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Skýrslur

Fish oils as a part of wood varnish and protection

Útgefið:

25/05/2020

Höfundar:

Ásbjörn Jónsson, Tryggvi Pétursson

Styrkt af:

AVS rannsóknasjóður í sjávarútvegi (R17 002-1)

Fiskolíur sem hluti af viðarvörn / Fish oils as a part of wood varnish and protection.

Fiskolíur voru notaðar sem viðarvörn fyrr á öldum og reyndust vel. Þekking á fiskolíum sem hluta af viðarvörn hefur hins vegar mikið til glatast. En með auknum áhuga almennings á afturhvarfi til eldri tíma og hráefna, sem og í tengslum við betri þekkingu á gömlum aðferðum, skapast lag til að nýta til verulega aukinna verðmæta, fiskolíur sem nú falla í „úrgangsflokk“ seljast á hrakvirði. Til að svo megi verða þarf hins vegar að leysa ýmis framleiðslu- og vöruþróunarvandamál. Með það í huga var stofnað til verkefnisins „Fiskolíur sem hluti af viðarvörn“ sem styrkt var af AVS sjóðnum. Markmið verkefnisins var að þróa afurð úr fiskolíum til notkunar sem hluta af viðarvörn, ásamt því að ákvarða framleiðsluferla til að breyta óhreinu hrálýsi í verðmæta viðarolíu.

Niðurstöður verkefnisins leiddu í ljós að fiskolíur og olíur úr uppsjávarfiski henta vel sem viðarvörn, en sterín er hins vegar ekki hægt að nota þar sem það fellur út við herbergishita og blandast ekki öðrum hráefnum. Heimsmarkaður fyrir viðarvarnir var áætlaður um 200 milljarðar kr. árið 2016 (1.530 milljónir USD) og því ljóst að umtalsverð tækifæri geta verið í að nýta fiskolíur sem hluta af viðarvörn.

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Skýrslur

Þróun geitfjárafurða – Matvæli

Útgefið:

06/05/2020

Höfundar:

Ólafur Reykdal, Óli Þór Hilmarsson

Styrkt af:

Framleiðnisjóður landbúnaðarins

Tengiliður

Ólafur Reykdal

Verkefnastjóri

olafur.reykdal@matis.is

Þróun geitfjárafurða – Matvæli

Í verkefninu voru geitfjárbændur aðstoðaðir við þróun á nýjum matvörum úr geitahráefnum. Vöruþróunarátakið var kynnt meðal geitfjárbænda í samstarfi við Geitfjárræktarfélag Íslands. Geitfjár-bændur gátu sótt um þátttöku en starfsmenn Matís völdu 5 bændur til að halda áfram. Starfsmenn Matís veittu aðstoð við leyfismál, gerð gæðahandbóka og allt vöruþróunarferlið. Gengið var úr skugga um öryggi afurðanna með örverugreiningum og næringarefni voru mæld til að hægt væri að setja fram upplýsingar um næringargildi. 17 matvörur voru þróaðar í verkefninu, flestar úr geitakjöti, en einnig vörur úr lifur og hjörtum ásamt geitamjólkurskyri. Reiknað er með að verkefnið leiði til fjölgunar matvara úr geitahráefnum á markaði og það muni smám saman leiða til fjölgunar í geita-stofninum. 

Auk vöruþróunar voru gerðar mælingar á tegundum kaseina (ostefna) í geitamjólk. Kaseingerðin alfa-s1 greindist í umtals-verðum mæli og má af því draga þær ályktanir að íslensk geitamjólk henti vel til ostagerðar. Einnig voru gerðar mælingar á steinefnum í geitamjólk og snefilsteinefnum í kiðakjöti. Niðurstöður fyrir þessi næringarefni nýtast við kynningu á hollustu afurðanna.

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Skýrslur

Nýting og næringargildi íslensks alifuglakjöts

Útgefið:

23/03/2020

Höfundar:

Ólafur Reykdal, Óli Þór Hilmarsson

Styrkt af:

Framleiðnisjóður landbúnaðarins, Matfugl ehf, Reykjagarður hf, Ísfugl ehf

Tengiliður

Ólafur Reykdal

Verkefnastjóri

olafur.reykdal@matis.is

Nýting og næringargildi íslensks alifuglakjöts

Markmið verkefnisins var að bæta upplýsingar um nýtingu og næringargildi kjúklinga og kalkúna sem framleiddir eru á Íslandi og styrkja þannig stöðu búgreinarinnar í samkeppni við innflutning. Með nákvæmnisúrbeiningu voru fundin hlutföll einstakra kjúklinga- og kalkúnahluta. Efnamælingar voru gerðar á þeim þáttum sem þarf fyrir næringargildismerkingar. Að auki voru gerðar mælingar á steinefnum og vítamínum í völdum kjúklingahlutum. Í ljós kom að íslenskir kjúklingar eru nú fituminni, með minna af mettuðum fitusýrum og orkuminni en áður var samkvæmt samanburði við gömul gildi í ÍSGEM gagnagrunninum. Styrkur nokkurra steinefna og vítamína í kjúklingakjöti var það hár að hægt er að bæta þeim í næringargildismerkingu. Niðurstöður fyrir næringarefni nýtast við uppfærslu ÍSGEM gagnagrunnsins og upplýsingar um nýtingu verða hluti af Kjötbókinni og nýtast kjötiðnaði og kjötkaupendum.  

