Matvælastofnun and Fiskistofa monitor catch treatment and temperature in landed catch and let fishermen receive instructions from Matís on good cooling and proper catch treatment.
Matvælastofnun (MAST) and Fiskistofa have now started efforts to monitor catch treatment and temperature in landed catch. The first step in ensuring that Icelandic seafood reaches consumers as a high-quality product is that the land that is brought ashore is treated as well as possible. Good and fast cooling plays a key role here.
From the first measurements, cooling seems to be better than it was last year, the average temperature of all measurements is 2.4 degrees, but last year the average temperature in July was 5.3 degrees.
Inspectors from the Directorate of Fisheries and MAST will distribute instructions on cooling and catch treatment provided by Matís ohf. has won. MAST would like to encourage all seafarers to familiarize themselves with these guidelines.
Monitoring of catch management and temperature in landed catches will continue in full force this summer and fishermen are encouraged to build on this good start and further improve cooling and catch management.
Brochures and pamphlets on this subject and other pamphlets and pamphlets that Matís has published can be found here.
In Seyðisfjörður, experiments are now being made to make fish sauce from red that is otherwise buried. The sauce is an important source of protein for people in Southeast Asia. The following news item appeared on Sjónvarpina recently.
In Brimberg's fish processing plant in Seyðisfjörður, Ufsa is being filleted. The skin, which contains a lot of nutrients and protein, slips away and is not used. But that may change. Matís and Brimberg to experiment. They have chopped red and heated it. Then reagents are added. It's really nothing more than rice and barley. This triggers fermentation and the goal is to create a product that is widely used in Asian cuisine; fish sauce. The species are several depending on what is used, mackerel, herring or red of saithe, cod and haddock. The first fermentation since this winter has been tasted and promises good things.
Arnljótur Bjarki Bergsson Matís's division manager says that fish sauce is an important source of protein, especially in Southeast Asia. "It is estimated that the world fish sauce market was around one million tonnes; One billion liters of fish sauce was produced in the world in 2005. It can be said that there is a considerable market and hopefully we Icelanders can make an assessment of it, "says Arnljótur Bjarki.
Matís has a lot of activity in Matarkista Skagafjarðar, more specifically in Sauðárkrókur.
Matís' board meeting was recently held in Skagafjörður, as it is not out of the question to hold a board meeting where important activities of the company take place. In addition, Matís' board and employees went around the area, but Matís has its office in Verin in Sauðárkrókur. Jón Eðvald, CEO of FISK, sits on the board of Matís and he clicked a picture of his friends where they were in Reykjar á Reykjaströnd together with Jón Drangeyjarjarl and his men.
Matís board and employees with good people in Skagafjörður. From left: Helgi Rafn Viggósson, Dr. Sveinn Margerisson, Dr. Ágústa Guðmundsdóttir, Friðrik Friðriksson, Einar Matthíasson, Laufey Haraldsdóttir, Arnljótur B. Bergsson, Jón Eiríksson "Drangeyjarjarl", Kristinn Kolbeinsson and Gísli Svan Einarsson.
Matís Biotechnology Center is located in Sauðárkrókur. Matís' activities at Líftæknismiðjan are multifaceted. First, Matís has set up a specialized laboratory in the field of biotechnology and biochemicals. Secondly, Matís operates a pilot plant in the processing hall of Líftæknismiðjan, where the company Iceprotein ehf. has built up its operations. Finally, Matís' employees at Líftæknismiðjan work with companies in Skagafjörður and NV-land on various improvement and optimization projects.
With Líftæknismiðjan, research facilities have been created with associated processing facilities where scientists and pioneers in biotechnology can develop their products and processing processes in collaboration with Matís. The Biotechnology Center's laboratory is working on measuring the bioactive properties of biomaterials from Icelandic nature. The biotechnology center is open to all Icelanders, and individuals and companies can have facilities there for a shorter period of time for product production. The workshop will be a kind of hatchery for new start-up companies in biotechnology and important in shortening the process from idea to market. The choice of Líftæknismiðjan's location takes into account the local environment that Skagafjörður's food pantry is. The biotechnology center is intended to contribute specialized research facilities, development facilities with production licenses and expertise in future collaborative projects. The Bíftæknismiðjan's processing room includes facilities for protein isolation and drying. The biotechnology center is intended to work in close collaboration with food companies in the country.
