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Reports

Review of evidence for the beneficial effect of fish consumption / Overview article on the positive effects of fish consumption

Published:

01/12/2010

Authors:

Björn Þorgilsson, Maria Leonor Nunes, Helga Gunnlaugsdóttir

Supported by:

EU, Matís

Review of evidence for the beneficial effect of fish consumption / Overview article on the positive effects of fish consumption

This report provides an overview of the main ingredients in fish that are thought to have a beneficial effect on human health. A number of health factors that have been linked to the positive effects of fish consumption were examined and evaluated. The greatest emphasis was placed on examining and evaluating the ingredients in fish that are present in relatively high concentrations and therefore likely to affect health, such as long-chain polyunsaturated omega-3 fatty acids, selenium and vitamin D. Emphasis was placed on reviewing and evaluating information on the positive effects of fish ingredients on human health in recent meta-analyzes, review articles and expert opinions. The report was part of the European project QALIBRA or “Quality of Life - Integrated Benefit and Risk Analysis. Webbased tool for assessing food safety and health benefits ”or QALIBRA ‐Heilsuvogin in Icelandic.

The aim of this review is to facilitate policy makers, nutritionists and other interested parties of Western societies in judging claims regarding the health benefits of fish consumption. This review focuses on the main constituents in fish that have been associated with health benefits of fish consumption. A variety of human health endpoints that may be positively influenced by fish constituents are considered and evaluated. Most attention is given to the constituents in fish that are present at relatively high levels in fish and thus are likely to influence human health. These include omega ‐ 3 fatty acids (omega ‐ 3 FAs), selenium, and vitamin D. The scope of this review is broad rather than detailed concentrating on collation and evaluation of existing information about human benefits of fish consumption from meta ‐ analysis studies, reviews and expert opinions. This report was part of the work performed in the EU 6th Framework project “QALIBRA - Quality of life - integrated benefit and risk analysis. Web - based tool for assessing food safety and health benefits ”.

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Reports

QALIBRA Final activity report / Final Report QALIBRA

Published:

01/12/2010

Authors:

Helga Gunnlaugsdóttir, Andy Hart, Anna Kristín Daníelsdottir

Supported by:

EU, Matís

QALIBRA Final activity report / Final Report QALIBRA

This report is the final report of the European project QALIBRA or “Quality of Life - Integrated Benefit and Risk Analysis. Webbased tool for assessing food safety and health benefits ”or QALIBRA - Heilsuvogin in Icelandic. Matís ohf managed the project, which was partly funded by the European Union, with a total of seven participants from six countries. The project began on April 1, 2006 and formally ended on December 31, 2009, but the final completion lasted until 2010. This report describes the main results, benefits and results of the project. The aim of the QALIBRA project was to develop quantitative methods to assess both the positive and negative effects of food ingredients on human health. When we eat food, we get both negative and positive elements in the body and until now, food risk assessment has been limited to examining the effects of individual substances on living beings (eg experimental animals). The QALIBRA project developed methods that take into account both the negative and positive aspects of food consumption and evaluate the overall impact of the risks and benefits on human health as well as the uncertainty of the assessment. These methods have been presented in a computer program that is open and accessible to all stakeholders free of charge on the project's website http://www.qalibra.eu. The methods were tested on two types of food, ie fish and target foods.

This is the final report to the commission from the “QALIBRA - Quality of life - integrated benefit and risk analysis. Web - based tool for assessing food safety and health benefits ”project. QALIBRA was an EU 6th Framework project with seven partners, conducted between 1st April 2006 and 31st December 2009, although the finalization of project was accomplished in year 2010. In this report the objectives, main work performed and achievements of the project to the state‐ of ‐ the ‐ art are summarized. To assess the balance between the risks and benefits associated with a particular food, they must be converted into a common measure of net health impact. Uncertainties affecting the risks and benefits cause uncertainty about the magnitude and even the direction of the net health impact. QALIBRA has developed methods that can take into account multiple risks, benefits and uncertainties and implemented them in a web ‐ based software for assessing and communicating net health impacts. The methods and software developed by QALIBRA were used to carry out detailed case studies on the benefits and risks of oily fish and functional foods. The software developed (QALIBRA tool) in the project to assess and integrate beneficial and adverse effects of foods is freely available on the website of the project http://www.qalibra.eu.

