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Today a meeting was held on a new Network for innovation in aquaculture in the Arctic and the Arctic (e. Aquaculture Innovation Network for the Northern Periphery and Arctic (AINNPA)), which aims to improve innovation support for distant aquaculture enterprises, especially small and medium-sized enterprises, enabling them to focus on meeting the demand for product and service development.

With the support of the Arctic Program, the AINNPA project brings together experts from the Faroe Islands, Iceland, Ireland, Norway and Scotland. The project is led by the Scottish Aquaculture Innovation Center (SAIC), which is hosted by Stiling University.

According to Heather Jones, Director of the Scottish Aquaculture Innovation Center: "Small and medium-sized enterprises (SMEs) play a key role in the sustainable growth of aquaculture, whether in Scotland or elsewhere in the Arctic. On the other hand, for those who run companies in distant places, it is difficult to obtain support and services in the field of innovation. AINNPA addresses these challenges and opportunities facing LMF by sharing guidelines on best practices across the region and by developing new products and services through an integrated support network.

Today's meeting marks the beginning of a six-month preparatory process for mapping current innovation support in the field of aquaculture in the Arctic; by analyzing existing and opportunities on the horizon for LMF, and building co-operation networks around the areas participating in the co-operation.

"We know what we want to achieve with international co-operation - namely, offering small and medium-sized enterprises a stronger support network than they would otherwise have access to, so that they can develop, through innovation, solutions to the challenges facing aquaculture. Now we start the process of agreeing on how we will achieve the desired results. ”Explains Robin Shields Aquaculture Innovation Director and AINNPA Representative at the Scottish Aquaculture Innovation Center.

As part of this initial work, the partners seek to communicate with and nominate related participants. "For this initiative to be successful in the long run, the insight of stakeholders is important from the outset," adds Robin. "Examples include regional developers, aquaculture companies' associations and other units that may be helpful in identifying the needs of innovation needs and that, in the end, will be one of the main factors influencing the inclusion and exploitation of AINNPA across the participating areas.

Interested parties associated with aquaculture associations and companies interested in joining AINNPA can contact Jón Árnason or Robin Shields

A new article presents results that strengthen the argument for the importance of good and disciplined work methods in the production of fish fillets. Although every effort is made to work well in processing fish into fillets, it may happen that fish do not find their way through the processing as quickly as expected or that fish pass through a space that is warmer than would be preferable. .

Prolongation of processing time and undesirable rise in temperature in fish fillets can lead to significant weight loss of products and have a corresponding effect on their value. The study is a new result of a long and successful collaboration between Matís and the United Nations University's Fisheries Academy with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector.  

An article has recently been approved for publication in the Journal of Food Engineering the effect of ambient temperature and waiting time of raw material in the processing of saithe and redfish fillets. The article is available online and will be published in the May issue of the Journal of Food Engineering. The article is based on a study conducted by a Chinese student at the United Nations University's School of Fisheries (UNU-FTP), Mu Gang, worked under the guidance of Icelandic instructors during his study stay in Iceland. Mu Gang's instructors were dr. Kristín Anna Þórarinsdóttir at Marel, Ásbjörn Jónsson and Arnljótur Bjarki Bergsson at Matís and the research was done at Matís.

The results of the study strengthen the arguments for the importance of good and disciplined work methods in the processing of fish fillets. Purposeful cooling plays a key role in preserving quality. As important as it is to minimize the damage to the fish from fishing to consumption, it is also important to reduce any delays that may occur in the processing process. As has been stated another level bleeding, haemorrhage (bleeding), washing and cooling are important on board fishing vessels, the same applies to the efficiency and maintenance of low temperatures during fillet processing. 

Although every effort is always made to work well in the processing of fish into fillets, it may happen that fish do not get through the processing as fast as expected or that fish pass through a space that is warmer than it should be. voted. To simulate possible deviations from the procedures, fish were stored at 9 ° C, 16 ° C and 21 ° C and fillets were inspected every half hour. The longest stored fish was stored for 3 hours. Both large (634 g) and small (289 g) saithe fillets as well as redfish fillets (105 g) were examined.