Matís' station manager in Sauðárkrókur is Arnljótur Bjarki Bergsson, Head of Processing, Value Added and Fire.
Matís wants to hire an urgent and diligent specialist to work for the company in Reykjavík
Area of work
The job involves overseeing research and chemical analyzes in food and various other chemical research carried out by the company. Qualification requirements
M.Sc. or Ph.D. in chemistry or related disciplines.
It is desirable that applicants have work experience in research with a gas mass analyzer or a liquid mass analyzer
Initiative and independence in working methods
Agility in human relations
Ambition to succeed at work
Applications together with information on education and work experience, as well as recommendations, should be sent to Matís ohf., Vínlandsleið 12, 113 Reykjavík or to the e-mail address atvinna@matis.is, marked "Specialist - chemical analysis".
The application deadline is June 27th.
It is desirable that the person in question be able to start work as soon as possible.
There has been a growing trend for companies and individuals who produce, distribute and sell food to collaborate with Matís. It is important that the use of the Matís logo (logos) and other aspects related to Matís is within the framework of the collaboration.
Matís authorizes the use of the logo if the following conditions are met:
Matís has been contacted and the use has been approved for the product and packaging in question
The Matís label is published with nutritional value labeling or within the framework for such labeling
The labeling of nutritional value is in accordance with current regulations and has been prepared or reviewed by Matís
All markings on the product's packaging are in accordance with current regulations and Matís has had them inspected in the final version for printing (test copy)
It is possible to allow the following text under nutrition labeling: Matís has studied the nutritional value of the product. Website (www.matis.is) may appear in connection with the Matís logo or information about Matís.
Information on how to obtain the correct version of the Matís logo can be obtained from Matís employees and on the company's website, www.matis.is.
Targeted mackerel fishing in Iceland began in 2007, but in 2009 fishing rights for mackerel were first limited.
In 2006, 232 tonnes were caught, but in 2010 the catch had reached 121,000 tonnes. Initially, a large part of the catch was smelted and at the same time the storage technology and processing have been developed in the direction of using the catch for human consumption. Mackerel is caught here by land at the time of year when it is most vulnerable to acute fats. In 2010, about 70% of the catch was frozen.
In March 2011, a final report was published from a project that Matís worked on together with Ísfélag Vestmannaeyjar and Huginn ehf. The report is entitled "Fishing, sorting, processing and markets for mackerel caught by pelagic vessels" and was funded by the AVS Fisheries Research Fund. The report discusses fishing and processing of mackerel, equipment needed for mackerel processing for human consumption, handling of catch, measurements of mackerel caught in Icelandic jurisdiction and the market.
Analytical Services In the summers of 2008 and 2009, mackerel samples were collected from three pelagic vessels. The samples were measured for shape and weight, the samples were gendered and the fat and water content were measured. The following factors in the shape of mackerel were measured: Total length, standard length, head length, bowl length, starlings, width / diameter, height, circumference, weight and sex.
The total length of the mackerel varied somewhat, the smallest fish were 29 cm and the largest 44 cm. By far the largest was mackerel measuring 35-40 cm or 71% of the samples. The lightest mackerel that came with the samples were between 200 and 300 grams, while the heaviest ones weighed over 700 grams. The vast majority of samples were 300 - 600 grams or 84% of the total, then the relative most samples were 400-500 grams or 33%.
The mackerel was head-cut and slashed, so the head length is important when finding the best setting for the head. Of the samples, 92% were with head lengths of 8 and 9 cm. Most samples were 6.0-6.9 cm in height or 57%. The maximum height of the sample was 7.8 cm.
