News

EcoFishMan meets with stakeholders in Copenhagen

Matís manages the European project EcoFishMan, which aims to develop new methodologies that will be useful in reforming the European Union's fisheries management system.

The project is interdisciplinary and uses information on the ecological, social, economic and managerial aspects of fisheries management, but the aim of the project is to enable people to assess and respond to the aforementioned aspects in the implementation of fisheries management. Great emphasis is placed on collaboration with stakeholders at all stages of the project, and as part of that process, participants in the project met with stakeholders from fisheries, processing, research institutes, consumer organizations and environmental organizations across Europe on 8 September. The meeting took place in Copenhagen and the project was presented to the stakeholders and a contribution from them was sought for further work. EcoFishMan participants gave a talk to explain the various aspects of the project and then there was a discussion about the talk. In EcoFisMan, four different fishing systems will be used as case studies in the development of the system, ie. Icelandic demersal fisheries, Portuguese bottom trawling for crustaceans, demersal trawling in the North Sea and demersal trawling in the Mediterranean. 

Further information about the project can be found on Matís' website (EcoFishMan) and on the project's website, EU_EcoFishMan.

News

Quality of coastal fishing catches 2011

The summer of 2011 was the third summer in which free hand fishing with restrictions on the total amount, so-called coastal fishing, was allowed. The pot contained 8,500 tons and a total of 685 boats took part in the fishing.

The quality of coastal fishing catches has been somewhat discussed in recent months, and therefore the Ministry of Fisheries and Agriculture requested from Matís, Matvælastofnun and the Directorate of Fisheries that an assessment be made of the quality of coastal fishing catches. Various documents were collected during the implementation of the audit, including:

  • Measurements of catch temperature when landing across the country, a total of about 2,500 measurements.
  • Measurements of the fish markets at the temperature of the catch this summer, a total of about 10,000 measurements.
  • Field surveys, i.e. 405 coastal fishing boats were boarded to investigate various issues related to the handling of catches.
  • Interviews with the parties that handle the catch of coastal fishing boats the most, ie. buyers, sellers, fish markets, gutting services, carriers, fish processors, etc. a total of about 30 people.
  • Visits to fish markets around the country to check procedures, in addition to discussions with representatives of fish markets.

The results of the survey show that inshore fish are of very different quality. Coastal fishing boats fish during the hottest season when the fish are in a bad state due to natural causes, they often stay close to land where the fish are small, there are more worms and the color of the red is darker (so-called kelp); they usually land uncut catches and the size distribution is large. Access to ice is limited in some ports, gutting services are generally no longer available and the transport of ungutted catch between parts of the country at this time of year can be detrimental to the raw material if the catch treatment has not been satisfactory. It is therefore a problem for the coastal fishing fleet to ensure the quality of the catch and it is especially important that the catch treatment is exemplary.

The survey reviews the issues that most affect the quality of the catch, examines how the coastal fishing catch came out this summer regarding those issues in comparison with other day-trippers and finally puts forward proposals on how to promote improvements.

The most influential factor in the quality of inshore fishing is cooling. In general, it can be said that the coastal fishing fleet performs well in comparison with the traditional day-trip boats in terms of cooling, and it is not possible to distinguish a significant difference between these fishing groups. The results of the audit also indicate that the cooling of coastal fishing catches has improved significantly from the previous year. It should be noted, however, that there is a need to further improve cooling, both for coastal fishing boats and other day-trip boats, in order to meet the requirements set out in regulations, ie. that the catch temperature is below 4 ° C within 6 hours. after fishing.

Bleeding facilities are limited on board inshore fishing boats, ie. the catch is usually bled into ice or sludge in the tanks in which it lands. However, as hand-held fish are usually very active when they are hauled on board, blood emptying is better than otherwise, and buyers are usually satisfied with the bleeding of the catch. Representatives of the fish markets say that they have never received a complaint about poor bleeding and therefore it can be concluded that bleeding is not a significant problem with the coastal fishing fleet.