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Reports

Affinity of benthic communities in Ísafjarðardjúpur

Published:

01/12/2010

Authors:

Þorleifur Eiríksson, Ólafur Ögmundarson, Guðmundur V. Helgason, Böðvar Þórisson

Supported by:

Fisheries Project Fund

Affinity of benthic communities in Ísafjarðardjúpur

Knowledge of benthic life in the shallow waters off Iceland is low, both in terms of natural conditions and under stress from, for example, aquaculture. There is also a lack of knowledge about how benthic communities react to stress from aquaculture, but one study has tried to answer this regarding low stress. In order to understand which benthic community types exist under natural conditions and which are present in the case of pollution from pollution, the relationship between benthic life inside and outside the area must be examined. In this way, it is possible to understand which animal groups are predominant in similar situations. This study uses data on benthic life in Ísafjarðardjúpur, which is mostly due to fish farming in the fjords. A benthic study is also being carried out in fjords that may be suitable for aquaculture, but are still only under pressure from natural conditions. The project is part of a larger project "Icelandic fjords: The natural ecosystem of Ísfjarðardjúp and the limits of pollution" and is funded by the Fisheries Project Fund.

Knowledge about the benthic live in shallow waters around Iceland is poor, both regarding natural circumstances and when there is pressure from aquaculture. Knowledge is also poor about how benthic communities respond to pollution from aquaculture. This study shows the relationships between research stations with regards to kinship between found indicative species.

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Reports

Optimized Chilling Protocols for Fresh Fish

Published:

01/12/2010

Authors:

Björn Margeirsson, Hélène L. Lauzon, Lárus Þorvaldsson, Sveinn Víkingur Árnason, Sigurjón Arason, Kristín Líf Valtýsdóttir, Emilía Martinsdóttir

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland, the Technology Development Fund at the Icelandic Center for Research, University of Iceland Research Fund and EU (contract FP6-016333-2)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Optimized Chilling Protocols for Fresh Fish

Guidelines for cooling fresh fish describe the most effective cooling methods at all stages of the cooling chain, with an emphasis on white fish. It describes how to best cool and maintain temperatures in order to maximize product quality and safety and reduce costs and energy consumption. The report contains background information for instructions in the information source Kæligátt on Matís' website, which is presented in a user-friendly way in Icelandic www.kaeligatt.is and English www.chillfish.net. The guidelines are intended for fishermen, manufacturers, carriers and other members of the value chain. The guidelines are based on research that has been carried out within research projects such as Chill ‐ on, Simulation of cooling processes and Cooling improvement. The main chapters deal with refrigeration on board, during processing, during packing, transport and storage of fish.

The overall aim of the optimized chilling protocols is to describe the most effective chilling methods for any stage in the food supply chain with emphasis on whitefish. This comprises optimization of the whole chain for lowering and maintaining low temperature with the aim of maximizing quality and safety of the products and minimizing costs and energy use. This report is the background for the protocols and guidelines published with open access at Matís website in Icelandic and English in a user ‐ friendly way: www.chillfish.net. These are protocols to follow aimed at the use of fishermen, manufacturers, transporters and other stakeholders in the fisheries chain. The information is divided into subchapters of different links in the chain. How to chill fish on ‐ board, during processing, packaging, transport and storage are the main chapters.

