Í Hallormsstaðarskógi er búið að safna tvöþúsund lítrum af safa úr birkitrjám. Safinn er drukkinn ferskur eða soðið úr honum síróp.
Á vorin meðan trén laufgast þurfa þau að flytja mikla næringu út í greinarnar. Í hverjum degi flytur fullvaxið birktré mörhundruð lítra af vatni upp úr jörðinni og á reyndar svolítið aflögu handa mannfólkinu. Í Hallormsstaðarskógi er einn stærsti birkiskógur landsins og hvergi er að finna eins mikið af stórum og öflugum björkum. Þetta er því tilvalinn staður til að safna birkisafa.
Bergrún Arna Þorsteinsdóttir hjá Holti og heiðum á Hallormsstað segir að þegar birkisafa er safnað þá sé borað gat í tréð og slanga tengd í gatið. Eitt tré hafi gefið allt upp í 8 lítra á sólarhring. ,,Við erum ekki að nýta tré nema í 4 eða 5 daga og þá lokum við því. Við erum ekki að nota sömu trén ár eftir ár. Við gefum þeim 2-5 ára frí áður en við förum að safna úr þeim aftur,“ segir Bergrún.
Safinn er talinn heilnæmur en í honum eru steinefni, andoxunarefni og sykrur. ,,Við sjóðum birkisíróp úr safanum og vinnum með MATÍS að því að koma honum ferskum á markað. Það eru 60 tré sem við erum með núna í dag undir. Og ætli við séum ekki að fá svona 200 lítra á sólarhring úr þessum trjám,“ segir Bergrún.
Frétt þessi birtist á RÚV þann 3. júní sl. Hér má sjá myndskeiðið með fréttinni.
Í Matarsmiðjum Matís býðst frumkvöðlum og litlum fyrirtækjum tækifæri til að stunda vöruþróun og hefja smáframleiðslu á matvælum gegn vægu leigugjaldi. Þannig spara þeir sér fjárfestingu í dýrum tækjabúnaði strax í upphafi rekstrar. Með þessu gefst einstakt tækifæri til að prófa sig áfram bæði við framleiðsluna og á markaði. Sérstök áhersla er á uppbyggingu í tengslum við staðbundin matvæli og matarferðaþjónustu. Nánari upplýsingar um Matarsmiðjur Matís má finna hér.
Hvatningarverðlaun Vísinda- og tækniráðs fyrir 2011 voru afhent á Rannsóknaþingi Rannís miðvikudaginn 8. júní.
Dr. Hörður G. Kristinsson rannsóknastjóri Matís og sviðsstjóri líftækni- og lífefnasviðs hlaut viðurkenninguna að þessu sinni. Tók Hörður við viðurkenningunni úr hendi forsætisráðherra sem jafnframt er formaður Vísinda- og tækniráðs.
Hörður er fæddur árið 1972. Hann lauk grunnnámi í líffræði frá Háskóla Íslands 1996 og hélt þá til Bandaríkjanna í frekara nám. Í meistaranámi sínu við Washington háskóla í Seattle vann hann við rannsóknir á nýtingu aukaafurða sjávarfangs með notkun ensíma, en slík tækni er nú notuð víða um heim með góðum árangri. Árið 2001 lauk hann doktorsnámi í matvælalífefnafræði frá Massachusetts háskóla þar sem hann lagði stund á rannsóknir á eiginleikum fiskipróteina. Niðurstöður doktorsverkefnis hans hafa nýst við að þróa nýja tækni til að einangra og nýta prótein úr aukaafurðum og vannýttum fiskitegundum, eins og kolmunna og loðnu. Því má segja að þær hafi bæði bætt í þekkingarbrunn okkar um sjávarafurðir auk þess að hafa haft mikið hagnýtt gildi. Á síðasta ári Harðar í doktorsnámi var honum boðin staða lektors við matvæla- og næringarfræðideild Flórídaháskóla, sem er ein sú stærsta og framsæknasta í BNA. Þar byggði hann upp frá grunni öfluga rannsóknastofu á sviði matvælalífefnafræði með sérstaka áherslu á nýtingu sjávarfangs. Hörður flutti til Íslands 2007 og hóf störf hjá Matís árið 2008 en gegnir jafnframt dósentsstöðu við Flórídaháskóla.
