News

The Fish Day episodes begin their march

The national campaign "Fish Day", which aims to increase Icelanders' fish consumption, shows an episode where chef Sveinn Kjartansson teaches teenagers how to cook fish quickly and easily.

In the shows, the teenagers will make salmon in tacos, haddock in pita bread and blue-long burgers. There will also be a review of fish handling, bone cleaning, skin peeling to name a few.

The first episode is on the program tonight on RÚV and it starts at 20:05. More about the episodes on the RÚV website.

click on the Fisheries Day website or The campaign's Facebook page.

For more information Gunnþórunn Einarsdóttir and Ingunn Jónsdóttir at Matís.

News

Matís Annual Report 2013

Matís' annual report for the operating year 2013 has now been published. Food and food security is the main theme of the report this time. The publication can be accessed in electronic form below in the news, but the printed version will be available next week.

Definitions:

  • Food safety deals with how safe foods are for consumption and whether they cause harm to the health of consumers
  • Food security deals with access to food and the supply of healthy and safe food

Consumers need to be able to rely on food safety. Matís' two key areas are dedicated to research and services in the field of food safety. These include accredited micro-organisms and chemical measurements, which are an ever-increasing demand in food control and trade. It also conducts research in the fields of microbiology, chemistry and genetics, as well as monitoring and security services.

Food security of the future, i.e. good public access to safe and wholesome food will only be ensured through innovation and improved use of resources. In recent years, there has been a great and positive development in food production in Iceland, and Matís has been at the forefront, with research and innovation support for the business community.

Reports

New technology for the Nordic fishing fleet - Proceedings from a workshop on fishing gear and effective catch handling held in Reykjavik October 1st and 2nd 2013

Published:

01/01/2014

Authors:

Jónas R. Viðarsson, Ida Grong Aursand, Hanne Digre, Ulrik Jes Hansen, Leon Smith

Supported by:

AG ‐ fisk (The Nordic Working group for fisheries co ‐ operation)

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

New technology for the Nordic fishing fleet - Proceedings from a workshop on fishing gear and effective catch handling held in Reykjavik October 1st and 2nd 2013

This report presents the presentations held at the Nordic workshop on fishing gear and catch management, held in Reykjavík in October 2013. The report also contains some of the main findings of the meeting and the participants' suggestions for possible follow-up. The presentations published in the report, together with recordings of all presentations and various other topics related to the topic, can be accessed on the website www.fishinggearnetwork.net, which will be maintained at least until the end of 2015.

In this report are published presentations given at a Nordic workshop held in Reykjavik on various aspects of research and development on fishing gear and effective catch handling. The report also accounts for the main outputs from the workshop in regards to possible follow ‐ ups. All of the proceedings, including the content of this report and video recordings of all presentations are available at the project's web ‐ page www.fishinggearnetwork.net which will be maintained at least until the end of year 2015.

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Reports

Bleeding system for small vessels

Published:

01/01/2014

Authors:

Sigurjón Arason, Gunnar Þórðarson, Magnea Karlsdóttir, Albert Högnason, Guðbjartur Flosason

Supported by:

Westfjords Growth Agreement, AVS / V12008 / 12

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Bleeding system for small vessels

Extensive research has been carried out on the quality of cod bleeding, all of which indicate that proper handling has a significant effect on product quality. Studies have shown that poorly blooded fish produce worse products, whether it is fish that is processed into fresh, frozen, salted or dried products4. With the increasing influx of smaller boats engaged in longline and handline fishing, there has been a problem with bleeding, as many of them are not equipped with bleeding tanks. Matís' research indicates that fish that are allowed to bleed long enough in high seas, at natural sea temperatures, immediately after bleeding, produce better raw materials than with traditional treatment. A traditional method on board small boats is to bleed the fish directly from the line into the sludge tank on the train. Matís, 3X Technology and Fiskvinnslan Íslandssaga have completed the project "Processing processes of small boats" where conditions on board small boats were examined with a view to designing equipment that was suitable for smaller line boats. The design of the equipment (Rotex bleeding tank FIFO) has been completed and construction has begun at 3X Technology. The aim of this project is to investigate the efficacy of the Rotex method in cod bleeding through an objective study. This work is done in collaboration with 3X Technology, Matís and Jakob Valgeir ehf in Bolungarvík. Samples of cod were taken in two oars of a day rowing boat using different bleeding and finishing methods. Samples were filleted and some of the fillets were then sent fresh to Matís on Vínlandsleið, where different methods were used to assess the quality of the raw materials. The other part was done in the traditional way, ie. production of lightly salted, frozen fillets, and then used to obtain the effect of different bleeding methods on the quality of products during storage in the freezer, for different lengths of time and at different temperatures. The results of the project will support other research in this field and is an important contribution to the discussion on better quality of small boat catches.