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Reports

Guidelines for precooling of fresh fish during processing and choice of packaging with respect to temperature control in cold chains

Published:

01/12/2010

Authors:

Kristín Líf Valtýsdóttir, Björn Margeirsson, Sigurjón Arason, Hélène L. Lauzon, Emilía Martinsdóttir

Supported by:

AVS Fund of Ministry of Fisheries in Iceland (R-037 08), Technology Development Fund at the Icelandic Center for Research (081304508), University of Iceland Research Fund and EU (contract FP6-016333-2)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Guidelines for precooling of fresh fish during processing and choice of packaging with respect to temperature control in cold chains

The purpose of the guidelines is to assist in the choice between different methods of pre-cooling fresh fish products as well as to assist in the selection of packages with regard to the heat load that the product experiences on its way from producer to buyer. The following pre-cooling methods are discussed: liquid cooling, sludge cooling and skin cooling (CBC, touch and blow cooling). The treatment of products during processing and the effect of different refrigerants on temperature control, quality and shelf life of fillets before packaging the product are also discussed. The guidelines take into account the processing of lean whitefish, such as cod and haddock. The results of research show that a well-designed pre-cooling before packing can result in a shelf life of 3 - 5 days longer due to no pre-cooling before packing. Inadequate fluid exchange during hydraulic cooling with associated cross-contamination can, however, negate the positive effect of pre-cooling. Icelandic fresh fish producers mainly use expanded polystyrene (EPS) and corrugated plastic (CP) boxes for the export of fresh fillets and fillet pieces. Therefore, only the aforementioned packaging types are discussed here. The conclusion is that if the temperature control is inadequate and the temperature fluctuations are high, it is desirable to use foam plastic boxes that provide better thermal insulation than corrugated plastic boxes.

The aim of the guidelines is to provide and assist with choice of different precooling techniques for fresh fish fillets as well as assist with choice of packaging with respect to thermal abuse, which the product experiences during transport and storage from processor to customer. The following precooling techniques are discussed; liquid cooling (LC), slurry ice cooling (SIC) and combined blast and contact cooling (CBCC). In addition, the following is discussed; handling during processing and the effect of applying different cooling media before packaging on temperature control, quality and shelf life of fresh fillets. The guidelines are designed with lean white fish muscle in mind, such as cod and haddock. The results reveal that efficient precooling before packaging can prolong shelf life up to 3 to 5 days compared to no precooling before packaging. If the liquid exchange in the liquid cooler's circulation system is insufficient, cross-contamination can diminish the positive effects of precooling. Icelandic fresh fish processors mainly use expanded polystyrene (EPS) and corrugated plastic (CP) boxes for export of fresh fish fillets. The guidelines are therefore only focused on the above-mentioned packaging types. The conclusion is that if temperature control is unsatisfactory and temperature fluctuations are great, then expanded polystyrene boxes are the preferred alternative because they provide better insulation.

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Reports

North Cage 2

Published:

01/12/2010

Authors:

Ólafur Ögmundarson, Róbert Hafsteinsson, Þorleifur Eiríksson, Böðvar Þórisson, Kristján G. Jóakimsson, Egil Lien, Jón Árnason

Supported by:

AVS and the Technology Development Fund

North Cage 2

The Norðurkví project was set up to:

  • Design a technical solution for a fish farm to enable farmers to sink it and lift it in Icelandic conditions.
  • Maximize the usefulness of submersible pens with regard to working conditions.
  • In addition, find a new solution for handling net bags in aquaculture to repel baits.

The focus of this part of the project, called Norðurkví 2, is to design a technical solution for a fish farm that can be sunk and lifted again to prevent damage due to drift. In addition, several new types of treatments on net bags were tested to see which of the tested treatments worked best.

North Cage was established to:

  • Develop sea cage technique to sink cages fit for Icelandic conditions.
  • Optimize functionality of sinkable sea cages considering working conditions.
  • In addition different types of netting and impregnation were tested in order to minimize the necessity of frequent change of nets in the cages.

This part, North Cage 2 of the North cage project is concentrated on the development of a cage that can be temporarily submerged and re ‐ lifted to the surface to avoid the damage on the installation during the occurrence of drifting ice. In addition different types of netting and impregnation were tested in order to minimize the necessity of frequent change of nets in the cages.

