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News

Are you creating skyr?

Matís is looking for collaboration with parties that produce skyr in a traditional way.

Skyr is a traditional Icelandic product that seems to have been made in Iceland since the settlement, but a dairy product under this same name was then known in all the Nordic countries. Skyrgerð, however, seems to have been preserved only in Iceland. Probably the sky during the settlement era has been different from what we know today, both more acidic and thinner. The production of skyr has changed significantly in the last century with the advent of its factory production. Various versions are now available from the factory
skyri, they all have in common that they are quite different from the homemade ones.

Skyr is an important part of our cultural heritage in Iceland and it is therefore important to gain more knowledge about this product. Nevertheless, little research has been done on traditional skyr and its diversity. Matís is currently seeking research on the composition and properties of traditional skyr and is therefore looking for collaboration with parties that still practice skyr in the traditional way.

For further information, contact Þóra Valsdóttir at Matís, tel. 422-5143, thora.valsdottir@matis.is.

Reports

Undesirable substances in seafood products - results from the Icelandic marine monitoring activities year 2008

Published:

01/05/2010

Authors:

Hrönn Ólína Jörundsdóttir, Katrín Hauksdóttir, Natasa Desnica, Helga Gunnlaugsdóttir

Supported by:

Ministry of Fisheries and Agriculture

Contact

Natasa Desnica

Research Group Leader

natasa@matis.is

Undesirable substances in seafood products - results from the Icelandic marine monitoring activities year 2008

In 2003, at the initiative of the Ministry of Fisheries, monitoring of undesirable substances in marine products began, both products intended for human consumption and products for the fish oil and flour industry. The purpose of the monitoring is to assess the condition of Icelandic marine products with regard to the amount of contaminants. 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 in 2008. Assessment of the state of Icelandic marine products with regard to contaminants is a long-term project and will only be carried out through continuous monitoring. Every year, the missing data is carefully reviewed and the aim is to fill in the blanks. In 2008, the following were measured: dioxins, dioxin-like PCBs and PCB substances, PBDEs, PAHs as well as ten different types of pesticides, in marine products intended for human consumption as well as products for the fish oil and flour industries. A special effort was made to measure PBDE and PAH substances in 2008 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 2008. Oil and flour made from blue whiting, however, tend to be close to or exceed the permitted limits for certain substances.

This project was started in 2003 at the request of the Icelandic Ministry of Fisheries and Agriculture. Until then, monitoring of undesirable substances in the edible portion of marine catches had been rather 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. The information will also be utilized for a risk assessment and gathering of reference data. This report summarizes the results obtained in 2008 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 five 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 over couple of year time. In 2008, data was collected on dioxins, dioxin-like PCBs, marker PCBs, ten different types of pesticides, PBDEs and PAHs in the edible part of fish, fish liver, fish oil and meal for feed. Samples collected in 2008 generally contained low concentrations of undesirable substances. These results are in agreement with our previous results obtained in monitoring programs 2003-2007. This year (2008) special emphasis was placed on gathering information on PBDE and PAHs and the results reveal that these compounds are in very low amounts in fish and fish products and most PAHs are actually 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.

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Reports

Improved fertilization of halibut eggs

Published:

01/05/2010

Authors:

Jónína Þ. Jóhannsdóttir, Heiðdís Smáradóttir, María Pétursdóttir, Rannveig Björnsdóttir

Supported by:

AVS

Improved fertilization of halibut eggs

The main bottlenecks in sea fish farming are the early stages of development and the supply of quality eggs, larvae and juveniles. The egg quality of fish varies greatly and is mainly assessed by the fertilization rate and performance of eggs and larvae, but is controlled by various factors. It is very important for the management and performance of companies to be able to assess roe quality as soon as possible. The aim of this project was to define factors that affect the fertilization rate of halibut eggs and that can possibly be controlled. At the same time, experiments were carried out with different methods of fertilization where the amount of seaweed was changed or substances were added to the environment during fertilization. Fish in two spawning groups were followed up and extensive research was carried out on the characteristics and bacterial flora of roe doses. The results show that there is not much variability in the measures examined and there is no significant correlation with the fertilization rate, which indicates that they are unlikely to have a decisive effect on egg quality. However, the results indicate that the composition of the total bacterial flora and the composition of essential fatty acids are different in eggs with a higher fertilization rate and can therefore affect the quality of eggs. The main results of fertilization experiments indicate that the addition of glucose at a certain concentration in the roe environment can lead to a 10% increase in the fertilization rate of roe, which offers the possibility of a large increase in income for aquaculture companies. Extensive research is planned on the further effects of glucose admixture on roe performance as well as larval performance and quality.