Most samples were 4.0-4.9 cm wide or 53%. Of the samples, 98% were between 4.0 and 5.9 cm wide. The maximum width of the sample was 6.5 cm. A gender analysis revealed that the majority of the catch was 72% and the proportion of females was 28%. The fat content of the samples was 18 - 31%. The water content of the samples was 53 - 63%. The fat-free dry matter content of the samples was 11 - 23%.
Classification Processing vessels processing mackerel need to be specially equipped to ensure the correct handling and processing of delicate raw materials. The first step is a classifier that classifies mackerel from herring. Style classifiers have proven to be good, but they have an adjustable distance between the bands and the fish is therefore classified by diameter.
Combs are used to keep Style sorters separate. When only mackerel is processed from herring-mixed catch, mackerel combs are used and herring then immediately falls onto the conveyor belt, but mackerel later falls onto conveyor belts that transport it for processing, although very small mackerel can be classified with the herring. It is possible to process both mackerel and herring at the same time, and then the combos that keep the sorting channels apart need to be changed. Herring then falls onto the leading conveyor belts which transport it on to processing or into storage tanks, while the mackerel falls onto the rear conveyor belts and from there continues on to processing.
Markets The largest exporters of frozen mackerel, with roe and liver, are Norway and the United Kingdom / Scotland, with a combined turnover of over 60% of the world's export value of mackerel. The largest markets for frozen mackerel are in Japan, Russia, China, Nigeria, Turkey.
When looking at the markets for mackerel caught during the summer, it is clear that the market in Japan is not suitable due to the fat content of the mackerel and the lack of mackerel. The Japanese market is restructuring quality requirements and they have shown great interest in mackerel from Iceland. The mackerel fishing and processing companies have used supercooling on board the vessels and in processing and therefore they have been able to get good mackerel for processing. Different quality requirements for mackerel products are made in the markets. The companies that fish and process mackerel have developed and improved processing methods both on land and at sea to be able to meet the demands of buyers and work their way into new markets. In order to be successful in processing as much of the mackerel as possible for human consumption, there must be good co-operation between producers and buyers on a common understanding of product quality.
Matís will have employees located in Stykkishólmur this summer ready to assist food producers and parties who want to try their hand at production and product development.
Matís has placed great emphasis on being in good contact with small and large food producers all over the country and this is part of building a good relationship with food producers in Stykkishólmur and the surrounding area.
Matís is the largest food research company in the country and has employees who have extensive knowledge of food processing and development and can therefore assist anyone who wants to try new products and product development. It is possible to assist with processing experiments and initial production, but no special facilities will be set up in Stykkishólmur at this time, but Matís' facilities elsewhere will be new or facilities existing with potential partners.
There are many things to consider when working on product development or new production is being prepared, so it is important to go over all aspects carefully, from facilities to the market, and it is necessary to have access to good help that Matís employees are willing to provide. We will strive to provide all the assistance needed to make ideas for new products a reality and we are ready to work with both individuals who are taking their first steps and those who have come a long way with their ideas. .
Matís' specialists have worked on many projects with smaller manufacturers in recent years and have gained important knowledge and experience within the company in launching new ideas. We will, of course, accept all ideas in a positive and constructive way and maintain the utmost confidentiality, so please contact us if you have a promising idea and need the help of the best experts.
Stykkishólmsbær has provided us with excellent facilities in Egilshús Aðalgata 3 and the aim is for Matís staff to stay there this summer.
You can contact Pál Gunnar Pálsson, the project manager of the project, by sending an e-mail to pall.g.palsson@matis.is or call 422 5102/858 5102.
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 heiður 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 trees 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 break before we start collecting from them again," says Bergrún.
The juice is considered healthy, but it contains minerals, antioxidants and sugars. "We boil birch syrup from the sap and work with MATÍS to bring it fresh to the market. There are 60 trees that we currently have under. And I don't think we're getting like 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.
