In Hallormsstaðarskógur, two thousand liters of juice from birch trees have been collected. The juice is drunk fresh or boiled syrup.
In the spring, when the trees are deciduous, they need to be transported to the branches. Every day, a full-grown birch tree transports hundreds of gallons of water out of the earth and, in fact, is slightly deformed by humans. Hallormsstaðarskógur is one of the largest birch forests in the country and nowhere can you find as many large and powerful birches. This is therefore an ideal place to collect birch sap.
Bergrún Arna Þorsteinsdóttir at Holt og heiði in Hallormsstaður says that when birch sap is collected, a hole is drilled in the tree and a hose is connected to the hole. One tree gave up to 8 liters per day. "We are only using wood for 4 or 5 days and then we close it. We are not using the same trees year after year. We give them a 2-5 year holiday before we start collecting from them again, "says Bergrún.
The juice is considered healthy and contains minerals, antioxidants and sugars. "We boil birch syrup from the juice and work with MATÍS to bring it fresh to market. There are 60 trees we have today under. And I don't think we are getting about 200 liters a day from these trees, "says Bergrún.
This news was published on RÚV on the 3rd of June. Here you can see the video with the news.
Matarsmiðjar Matís offers entrepreneurs and small businesses the opportunity to pursue product development and start small-scale food production for a small rent. In this way, they save on investments in expensive equipment right from the start of operations. This provides a unique opportunity to continue testing oneself both in production and in the market. Special emphasis is placed on development in connection with local food and food tourism services. Further information about Matís' Food Workshops can be found here.
The Science and Technology Policy Council's Incentive Award for 2011 was presented at the Rannís Research Forum on Wednesday 8 June.
Dr. Hörður G. Kristinsson, Matís' research director and director of the biotechnology and biochemistry division, received the award this time. Hörður received the recognition from the Prime Minister, who is also the chairman of the Science and Technology Policy Council.
Hörður was born in 1972. He completed his undergraduate studies in biology from the University of Iceland in 1996 and then went to the United States for further studies. During his master's studies at the University of Washington in Seattle, he worked on research into the utilization of by-products of seafood using enzymes, but such technology is now used successfully in many parts of the world. In 2001, he completed a doctorate in food biochemistry from the University of Massachusetts, where he researched the properties of fish proteins. The results of his doctoral project have been used to develop new technologies for isolating and utilizing proteins from by-products and underutilized fish species, such as blue whiting and capelin. It can therefore be said that they have both added to our well of knowledge about seafood as well as having great practical value. During Harður's last year of doctoral studies, he was offered the position of lecturer at the Faculty of Food and Nutrition at the University of Florida, which is one of the largest and most progressive in the USA. There he built from the ground up a powerful laboratory in the field of food biochemistry with a special emphasis on the utilization of seafood. Hörður moved to Iceland in 2007 and started working for Matís in 2008 but also holds the position of associate professor at the University of Florida.
Hörður has been a pioneer in building research on biomaterials and bioactive substances from Icelandic nature. He played a key role in the development of the Matís Biotechnology Center in Sauðárkrókur, which opened in 2008. Specialists work on domestic and foreign research projects in close collaboration with the food industry in Skagafjörður and elsewhere in the country. Emphasis is placed on offering facilities and expert assistance to develop both products and production processes with the aim of speeding up the process from idea to product and thus reducing the cost of development. In the same spirit, we can also mention a new facility for a start-up company at Matís called Brúin. There are now powerful biotechnology companies such as Kerecis and Primex that are close to Hörður and his colleagues.
Hardur's research has had great practical value and he holds three published patents. Hörður has published material about his research in prestigious peer-reviewed scientific journals and given lectures at conferences around the world. He is active in international research collaboration and currently manages several multinational research projects. Hörður has also been active in teaching and his doctoral students have become ten and the master's students nine.
In his work, Hörður has shown that he is an excellent scientist, teacher and administrator. He has shown initiative and led the development of a new field of study that is already beginning to pay off in the national economy. He is a good role model for students and colleagues and a key employee in a growing company. It was the unanimous opinion of the jury of the Incentive Award that Hörður G. Kristinsson meets all its criteria and is therefore a worthy winner of the Incentive Award of the Science and Technology Policy Council 2010.
The Prime Minister, Jóhanna Sigurðardóttir, presented Herði with the Incentive Award
About the Incentive Award
The Science and Technology Policy Council's Incentive Award is given to a scientist who, early in his career, is considered to have excelled and created expectations for a contribution to scientific work that strengthens the foundations of human life in Iceland. The prize, which is now ISK 2 million, has been awarded since 1987, for the first time on the 50th anniversary of the University of Iceland's Faculty of Business. The aim of awarding the Incentive Award is to encourage researchers to do good and to draw the public's attention to the value of research and the work of scientists.
For further information, contact Hörður at 858-5063.
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.