Classification and gutting are also factors that affect the quality of coastal fishing catches. It is important that fish markets and their customers find acceptable ways to ensure that buyers are allowed to deliver the size of fish they think they are buying, but it has been widely reported this summer that buyers have been dissatisfied with the size classification. However, this is a problem that is particularly related to distance selling, as it can be difficult to provide information on the classification of catches that have not yet been landed. Cutting of day-trippers' catches has also been a problem this summer, and it is recommended that the authorities consider changes to the regulations on gutting before the start of the next coastal fishing season.

With regard to other factors that affect the quality of coastal fishing catches, it is most natural that market laws should prevail, ie. that price and quality go hand in hand, but in order for that to happen, it is necessary to increase the visibility of quality factors in the fish markets and increase promotion. The arrangement of coastal fishing, ie. Olympic fishing, can contribute to the pursuit of lower quality catches and therefore it is important to promote education for fishermen, as well as others in the value chain. Efforts were made in education, measurements and monitoring of day rowing boats in the summer of 2011 and it is clear that this has had some success. It is therefore important that the government ensures that this path is continued next year.

We're on the right track, but it's better if it's enough!

A report on the quality of inshore fishing catches in 2011 can be accessed here.

Educational website for small boat sailors: www.alltummat.is/fiskur/smabatar/

For further information Jónas R. Viðarsson at Matís.

News

New leaflet about Matarsmiðja Matís in Flúðir

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 Matarsmiðjan á Flúðir can be found in a new brochure here.

Further information about Matís' establishments and Matarsmiðjur can be found here.

Reports

Quality of coastal fishing catches 2011

Published:

15/09/2011

Authors:

Jónas R. Viðarsson, Sigurjón Arason, Sveinn Margeirsson, Guðjón Gunnarsson, Garðar Sverrisson, Örn Sævar Holm, Þórhallur Ottesen

Supported by:

Ministry of Fisheries and Agriculture

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

Quality of coastal fishing catches 2011

At the end of the summer, the Ministry of Fisheries and Agriculture requested from Matís, Matvælastofnun and the Directorate of Fisheries that an assessment be made of the quality of coastal fishing catches. Matvælastofnun had already, in collaboration with the Directorate of Fisheries, launched an effort that dealt with catch treatment in general for all day-trip boats and that work was used in the project. A steering group was formed for the project and it decided that the focus would mainly be on a few principles that affect product quality, ie. icing and cooling, worms in the flesh, size and classification, bleeding and gutting, sorting and finishing in pots, color of redness and procedures in fish markets. Measurements and other data collection took place in June, July and August. Data were collected as follows:

• The Directorate of Fisheries and MAST measured the temperature of the catch when landing around the country.

• The fish markets increased the temperature measurements in their catch and provided the results with the project.

• MAST employees investigated various issues related to the handling of catch among small boat fishermen.

• Matís' employee interviewed the parties that handle the catch of coastal fishing boats the most.

• Matís employees visited the fish market to check procedures.

The results of the survey show that inshore fish vary in quality. Coastal fishing boats fish during the hottest season when fish are in poor condition for natural reasons, they tend to stay close to land where the fish are small, there are more worms and the color of the red is darker (kelp); they usually land uncut catches and the size distribution is large. Access to ice is limited in some ports, gutting services are generally no longer available and the transport of ungutted catch between parts of the country at this time of year can be detrimental to the raw material if the catch treatment has not been satisfactory. Ensuring the quality of the catch is therefore a problem for the coastal fishing fleet. The most influential factor in the quality of inshore fishing is cooling. In general, it can be said that the coastal fishing fleet performs well in comparison with the traditional day-trip boats in terms of cooling, and it is not possible to distinguish a significant difference between these fishing groups. The results of the audit also indicate that the cooling of coastal catches has improved from the previous year. It should be noted, however, that cooling needs to be further improved to meet the requirements set out in regulations. Classification and gutting are also factors that affect the quality of coastal fishing catches. It is important that fish markets and their customers find acceptable ways to ensure that buyers are given the size of fish they consider to be buying, but the authorities will need to consider changes to regulations on gutting to ensure the maximum quality of inshore catches. With regard to other factors influencing quality, it is most natural for market laws to prevail, ie. that price and quality go hand in hand, but in order for that to happen, it is necessary to increase the visibility of quality factors in the fish markets and increase promotion. Efforts were made to educate, measure and monitor day-trippers in the summer of 2011 and it is important that the government ensures that this path is continued next year.

