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News

Matís and the Tanzanian government work together

Recently, the Tanzanian government and Matís signed a co-operation agreement on a project worth around ISK 40 million related to research on fish, fish processing and an assessment of the social status of fishing communities on Lake Tanganyika in Tanzania.

This is a collaborative project between Matís, VJI consultancy, Ráðgarður ship consultancy and GOCH engineering company in Tanzania. The project is expected to be completed by the middle of next year.

For further information Oddur Már Gunnarsson at Matís.

Tanzania co

Matís is a regular participant in development cooperation projects around the world. This co-operation contributes, for example, to the development of knowledge in the food industry in developing countries through Matís' co-operation with the Icelandic Development Cooperation Agency, the United Nations University and others working on development co-operation. For example, Matís has been to Kenya and held courses for fisheries inspectors under the auspices of the United Nations University School of Fisheries and in Mozambique, where Matís staff have carried out audits of a laboratory in Maputo and assisted and guided the laboratory's quality team in preparing for accreditation. Mozambique in the development of official quality control in the fisheries sector. Working on the quality issues of the laboratories in Maputo, Beira and Quelimane is part of that collaboration.

Knowledge and experience of Matís' quality system is used to finalize procedures and documents belonging to quality systems, and it is then decided what steps are necessary to achieve the ultimate goal, which is to apply for accreditation.

Reports

Nasl and fish proteins - Development of processing methods and products / Fish proteins used in extruded corn snacks

Published:

01/11/2011

Authors:

Jón Trausti Kárason, Irek Klonowski, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Nasl and fish proteins - Development of processing methods and products / Fish proteins used in extruded corn snacks

The project aims to increase the value of extra raw materials from fish processing, such as cuttings, in addition to utilizing previously underutilized fish species. The added value is to use the raw materials for the production of fish proteins, which would then be used in the production of cereals. In addition to a possible increase in value, the product would be considered much healthier than traditional grain consumption. The project includes market analysis, hardware restoration, fish protein production, experimental production of protein-enhanced snacks as well as product testing.

This project aims to increase the value of fish processing by ‐ products like cut ‐ offs as well as utilization of species that are not fully utilized. The value adding involves the isolation of proteins from the raw materials and then using the proteins as additives in extruded corn snacks. Besides the value adding the products nutritional benefits would increase substantially. The project involves a market analysis, installation of machinery, fish protein production, experimental production of protein enhanced corn snacks as well as product testing.

Report closed until 01.12.2013

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Reports

Quality evaluation of frozen fish sold at the Icelandic consumer market

Published:

01/11/2011

Authors:

Ólafur Reykdal, Páll Gunnar Pálsson, Gyða Ósk Bergsdóttir, Heiða Pálmadóttir

Supported by:

The Consumer Association, the Ministry of Fisheries and Agriculture

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Quality evaluation of frozen fish sold at the Icelandic consumer market

The quality of frozen and packaged fish in supermarkets in the capital area was examined. Information on the packaging of the fish products was recorded and then measurements were made of the weight of the fish and packaging, ice skin, water loss during thawing, water content, proteins, salt, phosphates and boiling efficiency. In the samples examined, the net weight of the fish did not reach the marked weight. Ice skin was only present in some samples. Ice skin was in accordance with the labeling for two samples but above the labeled value for one sample. The utilization of the fish during boiling was in the range 69-79%. When ice skins and water loss during thawing were taken into account, the utilization became 50‐79%. The amount of phosphate in the frozen fish was below the maximum value set in the regulation. In one sample, triphosphate was detected, which is an indication that phosphate was added to the fish during processing. Salt in seven samples ranged from 0.1‐0.4% and can be considered a natural salt in the fish flesh. In two samples the salt was in the range of 0.7-2.0% and there is every indication that these samples absorbed salt, for example when cooling in an ice scraper with salt. Labeling of shelf life and nutritional value for some products were not set up as required by regulations. 

Quality of frozen fish sold at supermarkets in Reykjavik was evaluated. Labeling information was recorded and the following parameters were measured: weight of fish, weight of packaging, weight of ice glaze, drip, water content, protein content, salt, phosphates and cooking yield. For the samples under investigation, net weight of fish was below weight stated on the label. Ice glaze was only found for some of the samples. Measured ice glaze was consistent with that stated on the label for two samples but was above the stated value for one sample. Cooking yield of the samples was 69‐79%. When the ice glaze and drip were taken into account the yield was 50‐79%. The concentrations of phosphates were below the maximum value set by regulation. Triphosphates were detected in one sample, indicating the use of phosphates during processing. Salt in seven samples was in the range 0,1‐0,4%, this can be regarded as original salt in the fish. In two samples salt was in the range 0,7‐2,0%, indicating the use of ice and salt during handling of the fish. Information on shelf life and nutrient value for some of the samples did not totally meet the requirements of regulations.