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Reports

Biodiversity in hot springs in high-temperature areas in Iceland. Overall summary prepared for the Framework Program. Final report

Published:

01/12/2010

Authors:

Sólveig K. Pétursdóttir, Snædís H. Björnsdóttir, Guðmundur Óli Hreggviðsson, Sólveig Ólafsdóttir

Contact

Guðmundur Óli Hreggviðsson

Strategic Scientist

gudmundo@matis.is

Biodiversity in hot springs in high-temperature areas in Iceland. Overall summary prepared for the Framework Program. Final report

Research was carried out on the ecosystem in hot springs in five high-temperature areas in Iceland under the framework of the Framework Program in the years 2004-2009. The aim was to answer questions about the extent and nature of the variability in microbial flora between high-temperature areas in Iceland, which were studied mainly in terms of diversity and rare groups. This report summarizes the results obtained from the above studies. The areas that were examined were the Hengill area, Torfajökull area, Krafla / Námafjall, Krísuvík and Vonarskarð. Furthermore, the results of a similar study carried out for the environmental assessment of the geothermal areas at Þeistareykir and Gjástykki were included in this summary. A total of 115 samples were taken in the six areas and a species composition in 80 of them was analyzed. Species-identifying bacterial and archaeal bacteria in the DNA from the samples were amplified and sequenced. The sequences were classified by affinity and classified by species or genus by comparison with comparable sequences in Genbank. A total of 4424 bacterial sequences and 1006 ancient bacterial sequences were detected from the samples. The distribution of bacteria and ancient bacteria in the samples was examined and it was found that 16 bacterial assemblages were found in most areas and species of the Aquificae array were most common, as they are often primary producers in hot springs. Species of the β- and γ-proteobacterial and Deinococcus-Thermus factions were also found to a significant extent in all areas except Krísuvík. In addition, several other factions were found in individual areas. Within the ancient bacteria, Crenarcheota species were found in all areas, Euryarchaeota species were found in Vonarskarð and Þeistareykir, Thaumarchaeota was found in Vonarskarð and in Krafla / Námafjall and Nanoarchaeota in the Torfajökull area. Calculations of biodiversity (H) microorganisms in the six areas showed that the Krafla area was the most diverse, then Torfajökull, then Vonarskarð, Þeistareykir, Hengill and finally Krísuvík. The assessment of biodiversity by calculating the collection curves largely supported this conclusion. Biological specificity was assessed on the basis of rare species by ≤96% corresponding to close relatives in Genbank. A total of 74 rare species or genera were found in the samples and they seemed for the most part regional and it is not unlikely that some of them are endemic. Most new species or genera were found in the Torfajökull area. Vonarskarð, Krafla / Námafjall and Þeistareykir had slightly fewer rare species or genera. New tribes were also found in the Hengill area, but not to the same extent as in the former.

Culture independent methods were used to study the microbial composition of hot springs in five geothermal areas in Iceland in 2004-2009. The aim was to answer questions on the degree of biodiversity and to what extend the species found were unique to the sites investigated. In this report the site specific research results were combined and compared. The geothermal sites investigated were the Hengill area, the Torfajökull area, the Krafla / Námafjall area, Krísuvík and Vonarskarð. Results from a similar research from an environmental assessment of the geothermal areas of Þeistareykir and Gjástykki were also used. A total of 115 samples were collected from the six geothermal areas and the microbial species composition was estimated in 80 of them. The 16S rRNA genes were amplified from DNA from the samples and partially sequenced. The obtained sequences were classified and identified to the species or genus level by comparison to similar sequences in Genbank. The total of 4424 bacterial sequences and 1006 archaeal sequences were analyzed. The distribution of bacterial and archaeal phyla of the samples was investigated and revealed that 16 bacterial phyla were represented in all areas. Also, that the phylum of the primary producers of hot springs - Aquificae - was dominating. Species belonging to β‐ and γ ‐ proteobacteraa and Deinococcus - Thermus were also found in considerable amounts in all areas except Krísuvík. Several bacterial phyla were only found at one or two geothermal areas. Species belonging to Crenarchaeota were found in all six areas, Euryarchaeota were found in Vonarskarð and Þeistareykir, Thaumarchaeota was found in Vonarskarð as well as in the Krafla / Námafjall area and Nanoarchaeota in the Torfajökull area. Calculation of the biodiversity index (H) of microbial species of the six geothermal areas revealed that the index for the Krafla / Námafjall area was highest, then Torfajökull, Vonarskarð, Þeistareykir, Hengill and finally Krísuvík. The estimate of biodiversity based on Rarefaction curves confirmed the results. The estimation of uniqueness of the areas was based on the number of novel species found using ≤96% similarity to closest relative in Genbank as the cutoff value. The total of 74 novel species or genera were found in the samples most of which were only found in one or at most two areas. Most of these were from the Torfajökull area. A considerable number of novel species were also found in Vonarskarð, Námafjall and Þeistareykir. Novel species or genera were also found in the Hengill geothermal area.

