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22 MARINE TIMES NEWSPAPER | JULY 2015 BIM Seafood SDC Showcases National and International Technologies to Irish Seafood Sector John Fagan, BIMs Senior Seafood Technologist: BIM ran a half day work- shop recently at the Seafood Development Centre, Clonakilty on New and Emerging Technologies for the seafood sector. The event attracted 20 industry participants representing shellfish, salmon, whitefish and value-added processing who network with 10 national and international suppliers of new technologies, services and ingredient solutions. Fish Handling and Filleting Course Held on Arranmore Island Pauric Gallagher reports: A three day introduction to fish handling and fil- leting course took place on Arranmore Island last week to show the participants how best to handle and process the catch for the table. Discussions focused on market-ready technologies suitable for adding further value to the sector including clean label ingredients for extending shelflife (Pronacon, DE); Liquid smoke technologies (Pronacon and Die Raucherei smokehouse DE); High Pressure Processing applications for fish and shellfish (HPP-Tolling, Dublin); Injection technologies for increasing yield and value (Myers.ie Cork and Inject-Star Austria); Sealpac packaging equipment, (UK), Depositing and conveyor systems (Turbo-Systems, UK); Sausage, ball The course was run by Hal Dawson (pic- tured above) and co-ordinated and funded by Taste4Success Skillnet in the old RNLI boat- house on the island. Twelve participants were taught knife skills, hygiene, filleting, skinning and presen- tation of Pollock, whiting, cod and plaice, fish types that are available in local waters around the island. All the course participants helped to rebuild a smoke house from a previous Introduction to Fish Smoking course on the Island and both natural and dyed fish were smoked. On the last day of the course a retail table was used to sell the filleted and smoked fish. The €220 raised from the fish sales was donated to the Arranmore RNLI. So far the Arranmore Islanders have attended the Introduction to Fish handling and filleting course, the Introduction to Shellfish Processing course and the Introduction to Fish filleting and Smoking course, all co-ordinated and funded by Taste4Success Skillnet. and burger forming technologies (Handtman, Germany) and Linx Inkjet coding solutions (BHC Coding Solutions, Dublin). A core function of SDC is to bring new technologies and add further value to the Irish seafood sector and this event showcased tech- nologies which we have been investigating for the last 6 months. Feedback has been extreme- ly positive with strong demand to trial these technologies in-factory in coming months and we will work on a one-to-one confidential basis with seafood companies to test, validate and integrate new technologies into existing processes. Numerous pieces of technology were demonstrated at the event including the Inject Star IS 300/72 specialised fish injector which can be used for both raw and smoked fish pro- cessing. Tom Myers (Myers.ie), comments injection equipment is used by most interna- tional seafood companies to achieve effective delivery of ingredients into products, shorten- ing producing times, getting flavour into fil- lets and maximising yield in processed fish products. We have placed this machine in SDC Clonakilty for industry-trials and to allow us to interface closely with BIM and seafood companiesand we are delighted with interest in the equipment today. Injection technologies are not limited to brine-injection and have wider application including mari- nade injection, shelf-life extension via clean label ingredients and by-product utilisation including emulsification of off-cuts and re- incorporation into seafood products. We are working closely with injection equipment manufacturers to remain ahead-of-the-curve in terms of using this equipment for the Irish seafood sector. Handtmann Germanys Martin Keane demonstrated the VF608FPL sausage filler and RF440 ball and burger forming machine and commented events like this allow us to communicate directly with main players in the seafood sector. We will link closely with the BIM team to develop high-end ingredients formulations which work with our machine and we have had significant interest to put the machines into three large companies as a result of the event. Reforming technologies offer considerable potential for the Irish seafood sector it offers solutions for maxi- mum utilisation of the catch. Softer-flesh species such as Blue whiting, Boarfish and whiting can be effectively processed to ensure maximum bite and deliver high-end con- venience and snack products for international markets. We are helping industry understand ingredients interactions including the use of binders and texturisers to develop. These workshops allow us to communicate directly with industry and ensue Ireland Inc. has access to cutting-edge technologies which can be quickly integrated onto the factory floor. This event showcased a taste of just some of the technologies we are working with at pres- ent and we have a pipeline of innovative tech- nologies across the species groups. Ken Ecock, Oceanpath comments it can be difficult to find the time to travel to see new technologies and the event today allowed us to see at least 5 technologies with direct rel- evance to our expanding portfolio. It is re- assuring to know that we have Irish expertise via BIM and can carry out commercial trials with this equipment in our facility with back- up from the SDC. For further information, please con- tact John Fagan [email protected] Inject-Star Technologists demonstrate injection delivery systems for ingredients with representatives from Greenisle, Ballkycotton Seafoods, ISPG and SDC.