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News

New Nordic food - Seaweed and kelp in food

Last week, a meeting was held in Copenhagen on the possibility of using seaweed and kelp in food, within the New Nordic Food project. Food algae is an underutilized resource in the Arctic and great potential for the development of new foods from seaweed and kelp.

Participants included chefs, scientists, seaweed growers and producers from Iceland, the Faroe Islands, Greenland, Denmark, Norway and Sweden. Further information about the meeting can be found on the Ny Nordisk Mad website (see here).

For further information Rósa Jónsdóttir at Matís.

News

A new TV series in the making - Taste the North Atlantic

Matís is a participant in a new TV series that will cover food culture in the North Atlantic area and the cooking of excellent ingredients from this part of the world.

This series has already attracted considerable attention and can be seen in the coverage herehere and here.

For further information, contact Matís Gunnþórunn Einarsdóttir.

News

Matís participates in the festival FULL BORG MATAR

FULL BORG MATAR / Reykjavík Real Food Festival

is a food and harvest festival dedicated to Icelandic food and food culture. Matís participates and invites visitors and pedestrians to come to Matís' headquarters at Vínlandsleið 12 (Grafarholt) on Thursday 15 September. at 14-17 (advertisement).

At Matís' open house, there will be mini-lectures on small-scale food production and on the projects that Matís has undertaken with individuals, such as farmers and companies all over the country. There will also be some companies and entrepreneurs with a presentation of their activities and will offer a "taste" of the products that have been produced. Matís will also open a new website, www.kjotbokin.is, which is a universal source of information on everything to do with meat.

Matís has strong operations all over the country and in some places you can find the so-called Matísmiðjar Matís. 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 in Flúðir and á Harbor in Hornafjörður.

Further information about Matís' establishments and Matarsmiðjur can be found here.

The festival FULL BORG MATAR will be held for the first time on 14 - 18 September with the hope that it will gain a permanent place in the nation's annual food calendar. There are many opportunities for companies, institutions and NGOs to join the festival, in addition to which most consumers should find something there that tempts the taste buds.

Market, restaurant banquets and open calendar of events
A sale and marketplace for food and refreshments will be offered in the center of Reykjavík, where it will be possible to sell and promote products and services directly to consumers. Restaurants will offer festive menus from Icelandic ingredients during the festival, but the restaurants that are responsible for the best-executed menus will receive special recognition at the end of the festival. Companies, institutions and NGOs can join the festival by setting up events that will be presented in the festival's joint calendar. Emphasis is placed on companies, NGOs and institutions finding a channel for their products and services and that the festival will be both accessible and exciting for consumers. 

The festival is an open forum about everything related to the nation's food and food culture and all ideas are welcome. If you have an idea for an event or topic that would be interesting to link to the festival, please contact us. 

Partners
The festival could not be held without the support of partners who have put a lot of help and effort into preparation.

The sponsors of the festival are City of ReykjavíkThe Confederation of Icelandic IndustriesSheepmeat Marketing CouncilIceland Responsible FisheriesGarðyrkjumanna Sales Association and the Icelandic Pig Breeding Association. 

Collaboration and consultation has taken place with a number of individuals, associations and institutions in the preparation of the festival, most notably Íslandsstofa, Samtök Ferðaþjónustan, Beint frá býli, Matís and Matvís association of craftsmen in the food and restaurant industries. 

Project Management Office
The project board's office is located in the premises of Nýsköpun and the Entrepreneurship Center Innovate in Tæknigarður, Dunhaga 5, 107 Reykjavík

Phone: 820 1980; email: info@fullborgmatar.is.

