Róbert Hafsteinsson, Albert Högnason, Sigurjón Arason
Supported by:
Technology Development Fund
Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Sókn á ný mið / Thawing processes
This project is a joint project of Brims hf, Matís ohf and 3X Technology ehf and aims to develop new equipment and processes for thawing gutted catfish for processing. The project was for two years and was funded by the Technology Development Fund. The project contains several experimental reports that were made by the participants of the project and were carried out in Brims' premises in Akureyri. The experiments were largely based on examining the heat distribution of cod at different thawing temperatures on the lake. Thermal inserts were placed in the core and redness of the cod to monitor the temperature in the fillet. The aim was to try to find out the best thawing method in terms of the quality of the raw material after thawing and storage in the refrigerator overnight. The main variables in these experiments were time and temperature. The thawing was tested in a so-called auger made by 3X Technology in Ísafjörður. By using snails in thawing, it will be very easy to control the thawing time and also ensure that the raw material that enters first comes out first. The main results of the project were that the best result from the thawing in terms of color and loss of the fillet in the processing was to thaw the cod in the shortest possible time and have the temperature of the water (thawing temperature) even throughout the thawing process. Then after storage in the refrigerator overnight, the temperature of the fish is about zero to -1 ° C. This will give the best result in terms of the quality of the raw material.
This project is a collaboration work between Brim hf, Matis ohf and 3X Technology ehf. The project objectives is to develop a new equipment and processing for thawing fish. This project is for two years and is supported by Icelandic Center for Research (Rannis). This project contains several experiment reports and their payoff which was executed by the members of this project. All these experiments were done within Brims accommodation. Their main object was to investigate the temperature gradient of codfish with various thawing temperature. Thawing experiments were executed in so called screw tank, manufactured by the company 3X Technology. By using these tanks you will ensure that the fish whos goes first in the tank will go first out when thawing is over. And thereby all control of time and temperature will be much easier. The primary conclusion from this project is that the best outcome from the thawing experiment, when taking into account the color and looseness of the fish fillet, is to have the thawing time as short as possible and the temperature of the water as even as possible throughout the thawing process.
Ásta Heiðrún E. Pétursdóttir, Hrönn Ólína Jörundsdóttir, Helga Gunnlaugsdóttir
Supported by:
AVS Fisheries Research Fund
Contact
Ásta Heiðrún E. Pétursdóttir
Project Manager
asta.h.petursdottir@matis.is
Food safety and added value of Icelandic fishmeal - Determination of toxic and non ‐ toxic arsenic species in fish meal / Verðmæti og tryggi íslensks fiskimjöls - Kaupthing
There is a lot of arsenic in the ecosystem in organic compounds as well as in inorganic form and more than 50 natural chemical forms of arsenic have been found. Seafood naturally contains a high concentration of the total arsenic compared to, for example, agricultural products. However, most arsenic in seafood is bound in an organic form called arsenobetanide, which is considered safe. Other forms of arsenic in marine products are generally present in lower concentrations, including inorganic arsenic (arsenite and arsenate) which is toxic and rarely exceeds 3% of the total concentration of arsenic in fish and crustaceans. The morphology of arsenic in seafood is important because the bioavailability and toxicity of arsenic depend on its chemical form. Recently, the EFSA (European Food Safety Authority) called for information on inorganic and organic forms of arsenic in food and for chemical analysis methods to detect inorganic arsenic. This dissertation presents the results and evaluation of measurements of the total concentration in over 100 samples of Icelandic fishmeal. Among other things, it was examined whether there was a seasonal difference in the total concentration of arsenic. The samples were first decomposed by microwave and then measured on an ICP mass spectrometry (ICP-MS). To evaluate the chemical forms of arsenic present in the flour, a three-part distribution method was first developed. Emphasis was then placed on the analysis of toxic inorganic arsenic. The previously published alkali-alcohol extraction method, for the detection of inorganic arsenic, was adapted and the samples were measured by HPLC equipment connected to ICP-MS. Arsenobetanide was found to be the predominant form of arsenic in all cases. Inorganic arsenic was found to be less than four percent of the total concentration in twelve measured fishmeal samples. On the other hand, when another chemical analysis technique (HPLC-HGAFS) was applied to a sample of certified reference material, the concentration of inorganic arsenic was three times lower. The alkali-alcohol distribution method proved to give a convincing upper limit on the concentration of inorganic arsenic. The results also show that it is not enough to rely on one method when analyzing and quantifying arsenic forms. In addition, they demonstrate the need for a certified concentration of inorganic arsenic in standard materials to test the reliability of chemical analysis methods. The need for further development of chemical analysis methods in this field is urgent.