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Reports

Arctic Charr for the niche market

Published:

01/11/2011

Authors:

Birgir Þórisson, Gísli Kristjánsson, Sigrún Elsa Smáradóttir, Ólafur Ögmundarson

Supported by:

AVS Fisheries Research Fund - Preliminary project

Arctic Charr for the niche market

This report presents the results of a preliminary project on the marketing of Icelandic farmed char in a niche market in German-speaking Europe. Information was obtained from experts in the field of marketing and sales in Germany by e-mail and telephone interviews. The report contains a SWOT analysis for possible marketing efforts in the special market. The results of the SWOT analysis facilitate an overview of each aspect so that strengths and opportunities can be utilized, while reducing the effects of weaknesses and threats. 

This report describes the results of pre ‐ project on the marketing of Icelandic farmed Arctic charr in German ‐ speaking Europe´s niche market. Information was gathered from experts in the field of marketing and sales in Germany both by e ‐ mail and interviews over phone. The report includes a SWOT analysis of the potential niche markets for Arctic charr. The results of the SWOT analysis give an overview of the current market situation for Arctic charr and strengthens the opportunities while reducing the impact of weaknesses and threats when Arctic charr is marketed.

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Reports

Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

Published:

01/11/2011

Authors:

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson

Supported by:

AVS (R 11 006‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

The purpose of the experiment was to investigate whether the waiting time (0, 2, 4 hours) from slaughter to processing had an effect on weight uptake during injection and the properties of frozen fillets. In addition, changes in thawed fillets during refrigerated storage were assessed. Changes in weight, chemical content, water resistance, microbial growth and levels of degradable substances were monitored, as well as the fillets were sensitized. For comparison, untreated fillets were used. Weight gain was greater as the waiting time became longer. Salting increased the water resistance of the fillets and reduced shrinkage during thawing and boiling compared to untreated fillets. The injected fillets were therefore also juicier. Higher water resistance of injected fillets is explained by the fact that a higher proportion of water was inside the muscle cells in the injected fillets, while the extracellular fluid was higher in untreated fillets and proportionally more water was loosely bound. The number of micro-organisms was higher in injected fillets, as expected, as the injection spreads micro-organisms throughout the muscle instead of being found only on the surface of the muscle after filleting. Damage symptoms therefore became more pronounced in injected fillets as the storage of thawed fillets progressed over a 2-week period, despite the fact that the fillets were not initially considered more relaxed. Desalination of salted fillets was higher according to TBA values, but its effect was not noticeable on sensory evaluation. Higher salt content was thought to increase the death stiffness of the injected fillets and give a rubberier and stiffer texture compared to untreated fillets. The appearance of injected fillets was poorer, they were a bit darker and more uneven than untreated fillets.

The aim of the experiment was to evaluate the effect of post ‐ slaughter time intervals on injection yield and characteristics of frozen cod fillets. In addition, to evaluate changes in thawed fillets during chilled storage. Weight gain by injection was higher as the waiting time was longer. Salting increased water retention during storage and cooking in comparison to untreated fillets. Therefore, the injected fillets were also juicier. The higher water retention of injected fillets was explained by a higher percentage of water within the muscle cells while the ration of intercellular fluid was higher in untreated fillets. Spoilage became more pronounced in injected fillets over 2 weeks of chilled storage of the fillets after thawing. Oxidation was higher in salted complex as expressed by higher TBARS ‐ values, but the effect was not observed in sensory analysis. Higher salt content seemed to increase rigor contraction in injected fillets and result in a more rubbery texture of the injected fillets, which were also slightly darker and more heterogeneous than untreated fillets.

Report closed until 01.01.2015

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Reports

Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

Published:

01/11/2011

Authors:

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson

Supported by:

AVS (R 11 006‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

The aim of the experiments was to examine the effect of salting methods and brine composition on the utilization and quality of products processed from farmed cod before freezing to death. Fillets were either injected or injected and pickled. The brine was of different salinity, in addition to which the use of polyphosphate and a mixture of citrate and ascorbate was examined. Changes in utilization, water content, water resistance and quality were monitored over a 9-month period in frost. The results of the project show that it is possible to increase salt uptake and weight changes of fillets by changing processing processes even though the fish has not died of freezing. There was a definite difference in efficacy symptoms in the first 3 months depending on whether the fillets were only injected or injected and pickled. With longer storage, the difference between the groups decreased. At the beginning of storage, factors that characterize fresh products were prominent, but as the storage period progressed, factors such as cold storage odor, freezing taste, craving and tableware odor became more prominent. The use of phosphate and a mixture of citrate and ascorbate appeared to be able to reduce the development to some extent according to the results for TBARS, but the effect was not found in color measurements or sensory evaluation. 

