Matís
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Contact
Project Manager
kolbrun.sveinsdottir@matis.is
In this study, tests were carried out on technical solutions developed in the EU project Chill ‐ on, where a simulation experiment was set up to simulate the actual transport of fish from Iceland to Europe. The temperature fluctuations experienced by the fish were aimed at mimicking transport from Iceland to France by ship. Pallets of cod fillets in foam plastic boxes were transported to the Westman Islands by ship and back to Matís in Reykjavík. Samples from these pallets were then compared with control samples that had been stored in Matís' refrigerated conditions. Cod nuggets were also packed in consumer packs (trays) immediately after processing and then after 6 days and were stored in subcooled or refrigerated conditions. Microbial growth experiments were also performed in which Listeria monocytogenes, Escherichia coli and Salmonella Dublin were added to cod necks stored in foam boxes in conditions similar to the storage and transport processes during export. Temperature measurements, sensory evaluation, microbial and chemical measurements were used to present data to test and verify the QMRA / SLP models and quantification of Pseudomonas bacteria using qPCR technology.
The aim of the cod wet trials and the corresponding shelf life study was to include scenarios to test and demonstrate the functionality of some Chill ‐ on technologies in a simulated cod supply chain. Temperature fluctuations were induced according to the actual scenario in the supply chain of cod from Iceland to France via sea freight. The study included sample groups created at the point of processing after packaging in EPS boxes. The reference group was stored at Matís under superchilled conditions. Simulation trials for downward distribution were performed at Matís upon receipt of the pallets shipped to the Westman Isles from Reykjavik (Iceland ‐ Europe freight simulation) and compared with the reference group. Repackaging of loins in retail trays was performed on days 0 and 6 with storage under superchilled and chilled conditions, respectively. In addition, a pathogen challenge trial was performed by spiking loins (5 kg) with Listeria monocytogenes, Escherichia coli and Salmonella Dublin, followed by storage in EPS boxes under temperature conditions simulating export and distribution. Temperature recordings along with microbial, chemical and sensory analyzes from the groups evaluated provided necessary data to test and validate the QMRA / SLP models and the quantitative molecular (qPCR) method to estimate counts of pseudomonads.
Contact
Research Group Leader
viggo@matis.is
Little is known about microorganisms or the diversity of microbial communities in Icelandic waters, but they play an important role in the marine ecosystem. It is necessary to study the microbiology of the ocean around Iceland with new and powerful methods based on molecular biology. In such work, the quality of the samples and sample preparation are very important. In this study, a preliminary survey of sea samples, sampling and sample handling was performed before large quantities of samples are taken. First, samples were taken from the marina in Reykjavík for preliminary study and then we continued with samples from the open sea. Yields were examined for DNA levels and how well the microorganisms' genes were amplified by PCR. The results showed that the best method was a purchased DNA isolation kit that isolated most of the DNA and was quantifiable by PCR. A cheaper and faster method with an automatic isolator and home-made substrates also proved to be very successful, as comparable results were obtained from PCR amplification, although lower DNA recovery was obtained. Based on these results, it is possible to set up procedures based on automatic DNA isolation of samples but the use of purchased isolation kits on more difficult samples. It is planned to use these results for sea samples from the Marine Research Institute's spring survey.
The knowledge on microbial diversity and community structure in Icelandic seawater is scarce at present despite their important role in ocean ecology. The agenda is to increase our knowledge in this field by applying recent and powerful analytical tools. In order to do that it is essential to have access to high quality samples and sample preparation procedures. In the present study sea sample preparation was studied with aim of comparing different methods and optimizes the workflow. Samples from a harbor in Reykjavík and open sea samples were used for this purpose. The results showed that an extraction method based on an Epicenter kit gave the best results regarding DNA recovery from the samples and suitability in a PCR amplification. However, a method based on semi ‐ automatic protocol and in house reagents proved to be more cost effective and showed comparable performance with PCR suitability of the samples although a lower DNA recovery was obtained. From these results it is now possible to establish an efficient work flow for microbial diversity analysis of sea samples using an automated method as a first choice with the option of more costly method for more challenging samples.