The results of the study show well the consequences if one deviates from the established procedure, ie. to maintain a low temperature throughout the processing process, even if the deviation is short-lived. High ambient temperatures and processing delays lead to a reduction in the weight and value of products. It is therefore important to avoid bottlenecks that lead to the accumulation of fish in processing channels, especially in slightly chilled conditions. In addition, it is important that the temperature of the products during packaging is as close as possible to the storage temperature. 

The knowledge created by the research is yet another fruit of Matís' long and successful collaboration with United Nations University School of Fisheries with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector, such as Marel. Extensive knowledge is created in the university community and researchers have worked in extensive collaboration on its development and implementation at strong, responsible fisheries companies. Cooperation on the application of knowledge has enabled the Icelandic fishing industry to make great strides, and this has been noticed around the world. It has made the Icelandic fishing industry theirs knowledge industry who he is today and lives in the field for his development for the future.

The Rannís Technology Development Fund has now supported a collaborative project between Margildi, Matís, the University of Akureyri, Síldarvinnslan, Mjólkursamsälan and KPMG called Marlysi.

The aim of this project is to develop the best new processing method for fish oil for human consumption from the pelagic species capelin, herring and mackerel. Margildi is a start-up company that has developed a new and unique processing method, so-called rapid cold cleaning, which makes it possible to fully clean fish oil from the aforementioned pelagic species. Until now, it has not been possible to cold-clean the aforementioned fish oil for human consumption efficiently and cost-effectively due to the large amount of saturated and long-chain monounsaturated fatty acids. Margildi has already applied for a patent for the rapid cold cleaning technology.

Processing methods for fish oil will be developed that make it suitable for use as a food supplement in capsules or bottles, but also as an additive in food. But the fish oil from Margildur is coming out very well as an additive in food due to the natural stability of the fish oil. 

Raw fish oil from capelin, herring and mackerel, which is processed in fishmeal and fish oil factories, is today only sold as an additive in animal feed alongside fishmeal. There is good knowledge of the production of raw fish oil in Iceland in fishmeal and fish oil factories and they are well equipped. Five of the eleven factories have received food certification from the Food Administration (MAST) for their operations in part or in full, and more are moving in the same direction. Food certification is one of the basic preconditions for producing fish oil from pelagic fish for human consumption. Both fisheries companies in this project, ie. Síldarvinnslan and HB Grandi, have food-certified factories and will continue to work with products from them. 

In January this year, the town council of Fjarðabyggð approved the signing of a declaration of intent with Margildur, expressing goodwill and support for the company's possible factory in the municipality. We are grateful for the support and interest, which we have found in many places, but it has been very great from Fjarðabyggð, as this declaration of intent implies, "says Snorri Hreggviðsson, CEO of Margildi.

If this project is successful, the conditions will be created to build and operate a specialized fish factory in Iceland based on the results of the project. With the introduction of the Marlys factory, more profitable foundations will be laid for the fishmeal and fish oil industry, and it can develop in part from the production of raw materials for feed production to the production of finished products for human consumption. 

For further information Valur N. Gunnlaugsson at Matís.

Snorri Karl Birgisson gives a lecture for a master's degree in food science at the University of Iceland and Snorri's lecture takes place at Matís at Vínlandsleið 12, meeting room no. 312, on Tuesday 7 February. from 15-16 but the project was done at Matís.

Earlier in the day, in Eirberg at Eiríksgata, room 103C, there will also be a lecture for the master's degree, in which Helga Guðrún Friðþjófsdóttir will present her project: "Food choices for young Icelanders with psychosis and the development of their body weight over a 12-month period."

About Snorri's project

"Ringworms - Chemical and Physical Properties of Ringworms in Atlantic Cod"
“Physicochemical properties of nematodes found in the Atlantic cod (Gadus morhua)”.

The main objective of the project was to study the physical and chemical properties of roundworms found in Atlantic cod. Ringworms were sorted by length and location in cod fillets and examined with video recordings in fish processing. The chemical properties of roundworms were studied by measuring their chemical composition. Along with the chemical composition, various stone and trace elements were measured. In addition, the amino acid composition of roundworms was measured. To see the whole picture, the components were compared with the chemical content of the cod fillet parts.

