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The book "Antioxidants and Functional Components in Aquatic Foods" has been published, but Hörður G. Kristinsson, director of the Department of Biotechnology and Biochemicals and research director Matís, is the editor of the book. In addition, several Matís employees write chapters in the book.

The book discusses antioxidants and other bioactive substances that can be found in marine animals and how such substances can be used for improved health. The impact on the quality of these bioactive substances during storage, production and other factors is discussed in detail.

More information can be found at Wiley's website. Also provides Hörður G. Kristinsson Further information.

In connection with The EcoFishMan project is an opinion poll among stakeholders in the fisheries sector. The purpose of the survey is to seek the views of all parties involved in fishing in Iceland, whether in management or implementation.

The EcoFishMan project focuses on collaboration with fishermen, fishing and processing and the utilization of information from electronic catch diaries. The aim of the project is to promote environmentally friendly, sustainable and economic management with a special emphasis on traceability and to minimize discards. One of the goals of the EcoFishMan project is to analyze what has been successful in Icelandic fisheries management and pass on that experience. At the same time, there are plans for more co-operation with those who work in fishing and processing in the fishing industry. It is expected that the system will be implemented in stages and tailored to each type of fishery separately. Complete anonymity will be maintained during processing and all data will be handled in accordance with the instructions of the Data Protection Authority. The names of the participants will of course not appear anywhere and care will be taken that it will not be possible to trace any information in the results to individuals.

It is very important that as many people as possible answer the survey, so that the results are as reliable as possible.

The survey can be answered here: https://docs.google.com/forms/d/1sv5xw8Ya8kRtC0UPGeOtB7_aT0SB61MZZ4P_syIQuuA/viewform

The business exhibition Lífsinn quality and joy 2014 will take place for the third time tomorrow and Sunday and Matís will present her activities together with others from Verin in Sauðárkrókur.

The municipality of Skagafjörður will, in collaboration with Skagafjarðarhraðlestin, SSNV and various parties, hold a business exhibition in Sauðárkrókur at the beginning of Sæluvik, from 26 to 27 April. The decision was made following an informal survey on the frequency of business exhibitions, where there was a strong will to hold the exhibitions every 2 years, as previous exhibitions were held in 2010 and 2012.

See more at website of the Municipality of Skagafjörður.

Magnea Guðrún Karlsdóttir, a food scientist, defended her doctoral dissertation, Oxidation processes and the stability of frozen seafood, in the Celebration Hall of the University of Iceland on 21.3. The opponents were dr. Santiago Aubourg professor at CSIC in Spain, and dr. Sigríður Jónsdóttir researcher at the University of Iceland. Supervisors were dr. Hörður G. Kristinsson and exam. Sigurjón Arason.

Consumption of processed and frozen seafood has increased in recent years. Fats in fish products are a good source of polyunsaturated fatty acids (PUFA) which have been shown to have a positive effect on human health. Fish products with a high percentage of PUFA are extremely sensitive to evolution. Preservation of fat quality is therefore important in the storage and processing of seafood. Freezing and freezing is an effective method of extending the shelf life of fish products, and has been used for many years. Nevertheless, the quality of the products can deteriorate in cold storage. The project was intended to increase understanding of the different oxidation processes that take place in frozen fish products, and to investigate the stability of different fish species during prolonged cold storage. The effect of different storage temperatures on raw material quality and stability of fish products was investigated, as well as the effect of heating and continued freezing of cooked products on the quality of the fat. In addition, various chemical and rapid measurements were often evaluated, which are often used to monitor fat breakdown.

The research of the project led to a clear deeper understanding of the different processes of oxidation and stability of frozen seafood and how different storage conditions and variability of raw materials affect these processes. Temperature and storage time proved to be very important factors for the stability of frozen products. The quality and stability of the fat in the cold store is very dependent on fish species. Prolonged pre-cooking storage also has the greatest effect on post-cooking fat stability.

Magnea Guðrún was born in 1978. She graduated with a BS degree in food science from the University of Iceland in 2008 and an MSc degree in food science in 2010. In addition to her studies, Magnea has worked for Matís ohf. and carried out various research projects.

