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Icelandic salted fish products have long been sought after and prominent in foreign markets. This strong position can be traced to the great development of processing and processing in recent years, which have completely changed all handling of production.

The majority of Icelandic salted fish products are sold to Spain, where wet-processed salted fish is popular and a good price is obtained. However, there are other needs in the Portuguese and Brazilian markets, where the demand for dried salted fish is higher. These markets are large and it is therefore desirable for Icelandic producers to increase their share in these markets. For this, however, further process control of drying and dehydration needs to be worked on, based on the salting methods used in Iceland. It can be estimated that the best processing and processing processes, from raw materials to final products, can promote a quality product that is suitable for this new market for Icelandic salted fish products. There have also been regular complaints about acid-salted saddles that can be traced to the distribution of salt around the muscle.
In a new project, which Matís and Íslenskir Saltfiskframleiðendur (ÍSF) are working on and received a grant from the AVS research fund to carry out, special attention will be paid to the distribution of salt and water around the salted fish muscle and how different treatments affect this delicate balance and quality of the final product. One of the goals of the project is to find the reason why the aforementioned defects occur and to prevent their formation with improved methods of action.

The latest technological advances in food research (Nuclear Magnetic Resonance (NMR) and magnetic resonance imaging (MRI)) will be used, as well as traditional chemical and physical properties measurements in order to gain the best possible understanding of the effects of different treatment on the quality of salted fish products. MRI is familiar to most people who have gone to hospital for research, but research with the technology within food research is relatively new and has so far not been carried out in Icelandic projects. In the project, the MRI technology will be used to provide insight into the structure of the muscle and the distribution of water and salt around it in a graphical way. One of the main advantages of this technology is that it has no effect on the samples and the samples are therefore undamaged after analysis. NMR measurements will also be performed, where more detailed quantitative measurements of the effect of processing methods on the mobility and distribution of salt and water, inside and outside the muscle cells, will be performed. It will also be examined how this balance affects the quality of salted fish products and how the processing methods can be improved with regard to this balance between water and salt in the muscle.

The project is funded by AVS for one year and is carried out in collaboration with the Icelandic Saltfish Producers (ÍSF) and the Institut National de la Recherche Agronomique (INRA) in Clermont-Ferrand in France.

Further information is provided by dr. María Guðjónsdóttir, project manager at Matís and Sigurjón Arason, Matís' chief engineer.

To improve knowledge of this underutilized species, Fiskvinnslan Oddi in Patreksfjörður and Matís applied for a grant from the AVS Fisheries Research Fund for the project "Improved utilization of grayling products".

The Ministry of Fisheries and Agriculture's regulation, No. 1083/2010, obliges to bring all grayling catch ashore after 2011. It was therefore necessary to react quickly and find a market for the grayling itself, but only the roe had been harvested and the rest thrown into the sea. . A lot of entrepreneurial entrepreneurship had taken place for several years, and it is worth mentioning the National Association of Small Boat Owners and the export company Triton in that context, which together built up a market for grayling in the Chinese market, with a bang and all. It should be noted that the roe is about 30% by the weight of the grayling, while the whale with the head and tail is about 55%, of which the fillets are only 14% of its total weight.

There was a lot of work to be done and it was clear that there was great value in this underutilized fish species and great opportunities would be created in many sea settlements for the production and export of grayling: Increased income for fishermen and fishing as well as the sluice gutting was now mostly brought ashore. created a lot of work for parties in production. Guttering for the Chinese market is different from traditional guttering and requires more complex procedures, but it requires better working conditions that do not exist on board small fishing boats.

Iceland's average production of grayling roe 2002 - 2011 is 1,337 tonnes per year for export and the FOB value of production in 2011 was around ISK 2.55 billion, compared to ISK 3.84 billion a year earlier. It can be assumed that the total catch of grayling is about five thousand tonnes a year, and the total catch of roe deer is therefore just over that.

To improve knowledge of this underutilized species, Fiskvinnslan Oddi in Patreksfjörður and Matís applied for a grant from the AVS Fisheries Research Fund for the project "Improved utilization of grayling products". In the project, samples were taken from fishing areas from Skjálfandi and west and south from all the way to Faxaflói. This gave a comparison of grayling from different fishing areas as well as information on chemical and nutrient content as well as information on contaminants such as heavy metals. This is the basic information to sell your product and find a new and exciting market. Research was conducted at Matís laboratories at Vínlandsleið in Reykjavík.

In order to improve the treatment of gutting and meet new requirements made by the Chinese market, the National Association of Small Boat Owners and Matís agreed to single-leaf which was distributed to all grayling fisheries. The leaflet was informative with pictures and explanations of the correct procedures.