The physical properties of roundworms were studied by examining their effect on processing, with an emphasis on processing efficiency and the number of roundworms in fillet parts. Ringworms were also classified by fillet. The resistance of ringworms to freezing was studied by placing live ringworms between two layers of cod and freezing them at different temperatures and times. Finally, the thickness of the roundworm hamster was studied by size analysis of the cross-sectional shape of the roundworm.

Analysis of roundworms revealed that roundworms did not have a significant effect on processing efficiency but instead had an effect on utilization. Ringworm groups were also measured with a chemical composition, but when it came to comparing cod fillets, roundworms had higher amounts of carbohydrates and fats. Ringworms also had higher mineral values in copper (Cu), calcium (Ca) and iron (Pb) compared to the maturation fillets. Ringworms were measured with less trace elements compared to cod fillets. Ringworms and cod fillets had similar proportions in nine amino acids, and both groups contained significant amounts of vital amino acids. Freezing of live ringworms showed that the resistance of ringworms decreases with decreasing temperature and increasing time at that temperature.

It was clear at the outset that this project would not answer all the questions concerning fish processing today regarding roundworms and the costs associated with them. It is hoped that the results of the project will be one useful step in the work ahead.

Project for a master's degree in food science worked at Matís.

Supervisors: Sigurjón Arason, professor and chief engineer of Matís, and Magnea G. Karlsdóttir, project manager at Matís.
Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

About the project of Helgi Guðrún Friðþjófsdóttir

"The diet of young Icelanders with psychotic disorders and weight development over 12 months period"
"Food choices for young Icelanders with psychotic disorders and the development of their body weight over a 12-month period"

February 7 at 13: 30-14: 30, Eirberg by Eiríksgata, st. 103C

The project was carried out at the Laboratory of Nutrition at the University of Iceland and Landspítali in collaboration with the Laugarásinn Psychiatric Department, Landspítali.

Supervisors: Ingibjörg Gunnarsdóttir professor and Ólöf Guðný Geirsdóttir associate professor
Examiner: Anna Sigríður Ólafsdóttir professor

Many students were today at Matís' biotechnology center in Sauðárkrókur to take a practical part of the molecular genetics course at the University of Akureyri, which is part of the biotechnology course at the university.

Guðrún Kristín Eiríksdóttir, an employee of Matís in Sauðárkrókur, sent us some pictures from the day. More photos can be seen at Matís Facebook page.

Many students were today at Matís' biotechnology center in Sauðárkrókur to take a practical part of the molecular genetics course at the University of Akureyri, which is part of the biotechnology course at the university.

Guðrún Kristín Eiríksdóttir, an employee of Matís in Sauðárkrókur, sent us some pictures from the day. More photos can be seen at Matís Facebook page.

Matís and the Laboratory of Geriatrics, Landakoti 5L, are requesting participants in a study that has been approved by the Science Ethics Committee.

Participants must be adults, 40 years and older with a body mass index (BMI) ≥ 27 kg / m²(see table with calculated body mass index below) and waist circumference ≥ 88cm in women and ≥ 102 cm in men. Participants who exercise more than 30 min / day are excluded from participation as well as pregnant women or women who are breastfeeding. Individuals who are in contact and interested in participating in the study should reduce their consumption of omega-3-containing foods and avoid fish oil for 2 weeks before and during the intervention.

• The aim of the study is to investigate the effects of cystic fibrosis on inflammatory factors in obese adults, as well as to investigate whether cystic fibrosis affects other physiological variables (blood sugar and blood lipids).
• Participants will be randomly divided into two groups that receive either:
  a)  Seaweed powder (3 capsules = 1200 mg / day) for 10 weeks  b) Placebo powder (3 capsules / day) for 10 weeks.
• Participation in the study involves attending at the beginning and end of the period for body measurements and biopsies, as well as answering a general questionnaire about diet and health at the beginning of the study. Measurements of body composition, waist circumference, height and weight will be performed. The main measurements in the blood are inflammatory factors, blood sugar and lipids in the blood.
• Balloon seaweed (Fucus vesiculosus) is rich in iodine, indigestible starch, salt and bioactive substances. Seaweed powder is formed when certain bioactive substances are extracted from the bladder seaweed and isolated. These bioactive ingredients are placed in gelatin capsules for easy ingestion. The use of bladder seaweed for human consumption is known and research on bioactive substances in bladder seaweed suggests that bladder seaweed powder may have a positive effect on physiological parameters (inflammatory factors and blood sugar).
• Participation is not paid for.