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Reports

Shortening the growing time of mussels - FINAL REPORT / Shortening the growing time of blue mussels on long lines

Published:

01/12/2010

Authors:

Helga Gunnlaugsdóttir, Guðrún G. Þórarinsdóttir, Jón Benedikt Gíslason, Hreiðar Þór Valtýsson, Björn Theodórsson, Hrönn Jörundsdóttir

Supported by:

Increased value of seafood (AVS), Marine Research Institute, Matís, Fisheries Center at the University of Akureyri

Shortening the growing time of mussels - FINAL REPORT / Shortening the growing time of blue mussels on long lines

The main objective of the project was to develop and evaluate a method for the cultivation of mussel shells on seaweeds that yields at least a year earlier than the traditional cultivation method. The sub-goals were to assess the stock size and recruitment capacity in the experimental small shellfish fishing areas in Hvalfjörður and the uptake of cadmium in mussels after transport and in further cultivation.

The summary conclusions of the project are as follows:

a) The stock size assessment of mussels in Hvalfjörður revealed a fairly large fishing stock and based on a 10% fishing quota of stock size, it would be possible to fish 1,500 tonnes annually in the fjord. The mainstay of the population in most areas are large shells that are not suitable for cultivation.

b) The collection of wild small shells (approximately 20-30 mm) for soaking and rearing of hangers (rotating) in the sea yields a harvest at least a year earlier than the traditional cultivation method.

c) Small shells can be fished, transported, socked and released in cultivation areas away from fishing grounds. However, the size of the shells has a lot to say about the possibilities for further cultivation, as their mobility seems to decrease from 25 mm shell length. In the study, a crop of lines of caught and plucked shell was about 5 kilograms of marketable shell per meter of length.

d) This cultivation method can be useful in addition to conventional cultivation. Being able to pick up wild mussels can be very important, especially if traditional larval collection has been destroyed for some reason. The results of the current project will potentially be useful for more than shortening the growing season and can play a key role in the development of mussel farming around the country.

e) Uptake of cadmium in mussels can be a problem after transport and in further cultivation and it is important to monitor the concentration of cadmium in mussels before it is placed on the market.

This report presents results from a research project funded by AVS year 2009. The main aim of the project was to evaluate whether it would be possible to shorten the growing time of blue mussels so that they reach market size more rapidly. The following technique was tested; harvesting of natural stocks of blue mussel in two fjords in West Iceland where small individuals were sorted out from the catch (<40 mm) and put into socks to grow to market size in hanging culture. > <40 mm) and put into socks to grow to market size in hanging culture. Using this technique, small mussels between ca 20-30 mm in shell length reach market size (45mm +) in hanging culture in one year, while using traditional methods (spat collection and growth) this takes 2-3 years. This technique thus offers possibilities to utilize an unexploited natural stock of mussels and shorten considerably the growing time to market size.

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News

Press release from the board of Matís ohf.

On December 1, there were changes in Matís' senior management.