For further information, contact Matís Steinar B. Aðalbjörnsson, marketing manager.

Reports

Monitoring of the marine biosphere around Iceland 2009 and 2010 / Pollution monitoring in the marine environment around Iceland 2009 and 2010

Published:

01/09/2011

Authors:

Helga Gunnlaugsdóttir, Natasa Desnica, Þuríður Ragnarsdóttir, Hrönn Jörundsdóttir

Supported by:

Ministry of the Environment and Ministry of Fisheries and Agriculture

Monitoring of the marine biosphere around Iceland 2009 and 2010 / Pollution monitoring in the marine environment around Iceland 2009 and 2010

This report presents the results of an annual monitoring project funded by the Ministry of the Environment and the Ministry of Fisheries and Agriculture. The purpose of this monitoring is to fulfill Iceland's obligations regarding the Oslo and Paris Agreement (OSPAR), as well as the AMAP (Arctic Monitoring Assessment Program). The data have been sent to the International Council for the Exploration of the Sea (ICES) database. The Marine Research Institute collects samples and Matís oversees the preparation of samples and measurements of trace elements in the marine environment. The samples are measured at Matís and at the University of Iceland Laboratory of Pharmacology and Toxicology. Various inorganic trace elements and chloro-organic substances were measured in cod caught in Hafró's annual spring rally in March 2010 and in mussels collected at 10 locations around the country in August / September 2009. Monitoring in the marine environment near Iceland began in 1989 and samples are collected once a year. for a year and worked according to international sampling instructions. The data is collected in a database, the report provides overview images for some of the materials monitored. Cadmium is regionally higher in Icelandic mussels compared to mussels from other countries. The results show changes in the pattern of chlorine organic matter in mussels collected near Hvalstöðin in Hvalfjörður in September 2009, there were no visible changes in the concentration of these substances at the mussel collection site at Hvammsvík in Hvalfjörður or at any other collection site around the country studied in 2009. Important is monitoring these changes in the pattern of concentration of chlorinated organic substances in mussels in the monitoring project in the coming years to see if they are still present. A detailed statistical analysis of the data is in progress, i.e. Scientific methods can be used to estimate the increase or decrease of pollutants in the marine environment in Iceland.

This report contains results of the annual monitoring of the biosphere around Iceland in 2009 and 2010. The project, overseen by the Environmental and Food Agency of Iceland, is to fulfill the OSPAR (Oslo and Paris agreement) and AMAP (Arctic Monitoring Assessment Program) agreements. The project was funded by the Ministry of the Environment and the Ministry of Fisheries and Agriculture. The data has been submitted to the ICES databank (ices.dk). The collection of data started 1989. Matís is the coordinator for marine biota monitoring and is responsible for methods relating to sampling, preparation and analysis of samples. The samples were analyzed at Matís and the Department of Pharmacology and Toxicology at the University of Iceland. Trace metals and organochlorines were analyzed in cod (Gadus morhua) caught in March 2010 and in blue mussel (Mytilus edulis) collected in August / Sept 2009. Marine monitoring began in Iceland 1989 and the sampling is carried out according to standardized sampling guidelines. Changes were observed in the organochlorine concentration patterns in blue mussels collected year 2009 at the sampling site Hvalstod in Hvalfjordur, no noteworthy increase in organochlorine concentrations was however observed in blue mussels obtained at Hvammsvík in Hvalfjordur nor any of the other sample sites studied year 2009. These results need to be followed up in the annual monitoring of the biosphere around Iceland next year to see if this change in contaminant concentration pattern continues. A thorough statistical evaluation is ongoing on all available data from this monitoring program to analyze spatial and temporal trends of pollutants in the Icelandic marine biosphere.