Matís in collaboration with Fiskvinnslan Drang in Drangsnes carried out an assessment of the quality issues of landed grayling, where, among other things, the temperature of the product was monitored from the beginning of the season to the end. There was also co-operation with the Directorate of Fisheries on monitoring the temperature of landed catches. As the season progressed and sea temperatures rose, it was almost the rule that fishermen used ice to cool their catch.

Matís then carried out an audit in collaboration with AtVest and with AVS 'support for fishing and processing of grayling in the Westfjords. Two reports were published by Matís, one on fishing and the other on the state of processing in the Westfjords, but as previously stated, there are great job opportunities in increased utilization of grayling.

The project Matís og Oddi, which is funded by AVS, assumed the development of a product for the domestic market. In view of the good export performance, and given the fact that fillet utilization is only about 14%, it was not considered appropriate to spend a lot of energy on that component. By utilizing domestic fillets, people are sweetened up with a whale and a head, which is the main part of the roe deer, but the Chinese use all the fish. In cooperation with manufacturers and exporters, it was therefore decided to look further at what needs to be done to further advance in the Chinese market, open up new possibilities and raise sales prices in the future.

It is admirable how well fishermen have responded to these changes by shifting their working methods to decades and adapting to the changes. Although the price that has been offered for the grayling is not high, all fishermen alone have taken the initiative well and made an effort to increase the value of the catch.

Since 1989, the National Association of Small Boat Owners has been collaborating with interested exporters, processors and, last but not least, Matís in developing processing methods and looking for a market for the grayling. Grásleppukarlar has followed on the sidelines with a positive attitude, including payment to the LS development and marketing fund that was used for these matters. The soil for change was therefore fertile and the harvest was plentiful, as can be seen in the current season with a 300 million increase in catch value from grayling fishing. Market conditions are good as it is not possible to meet the demand of the Chinese market.

For further information Gunnar Þórðarson, station manager of Matís in Ísafjörður.

Dr. Andreas Hensel, President of the BfR (Federal Institute for Risk Assessment), recently visited Iceland, but BfR is one of the most powerful institutions in Europe in the field of risk assessment and food safety.

The purpose of Dr. Hensel to Iceland was, among other things, signing co-operation agreements on behalf of BfR with Matís on the one hand and Matvælastofnun on the other. At the same time, the co-operation agreement between Matís and Matvælastofnun was renewed.

Dr. Andreas presented the role and work of BfR to the Minister of Fisheries and Agriculture and the employees of Matís and the Food Administration. It was very interesting to hear how BfR performs its role for the German state in risk assessment and food security and much that Icelanders can learn from the German approach in these areas.

BfR employs an average of 750-800 people and the role of the agency is, among other things, risk assessment with regard to human health, food safety, genetically modified food and more.

BfR bore the brunt of the response to the so-called EHEC infection in the past. year but the infection was caused by E.coli and was initially thought to originate in cucumbers. It was later revealed, with the help of BfR, that the origin was in bean sprouts. Thousands of people became seriously ill from the infection. 

Cooperation with BfR and access to the institution's expertise in the field of risk assessment are very important for Matís' operations. One of Matís' defined roles is to promote improved food safety, but Matís has to appoint staff with expertise in the field, including risk assessment, foodborne infections and foodborne illness.

The following picture is from the signing of a partnership agreement.

For further information Sveinn Margeirsson CEO of Matís.

It is called a food factory when a facility for various food processing has been prepared, which has received a permit from the competent authorities for the operation.

The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are on Flúðum and on Harbor in Hornafjörður. Further information about Matís' establishments and Matarsmiðjur can be found here.

Recently, a news item appeared on the website www.freisting.is about Matís Matís Workshop in Flúðir. The news can be seen here.

For more information Vilberg Tryggvason in Matís' Matarsmiðja in Flúðir and Vigfús Þórarinn Ásbjörnsson in Matís Food Workshop in Höfn.

Recently, an article was published on the Fishupdate website by employees of Matís and the University of Iceland. It is suggested that a positive experience of sensory factors due to fish consumption, such as smell and taste, be maintained for children from an early age, as this can be crucial for fish consumption later in life.

Fish is a healthy food, and the WHO recommends that ideally it should be on the menu once or twice a week. The high levels of omega-3 fatty acids, above all in sea fish with a high fat content, are especially important for health. Fish are also important as a source of vitamin D and trace elements such as iodine and selenium. Whoever eats sea fish regularly lessens their risk for diabetes and cardiovascular disease. Fish supports a balanced weight-loss program and can lessen oxidative stress. 