Extensive research has been conducted on the quality of bleeding process of cod on board but the correct treatment can have a significant effect on the final product quality. Studies have shown that insufficient bled fish will result in low value products, whether in the case of fresh, frozen or dried production. This problem is mainly related to fish caught by long ‐ line, especially on smaller vessels that are not equipped with necessary equipment for the bleeding process such as bleeding tanks. Researches indicate that bleeding of fish with sufficient flow of fresh seawater in the bleeding tank will result in higher quality products. The traditional bleeding method on board small vessels is to bleed the fish directly in to slush ice tub in the ship convoy. Matis, 3X Technology and Icelandic Saga have finished the research project “Processing in small vessels” where conditions on board the small vessels were examined with the aim to design equipment suitable for smaller long‐ liners. The output of that project was the design of new equipment “Rotex” (bleeding tank FIFO). This was completed and a production was launched by 3X Technology. Samples of cod were collected in two fishing trips from a long liner landing daily, using different methods of bleeding and handling. Samples were filleted and parts of it were sent fresh for research at Matis in Vinlandsleid where different methods were tested considering different product quality and the other parts were prepared with traditional production of lightly salted fillet pieces. The fillets were frozen and used to test the effect of different bleeding methods on product quality after storage in the freezer, using different storing time and different temperatures. The aim of present project was to investigate the effect of the ROTEX bleeding process with an objective researches in collaboration with 3X Technology, Matis and the fish processor and boat owner, Jakob Valgeir Ltd. This project will support other researches in this area as well as to be an important input for disquisition about better quality of small boats catch.

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Reports

Peeling and marketing of surimi and surimi products from bone marrow

Published:

01/01/2014

Authors:

Margrét Geirsdóttir

Supported by:

AVS Fisheries Research Fund, V 026‐12

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Peeling and marketing of surimi and surimi products from bone marrow

In recent years, MPF Ísland and Matís have developed a process in the factory of isolated proteins from bone marrow. In this project, an upscaling of the production of surimi and the production of a surimi product, Fiskitófa, was completed. The quality and shelf life of products were examined. A market research on the surimi market was also carried out and marketing of fish tofu began. A market study revealed that there have been large fluctuations in the prices of surimi and surimi products on the world market in recent years. The product produced in this project, Fiskitófa, fits in very well with the growing part of the market for new and innovative products. Shelf life research showed that the shelf life for prepared Fiskitófa is over 4 weeks in the refrigerator and for surimi at least 6 months in the freezer. Following the presentation of the fish tofu, restaurants have requested a sample for further inspection, which is currently underway.

MPF Iceland and Matis finished scale up for the production of surimi and surimi seafood - FishTofu. Quality parameters and shelf life of products were evaluated, market analysis performed and marketing of products was started. Marketing analysis showed that for the past few years there have been drastic price swings in the surimi and surimi seafood products. There is an increasing opportunity for high quality surimi seafood with health promoting properties and novel products like FishTofu. Shelf life analysis showed that the fish tofu has at least 4 weeks shelf life at cold temperatures and surimi at at least 6 months shelf life in a freezer. Marketing of fish tofu started well and several restaurants have asked for samples for trying.

Report closed until 01.02.2016

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Reports

Fish proteins in baked goods

Published:

01/01/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir

Supported by:

AVS - V 11 025‐11

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Fish proteins in baked goods

The aim of the project was to develop a new product at MPF Iceland in Grindavík from extra raw materials that can be used in bread products. MPF aims to sell the protein to bakery producers, both domestically and abroad, thereby ensuring employment and innovation in its home area. Three different types of dried protein products were developed. Tests were performed by mixing them in varying amounts in bread where up to 20% of flour was replaced by protein. Good products were obtained but were not considered good enough for marketing. Next, crispbread was developed with fish proteins that were considered exceptionally good and received positive reviews in consumer surveys. The drying process to complete the marketing of the new protein product is still unfinished.

The aim of the project was to develop new protein product for use in baked goods including bread from by ‐ products from fish production. The goal is to sell protein to producers of bakery goods both in Iceland as well as abroad and in so doing strengthening the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Three different fish protein products were developed. They showed good results when used instead of wheat in bread. Good bread was developed but the quality was not of that caliber that was aimed for. On the other hand, good quality rye ‐ crisp bread was developed that received good reviews in consumer research. A good drying process is though still lacking before marketing of the protein product can start.

Report closed until 01.02.2016

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