The aim of experiments was to investigate the effects of different salting methods and brine composition on yield and quality of products, processed from pre ‐ rigor farmed cod. Fillets were either injected or injected and brined. Different brine concentrations were used, as well as polyphosphates and a mixture of citrate and ascorbate. Changes in yield, water content, water retention and quality of the products were followed over 9 months period of frozen storage. Results show that it is possible to increase the salt uptake and weight changes of the fillets by altering processing procedures for the pre ‐ rigor fish. The curing characteristics of the products depended on salting methods, ie if the fillets were only injected or injected and brine salted before freezing, especially during the first 3 months. Longer storage time reduced the difference between the groups. At the beginning of the storage, freshness characteristics were strong but during storage attributes like frozen odor and taste, rancid taste and dish cloth odor become predominant. Oxidation was reduced by use of phosphate and the mixture of citrate and ascorbate, as indicated by lower TBARS ‐ values. However, the effect was neither detected in results from color measurements nor sensory analysis.

Report closed until 01.01.2015

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Reports

Seasonal variations in quality and processing properties of whiting (Merlangius merlangus) by season

Published:

30/10/2011

Authors:

Ásbjörn Jónsson

Supported by:

Fisheries Project Fund

Seasonal variations in quality and processing properties of whiting (Merlangius merlangus) by season

The aim of the project was to build up a specific knowledge base for cod (Merlangius merlangus) and obtain information on the variability of its quality and processing properties (chemical and physical properties) according to the season. For comparison, information on haddock was used. The results showed that fillet utilization (processing utilization) was related to carcass production, as there was a positive correlation between fillet utilization and body mass index, which was noticeably highest in March. At the same time, there was less release in the fish compared to other seasons. The results of the project seem to indicate that it is not appropriate to fish for halibut around the spawning season, or in the middle of summer, in terms of processing, physical and other quality characteristics.

The aim of the project was to study seasonal variation in quality and processing properties of whiting (Merlangius merlangus). Haddock was used as a reference group. The results showed positive correlation between fillet yield and condition factor, with highest value in March. At the same time gaping was minor. The results indicated that during spawning time it is not suitable to catch whiting with regards to processing‐ and quality properties.

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News

Implementation of EEA food legislation in Iceland

At the end of 2011, the exemption votes that Icelanders have from the regulation in food legislation in the European Economic Area (EEA) expire. In recent months, certain concepts about food have been discussed and it is important that these terms are used correctly to prevent misunderstandings.

These terms are on the one hand food safety and on the other hand food safety.

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

Further information on the above concepts and on Matís 'role in the implementation of new EEA food legislation in Iceland is provided by Sveinn Margeirsson, Matís' CEO, sveinnm@matis.is.

Í Bændablaðið 27 October sl. (p. 14) is a press release on the implementation of EEA food legislation in Iceland.

News

Cooling of fresh fish supplemented with heat transfer models

The main objective of the project Simulation of cooling processes - thermodynamic simulation of processing and transport processes, which began in June 2008, was to improve procedures and equipment for processing and transport of marine products.

Process analysis, experiments and computerized thermal and hydrological models were used to achieve the set goals. The consequences of improved temperature control in processing and transport processes are increased quality, stability and safety, which at the same time increase the value of the product. Partners in the project were Matís, the University of Iceland, Promens Tempra, Eimskip Ísland, Samherji, Brim (ÚA), Festi and Eskja.

Examples of the project's products are heat transfer models of fresh fish products in a foam box, which make it possible to predict fish temperatures based on environmental temperature history. Heat transfer models were used to redesign the Promens Tempra 3, 5 and 7 kg foam boxes with the minimum target fish temperature minimization under the target heat load.

Experiments confirmed the superiority of the new boxes over traditional box types, both in terms of temperature control and product quality under heat load. The new round foam boxes have replaced older models of Promens Tempra foam boxes (see Figure 1) and have thus increased the competitiveness of Icelandic fresh fish products, especially those transported by air.

Simulation of cooling processes 1
Figure 1. Trout fillets in a new type of rounded foam box from Promens Tempra.

The results of another experiment show that the shelf life of fresh fish fillets in corner boxes of whole pallets in the air transport chain can be about 1 - 1.5 days shorter than fillets in boxes in the middle of the pallet stack. Heat distribution in different cooling chains was mapped and special emphasis was placed on pre-cooling fillets for packing and heat distribution in different types of cooling containers with different loading patterns. The results of the project have not only benefited air transport chains but have also further contributed to increased opportunities for the safe transport of fresh fish products by ship.

Simulation of cooling processes 2
Figure 2. Vertical heat map through four rows of foam boxes on pallets under thermal stress simulated with the ANSYS FLUENT thermal and hydrological software.

News

Can mushrooms taste better than "healthy good ones"?

Matarsmiðja Matís á Flúður was discussed in a funny way in the program Iceland today on Stöð 2 a while ago. Sigrún Ósk Kristjánsdóttir believed that the mushrooms that are being tested for drying there are better than the health in them would indicate; they would actually taste more than just "healthy good"!

The news can be found here.

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