Arsenic is found in the biosphere in both organic and inorganic forms, and there have been recognized more than 50 naturally occurring arsenic species. Seafood products have naturally high concentration of total arsenic compared to eg agricultural produce. Arsenic is toxic to humans and animals and is known to be carcinogenic. The toxicity of the arsenic species varies severely and a large portion of the arsenic in seafood is present in the form of the organic compound arsenobetaine, which is considered non ‐ toxic. Other arsenic species are generally present in lower concentrations, including the most toxic inorganic arsenic species, arsenite, As (III) and arsenate, As (V), which usually do not exceed 3% of the total arsenic in fish and crustaceans. Existent European regulations on limits of arsenic in foodstuff and feed only take into account total arsenic concentration, not the toxic arsenic species. Recently the EFSA (European Food Safety Authority) stressed the need for more data on levels of organic and inorganic arsenic in different foodstuffs and the need for robust validated analytical methods for the determination of inorganic arsenic. In this thesis results from total arsenic concentration from over 100 samples of Icelandic fish meal are presented and evaluated. The samples were microwave digested and measured with inductively coupled plasma mass spectrometry (ICP ‐ MS). The samples were screened for a seasonal difference in the total arsenic concentration. To evaluate the arsenic species present in the meal a sequential method of extraction was developed. In addition, a special focus was on the determination of inorganic arsenic and a previously published method for an alkaline ‐ alcoholic extraction of the inorganic arsenic was modified and applied. For determination of arsenic species high pressure liquid chromatography (HPLC) was coupled to the ICP ‐ MS. The predominant arsenic species found in all samples was the non ‐ toxic arsenobetaine. Inorganic arsenic was not found to exceed 4% of total arsenic concentration in 12 samples of fish meal. However, a suspicion of co ‐ elution arose, and when another analytical instrument technique (Hydride generation atomic fluorescence spectroscopy (HPLC ‐ HG ‐ AFS)) was applied, concentration of inorganic arsenic was approximately three times lower in a certified reference material, TORT‐ 2. The alkaline ‐ alcoholic extraction method was found to give convincing upper limits of the inorganic arsenic concentration in fish meal samples. These results show the necessity of further method development and separate methods when identifying and quantifying species. This further stresses the need for a certified value of inorganic arsenic in a certified material to check the robustness of developed methods.
Kristín Anna Þórarinsdóttir, Ingebrigt Bjørkevoll, Sigurjón Arason
Supported by:
NORA (Journal No. 510-036)
Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Production of salted fish in the Nordic countries. Variation in quality and characteristics of the salted products
The Nordic countries are the largest exporters of salted gadoid products, whereas countries in South ‐ Europe and Latin America are the biggest importers. In Norway, Iceland and Faroe Islands, cod is primarily used for the production. The characteristics of the salted fish, such as commercial quality and weight yield vary between the countries and between producers. These attributes are influenced by differences in catching methods, handling and salting methods. This report summarizes the variation in these procedures, and in addition, the market segmentation of salted products, from the different countries.
The majority of the world's salted fish production takes place within the Nordic countries, but the largest group of consumers is in Southern Europe and South America. Cod is the main raw material, but salted fish is also produced from other related species, such as saithe, ling, haddock and saithe. Properties of salted fish products, such as quality and utilization, vary between countries of production and producers. These variables depend on fishing methods, raw material handling and salting methods. The report is a summary of the variability in these factors between producing countries, as well as an assessment of their share in the salted fish markets.
EPCIS standard used to demonstrate the traceability of products in the Icelandic fisheries sector.
Recently, an experimental run took place in HB Grandi's redfish processing plant in Reykjavík, where the EPCIS standard was used to demonstrate product traceability with the aim of increasing product security and information flow within the value chain. The experimental run went well and the main results will be presented at conferences on both sides of the Atlantic in the coming months.
The "eTrace" project is defining, developing and implementing a traceability system based on the EPCGlobal EPCIS standard (www.epcglobalinc.org) which is based in part on RFID (Radio Frequency IDentificaton) technology. The EPCIS standard enables the exchange of information on EPC-labeled products, within and between companies. In this project, food safety information is integrated with other real-time traceability information. The main purpose of such a system is to ensure complete traceability and at the same time increase product security and information flow.