This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavor chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
Thermococcus barophilus is a hyperthermophilic, anaerobic, mixed heterotrophic, and carboxydotrophic euryarchaeon isolated from the deep sea hydrothermal vent Snakepit site on the mid-Atlantic ridge at a depth of 3,550 m. T. barophilus is the first true piezophilic, hyperthermophilic archaeon isolated, having an optimal growth at 40 MPa. Here we report the complete genome sequence of strain MP, the type strain of T. barophilus. The genome data reveal a close proximity with Thermococcussibiricus, another Thermococcus isolated from the deep biosphere and a possible connection to life in the depths.
Low field Nuclear Magnetic Resonance was used to evaluate the effect of salt and modified atmosphere packaging (MAP) on cod loins during superchilled storage. Transversal and longitudinal proton relaxation times of the cod loins were measured with Carr – Purcell – Meiboom – Gill (CPMG) and Inversion Recovery (IR) pulse sequences respectively. The relaxation parameters reflected the observed differences in muscle caused by variation in salt concentration, the choice of salting method (brining or brine injection) and packaging (air or MAP), as well as superchilled storage temperature and storage time. Significant correlations were found between the NMR parameters and parameters describing the water dynamics of the muscle (moisture and salt content, water holding capacity, drip and cooking yield), as well as muscle pH and counts of H2S-producing bacteria in chosen sample groups. The study showed the possibility of using low field NMR to indicate fish quality deterioration, when the spoilage mechanisms affect the water properties and muscle structure.
This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of fresh cod loins in retail packs at different storage conditions; also compared this automatic monitoring method with other methods of quality control, such as sensory, chemical and microbiological analyzes; and with a shelf life prediction model. TTI placed on the bottom of the packs effectively reflected the temperature condition of the product. TTI with the initial square value of 61 was suitable for continuous monitoring of the quality and shelf life of the product repacked on day 6 after processing. The estimated product shelf lives based on TTI and on the square-root model for relative rate of spoilage of fresh seafood were well correlated.
BACKGROUND: Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg−1 FP during storage at - 18 ° C for 4 months was investigated.
RESULTS: Ice creams fortified with 50 and 30 g kg−1 FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg−1 protein and 215, 204 and 181 g kg−1 solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for color, but sensory properties of fortified samples changed significantly after 2 months of storage. Color faded, cohesiveness decreased, sandiness / coarseness increased, sweetness decreased and fish flavor and off-odor increased. The control ice cream scored highest for additives odor and flavor.
CONCLUSION: Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so.
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, ie, the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.
Aims: Moritella viscosa is a Gram-negative psychrophilic bacterium that causes winter ulcer disease in farmed fish. The aim of the study was to describe an outer membrane protein of roughly 20 kDa in pathogenic M. viscosa and to compare the coincident protein of strains isolated from different fish species and geographical locations.
Methods and Results: The protein was isolated from a pathogenic strain of M. viscosa. An oligopeptide sequence obtained with MS / MS analysis showed homology to Escherichia coli OmpA and Neisseria surface protein A. The protein was named Moritella viscosa outer membrane protein 1 (MvOmp1), and sequence analysis confirmed that it is an integral membrane protein consisting of eight antiparallel β-strands, three short periplasmic turns and four long hydrophilic extracellular loops. The encoding gene, mvomp1, was fully sequenced in nine strains representing different serotypes and phenotypes. The results revealed some differences in the extracellular loops between strains. The mvomp1 gene was cloned and expressed in E. coli, and the recombinant product was recognized by anti-M. viscosa polyclonal antisera.
Conclusions: The results indicate that MvOmp1 is a major protective antigen of M. viscosa.
Significance and Impact of the Study: The results open up possibilities for use of the protein as a part of a subunit vaccine in the future.
Although it has been known for decades that arsenic forms fat-soluble arsenic compounds, only recent attempts to identify the compounds have been successful by using a combination of fractionation and elemental and molecular mass spectrometry. Here we show that arsenolipids can be directly identified and quantified in biological extracts using reversed-phase high-performance liquid chromatography (RP-HPLC) simultaneously online-coupled to high-resolution inductively coupled plasma mass spectrometry (ICPMS) and high-resolution electrospray mass spectrometry (ES-MS) without having a lipophilic arsenic standard available. Using a methanol gradient for the separation made it necessary to use a gradient-dependent arsenic response factor for the quantification of the fat-soluble arsenic species in the extract. The response factor was obtained by using the ICPMS signal of known concentration of arsenic. The arsenic response was used to determine species-specific response factors for the different arsenic species. The retention time for the arsenic species was utilized to mine the ES-MS data for accurate mass and their tandem mass spectrometry (MS / MS) fragmentation pattern to give information of molecular formula and structure information. The majority of arsenolipids, found in the hexane phase of fish meal from capelin (Mallotus villosus) was in the form of three dimethylarsinoyl hydrocarbons (C23H38AsO, C17H38AsO, C19H42AsO) with minor amounts of dimethylarsinoyl fatty acids (C17H36AsO3, C23H38AsO3, C24H38AsO3). One of the dimethylarsinoyl fatty acids (C24H38AsO3), with an even number of carbon in the fatty acid chain, was identified for the first time in this work. This molecular formula is unusual and in contrast to all previously identified arsenic-containing fatty acids with odd numbers of carbon.
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