Loðnuhrogn : gæði og nýting

Ritgerðin er lokuð til 07.04.2027Þetta verkefni fjallar um greiningu á gæðum loðnuhrogna í Brim á Akranesi og Vopnafirði. Greining á efnasamsetningu loðnuhrogna var gerð með þeim tilgangi að skoða hvernig magn vatns, próteins, fitu, salts og ösku breyttist í gegnum vinnsluferlið. Tekin voru sýni úr hráefni, eftir meðhöndlun í þurrktromlu og úr afurð fyrir vatns- og saltmælingu, en úr hráefni og afurð fyrir mælingar á próteini, fitu og ösku. Fjallað er almennt um loðnu og loðnuveiðar Íslendinga, útlit hennar og hegðun, efnahagsleg áhrif, vinnsluaðferðir, stofnfræði, loðnuhrogn, vinnsluferli loðnuhrogna og kælikerfi skipa. Fram koma einnig hráefnismælingar sem framkvæmdar voru á loðnuvertíðinni og niðurstöður gæðaskoðana á loðnuhrognum. Einnig var kannað hvort hrogn sem lögð voru í saltpækil skiluðu hærri nýtingu með það að markmiði að bæta markaðs- og birgðastýringu. Þegar hrognin fara í gegnum vinnsluferlið tapast prótein og fita en vatnsinnihald, aska og salt eykst. Niðurstöður gæðaskoðana sýna að hreinsunin var góð á báðum stöðum. Þroski loðnunnar var óvenjulegur þessa vertíðina. Lykilorð: Loðna, loðnuhrogn, gæði, hrognavinnsla, nýtingIn this project, the quality of capelin roe in Brim Akranes and Vopnafjörður was analysed. The analysis of the chemical composition of the capelin roe was done with the purpose of examining how the quantity of water, protein, fat, salt and ash changed through the roe’s processing plant of Brim in Akranes and Vopnafjörður. Samples were taken at three stages of the processing; from the raw material, after the roe was dried in a draining cylinder and from the final product. Salt and water measurements were taken at all three stages but protein, fat and ash measurements were only taken on the raw material and from the product. This project reviews capelin and capelin fishing in Iceland; its behaviour, economic impact, processing methods, stock size, capelin roe and the cooling techniques on ships. It also reviews raw materials measurements carried out during the season as well as the results of capelin roe quality inspections. An investigation was made to examine if roe could get a higher utilisation rate if placed in brine. The results showed that the drying is good in both factories and the utilisation rate did, in fact, increase when the roe was placed in brine. As the roe goes through the processing stage, it loses protein and fat, whereas water, ash and salt increases. The quality results from both factories were satisfactory. The roe‘s maturity was unusual this season, as shown by a lack of linearity in the stock‘s roe across the season. Keywords: capelin, capelin roe, quality, roe production, roe utilizatio