In addition to Matís, the Norwegian companies SINTEF and TraceTracker, Lund University, the technology company Roi4u and the Swedish Fisheries Inspectorate are participants in the project, which is funded by the SafeFoodEra program.
The experiment took place in such a way that HB Grandi's fish tanks were marked with an electronic identification (RFID) that emits radio waves. The signals consist of a circuit that stores and processes information and an antenna for transmitting and receiving information. There has been a rapid development in the making of such labels in recent years and now such labels can be accommodated in small stickers. A handheld device from Nordic (ID PL3000) was used, and the data was uploaded wirelessly via a Wi-Fi connection where the web-based EPCIS system from TraceTracker received the data.
These electronic labels were then read by fish tanks, processing tanks, foam boxes and pallets throughout the process to obtain product traceability through the processing process. This experiment only took place within the walls of HB Grandi, but there would have been nothing to prevent it from following the product all the way to the consumer. This regular reading achieves a connection from fishing and processing to the final product. This opens up the possibility of greatly improved information provision between parties within the value chain and to consumers.
Figure 1. Overview screen from HB Grandi's basket processing from TraceTracker software developed in the project.
Figure 1 above shows one fishing day, which yielded 38 pots of frozen redfish. These pots go through the processing in Reykjavík where they become 12 pots of filleted perch. In this project, 7 pots were followed through the packaging where they ended up in 329 foam plastic boxes stacked on 5 pallets. Behind each item in this image is extensive information about each item with a traceable ID.
This system makes it possible to link other information to an upcoming traceable item or event in the processing itself. For example, temperature graphs were read with the same handlers and electronic identifiers, and thus temperature results could be linked directly to specific pots or boxes in the process, or even entire batches of products if necessary. It is also possible to link information from quality systems, regulators and certification bodies directly to the relevant group of identifiers, so that other parties in the value chain can be shown measurement results for undesirable substances, temperature curve, connection of products to quotas or certification information.
With such a system, "finer" traceability is achieved than is currently the case. With current traceability systems, it is usually possible to trace products down to ships and fishing days, but such systems could even trace products down to specific fishing holes. With increased information, it should be possible to control the processing of products better and achieve even better utilization, and such a system also opens up the possibility of increased automation in production and increased provision of information to buyers.
With the standardization of information, it is possible to combine information from different systems, but as things stand today, many systems are usually used in fishing, processing and sales of products. The idea is that the existing systems send information in a standard form to an EPCIS system, so that each party in the value chain controls what information it wants to show to other parties, as shown in Figure 2. This opens up possibilities for greatly increasing information provision. between parties in the value chain and to consumers.
Figure 2. Overview of the intended functioning of the EPCIS traceability system. The flow of products in the value chain creates a variety of information that can be useful in providing information to customers but is also necessary to comply with regulations. Standardized information is placed in an EPCIS database by each individual member of the value chain, who then controls what information he wants to share with other members of the chain, as well as consumers.
It is clear that product traceability requirements are constantly increasing. The use of electronic identifiers and automatic data sources is a good way to ensure their traceability. It can be assumed that Icelandic fishing companies and processors will go beyond automatic data collection as soon as fish tanks are marked with an electronic ID. Then the automatic reading stations will replace the handlers as used in this experiment.
Such functionality as the EPCIS standard awaits, where information from different locations is integrated and linked to the relevant identified object or processing can be useful to food producers, retailers and consumers in a variety of ways. However, as things stand today, important information is often lost in the value chain or access to it is hampered by uncomplicated systems and, as a result, it is very time-consuming to find the correct information for the relevant identification number.
A good traceability system also provides an opportunity to further educate consumers about a product, demonstrate its footprint, food miles as well as factors such as how the product was processed and that it is caught from a sustainable fish stock. Other factors can also be important to consumers, such as whether the product is healthy, whether it contains known allergens, whether the packaging is reusable, whether employees have been rewarded fairly and whether the product is safe and legal. Being able to answer questions like these easily builds trust in the brand in question.
Innovations such as two-dimensional barcodes and recent mobile phones make it possible for consumers to get product information right off the shelf. But by taking a picture of two-dimensional barcodes (or traditional barcodes) on products, they drop by the product's website where they can be educated about the relevant aspects. It is important that the information available to consumers is linked to the traceability system, in order to demonstrate the most relevant information for a particular product individually. in terms of product traceability and presentation of information. It is therefore important for Icelandic companies to take part in such experiments to see what technological possibilities are around the corner.