The main bottle necks in intensive marine aquaculture are the first stages and the supply of high quality eggs, larvae and juveniles. Egg quality is highly variable and has been defined in many ways mainly the fertilization rate and the viability of fertilized eggs and larvae. Multiple factors affect egg quality and an early assessment of egg quality is of great importance for hatchery management. The objective of this work was to define indicators for halibut egg quality that could possibly be regulated. Furthermore, the effects of variable fertilization methods have been tested, that is, variable amounts of seawater and addition of various chemicals during fertilization. Batches of eggs were collected from two spawning groups and extensive examination carried out on their characteristics and bacterial composition. The results show very little variability in the factors examined and no correlation with the fertilization rate that indicates insignificant importance for egg quality. However, the bacterial composition and the fatty acid composition were different in the batches of eggs with higher fertilization rate compared to lower indicating its importance for egg quality. The fertilization experiments indicate that the use of a certain concentration of glucose during fertilization could result in 10% increase in the fertilization rate which could bring about an increased operation success for the aquaculture companies. Comprehensive studies are scheduled to further investigate the effect of additional glucose on egg viability and larval survival as well as quality.

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Reports

The effect of cooling methods at processing and use of gel-packs on storage life of cod (Gadus morhua) loins - Effect of transport via air and sea on temperature control and retail-packaging on cod deterioration

Published:

01/05/2010

Authors:

Emilia Martinsdóttir, Hélène L. Lauzon, Björn Margeirsson, Kolbrún Sveinsdóttir, Lárus Þorvaldsson, Hannes Magnússon, Eyjólfur Reynisson, Arna Vigdís Jónsdóttir, Sigurjón Arason, Maria Eden

Supported by:

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

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

The effect of cooling methods at processing and use of gel-packs on storage life of cod (Gadus morhua) loins - Effect of transport via air and sea on temperature control and retail-packaging on cod deterioration

The purpose of the experiments was to investigate the effect of different cooling during processing and temperature fluctuations in transport with and without a cooling mat on the shelf life of cod necks. In processing, it was compared to use no pre-cooling for filleting, liquid cooling and skin cooling (CBC) which is always liquid-cooled. The effect of simulated temperature fluctuations in transport temperature changes (RTS) was compared with storage at a constant temperature (-1 ° C). The effects of using a cooling mat in storage and transport were also assessed. Samples were quality assessed by sensory evaluation, microbial and chemical measurements. Temperature was monitored with thermometers. Skimmed cod fillets in foam plastic boxes were transported to Bremerhaven by air and ship, where they were repackaged in air and aerated packages (MAP) and stored at 1 ° C. Chemical and microbiological measurements were performed to monitor quality changes. The temperature of the erythema necrosis was lower than in the first 2 days of the experiment. The cooling mats had a certain effect of lowering the temperature when temperature fluctuations were in the process and lower temperatures were maintained throughout the storage period. However, the use did not affect the duration of freshness or shelf life according to sensory evaluation. The number of microorganisms was somewhat lower if temperature fluctuations occurred in the process, but there was little difference at a constant temperature. Storage at a constant, low temperature (-1 ° C) prolonged shelf life by approx. 3 days according to sensory evaluation and it was in accordance with microbial counts and measurements of TVB-N and TMA. Experiments in Bremerhaven showed that the number of microorganisms was generally lower when using aerated packaging compared to airborne fish. This was especially noticeable in the flying fish. The fish transported by ship was still stored for as long as the fish transported by air. This is due to the fact that the flying fish experienced greater temperature fluctuations during transport and its surface temperature measured 4 ° C on arrival in Bremerhaven. The transport time by ship was much longer (+48 hours) but the surface temperature was below 2 ° C on receipt. The use of cooling mats had little effect on the temperature during transport, but nevertheless the surface temperature was slightly lower in fish with cooling mats on arrival in Bremerhaven both by air and by ship.