Contact
Director of Business and Development
jonas@matis.is
In 2006, the relatives of Íslensk kúffisk ehf. Þórshöfn is exploring the possibilities of fishing and processing live shellfish for the European market, but in many parts of central and southern Europe there are good markets for live sandwich shells. As this was a completely new product, it was clear that this required the development of fishing, processing, transport and marketing, which was different from what has previously been known in the utilization of the kúfi stock in Iceland. Extensive research work had to be done before it could be marketed as a finished product. Much work was put into the development of fishing, processing, storage, transport and promotion of the shell to potential buyers. It can be said that the results of this work have generally been very good and it has now become possible to find solutions to most of the challenges that were started with in the beginning. A live kúfskell is ready as a complete product. It fully compares with other live sandwich shells sold in the central and southern European markets in terms of quality, wholesomeness and delivery security. However, sales of the product have been stagnant. Despite the fact that during the entire project period, distributors, chefs, restaurant owners, retailers and general consumers in important market areas were very well received in important market areas, it has not yet been possible to win the market that was initially aimed at. The main reason for the sluggishness of sales is due to the conservative nature of live sandwich shells. They are simply not willing to try shells other than the ones they know. The promoters will, however, continue to work on marketing live scallops as they know that the product is fully competitive with other sandwich shells sold in the European market.
In 2006 the owners of Íslenskur kúffiskur ehf. in Þórshöfn began to explore the possibilities of catching, processing and exporting live ocean clam from Iceland for the European market, where there is a strong demand for live bivalves. Ocean clam is traditionally not a part of the bivalve species that have been sold alive at these markets in the past, which meant that considerable research and development work had to be done regarding the whole value chain of the clam before it could be ready as a marketable product. The main emphasis of the R&D work was on catching, processing, storage, transportation and marketing. After having worked on solving various challenges in the value chain of the ocean clam for over three years the overall results look promising, as solutions have been developed for most of the tasks that had been defined in the beginning. Live ocean clam is now ready as a final product that is compatible with other bivalves sold in central and southern Europe regarding quality, food safety and delivery reliability. The target markets have however not accepted the product with the same enthusiasm as originally hoped for. The target markets seem to be more conservative than expected when it comes to trying out new alternatives. The outcome of the project is that challenges regarding catching, processing, storing and transportation of live ocean clam have been solved. The final product is therefore ready, but unfortunately the market has not accepted it as hoped for. The project participants will though continue to look for promising markets and are convinced that live ocean clam will become a valuable export product for the Icelandic seafood industry sometime in the future.
Contact
Research Group Leader
natasa@matis.is
In 2003, at the initiative of the Ministry of Fisheries, monitoring of undesirable substances in marine products, both for human consumption and products for the fish oil and flour industry, began. The purpose of the monitoring is to assess the condition of Icelandic marine products with regard to the amount of contaminants. The aim is also to collect independent scientific data on undesirable substances in marine products for the government, the fishing industry as well as buyers and consumers of Icelandic seafood. The data collected in the monitoring project will also be used in risk assessment and to build up a database on contaminants in the Icelandic ecosystem. Coverage of contaminants in marine products, both in the mainstream media and in scientific journals, has many times demanded the response of the Icelandic government. It is necessary to have scientific results available that demonstrate the actual condition of Icelandic seafood in order to prevent damage that may result from such coverage. Furthermore, the limits of contaminants are under constant review and it is important for Icelanders to participate in such a review and support their case with scientific data. This shows the importance of regular monitoring and that Iceland conducts independent research on such an important issue as marine product pollution. This report is a summary of the results of the monitoring for the year 2009. Assessment of the condition of Icelandic marine products with regard to contaminants is a long-term project and will only be carried out through continuous monitoring. Every year, therefore, the missing data is carefully reviewed, thus aiming to fill in the gaps. In 2009, the following substances were measured in marine products intended for human consumption as well as products for the fish oil and flour industry: dioxins, dioxin-like PCBs and pointer PCBs, PBDEs, metals, as well as 12 different types of pesticides. A special effort was made to measure PBDEs and metals in 2009 and very few of these substances were measured in Icelandic seafood. As before, a small amount of undesirable substances was generally measured in Icelandic seafood in 2009. Oil and flour made from blue whiting, however, have to be close to or above the permitted limits for certain substances.
This monitoring of undesirable substances in seafood products was initiated by the Icelandic Ministry of Fisheries and Agriculture in the year 2003. Until then, this type of monitoring had been limited in Iceland. The purpose of the project is to gather information and evaluate the status of Icelandic seafood products in terms of undesirable substances. Further, the aim of the project is to provide independent scientific data on undesirable substances in Icelandic seafood for food authorities, fisheries authorities, industry, markets and consumers. The information will also be utilized for a risk assessment and gathering of reference data. This report summarizes the results obtained in the year 2009 for the monitoring of various undesirable substances in the edible part of marine catches, fish meal and fish oil for feed. The monitoring began in 2003 and has now been carried out for six consecutive years. The evaluation of the status of the Icelandic seafood products in terms of undesirable substances is a long term project which can only be reached through continuous monitoring. For this reason, we carefully select which undesirable substances are measured in the various seafood samples each year with the aim to fill in the gaps in the available data. Thus the project fills in gaps of knowledge regarding the level of undesirable substances in economically important marine catches for Icelandic export. In the year 2009, data was collected on dioxins, dioxin-like PCBs, marker PCBs, 12 different types of pesticides, PBDEs and metals in the edible part of fish, fish oil and meal for feed. Samples collected in 2009 generally contained low concentrations of undesirable substances. These results are in agreement with our previous results obtained in the monitoring programs in the years 2003 to 2008. This year (2009) special emphasis was placed on gathering information on PBDE and metals. The results reveal that these compounds are in very low amounts in fish and fish products and most PAHs are below detection limits. Blue whiting meal and oil can contain undesirable substances in concentration close to or exceeding the maximum level set by the EU.
