Diverse and useful information about HACCP and seafood production

Contact

Margeir Gissurarson

Project Manager

margeir.gissurarson@matis.is

Ensuring the safety of consumers and ensuring that everyone can be sure that the food on offer is safe is not a simple matter. Every year, thousands in the wider world die from consuming unsafe food. It must be borne in mind that some groups of consumers are more vulnerable than others, such as young children and people with underlying diseases. Therefore, the whole process of each production must be reviewed and all available means must be taken to ensure that food consumers are not harmed because the production process was not carried out correctly.

It is and will be a responsibility to produce food, and it is therefore necessary to set a clear framework for all aspects of food processing, and the public interest and consumer safety must be the guiding principle.

The HACCP book is a part of disseminating knowledge to those responsible for safe food production. For more than two decades, HACCP has been a regular part of the production of seafood in Iceland, and now no one should have a production license unless there is a certified HACCP system.

Páll Gunnar Pálsson, food scientist, wrote the text and set up the handbook. Margeir Gissurarson, a food scientist, was involved in the planning of the material, read over the entire material and was sincere in sharing his knowledge and experience.

  • The preparation of this material was based on:
  • Fish and Fishery Products Hazards and Controls Guidance
  • Hazard Analysis and Critical Control Point - Training Curriculum
  • Code of practice for fish and fishery products

Matís financed the preparation of this handbook with the support of the Herring Industry Research Fund.

The manual can be accessed here:

The HACCP book - Diverse and useful information about HACCP and the production of seafood (PDF)

Freezing and thawing - important for the quality of seafood

Contact

Margeir Gissurarson

Project Manager

margeir.gissurarson@matis.is

Once again, Matís sends out educational material to strengthen the Icelandic fishing industry. This time it's a summary freezing and thawing of seafood.

Frozen products have been extremely important since the freezing of marine products began in Iceland in the years 1930-1940. In each settlement at least one cold store was built all around the country and it was no longer necessary to rely solely on salting, drying or shipping with raw materials. The freezing offered new opportunities and new markets, now it was possible to sell valuable seasonal products all year round all over the world.

Anyone who works with frozen products needs to know the whole chain from fishing to consumerism. This book goes well through this chain and shakes up all the major things that matter.

Páll Gunnar Pálsson, food scientist, worked on the text and set up the handbook, Margeir Gissurarson, food scientist and Sigurjón Arason, chief engineer, were involved in planning the material, read all the material and shared their knowledge and experience.

The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.

At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.

The manual can be accessed here (PDF).

Introduction to fish technology

Contact

Margeir Gissurarson

Project Manager

margeir.gissurarson@matis.is

Matís and Fisktækniskólinn í Grindavík have worked together to create this material, which is now published and has been entitled "Introduction to fish technology", where you will find diverse and useful information about the production of seafood.

Herring Research Fund sponsored this publication in collaboration with Matís and Fisktækniskólinn. The material is primarily intended for students in fish technology, but should also be suitable for all those who want to learn about how to produce seafood. It is extremely important to strengthen access to education about food processing, increased demands on markets require increased knowledge and meticulousness at all levels of the seafood value chain. It is important that all those involved in the procurement and processing of raw materials know how to work to produce safe, high-quality foods for our most valuable markets.

The fish book is open

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

It's opened The fish book but the book is information about the main commercial fish, information about their catch, such as fishing areas, what time of year they are caught and the main fishing gear. With this electronic version of the Fish Book, it is possible to present a variety of information about fish and fish products, education and research related to them in a much more efficient and diverse way than is possible in a printed book.

The fish book is prepared in collaboration with Íslandsstofa, Association of Fish Processing Plants, now an association of companies in the fisheries sector (SFS), and Iceland Seafood International with support AVS Fisheries Research Fund.

The Fish Book was opened in the middle of a presentation by Matís employees on the multiplication of values for export to the Minister of Fisheries and Agriculture present at the conference Matvælalandinu in the last week.

Fiskbókin is the second in a series of electronic books from Matís than before The meat book been placed in the air.

The book is open to everyone for free use, however, the source should be mentioned if information from the book is used in any other publication. The book is stored in such a way that it can be printed out in its entirety, selected chapters or individual pages and used as part of promotional material. Each individual page is marked as the source and its content is unchanged.