Doctor Sjöfn Sigurgísladóttir, who has been the CEO of Matís since the company took office on 1 January 2007 and the CEO of the Fisheries Research Institute before that, is now resigning at her own request.

Dr. Sveinn Margeirsson will take over from her as CEO. Along with the changes, dr. Hörður G. Kristinsson will take over the new position of Matís' research director, as well as continue to work as the director of the biotechnology and biochemistry division at the company.

Sveinn and Hörður, who have both held key positions at Matís, are well acquainted with all of the company's operations. In addition, they have jointly managed the company for the past four months with good results.

The board of Matís thanks Sjöfn for the excellent work she has done for the company and for its fast and safe development over the past four years and wishes her well in her new job. 

At the same time, the board welcomes Svein and Hörður to work in new roles and wishes them to continue the good work they have done for Matís ohf.

Matís aims to increase the competitiveness of Icelandic food production on an international level. Among the company's roles are the promotion of innovation and the increased value and safety of food through strong development and research work. In that field, exciting times lie ahead in this country with the further development of fisheries, agriculture, biotechnology and other food production.

On behalf of the board of Matís ohf.,
Friðrik Friðriksson, form.
896-7350

The press release in .pdf format can be found here. Matís's new organization chart here.

News

Matís and Fisktækniskóli Suðurnesja sign a co-operation agreement

Recently, Matís and Fisktækniskóli Suðurnesja signed a co-operation agreement which, among other things, promotes the professional knowledge, skills and abilities of students in studies in fishing, processing and aquaculture.

Matís is the largest research company in the country in the field of food research and food safety.

Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the field of food and biotechnology.

Matís employs many of the country's leading experts in food technology and biotechnology; food scientists, chemists, biologists, engineers and fisheries scientists. A number of M.Sc. and Ph.D. students in research-related studies at Matís.

Fisktækniskóli Suðurnesja (FTS) is a collaborative forum for parties in Suðurnes who work on building knowledge at the upper secondary level in the field of fishing, processing of marine catch and aquaculture.

The School of Fisheries Technology is also a collaborative forum for the preparation and implementation of retraining of employed people in aquaculture, fishing and the processing of marine catch. The School of Fisheries is responsible for and encourages research and development work in the field of education in fishing, processing of marine catches and aquaculture.

Fisktækniskóli Suðurnesja is a leader in a collaborative network of schools, companies and lifelong learning centers in nine places around the country under the name Fisktækniskóli Íslands (FTÍ).

Hörður and Ólafur sign
Hörður G. Kristinsson, acting CEO of Matís and Ólafur Jón Arnbjörnsson,
Director of the School of Fisheries, sign the agreement.

Through their co-operation, the parties intend to:

  • Strengthen the professional knowledge, skills and abilities of students who study at school and in the workplace in fishing, processing and aquaculture.
  • Promote professional knowledge, skills and abilities of teachers and supervisors of students in fishing, processing and aquaculture.
  • Encourage young people's interest in the industries and thus promote staff recruitment and increased respect for jobs, companies and institutions.
  • Increase the understanding of company representatives in the industries of the necessity and profitability of the education of general employees.
  • Develop teaching methods and vocational training at the upper secondary level and in upper secondary education, both in schools and in companies.
  • Advise the government on the structure and organization of studies at the upper secondary level and in upper secondary education.
  • Apply for grants to domestic and foreign funds to promote curriculum development and curriculum development

For further information, contact Margeir Gissurarson at Matís, margeir.gissurarson@matis.is, and Ólafur Jón Arnbjörnsson, director of the School of Fisheries, olijon@fss.is.

Partners
Back row from left: Gylfi Einarsson, FTÍ project manager, Margeir Gissurarson, Matís,
Franklin Georgsson, Matís, Lárus Þór Pálmason, FTS, Nanna Bára Maríasdóttir
FSS project manager, Guðjónína Sæmundsóttir, director of MSS and deputy
in the board of FSS.
Front row from left: Hörður G. Kristinsson, acting CEO of Matís and Ólafur Jón
Arnbjörnsson, CEO of FSS
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