Unfortunately, children and young adults seldom eat fish. Since the dietary habits of earlier years are often carried into adulthood, they can have a long-term negative effect on one's health. 

An Icelandic study by University of Iceland in cooperation with the Food and Biotech research institute and European Sensory Network member, Matís, is seeking the relevant factors that are responsible for this aversion to fish. The researchers questioned 1498 Icelanders between the ages of 17 and 26 as to how often they consumed fish. The researchers also wanted to know if the participants had eaten fish as children, if they believed that fish smelled and tasted good or bad, if healthy food was important, what they thought of fish as nourishment, whether parental pressure influenced the participants' fish consumption , and whether they were able to prepare and cook fish themselves. 

Analyzes of the results showed that all of the above-mentioned factors in the willingness to eat fish were important, either directly or indirectly. Young people are more prone to eat fish:

• if they had learned to cook and can prepare fish recipes
• if they had a positive attitude towards eating fish
• if they were interested in eating healthy
• if they liked the way fish tastes and smells
• if their parents had fish regularly on the family's menu

Eating fish during childhood has an indirect influence on the liking of fish later in life. Whoever has eaten fish often as a child has a greater probability of enjoying eating it, consequently developing a positive attitude towards the food, and will eat fish on a regular basis on into early adulthood. 

Sensory beliefs were shown to be the strongest predictor of attitudes towards fish consumption, followed by social pressure from the parents. An interest in a healthy diet and confidence in one's own cooking had a comparatively weak influence.

Researcher Kolbrun Sveinsdottir from Matis concluded: “It is important to set up programs in kindergartens and schools aimed at establishing a positive sensory experience as early as possible in regards to eating fish. Parents must be encouraged to serve their children fish on a regular basis and also involve them in the preparation and cooking. The industry should take more consideration on presenting fish products that can be more easily prepared and cooked. ”

The scientists also recommend that the positive health aspects of fish consumption be given a prominent place in the marketing of seafood products.

Source:
A model of fish consumption among young consumers Thorsdottir F, Sveinsdottir K, Jonsson FH, Einarsdottir G, Thorsdottir I, Martinsdottir E. Journal of Consumer Marketing, Volume 29, Issue 1, 2012, Pages 4–12
DOI: http://www.esn-network.com/typo3conf/ext/dh_linklayout/res/link_ext.gif 10.1108/07363761211193000

Further information can be obtained from Kolbrúna Sveinsdóttir at Matís and on the Fishupdate website, www.fishupdate.com.

The company 3X Technology in Ísafjörður is currently working on a research project on bleeding of line fish in small boats and the project is carried out in collaboration with Matís and the shipowners.

Matís strives to assist the food industry in the country in increasing value, improving utilization and better public health, with the above project working to increase value through better catch management that opens the way for better utilization. As the food industry plays an important role around the country, Matís has operations in many parts of the country, including Ísafjörður. Matís' office in Ísafjörður has an important role to play in bridging the gap between the business community and the scientific community. In Ísafjörður, a collaboration between 3X, small boat companies and Matís is currently underway, and Matís 'station manager in Ísafjörður enjoys the support of other experts and Matís' specialized employees in solving the project.

The above project is an example of how Matís' research, which in this case revolves around work for the benefit of 3X and in collaboration with small boat companies, includes benefits for all Icelanders. It is with the research that can be prepared for the development that maintains the quality of the catch. The handling of raw materials is very important for the possibilities for the production of various products.

"The operation of liner boats is especially important for coastal settlements in the Westfjords and has been an invaluable lever for rural development there throughout history," says Shiran Þórisson, CEO of the Westfjords Business Development Association. The company 3X Technology in Ísafjörður is currently working on a research project on bleeding of line fish in small boats, and recently received a grant from the Westfjords Growth Agreement, which is a joint project of the Ministry of Industry and Atvest. 3X Technology is working on the project in collaboration with Matís and the shipowners, who have developed new equipment for bleeding on board liner boats, and the equipment is called "Rotex". Shiran says that in recent times it has been pointed out that the virus of these boats is much more environmentally friendly than that of other fishing groups.

"Despite the many advantages of small boating, it also has its disadvantages. "There are especially known problems with maintaining the quality of the raw material after it comes on board, but since work space on board these boats is scarce, there has been a lack of proper handling of the catch on board," says Shiran, and says that this is especially true in terms of bleeding, but it has proved difficult to bring adequate equipment on board small boats. "Because of these quality problems, the image of small-scale fishing is not as positive as it would otherwise be, but in reality it is hardly possible to think of a fresher raw material than hooked fish," says Shiran.