The purpose was to obtain new data for dissection yields and nutrient value of Icelandic chicken and turkey and by this strengthen the position of the poultry production in Iceland. Detailed dissection yields were determined for several chicken and turkey parts. Nutrients were analysed for nutrient declarations. Additionally, minerals and vitamins were analysed in selected products. Fat, saturated fat and energy in chicken meat were lower than reported earlier. The concentrations of some of the minerals and vitamins were high enough to allow nutrient declaration. The nutrient data are made available in the ISGEM database. The dissection yield data will be available in the Icelandic Meat Book and will be important for the meat industry and meat buyers. 

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Skýrslur

Quality optimization of frozen redfish products

Útgefið:

21/02/2020

Höfundar:

Ásbjörn Jónsson, Cecile Dargentolle, Huong Thi Thu Dang, Magnea Karlsdóttir, María Guðjónsdóttir, Sigurjón Arason

Styrkt af:

AVS R&D Fund (R 029-15)

Tengiliður

Sigurjón Arason

Yfirverkfræðingur

sigurjon.arason@matis.is

Hámörkun gæða frosinna karfaafurða / Quality optimization of frozen redfish products

The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as can be expected during transportation, on the physicochemical characteristics and lipid stability of redfish fillets. Secondly, to investigate the effect of 4 days postcatch and 9 days postcatch, and seasonal variation on the quality and storage stability of frozen red fish.

Storage temperature and storage time affected the physical- and chemical properties in redfish, e.g free fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability of golden redfish. The light muscle of fish caught in November was richer in EPA and DHA than in the fish caught in June. The fish caught in November was also more unstable through frozen storage, due to a more unsaturated nature of the fatty acids present, indicating that special care needs to be applied during handling and treatment of golden redfish caught at this time. The light muscle had a higher nutritional value than the dark muscle and is a good nutritional source for human consumption. However, the dark muscle was prone to lipid oxidation which may have a negative influence on the more valuable light muscle. So there seems to be need to separate them.

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Undesirable substances in seafood – results from the Icelandic marine monitoring activities in the year 2019

Útgefið:

31/01/2020

Höfundar:

Sophie Jensen, Natasa Desnica, Branka Borojevic, Svanhildur Hauksdóttir, Helga Gunnlaugsdóttir

Styrkt af:

Ministry of Fisheries and Agriculture, Iceland

Tengiliður

Sophie Jensen

Verkefnastjóri

sophie.jensen@matis.is

Niðurstöður sívirkrar vöktunar á óæskilegum efnum í sjávarfangi úr auðlindinni 2019 / Undesirable substances in seafood – results from the Icelandic marine monitoring activities in the year 2019

This report summarises the results obtained in 2019 for the screening of various undesirable substances in the edible part of Icelandic marine catches.

The main aim of this project is to gather data and evaluate the status of Icelandic seafood products in terms of undesirable substances and to utilise the data to estimate the exposure of consumers to these substances from Icelandic seafood and risks related to public health. The surveillance programme began in 2003 and was carried out for ten consecutive years before it was interrupted. The project was revived in March 2017 to fill in gaps of knowledge regarding the level of undesirable substances in economically important marine catches for Icelandic export. Due to financial limitations the surveillance now only covers screening for undesirable substances in the edible portion of marine catches for human consumption and not feed or feed components. The limited financial resources have also required the analysis of PAHs, PBDEs and PFCs to be excluded from the surveillance, providing somewhat more limited information than in 2013. However, it is considered a long-term project where extension and revision is constantly necessary. 

In general, the results obtained in 2019 were in agreement with previous results on undesirable substances in the edible part of marine catches obtained in the monitoring years 2003 to 2012 and 2017 & 2018.

In this report from the surveillance programme, the maximum levels for dioxins, dioxin-like PCBs and non-dioxin-like PCBs in foodstuffs (Regulation No 1259/2011) were used to evaluate how Icelandic seafood products measure up to limits currently in effect.

The results show that in regard to the maximum levels set in the regulation, the edible parts of Icelandic seafood products contain negligible amounts of dioxins, dioxin like and non-dioxin-like PCBs. In fact, all samples of seafood analysed in 2019 were below EC maximum levels.

