisks hjá Skinney-Þinganesi hf. : frá veiðum á markað
Degree: 
  • Bachelor's
Abstract: 
  • Abstract is in Icelandic

    Fiskur hefur löngum verið helsta útflutningsvara Íslendinga og er enn. Tækniframfarir sem orðið hafa eru gríðarlegar; um borð í skipum, í vinnslu og flutningi og mikil áhersla er nú orðin á að kæla fiskinn og halda honum köldum til þess að varðveita ferskleika hans.
    Verkefnið er unnið í samstarfi við Skinney-Þinganes hf., útgerðarfyrirtæki sem stundar saltfiskvinnslu frá Höfn í Hornafirði, en áhugi var fyrir því að skoða hitaferla í saltfiskverkuninni með það að leiðarljósi að greina þá þætti sem ekki standa nógu vel í ferlinu og gera tillögur að úrbótum. Ákveðið var að mæla hitastig í fiski allt frá veiðum og þar til hann kemur til kaupanda erlendis, en hitastig skiptir miklu máli hvað varðar gæði og geymsluþol fisksins.
    Tilgangur verkefnisins var að rannsaka hitaferla saltfisks hjá Skinney-Þinganesi hf. frá veiðum til kaupenda. Skoðuð var hitakeðja fisks frá því að hann kom um borð í veiðiskip og þar til hann kom til vinnslu. Í vinnsluferlinu var lögð áhersla á að mæla hitastig í pæklun og að lokum var hita- og rakastig í flutningi frá fyrirtækinu til kaupenda erlendis skoðað. Markmið rannsóknarinnar var að skoða hvar í framleiðsluferli á saltfiski væri hitastigsstýringu ábótavant. Einnig var reynt að varpa ljósi á það hvers konar áhrifum fiskur verður fyrir í pækli eftir því hvar í pækilkeri hann er staðsettur og hvort skoða eigi breytingar á þeim hluta saltfiskverkunarinnar.

  • Through the passage of time, fish export has been Iceland’s main industry. The progress regarding the industry has enhanced greatly, and the effects are to be found in every aspect, whether it pertains to the fishing ships, the production, or the export. An example of the progress
    is the emphasis on keeping the product fresh, by refrigerating the fish.
    This study was conducted in collaboration with Skinney-Þinganes, a fishing company located in Höfn Hornafirði, on the southeast coast of Iceland. One of Skinney-Þinganes’ products is salt-fish, and what this study aims to discuss is the salt-fish cold-chain, and analyze
    what in the process might be done better, and what kind of ameliorations might be needed. Since the fish temperature matters in terms of the fish quality, and its preservation quality, part of the study was to test the fish temperature from the moment it is caught until it reaches the
    buyer.
    As previously mentioned, this study’s purpose was to research the salt-fish cold-chain throughout the whole process of being caught until sold. An understanding of the cold-chain would provide knowledge on deficiency, if any. During the brine salting process, a point was
    made to keep the temperature just right. The humidity level and temperate of the shipping container was monitored closely during transportation of the salt-fish. Additionally, attempts were made to recognize the effects of the salt-fish during the first phase of the processing, i.e. the effect of brine salting, and if any changes are needed. Skinney-Þinganes produces a highly respectable cold-chain, and it has been proven that the fish is at an appropriate temperature when the process begins. In every case of brine salting, it has been recognized that in order to ensure equal temperature and equal salt absorption, temperature control is needed. Temperatures in two refrigerator containers were measured during transnational export, and upon arrival temperature measured well in one of the refrigerator containers, but was found to be too high in the other.
    The study concluded that many factors come into play concerning the cold-chain, and that in some aspects Skinney-Þinganes has to do a better at securing a steady, and more reliable temperature regulation.

Description: 
  • Description is in Icelandic Verkefnið er lokað til 13.4.2136.
Accepted: 
  • Jun 6, 2016
URI: 
  • http://hdl.handle.net/1946/24971


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