Although research suggests that proper bleeding results in greater value for cod catches, this has not been conclusively demonstrated. Therefore, it was considered important to demonstrate with research that new equipment is suitable for use on board smaller liners and delivers better catch quality.
"The project, which is funded by the Westfjords Growth Agreement and the AVS Fund, will answer the question of whether it is better to let small boats catch bleeding in the" Rotex "equipment that 3X has designed based on the traditional method of small boats, or to let them bleed into ice scrapers. in fish baskets. We think it is better with the "Rotex" equipment than to do it with traditional methods. The task is to answer that, "says Shiran.

There is a lot at stake for 3X Techology, which estimates that production of this equipment can generate significant revenue in the future. Five hundred small boats had a catch limit or hook catch limit on 1 September 2011 and it was not known if any of them had bleeding equipment on board to ensure good bleeding of cod and haddock. If the functionality of the equipment can be demonstrated, it can be expected that a significant number of boats will invest in such equipment. "The production of Rotex equipment could generate significant revenue for 3X Technology, although the greatest benefit is the increased value creation of smaller liner vessels," says Shiran.

For further information Gunnar Þórðarson, station manager in Ísafjörður.

_{The above article is partly published first on Bæjarinn besta's website in Ísafjörður (www.bb.is, gudmundur@bb.is).}

The start-up company Marinox now produces lotions after years of research and development on substances that can be found in Icelandic seaweed and contain a lot of life and antioxidant activity.

UNA skincare are sophisticated Icelandic skin creams that have just arrived on the market. The Icelandic innovation company Marinox, which is partly owned by Matís, produces these creams after years of research and development. These are both rejuvenating day creams and constructive night creams that contain these unique bioactive ingredients.

Seaweed is a very underutilized resource in Iceland, but it contains a myriad of healthy biomaterials that can be used in a variety of products. The company Marinox has developed a natural method for isolating and producing active ingredients from this unique Icelandic resource and thereby ensuring their maximum effectiveness. Studies show a very positive effect of natural substances from seaweed on the skin. The bioactive algae in the UNA skincare creams contain a lot of very powerful natural antioxidants, bioactive polysaccharides, amino acids, vitamins and minerals. These substances include the fight against free radicals and skin aging, reduce inflammation and redness, as well as improve the elasticity of the skin and provide it with moisture.

The interplay of the sea and science thus helps to preserve the natural beauty of the skin!

UNA creams also contain other powerful active ingredients that prevent and reduce fine lines and wrinkles, as well as rejuvenate and rebuild the skin. The creams, which contain high levels of natural and organic ingredients, are free of pigments, fragrances and parabens. Extensive consumer testing has taken place where over 90 women tested the creams. These tests demonstrate the excellent performance of creams. The majority of those who took part in a long-term test on cosmetics saw a significant positive difference in their skin and a reduction in fine lines and wrinkles. Over 90% of the participants would without hesitation recommend the cream to others. UNA skincare creams are on sale at 32 outlets across the country. More information about these unique creams can be found at www.unaskincare.com.

Marinox is an Icelandic innovation company located at Vínlandsleið 14, 113 Reykjavík. The research and development work of the bioactive substances and creams has taken place in close collaboration with Matís in Reykjavík and Sauðárkrókur.

Further information is provided by dr. Hörður G. Kristinsson, Managing Director of Marinox (hordur@unaskincare.com or 858-5063).

Recently, several students in resource science, with an emphasis on biotechnology, defended their dissertations at the University of Akureyri, but biotechnology is precisely one of the disciplines that could create significant income for the national economy in the future.

What these students have in common is that they have all enjoyed the guidance of Matís' employees. The students are:

• Guðný Helga Kristjánsdóttir. The project "Measurements of astaxanthin and nutrients from wastewater chitosan processing". Worked in collaboration with Primex (closed project) - supervisor was Rannveig Björnsdóttir at Matís.
• Hanna Rún Jóhannesdóttir. The project "The relationship between the purity of cattle on the foot and the microbial flora on the surface of the carcasses". Worked in collaboration with Norðlenski (closed project) - supervisor was Rannveig Björnsdóttir at Matís.
• Guðrún Kristín Eiríksdóttir: The project "The effect of temperature on the expression of proteins in charr hearts. Analyzed by protein quantity analysis ". Worked in collaboration with Hólar University (open project) - supervisor was Hólmfríður Sveinsdóttir at Matís.

For more information Hólmfríður and Rannveig at Matís.