Matvælastofnun will hold an educational meeting on trans fatty acids on Tuesday 30 November 2010 at 15:00 - 16:00.
The meeting will discuss the effects of trans fatty acids on public health, the analysis of trans fatty acids in Icelandic food and the forthcoming regulation on the limitation of the amount of trans fatty acids in food in Iceland.
What are trans fatty acids, why are they found in foods and in which foods are among the questions that will be addressed at the meeting. Analyzes of trans fatty acids in Icelandic food and the development in trans fatty acid consumption will be discussed. The health effects of trans fatty acid consumption will be examined and the proposed regulation on trans fatty acids will be presented, as well as the implementation of controls.
Guest speakers will be Hólmfríður Þorgeirsdóttir from Lýðheilsustöð, project manager of a new national survey on diet that is currently underway, and Ólafur Reykdal from Matís, who recently received Fjöregg MNÍ 2010 for a praiseworthy initiative in the field of food and nutrition.
Lecturers: Hólmfríður Þorgeirsdóttir, project manager for nutrition at the Public Health Institute Ólafur Reykdal, food scientist and project manager at Matís Zulema Sullca Porta, expert at the Food Administration
It will be possible to follow the educational meeting live on the MAST website under Publication - Educational meetings. A recording will also be published there after the educational meeting.
The educational meeting will be held in the district office of the Food Administration in Reykjavík at Stórhöfði 23. The entrance to the MAST building is on the north side (Grafarvogsmegin).
Certification in practice - introductory meeting 19 November. The meeting will be held on Friday 19 November from 14-16 in Víkinn Maritime Museum, Grandagarður 8, Reykjavík.
The purpose of the meeting is to present the status of the project on the certification of responsible fishing by Icelanders, practical information related to the certification and its utilization for market purposes.
Agenda: 14.00 Eggert Benedikt Guðmundsson, CEO of HB Grandi and chairman of the professional council of the fisheries sector at Íslandsstofa Association for marking and certification Fee and collection
14.10 Kristján Þórarinsson, vice chairman of the Icelandic Fisheries Association and chairman of the technical committee on responsible fishing Background and status of certification Technical implementation of the project
14.30 Mike Platt, Global Trust Practical information on the implementation of certification and the application process for certification Chain of Custody Application Process 14.50 Guðný Káradóttir, director of Íslandsstofa Practical instructions for using the mark of origin, with and without certification Promotion and marketing 15.10 Inquiries and discussions
Panel: Eggert B. Guðmundsson, Kristján Þórarinsson, Finnur Garðarsson, Guðný Káradóttir and Mike Platt Light refreshments will be served at the end of the meeting. Please announce your participation by sending an e-mail to islandsstofa@islandsstofa.is or by phone 511 4000.
Genetic resources of Icelandic freshwater fish - value and dangers. The symposium of the Agricultural Genetics Committee on the occasion of the year of biological diversity will take place in the National Museum of Iceland from 13-16, Friday 26 November. nk.
Moderator: Skúli Skúlason Rector of Hólar University
Agenda
13:00-13:05 Skúli Skúlason, Rector of Hólar University, Opening of a seminar
13:05-13:25 Áslaug Helgadóttir, professor at AUI The value of genetic resources in agriculture, their utilization and conservation.
13:45-14:05 Leo Alexander Guðmundsson, Directorate of Fisheries Genetic variability of salmon in the Elliðaán river in time and space.
14:05-14:25 Bjarni Kr. Kristjánsson, Hólar University Variety of char.
14: 30-16: 00 Panel discussion
The aim of the symposium is to present the latest knowledge on the genetics of Icelandic salmonids with regard to fishing utilization and handling of the resource.
Hörður G. Kristinsson, acting director of Matís, will hold a lecture tomorrow, Friday 19 November at 12:30 in room 158, VR-II in HÍ. The subject is "Marine bioactive ingredients", which can be translated into Icelandic as "Lívirk femi úr sjú".
SYSTEM in Chemistry and Biochemistry
Seminar - Department of Chemistry
Marine bioactive ingredients
Dr. Hörður G. Kristinsson Acting CEO, Matís ohf
Place (Place) Room 158, VR-II, Iceland University of Education Date (Date) Friday, November 19, 2010 Time (Time) 12:30 p.m.