Hörður hefur verið brautryðjandi við að byggja upp rannsóknir á lífefnum og lífvirkum efnum úr íslenskri náttúru. Hann gegndi lykilhlutverki við uppbyggingu á Líftæknisetri Matís á Sauðárkróki sem opnaði 2008. Þar vinna sérfræðingar að innlendum og erlendum rannsóknaverkefnum í náinni samvinnu við matvælaiðnaðinn í Skagafirði sem og annars staðar í landinu. Þar er lögð áhersla á að bjóða upp á aðstöðu og sérfræðiaðstoð til að þróa bæði afurðir og framleiðsluferla með það að markmiði að hraða ferlinu frá hugmynd til afurðar og lækka þannig kostnað við þróunina. Í sama anda má einnig nefna nýja aðstöðu fyrir sprotafyrirtæki hjá Matís sem nefnist Brúin. Þar er nú að finna öflug líftæknifyrirtæki eins og Kerecis og Primex sem búa að nálægðinni við Hörð og samstarfsfólk hans.
Rannsóknir Harðar hafa haft mikið hagnýtt gildi og er hann handhafi þriggja birtra einkaleyfa. Hörður hefur birt efni um rannsóknir sínar í virtum ritrýndum vísindaritum og flutt fyrirlestra á ráðstefnum víða um heim. Hann er virkur í alþjóðlegu rannsóknarsamstarfi og stýrir nokkrum fjölþjóðlegum rannsóknarverkefnum nú um stundir. Hörður hefur einnig verið virkur í kennslu og eru doktorsnemar hans eru orðnir tíu talsins og meistaranemarnir níu.
Í störfum sínum hefur Hörður sýnt að hann er afbragðs vísindamaður, kennari og stjórnandi. Hann hefur sýnt frumkvæði og veitt forystu við uppbyggingu á nýju fræðasviði sem nú þegar er farið að skila arði inn í þjóðarbúið. Hann er góð fyrirmynd nemenda og samstarfsmanna og lykilstarfsmaður í vaxandi fyrirtæki. Það var einróma álit dómnefndar Hvatningarverðlaunanna að Hörður G. Kristinsson uppfylli öll viðmið hennar og sé því verðugur handhafi Hvatningarverðlauna Vísinda- og tækniráðs 2010.
Hvatningarverðlaun Vísinda- og tækniráðs eru veitt vísindamanni sem snemma á ferlinum þykir hafa skarað framúr og skapi væntingar um framlag í vísindastarfi er treysti stoðir mannlífs á Íslandi. Verðlaunin, sem nú eru 2 milljónir króna, hafa verið veitt frá árinu 1987, í fyrsta sinn á 50 ára afmæli atvinnudeildar Háskóla Íslands. Markmiðið með veitingu Hvatningarverðlaunanna er að hvetja vísindamenn til dáða og vekja athygli almennings á gildi rannsókna og starfi vísindamanna.
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.
This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
Thermococcus barophilus is a hyperthermophilic, anaerobic, mixed heterotrophic, and carboxydotrophic euryarchaeon isolated from the deep sea hydrothermal vent Snakepit site on the mid-Atlantic ridge at a depth of 3,550 m. T. barophilus is the first true piezophilic, hyperthermophilic archaeon isolated, having an optimal growth at 40 MPa. Here we report the complete genome sequence of strain MP, the type strain of T. barophilus. The genome data reveal a close proximity with Thermococcussibiricus, another Thermococcus isolated from the deep biosphere and a possible connection to life in the depths.