Magnea's parents are Karl Jóhann Valdimarsson and Erla Þóra Óskarsdóttir. Magneu's husband is Ingvar Júlíus Tryggvason and their children are Ástrós, Erla Ósk, Eva María and Tryggvi.

For further information Magnea Guðrún Karlsdóttir.

Now there's a song. Certainly there are opportunities in unexplored materials that may be economical to isolate from different sources of Icelandic food processing. Making value out of opportunities requires patience, as, for example, Zymetech's relatives have tamed. It is appropriate to focus on further progress in daily activities.

Icelanders are more likely to assert themselves in food production based on quality than on quantity. All the fisheries management that has taken place here is about just over a percentage of the world's legal products, the catch and aquaculture of the world's oceans and freshwater. It is estimated that food waste amounts to ten times the production of legal products. Our contribution is therefore a fraction of what is put on the table among the world's inhabitants.

Responsibility and safety

Image is based on reality. If the image is false, it is an illusion. If people respect the criteria that food processing is about respect for consumers and raw materials and utilization in that processing is about respect for raw materials and the environment, they can sell products that meet the expectations and needs of informed and willing consumers. Icelanders should be able to tell stories, to differentiate their products, which refer to issues such as origin, security of supply, social responsibility, sustainable utilization, safety, food hygiene, traditions and health in a catchy way. There are opportunities to mark Icelandic food uniqueness on the basis of quality and safety, which prompt consumers to buy Icelandic food rather than elsewhere. If consumers are to pay higher prices for Icelandic products than comparable products, Icelandic food producers need to be disciplined, follow rules, meet requirements, comply with laws and meet needs, show perseverance and cultivate patience. Succeeding in the consumer product markets requires a long-term strategy.

All fish should be seen as a raw material for valuable products - the products of processing - and one should avoid belittling those who break new ground because there is room for different products in a diverse economy. The examples show that we need to take action so that we can turn the 21st century into the century in which our dried heads fall into the same special category as Indonesian Luwak coffee; The sea urchin roe from Breiðafjörður acquires easy access to the highest prices in Europe and Japan, at the time when their maturity is right. Do we get Icelandic cod on a similar footing to the rubbed beer-aged beef from Kobe or canned species-specific fish liver compared to foie gras? Will the capelin be like goji berries? Will we succeed in elevating saithe like broccoli? Matís' research has, with support AVS and Rannís Technology Development Fund etc., opened the eyes of fishermen, shipowners, fish processors and fish sellers, for example, because with disciplined work methods on board, good catch handling - including cooling - and cooling during processing, fresh fish products can be brought cold in a foam plastic box. In this way, Icelandic fish processors are able to export fresh fillets by ship. The key is that food that is to be transported fresh out of the country is cold when it is in the packaging, in transport it is an attempt to preserve the condition of the product rather than to improve it.

Just as fishermen strive to make fish bleed before washing and gutting and sorting on board, forklifts can avoid showering fish, if they are forced to do so, they do not have to shower fish from the highest possible position. Is it not possible to publish catch temperature figures in the same way as the catch volume is made public? Can't fish markets offer fish sorted on the basis of quality as well as on the basis of size?

The Icelandic fishing industry is no slouch

According to McKinsey, the Icelandic seafood industry is one of the country's most competitive industries. The Icelandic fishing industry is and has been basic industry in Iceland (and from the Central Bank), as the University of Akureyri assumed when it was founded Department of Fisheries 1990 (and more: Saga HA), from which over two hundred fisheries scientists have graduated.

One way to further increase value is to sell meals instead of foods that are useful in cooking meals. If one hopes for increased profits, one can look at the interplay between utilization and value in connection with market desires. We should look at Icelandic raw materials based on the wishes of the markets rather than measuring the distance from the market based on the raw materials that are available here.

Race is best done with custody in the turmoil of global trade, good strategy returns us to the port rather than pimping herd behavior. Expectations can distort images and jeopardize quality plans.