Furthermore, the concentration of ICES6-PCBs was found to be low in the edible part of the marine catches, compared to the maximum limits set by the EU (Commission Regulation 1259/2011).

The results also revealed that the concentrations of heavy metals, e.g. cadmium (Cd), lead (Pb) and mercury (Hg) in the edible part of marine catches were in all samples, except one, well below the maximum limits set by the EU.

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NordMar Plastic RISK: Socioeconomic risks of plastic to the bioeconomy – Icelandic case study

Útgefið:

30/01/2020

Höfundar:

Hrönn Ólína Jörundsdóttir, Gunnar Þórðarson, Bryndís Björnsdóttir

Styrkt af:

Nordic Council of Ministers

NordMar Plastic RISK: Socioeconomic risks of plastic to the bioeconomy – Icelandic case study

The risks related to plastic on the bioeconomy are not only biological, toxicological and chemical, but also societal and economical. Influence of tainted opinion on the Nordic environment or Nordic production could influence tourism, marketing and general wellbeing. The aim of the NordMar PlasticRISK project is to evaluate the diverse impact and main socioeconomic risks related to marine plastic pollution on the bioeconomy of the Nordic countries using Iceland as a case study. Two of the main industries in Iceland, the fishing industry and tourism, are heavily dependent on the bioeconomy as well as clean and pristine environment. Economical risks, followed by tainting the environment with visual plastic debris and macroplastic as well as unclear status of microplastic, is estimated to be high due to increased environmental awareness of consumers and tourists, where the main focus of tourist arriving to Iceland is to experience pristine environment. Several actions are suggested such as to evaluate and improve the Icelandic system for recycling of used fishing gear, evaluate further marketing options and value of advertising low and responsible plastic use in these two main industries and increase education on environmental issues in the School of navigation. 

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Skýrslur

NordMar Plastic RISK: Socioeconomic risks of plastic to the bioeconomy – Icelandic case study. Executive summary.

Útgefið:

30/01/2020

Höfundar:

Hrönn Ólína Jörundsdóttir, Gunnar Þórðarson, Bryndís Björnsdóttir

Styrkt af:

Nordic Council of Ministers

NordMar Plastic RISK: Socioeconomic risks of plastic to the bioeconomy – Icelandic case study. Executive summary.

The risks related to plastic on the bioeconomy are not only biological, toxicological and chemical, but also societal and economical. Influence of tainted opinion on the Nordic environment or Nordic production could influence tourism, marketing and general wellbeing. The aim of the NordMar PlasticRISK project is to evaluate the diverse impact and main socioeconomic risks related to marine plastic pollution on the bioeconomy of the Nordic countries using Iceland as a case study. Two of the main industries in Iceland, the fishing industry and tourism, are heavily dependent on the bioeconomy as well as clean and pristine environment. Economical risks, followed by tainting the environment with visual plastic debris and macroplastic as well as unclear status of microplastic, is estimated to be high due to increased environmental awareness of consumers and tourists, where the main focus of tourist arriving to Iceland is to experience pristine environment. Several actions are suggested such as to evaluate and improve the Icelandic system for recycling of used fishing gear, evaluate further marketing options and value of advertising low and responsible plastic use in these two main industries and increase education on environmental issues in the School of navigation. 

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Skýrslur

Holding of Sea Urchins and Scallops in a RAS Transport System

Útgefið:

23/12/2019

Höfundar:

Guðmundur Stefánsson, Aðalheiður Ólafsdóttir

Styrkt af:

EIT Food

Tengiliður

Guðmundur Stefánsson

Fagsviðsstjóri

gudmundur.stefansson@matis.is

Holding of Sea Urchins and Scallops in a RAS Transport System

Trials were carried out at Matís on holding live sea urchins and scallops in a RAS system developed by Technion, Israel, which not only recirculates the water, but additionally controls the pH and removes toxic ammonia. The aim of the trials was to test the feasibility of holding sea urchins and scallops alive in the RAS system for 10 days at 4°C, with at least 90% survival. The project was funded by EIT food, and the participants were Technion and Matís. 

The survival of sea urchins held in the RAS system at 4°C was high during the first five days. Eight days from catch the survival was only 80%, after 12 days about 50% and after 15 days, 10%. Sea urchins, packed in the standard way of transporting live urchins (in polystyrene boxes at 4°C) were at similar quality as the RAS stored sea urchins, five days from catch and the roe was still edible at eight days from catch. All the urchins in the polystyrene boxes were dead after 12 days storage and the roe inedible.

Scallops had a high survival when held in the RAS system or about 89% after 24-days at 4°C.  