The lecture will be given in English (The talk will be given in English)
Abstract.Vast amounts of marine based raw materials are still largely underutlized. Major opportunities exist with these raw material sources as they are rich in various natural and highly functional compounds, which with proper extraction, isolation and processing techniques can find use in various foods, specialty feeds, neutraceuticals, cosmeceuticals and even medical products. The market for natural products is growing very rapidly, particularly products which possess bioactive properties which can have positive effects on health and performance. The past few years have seen significant advances in the isolation and production of novel ingredients from underutilized raw materials. This includes the production of enzymes, cartilage compounds such as chondroitin sulfate, glucosamine, bioactive fish peptides, protamine and various seaweed based compounds, to name a few. Some of these ingredients have very unique functions compared to their non-marine counterparts, and display very high activity. This includes the ability to inhibit the angiotensin I converting enzyme, strong free radical scavenging ability as well as good ability to chelate metals and high reducing power. In addition, the peptides have been shown to inhibit lipid oxidation in food systems, thus showing good potential as natural food antioxidants. Human and animal clinical trials are also ongoing with select peptide products.The industry is realizing that very significant value addition can be realized with underutlized raw materials. Currently many of these ingredients are being moved from pilot to commercial stage and represent a promising way to utilize previously poorly or unutilized raw materials.
For further information, contact Hörður at 422-5000.
Recently, the scientific publication of the International Council for the Exploration of the Sea published the results of genetic research on lobster, which experts from the Marine Research Institute carried out in collaboration with Matís and funded by the Fisheries Project Fund.
Genetic samples taken from lobster (Nephrops norvegicus) from separate fishing areas in the Southwest and Southeast Iceland have shown that there does not seem to be a decisive difference in the genetic structure of the species from one area to another, even though up to 300 nautical miles are between areas (see photo with news). Labels have long shown that lobster is a very local species that does not move from one fishing area / spawning area to another. Fluctuations in catches, lobster size and recruitment have also varied over time, for example in the westernmost and easternmost fishing areas, and this was the motivation for this study.
The results of the genetic studies therefore strongly indicate that at the 4-8 week larval stage, lobster larvae move between areas with currents in the upper layers of the sea and then settle in holes in the clay bottom when the larval stage ends. Furthermore, it is clear that biological factors such as recruitment, lobster size and catch per unit of effort will continue to play an important role in the management of the fishery. The article can be read here.
Figure 1. Sampling locations 1-5. Lobster fishing area 2005-2009. The darkest areas show the largest catch (tonnes / sqm2). Red arrows represent the North Atlantic current and the blue coastal current. See photo.
Much innovation has taken place in the production of school meals in recent years, but there are still great opportunities for improvement.
Cooperation between different professions, which are involved in the implementation of school meals in one way or another, can lead to various advances.
The symposium will present legal provisions and official guidelines for school meals, present the results of a project on school meals in the Nordic countries, local government policy, food procurement rules and parents' views. Panel discussions will focus on facilities in school kitchens, the production of meals in central kitchens and education and advice to municipalities and staff in canteens. The symposium invites municipal staff who are responsible for school canteens, school administrators, school kitchen staff, production kitchens and suppliers, parents and other school meal enthusiasts.
Location: Hvammur, Grand Hotel Reykjavík Time: November 23 at 15-17
Agenda: 15.00 - Sentence - Hólmfríður Þorgeirsdóttir, project manager for nutrition at the Public Health Institute 15.15 - Experience of school meals in the Nordic countries - Ragnheiður Héðinsdóttir, Director of the Food Division of the Confederation of Icelandic Industries 15.30 - Reykjavík's procurement policy and pilot project on district procurement - Ingibjörg H. Halldórsdóttir, project manager for harmonized menus at the City of Reykjavík 15.40 - Tender for school meals and service agreements, requirements for quality and follow-up - Guðmundur Ragnar Ólafsson, Purchasing Manager of Hafnarfjarðarbær 15.50 - Perspectives of parents - Bryndís Haraldsdóttir, Home and school 16.00 - Panel discussion
In addition to speakers: Jón Axelsson, Director of School Food Unnsteinn Ó. Hjörleifsson, chef, Árbæjarskóli Guðrún Adolfsdóttir, consultant, Sýn Research Service Guðjón Þorkelsson, Director of Innovation and Consumers, Matís Herdís Guðjónsdóttir, chairman of the Icelandic Food and Nutrition Association Chairman of the meeting, Atli Rúnar Halldórsson, advisor
17.00 - End of meeting
Admission is free, but participation must be announced by phone 591-0100 or by e-mail mottaka@si.is.