The main aim of the experiment was to investigate the effects of different cooling techniques during processing and temperature fluctuations during transport on the storage life of cod loins with and without gel packs. The following cooling techniques were studied: combined blast and contact (CBC) cooling (with liquid cooling prior to the CBC cooling), only liquid cooling and where no special cooling was used prior to deskinning and trimming. The effect of real temperature simulation (RTS) during storage was compared to a steady storage temperature of -1 ° C. The samples were analyzed with sensory, microbial and chemical methods. The temperature was monitored from packaging using temperature loggers. CBC cooled loins were transported to Bremerhaven via air and ship freight after packaging in EPS boxes. The fish was repacked in air and modified atmosphere and stored at 1 ° C. Deteriorative changes were evaluated by microbial and chemical indicators. CBC cooling resulted in a lower temperature profile the first two days of the experiment. The use of gel packs lowered somewhat the temperature increase in the products when RTS was applied and lower temperature was maintained during the entire storage period. According to sensory evaluation, the use of gel packs did not result in prolonged freshness period or shelf life. According to microbial and chemical analysis no marked difference was seen whether gel packs were used or not in groups stored at a steady temperature. However, microbial counts were somewhat lower and slower formation of TVB-N and TMA occurred in RTS groups where gel packs were used compared to no gel packs. Storage at a steady -1 ° C resulted in extended shelf life of three days according to sensory evaluation. This was confirmed by microbial and chemical analysis as lower microbial counts, TVB-N and TMA values were generally obtained in the steady temperature group than in the group receiving the RTS treatment. The storage studies carried out at Bremerhaven on modified atmosphere vs. air packed loins showed generally lower microbial counts, especially in the air transported fish. Deterioration process of air and sea freight fish was however similar. Re-packaging of sea freight fish at a later stage did not significantly affect its deteriorative process compared to re-packed air freight fish. This might be due to the fact, that the air freight fish was subject to high temperatures during transport and surface temperature reached over 4 ° C. The sea freight fish had a much longer transport phase, but arrived with surface temperatures below 2 ° C. This shows that not only the time of re-packaging but also the temperature profile during transport are important factors influencing the deteriorative process and shelf life. Gel packs did not have significant cooling effect in this experiment. However the surface temperature in boxes with a gel pack was slightly lower than in boxes without a gel pack independently of transport mode used.

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Reports

Air-dried lamb. Final report / Air dried lamb meat. Final report

Published:

01/05/2010

Authors:

Þóra Valsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

Productivity Fund, Professional Council for Sheep Breeding / BÍ Board

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Air-dried lamb. Final report / Air dried lamb meat. Final report

The aim of the project was to develop products from air-dried lamb in collaboration with farmers. The project was also about increasing farmers' skills in processing and processing lamb into air-dried products, ie. make them suitable for the manufacture of such products. A co-operation group of 5 farmers was formed who were interested and have facilities for home processing of such products. The aim was to develop one product with each farmer, and the product must meet all the requirements for safety, quality, finish and presentation that are relevant for products in the consumer market. In the main, it went well. Farmers were able to adopt the production methods necessary for dry processing and they developed new production processes and products, each different from what is on the market today. The results therefore strengthen the farm in question for the development of new products from its own raw materials and thus their working basis.

The aim of the project was to develop products from air dried lamb in cooperation with farmers. The project centered as well on extending farmers' knowledge on processing and curing methods for these products. Group of five farmers was selected to participate in the project. All farmers had an interest and facilities for this kind of processing. The products should fulfill all requirements regarding safety, quality and presentation of consumer products. This succeeded in most cases. The farmers adopted practices needed in producing dry aired products, new processing methods and products were developed. The results will thus strengthen each producer in development of new products from their own raw material, thus boosting their own operation.

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Reports

Gold in the fists of Ægis / Antioxidants from Icelandic marine sources

Published:

01/05/2010

Authors:

Rósa Jónsdóttir, Patricia Hamaguchi, Guðrún Ólafsdóttir, Tao Wang

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland

Contact

Rósa Jónsdóttir

Research Group Leader

rosa.jonsdottir@matis.is

Gold in the fists of Ægis / Antioxidants from Icelandic marine sources

The purpose of this project was to screen for anti-corrosive substances from Icelandic seafood such as algae, capelin and sagebrush, to be used as a food additive, target food or as a dietary supplement. Particular attention was paid to the possible use of polyphenols from algae as natural antioxidants to prevent the development of fish products and fish muscle proteins (isolates). This was done by screening for antioxidant activity with several types of antioxidant tests. The most promising antioxidant was chosen to better study its antioxidant properties in food models, i.e. washed cod muscle system, cod protein system and in fish burgers. The results showed, among other things, that polyphenols from the seaweed (Fucus vesiculosus) have high antioxidant properties and are promising for use as a dietary supplement or in food to promote greater stability, taste and nutritional value.