The Drying Manual

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Drying of fish

Matís has recently been working to increase the supply of accessible educational material related to the production of seafood. Some time ago, an electronic manual on the production of salted fish was published, and now a manual on drying fish is published.

Drying is one of the most important production methods for preserving food, and in Iceland this method has certainly been used since the beginning of the settlement. The knowledge and skills passed from person to person as each household had to take care of its own food production. Nowadays, this knowledge is far from being as general and it is therefore necessary to summarize the most important aspects of drying in educational books that can be used by producers, the general public in search of information or as textbooks in schools.

The making of this book was funded by Matís and the AVS Fund also supported the publication.

The manual can be accessed here: The Drying Manual - Diverse and useful information on drying fish.

Saltfish manuals

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Saltfish manuals

Matís has now published a book on how to make good salted fish. Páll Gunnar Pálsson at Matís has had problems with the publications.

The second publication sheds light on the processing of salted fish in a larger context, for production and sale. This publication is based on research and development projects that have been carried out at Matís in collaboration with salted fish producers in recent years.

The other publication is primarily intended for individuals who are interested in making healthy and good salted fish from excellent ingredients.

The Saltfish Book can be accessed here.

The Fresh Fish Handbook

Contact

Margeir Gissurarson

Project Manager

margeir.gissurarson@matis.is

The fresh fish handbook, which is now published on the web, deals with the introduction to all general fish processing. It does not really matter what the final product will be, it is always required that the raw material is of the best quality. It is an old-fashioned and outdated belief that poor raw materials are suitable for the production of some products. All consumers demand that they be treated with due respect by offering them only the best.

Enormous knowledge has emerged as a result of many research and development projects in recent years, and equipment in fishing vessels has made great strides, and the same is true in most of the country's operations. So everything is there to produce only quality products.

It is clear that knowledge is the basis for producing the most value from the marine resource and it is little more important than doing things right from the start, the fresh fish handbook is part of the effort to increase access to handy information.

The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.

At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.

The manual can be accessed here: The Fresh Fish Book - Diverse and useful information about the production of chilled fish

Handbook on healthy lamb

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Ideas about healthy lamb have been circulating for some time. The meat has suffered from a negative image that has clung to lamb fat for decades. Knowledge in nutrition has advanced in recent years and new materials and new aspects of these issues have emerged. Lamb meat has many good benefits from the point of view of human nutrition, but the public's attention has not been focused on these factors as it should be.

This report seeks to summarize clear information on the health aspects of lamb for the general public and those who provide information on the product. It is clear that much will be revealed about the health aspects of lamb in the coming years and it will be exciting to follow the development. This should be an opportunity for sheep producers.
The report is part of a project on hygiene in lamb. Grants from the Agricultural Productivity Fund made the work possible.

The manual can be accessed here.

Reports

Stability of frozen fish products

Published:

29/03/2000

Authors:

Margrét Geirsdóttir

Supported by:

Icelandic Research Council

The aim of this project is to examine the stability and shelf life of frozen cod products. Also to examine whether the glass transition temperature of products can be used in the preparation of forecasting models for shelf life in the freezer and as a control device in product development. Changes in the stability of the products are measured by sensory evaluation, texture and chemical measurements and an assessment is made of which factors change the most and mainly affect the stability.

The aim of the project is also to measure the glass mark in cod flesh and to examine its interaction and stability with the development of forecast models for the shelf life of products in cold storage in mind. Knowledge of stability and shelf life will be used in assessing the consumption quality of products, which can lead to greater value creation. Knowledge of glassware can be used as a tool in production management and product development and thus lead to improvements in processing.


There have been major delays in the project, mainly as it proved necessary to buy new refrigeration equipment at IFL, among other things due to this project. Freezers were purchased for very low temperatures and freezer simulators were installed which allow for precise setting and recording of temperatures. Results from measurements after 6 months in the freezer will be published in the summer / autumn of 2000.

Measuring glass marks in cod flesh has been difficult. When work began on measuring glass marks in cod, it was found that the cooling equipment of the DSC device used in the measurements could not cool the sample down to the desired temperature. A grant was received from the Research Council's Equipment Purchase Fund to supplement this equipment, and new cooling equipment was introduced last August. Measurements can now be carried out at lower temperatures, and the research facilities are all different after this addition was received. New software and a computer were also purchased for the device, which increases the possibility of processing data. It has not been possible to measure glass marks in cod flesh, but it is hoped that changed measurement methods will give better results.

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EN