Contact
Project Manager
kolbrun.sveinsdottir@matis.is
The short shelf life of fish is a limiting factor in the export of fresh fish products from Iceland. The initial quality of raw materials, methods of cooling, processing, packaging and conditions during storage and transport are discussed, as well as the effects of all these factors on the freshness and shelf life of fish products. Temperature control is very important to maintain the quality of the fish. Pre-processed fillets have been used to lower the pre-packing temperature. However, care must be taken that the pre-cooling technology does not endanger the microbial condition of the product and thus causes it to be damaged earlier after packaging. The synergistic effects of supercooling and aerated packaging (MAP) can significantly extend the freshness period and shelf life of fish products. Furthermore, packaging methods are examined, including new, more environmentally friendly packaging. Finally, the effect of transport routes of fresh fish products on their final quality to consumers in the market is discussed. This report provides an overview of the research of the Fisheries Research Institute and Matís ohf over the past three decades on the subject. Furthermore, it is discussed how these results can benefit the fishing industry.
The limited shelf life of fresh fish products is a large hurdle for the export of fresh products from Iceland. The influence of raw material quality, cooling methods, processing, packaging and storage conditions on freshness and shelf life extension is discussed. Temperature control is important to maintain fish quality. Pre-cooling of fillets in process has been used to lower the temperature prior to packaging. However, the cooling technique applied should not compromise the microbiological quality of the product and render it vulnerable to faster spoilage postpackaging. Synergism of combined superchilling and modified atmosphere packaging (MAP) can lead to a considerable extension of the freshness period and shelf life of fish products. Further, alternative and environmentally-friendly packaging methods are considered. Finally, the impact of transportation mode of fresh fish products on their resulting quality is examined. This report provides an overview of the findings on fish research carried out at Matís (Icelandic Fisheries Laboratories) over the last three decades and further discusses their practicality for the fish processing industry.
The news is published on Ny Nordisk Mat's website and reads as follows:
ICELAND: On Icelandic TV you can now every Sunday at 19.35 on RUV, channel 1, see "Beautiful Fish" - "Fagur Fiskur" in Icelandic - which should inspire to eat Iceland's many fish in just as many ways. The idea started with Matís with a scientific thesis, where Gunnþórunn Einarsdóttir concluded that young people lack both knowledge and encouragement to eat fish. Together with product designer Brynhildur Pálsdóttir and SAGA Film, it has now become a series of TV shows where the fish plays the main role. See website here: www.fagurfiskur.is/.
More on: www.nynordiskmad.org
More about Beautiful fish on Facebook, á www.fagurfiskur.is and by Gunnþórunn Einarsdóttir, Matís employee and founder of Fagur fisk, gunnthorunn.einarsdottir@matis.is.
Work on the project began in October in Seyðisfjörður with the participation of Matís employees and a Japanese expert from Matís' Japanese partner, the Food Production Research Center on Hokkaido Island in Japan. The Japanese expert showed Icelanders the right handles at the beginning of the processing of the fish sauce. Ómar Bogason at Brimberg is the project manager in the project. The project is funded by the AVS Research Fund and the East Iceland Growth Agreement.
For further information, please contact Arnljótur Bjarki Bergsson, arnljotur.b.bergsson@matis.is.
Further information can be found here.
The Icelandic Food and Nutrition Association has awarded prizes for praiseworthy initiatives in the food sector every year since 1993 on MNÍ Food Day.
Right now, Fjöreggið was handed over on MNÍ's Food Day. Ólafur Reykdal, food scientist and employee at Matís, received Fjöreggið 2010 for his participation in research on Icelandic barley for human consumption. He has for years been in charge of research on the nutrient content and properties of barley and has worked on quality requirements as a reference for the use of barley in food production and brewing. This research has supported innovation and entrepreneurship in the cultivation, processing and production of barley products.
Matís sincerely congratulates Ólafur!