Rakfisk, a traditional way of preserving freshwater fish, is a product that is on the increase in the market. Rakfisk is a traditional product with a relatively sparse knowledge base, in the light of the product’s popularity and particular safety status.
This project is aimed at providing the producers with significant new information. This knowledge will also gradually be passed to the customers and improve the product’s market possibilities.
Subsidiary goals:
• Characterising the microbial flora (microbial community) during the maturation process
• Investigating certain selected process parameters (salt, pH, sugar, temperature) and their effect on the microbial community during the process of maturation
• Identifying types of lactic acid bacteria that could have an inhibiting effect on Listeria monocytogenes
• Characterising the growth and survival of Listeria monocytogenes and Clostridium botulinum as a function of salt, temperature, inhibiting culture and bacteriophages (Listex) on a laboratory scale
• Describing the contribution to taste development of the fish alone and the bacteria
• Finding out whether the fish’s place of origin has any significance for the finished product
Samples of fish and brining solution will be taken throughout the production and maturation process. Analyses of the microbial community will be correlated with taste development. There will also be trials on a laboratory scale to determine the effect of dangerous bacteria.