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Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019

Útgefið:

20/12/2019

Höfundar:

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Ingebrigt Bjørkevoll, Wenche Emblem Larssen

Styrkt af:

AG Fisk 185-2019

Tengiliður

Kolbrún Sveinsdóttir

Verkefnastjóri

kolbrun.sveinsdottir@matis.is

Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019

Salt-curing of cod is an ancient storage method.  Today, salt-curing is not merely a storage method, but a method of producing high quality products of specific characteristics. To promote a product as salt-cured fish, with long tradition, history and strong connection to Nordic livelihoods, it is important to motivate the whole chain, from producers, to retailers, to chefs, to schools and the consumers.

AG-Fisk (Arbejdsgruppen for Fiskerisamarbedet) under the auspices of the Nordic Council of Ministers has provided funding for a project with the aim to increase the knowledge of seafood, such as salt-cured cod, thus contributing to increased respect and thus increased value. The project is led by Matís and one of the project tasks was to organise a workshop in Norway in collaboration with Møreforsking and Klippfiskakademiet in Ålesund. The workshop was co-financed by The Ministry of Trade, Industry and Fisheries in Norway. The workshop was held on 29th and 30th of October 2019 and the focus was salted and dried cod. Culinary students together with chefs from Norway, Faroe Islands and Iceland, aimed to develop new trendy dishes with emphasis on Nordic raw materials combined with salted and dried cod. During the workshop, Nordic traditions and history were presented, the different salt fish products and their different sensory properties. The participants tasted different cod products (thawed, lightly salted, desalted salt-cured cod and desalted clip fish) with the aim of analysing the different sensory properties of these products. The results clearly demonstrated the unique sensory properties of salt-cured and clip fish products.

Nordic chefs gave talks of their experiences, thoughts, visions and ideas for Nordic raw materials, to set the scene for the work ahead. Group work was focused on analysing opportunities and barriers, todays status and ideas to increase consumption of traditional products, product ideas to make salt-cured and clip fish more known and attractive in home markets. One of the main targets was to increase the consumption among young people by inspiring them to create new, trendy recipes and dishes that they would like. Based on this, innovative dishes were made and evaluated during the workshop. The variety in the dishes, clearly demonstrated the enormous potentials of this traditional raw material, to be used in delicious trendy innovative dishes, from simple and easily prepared to challenging and ambitious.

The group discussions showed that traditions were considered a strength but a lack of ready to cook and ready to eat meals as well as changes in consumption habits were considered a threat. This kind of information is important when setting the scene for the future of salt-cured fish, both in home markets and export markets.  The Norwegian participants were familiar with salt-cured fish and clip fish and it was not uncommon to prepare such dishes at home, and some variety was available in the supermarkets. However, to increase product variety and increased consumption of traditional Nordic foods such as salted fish, it is important to work with kids, both at home and at schools. It is of great importance to educate them about Nordic food and involve them in food preparation, both at home and in school. The emphasis on sustainability, health and positive climate impact, as well as adapting food trends from all over the world, can be used to inspire new innovative dishes made from traditional raw materials such as salted fish.

Emphasis must be placed on increasing knowledge among chefs, as well as consumers, of the different products made of salted fish, such as lightly salted cod, fully salt-cured and clip fish, as the characteristics of these products are very different. How consumers, and not the least young consumers, are to be educated and motivated to consume such dishes needs thorough consideration. Newer means of communication deserve attention, with focus on how the young people seek, find and receive information.

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Holding of Arctic char in a RAS transport system

Útgefið:

16/12/2019

Höfundar:

Guðmundur Stefánsson, Aðalheiður Ólafsdóttir

Styrkt af:

EIT Food

Tengiliður

Guðmundur Stefánsson

Fagsviðsstjóri

gudmundur.stefansson@matis.is

Holding of Arctic char in a RAS transport system

In September 2019 two live holding trials with Arctic char (Salvelinus alpinus) were carried out at Matís where the fish was kept for up to eight days in a RAS holding and transport system developed by Technion, Israel Institute of Technology. The RAS system, which recirculated the water, controled the pH and removed accumulated ammonia, was set up in a 40 feet reefer tank to control the temperature at 4°C. The project was funded by EIT food and the participants were Technion and Matís.

The results show that Arctic char could be held at a density of 80 kg/m3 at 4°C for 8 days in the RAS system, without adverse effects on mortality. Moreover, no differences were found in the sensory quality (flavour, odour, appearance and texture) of the stored fish compared with fish before it was placed in the RAS system. The stored fish had however more gaping, higher cooking yield and marginally lighter colour than fish before placing in the system. 

However, a bio-load of 135-145 kg/m3 Arctic char in the RAS storage and holding system led to a high mortality. Moreover, on slaughter the surviving fish had adverse sensory quality as indicated by loss of characteristic flavour and odour as well as firmer, drier and tougher texture. The fish had a high incidence of gaping, a high cooking yield and showed evidence of deformation on cooking.

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