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Reports

Minimizing spoilage in lobster with enzyme inhibition and hypothermia / Minimizing spoilage in Nephrops in Iceland

Published:

01/09/2011

Authors:

Guðmundur Gunnarsson, Aðalheiður Ólafsdóttir, Heiða Pálmadóttir, Páll Steinþórsson, Vigfús Ásbjörnsson

Supported by:

AVS Fisheries Research Fund

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Minimizing spoilage in lobster with enzyme inhibition and hypothermia / Minimizing spoilage in Nephrops in Iceland

The purpose of this project was to maximize the activity of enzyme inhibitors (hasenose) with high subcooling to reduce myocardial infarction in lobster off Iceland. The effect of enzyme inhibitors on the quality aspects of lobster was assessed. The activity of different refrigerants on board fishing vessels during lobster fishing. The product of the project is then a definition of a processing process for the lobster industry with the use of enzyme inhibitors and high subcooling.

The aim of this project was to maximize the effects of using food grade protein inhibitor (EDTA) with combination of effective ice / seawater cooling to minimize muscle spoilage in nephrops in Iceland. To analyze different effects on nephrops quality factors when using the food grade protein inhibitor (EDTA) and to measure the effects of using different cooling media. The end product of this project is a simple code of practice information for the lobster industry in Iceland on how to use the combination of the food grade protein inhibitor (EDTA) with different cooling media to get the most effects on reducing muscle spoilage in nephrops in Iceland.

Report closed until 01.09.2013

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Reports

Effect of cooling and packaging methods on the quality deterioration of redfish fillets

Published:

01/09/2011

Authors:

Hélène L. Lauzon, Aðalheiður Ólafsdóttir, Magnea G. Karlsdóttir, Eyjólfur Reynisson, Björn Margeirsson, Sigurjón Arason, Emilía Martinsdóttir

Supported by:

EU IP Chill ‐ on (contract FP6‐016333‐2)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effect of cooling and packaging methods on the quality deterioration of redfish fillets

The aim of the experiment was to evaluate the effect of slush ice cooling after filleting and / or packing in vacuum packaging on the deterioration of the quality of fresh redfish fillets. The fillets were stored at -1 ° C for 6 days to simulate well-executed sea transport in foam plastic boxes and then at 2 ° C, as happens after delivery abroad and storage in retail. Product and ambient temperature were monitored from packaging and sensory evaluation, microbial and chemical measurements were performed. The fish was caught in the spring and processed 6 days after fishing. The results show that the quality of the raw material was not the best during packaging as the development process (PV and TBARS) was well underway. This probably explains why none of these refrigeration methods led to an increase in shelf life. It was also found that there was no benefit in cooling the fillets unprotected in slush ice as the microbial growth and formation of TVB-N and TMA in the fillets was faster with further storage. However, it seems preferable to refrigerate vacuum packed fillets in ice cream as this method has led to slower growth of pest microorganisms, lower TMA levels and a slower development process. Photobacterium phosphoreum is important in the process of damaging fresh redfish fillets, regardless of the packaging method.

The aim of this study was to evaluate the effect of slurry ice cooling in process (post ‐ filleting) and packaging method (+/‐ oxygen) on the quality deterioration of skinned redfish fillets during storage in expanded polystyrene boxes simulating well ‐ performed sea freight transportation (6 days at ‐1 ° C) followed by storage at the retailer (2 ° C). Also, to assess the use of vacuum ‐ packaging to protect the fillets from direct contact with the cooling medium (slurry ice) and to achieve superchilling following extended treatment. Temperature monitoring as well as sensory, chemical and microbial analyzes were performed. The fish was caught in the spring and processed 6 days post catch. The results show that quality of the fillets was not optimal at packaging, due to the detection of primary and secondary oxidation products. This may have been the reason why shelf life extension was not achieved by any of the methods evaluated. Further, there was no advantage of cooling the fillets unpacked since this method stimulated microbial growth and formation of basic amines. On the other hand, slurry ice cooling of vacuum ‐ packaged fillets led to a slower microbial development, the lowest TMA level and delayed autoxidation. Finally, the importance of Photobacterium phosphoreum in the spoilage process of redfish fillets, independently of the packaging method, was demonstrated.

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EN