The aim of this project was to explore the natural antioxidant activity of marine sources like seaweed, capelin and cod spleen to use as food additives, functional ingredients or nutritional supplements. The potential application of algal polyphenols as novel natural antioxidants to prevent lipid oxidation of fish muscle and fish protein based products was of special interest. This was done by screening for antioxidant activity using different types of antioxidant assays. The most promising antioxidants were selected and their antioxidant properties studied further in fish model systems and fish patties. The results showed that phlorotannins isolated from bladderwrack (Fucus vesiculosus) had very high antioxidant properties and has a potential as nutritional supplements or food additive to enhance oxidative stability, flavor quality and nutritional value.

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Reports

SSS PREDICTION WORKSHOP

Published:

29/04/2010

Authors:

Paw Dalgaard, Anna Kristín Daníelsdóttir, Steinar B. Aðalbjörnsson

Contact

Anna Kristín Daníelsdóttir

Deputy CEO / Director of Research & Innovation

annak@matis.is

SSS PREDICTION WORKSHOP

Courses in the use of forecasting programs in the fisheries sector: SSS (Seafood Spoilage and Safety) Prediction version 3.1 2009 (http://sssp.dtuaqua.dk/), Combase (www.combase.cc) and Pathogen Modeling programs (http: // pmp .arserrc.gov/PMPOnline.aspx). The teacher is Dr. Paw Dalgaard from the Technical University of Denmark (DTU) and the teaching is in English. The program is useful for scientists, authorities and industry in the fisheries sector.

Workshop on the practical use of computer software to manage seafood quality and safety. It includes presentations and hands-on computer exercises to demonstrate how available software can be used by industry, authorities and scientists within the seafood sector. Examples with fresh fish, shellfish and ready-to-eat seafood (smoked and marinated products) are included in the workshop. Special attention is given to: (i) the effect of storage temperature and modified atmosphere packing on shelf-life and (ii) management of Listeria monocytogens according to existing EU regulations (EC 2073/2005 and EC 1441/2007) and new guidelines from the Codex Alimentarius Commission. The presentations included in the workshop are given in English by Paw Dalgaard from the Technical University of Denmark. Participants will use their own laptop computers for the PC-exercises included in the workshop. Instruction for download of freeware will be mailed to the participants prior to the start of the workshop.

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News

Will one of the best biotechnology laboratories in the world be located in Sauðárkrókur?

Recently, a special laboratory was opened for cell research at the Matís Biotechnology Center in Verin in Sauðárkrókur, and Dr. Hólmfríður Sveinsdóttir at Matís oversees the laboratory.

Líftæknismiðjan always employs four specialists from Matís, three from the Division of Biotechnology and Biotechnology and one from the Division of Processing and Value Added. Líftæknismiðjan conducts highly specialized research on the bioactivity of marine biomaterials, and Matís' goal is to make the laboratory one of the best in the world in this field.

Bioactivity can include anti-cancer, antihypertensive and antioxidant activity. The perfect equipment for measuring bioactivity measured already exists in vitro situations (in test tubes) performed under the direction of Dr. Patriciu Hamaguchi. Since in vitro research has shown good results, there is great interest in examining bioactivity in more detail in cell models where in vitro bioactivity measurements have been criticized for their ability to predict activity in biological systems. A measurement method is already being developed to evaluate the antioxidant activity of fish peptides in Hep G2 cells.

This is an important step forward in the bioactivity of fish and marine products and is necessary for the next stage of this research, which involves clinical trials in animals and humans.

News

Pollution along coastlines - Matís with a course in Ísafjörður

Hrönn Ólína Jörundsdóttir, an employee of Matís, will have a course at the University Center of the Westfjords 3.-21. May nk.

There, Hrönn will lead students to the whole truth about the pollutants of the sea around Iceland, the coastlines of other countries as well as what factors affect the pollution of sea areas.

The course is conducted in English and further information is available here. Hrönn Ólína also provides information, hronn.o.jorundsdóttir@matis.is.

News

NOMA named the best restaurant in the world - The Secretary General on his way to Iceland

Peter Kreiner from the NOMA restaurant in Copenhagen is on his way to Iceland to attend and speak at a conference hosted by Matís and others on 20 and 21 May.

Peter will talk about how Nordic values can be promoted in cuisine. Noma aims to offer a personalized approach to Nordic gourmet cuisine, where traditional methods of cooking, Nordic ingredients as well as our common food traditions and heritage are linked to new and original cuisine.

News about NOMA's recognition can be found here.

NOMA Website: www.noma.dk

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