Interested parties who meet the above criteria are asked to have
contact Aníta Sif Elídóttir at 844-7131 or send an e-mail to anitas@landspitali.is

The person responsible for the study is Alfons Ramel, Professor at the Faculty of Food and Nutrition, University of Iceland (alfonsra@hi.is; phone: 543-9875).  Aníta Sif Elídóttir is a nutritionist and an employee of the Faculty of Food and Nutrition at the University of Iceland and assists in the implementation of the research.

Table 1 - Minimum weight required to meet body mass index requirements ≥ 27 kg / m²

Height (m)	Weight (kg)
1,60	69
1,62	71
1,64	73
1,66	74
1,68	76
1,70	78
1,72	80
1,74	82
1,76	84
1,78	86
1,80	87
1,82	89
1,84	91
1,86	93
1,88	95
1,90	97
1,92	100
1,94	102
1,96	104
1,98	106
2,00	108

_{Body mass index is calculated from height and weight according to the formula weight / height² (kg / m²).}

Those who contact the researchers are only expressing an interest in further information and do not undertake to participate.

Future Days 2017 will be held on February 9 at Reykjavík University between 10-16.

Matís participates and will present possible summer jobs and student projects at Framadögur.

Further information can be found at Framadaga website.

Matís and the start-up company Codland have worked on projects where the goal is to utilize skin in valuable products.

In the project Bioactive substances from redness funded by the Rannís Technology Development Fund, the aim is to investigate whether substances found in erythema have bioactivity, such as antihypertensive properties or can prevent calcification of cartilage cells. The project began in 2015 and is for two years.

Collagen is becoming increasingly popular as an active ingredient in various consumer products, but research indicates that there is a link between regular consumption of the substance and positive effects on the skin and joints. The world market for collagen-containing supplements is large and mainly made from pigs. Estimates assume increased demand for collagen peptides made from wild fish, so this is an ideal opportunity for Icelandic production.

The project Hydrolyzed collagen from the raw material of fish processing which is funded by the Nordic Innovation Center is developed in collaboration with the Norwegian company Biomega, the Danish University of Technology (DTU) and Biosustain also in Denmark together with Matís and Codland. The aim of this project is to develop new enzymes to process collagen from extra raw materials from white wild fish such as cod and fatty fish such as salmon.

For further information Margrét Geirsdóttir at Matís.

_{From a meeting in the project "Hydrolyzed collagen from by-products of fish processing" in Norway in October 2016. Peter Kamp Busk DTU, Hemanshu Mundhada Biosustain, Margrét Geirsdóttir Matís, Alex Toftgård Nielsen Biosustain, Davíð Tómas Davíðsson Codland, Lene Lange DTU and Jan Arne Vevatne Biomega.}

Tómas Þór Eiríksson, CEO of Codland, and Oddur Már Gunnarsson Matís sign a co-operation agreement between the companies.

Part of the employees and students who have been involved in the collagen projects at a meeting in Sauðárkrókur in May 2016. From left to right: Dagný Björk Aðalsteinsdóttir MS student at the University of Iceland, Maxime Clays from Belgium, Yonathan Souid from France, center row: Margrét Geirsdóttir Matís, Eva Kuttner Matís Sauðárkrókur, Thomas Degrange France, front row Hilma Eiðsdóttir Bakken, Margrét Eva Ásgeirsdóttir and Guðrún Kristín Eiríksdóttir Matís Sauðárkrókur, Rodrigo Melgosa from Spain.

Ingredients - Cod meat

Red gelatin

Red collagen peptide - is there bioactive activity?