Low field Nuclear Magnetic Resonance was used to evaluate the effect of salt and modified atmosphere packaging (MAP) on cod loins during superchilled storage. Transversal and longitudinal proton relaxation times of the cod loins were measured with Carr–Purcell–Meiboom–Gill (CPMG) and Inversion Recovery (IR) pulse sequences respectively. The relaxation parameters reflected the observed differences in the muscle caused by variation in salt concentration, the choice of salting method (brining or brine injection) and packaging (air or MAP), as well as superchilled storage temperature and storage time. Significant correlations were found between the NMR parameters and parameters describing the water dynamics of the muscle (moisture and salt content, water holding capacity, drip and cooking yield), as well as muscle pH and counts of H2S-producing bacteria in chosen sample groups. The study showed the possibility of using low field NMR to indicate fish quality deterioration, when the spoilage mechanisms affect the water properties and muscle structure.
This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of fresh cod loins in retail packs at different storage conditions; also compared this automatic monitoring method with other methods of quality control, such as sensory, chemical and microbiological analyses; and with a shelf life prediction model. TTI placed on the bottom of the packs effectively reflected the temperature condition of the product. TTI with the initial square value of 61 was suitable for continuous monitoring of the quality and shelf life of the product repacked on day 6 after processing. The estimated product shelf lives based on TTI and on the square-root model for relative rate of spoilage of fresh seafood were well correlated.
BACKGROUND: Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg−1 FP during storage at − 18 °C for 4 months was investigated.
RESULTS: Ice creams fortified with 50 and 30 g kg−1 FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg−1 protein and 215, 204 and 181 g kg−1 solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour.
CONCLUSION: Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers’ acceptance and attitudes are recommended if companies are planning to do so.
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.
Aims: Moritella viscosa is a Gram-negative psychrophilic bacterium that causes winter ulcer disease in farmed fish. The aim of the study was to describe an outer membrane protein of roughly 20 kDa in pathogenic M. viscosa and to compare the coincident protein of strains isolated from different fish species and geographical locations.
Methods and Results: The protein was isolated from a pathogenic strain of M. viscosa. An oligopeptide sequence obtained with MS/MS analysis showed homology to Escherichia coli OmpA and Neisseria surface protein A. The protein was named Moritella viscosa outer membrane protein 1 (MvOmp1), and sequence analysis confirmed that it is an integral membrane protein consisting of eight antiparallel β-strands, three short periplasmic turns and four long hydrophilic extracellular loops. The encoding gene, mvomp1, was fully sequenced in nine strains representing different serotypes and phenotypes. The results revealed some differences in the extracellular loops between strains. The mvomp1 gene was cloned and expressed in E. coli, and the recombinant product was recognized by anti-M. viscosa polyclonal antisera.
Conclusions: The results indicate that MvOmp1 is a major protective antigen of M. viscosa.
Significance and Impact of the Study: The results open up possibilities for use of the protein as a part of a subunit vaccine in the future.
Although it has been known for decades that arsenic forms fat-soluble arsenic compounds, only recent attempts to identify the compounds have been successful by using a combination of fractionation and elemental and molecular mass spectrometry. Here we show that arsenolipids can directly be identified and quantified in biological extracts using reversed-phase high-performance liquid chromatography (RP-HPLC) simultaneously online-coupled to high-resolution inductively coupled plasma mass spectrometry (ICPMS) and high-resolution electrospray mass spectrometry (ES-MS) without having a lipophilic arsenic standard available. Using a methanol gradient for the separation made it necessary to use a gradient-dependent arsenic response factor for the quantification of the fat-soluble arsenic species in the extract. The response factor was obtained by using the ICPMS signal of known concentration of arsenic. The arsenic response was used to determine species-specific response factors for the different arsenic species. The retention time for the arsenic species was utilized to mine the ES-MS data for accurate mass and their tandem mass spectrometry (MS/MS) fragmentation pattern to give information of molecular formula and structure information. The majority of arsenolipids, found in the hexane phase of fish meal from capelin (Mallotus villosus) was in the form of three dimethylarsinoyl hydrocarbons (C23H38AsO, C17H38AsO, C19H42AsO) with minor amounts of dimethylarsinoyl fatty acids (C17H36AsO3, C23H38AsO3, C24H38AsO3). One of the dimethylarsinoyl fatty acids (C24H38AsO3), with an even number of carbon in the fatty acid chain, was identified for the first time in this work. This molecular formula is unusual and in contrast to all previously identified arsenic-containing fatty acids with odd numbers of carbon.
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