A strong fishing industry is still below a quarter of the population's standard of living. The fishing industry is an industry that has developed to some extent in line with increased knowledge, and the services provided to companies are fisheries services. The nation can see that the fishing industry is suffering setbacks, we as a nation need to believe that the fishing industry grows and continues to prosper with increased knowledge.

For further information Arnljótur Bjarki Bergsson, Head of Resources and Products.

Great challenges must be faced now and in the future. Around the corner are even more changes in all aspects of food production. How can Icelanders play a key role? How can we as a nation contribute to increased food security and increased food security?

In this video, Daði Már Kristófersson, President of the Faculty of Social Sciences at the University of Iceland, Sigrún Elsa Smáradóttir, Director of Matís and Sveinn Margeirsson, Director of Matís, discuss these issues.

Want to see more videos from Matís. Then click on the link Matís video page.

Are roundworms in fish dangerous? Why are we spending all this time and money removing this worm?

Ringworms

Infecting people with roundworms is not very well known in this country, but abroad and especially where the consumption of raw fish is common, this has happened, and the disease is called "anisakiasis". This disease is very painful, and people can get it if they eat fish that have live herringworm larvae.

Dead snakes do not cause infection and are safe, but herring worms are very resistant organisms, but one thing is for sure, they do not tolerate high temperatures and die if the temperature of the fish exceeds 60 ° C for 1 minute, so in boiled fish these worms are dead and therefore safe.

Freezing also kills worms, so traditional frozen products do not contain live worms.

Herring worms can survive on mild salt treatment, but they do die in conventional salted fish after a relatively short time. Regarding the effect on herring, it is now required that herring processed in less salt than 15% be previously frozen for 24 hours at -20 ° C.

Smoking alone is not enough to kill the ringworm larvae, they tolerate cold smoking well and therefore it is necessary to freeze the raw material before smoking, but hot smoking should in most cases be enough to make the worm harmless.

Ringworm larvae tolerate marinating well, eg 2% acetic acid and 5% saline, and are still alive after 25 days in such a mixture, but preservatives such as sorbic acid and benzoic acid accelerate their death.

The snakes do not tolerate drying out and all die when the fish is dry.

It is therefore clear that no one needs to be afraid of consuming raw fish, such as sushi.

What needs to be done is to ensure that the raw material producer is certified by the competent authorities, that the producer's internal control and all parties in the value chain are active and that the raw material is frozen at at least -20 degrees per day to remove any doubt about the parasites. Fish from freshwater and freshwater fish must not be confused with wild sea fish, as these parasites are less common in aquaculture and freshwater fish.

Most people know how healthy Icelandic seafood is. Icelandic fish is as clean and free of unwanted substances and the advantage is that the sea area around the country is clean and unpolluted. If you compare the maximum values of the European Union for the amount of these substances, you can clearly see that Icelandic seafood is far below the limit and in some seafood significant quantities are found in the various species.

In fishing we fish off the coast of Iceland, we not only have pure raw material, but it is also full of desirable substances. Fish and other seafood contain important nutrients, such as protein, vitamins and minerals, and healthy fatty acids, omega-3. Many people are aware of the goodness of omega-3 fatty acids and the importance of increasing their share of fatty acids at the expense of other fats, such as omega-6 fatty acids, which are often used in high-processed foods.

Most researchers agree that adequate but moderate intake of omega-3 fatty acids can have a positive effect on health and well-being. It is believed that the consumption of omega-3 fatty acids can:

• Has an anti-inflammatory effect on the body
• Promotes a positive balance of certain lipid levels, which in most cases reduces the risk of cardiovascular disease
• Effected to reduce the mortality rate from prostate cancer
• Promoting positive effects in the treatment of children with ADHD
• Increased effectiveness in treating children with autism
• Reduced dementia in elderly men
• Has had more positive effects, such as increased intelligence, which is still being studied and has yet to be confirmed by results from an increased number of studies

So let's continue to eat one of the healthiest foods on earth, namely Icelandic seafood!

For further information dr. Magnea G. Karlsdóttir, Head of Quality and Processing at Matís.