Author: admin

Reports

Use of saithe in ready-made fish products - final report / Using saithe in ready to eat fish product - final report

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Irek Klonowski, Guðjón Þorkelsson

Supported by:

AVS-sjóðurinn / R 09075-09

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Use of saithe in ready-made fish products - final report / Using saithe in ready to eat fish product - final report

Almost all saithe caught off Iceland is exported little processed, especially to Europe and the United States. There, it is largely processed into consumer products, which results in a considerable increase in value. It is important to explore ways to increase the value of exported saithe. By processing the saithe in full or for the most part in consumer products in Iceland, a higher proportion of the increase in value is passed on to domestic parties. The project focused on methods for baking, which has long been one of the most common processing methods for Icelandic saithe abroad. The project got off to a good start and was soon contacted by potential buyers in Germany. Samples of products were sent to them for an assessment of how best to develop the product to their liking. Several experiments were carried out which indicated that the product development was on the right track. On the other hand, when the work progressed well, it was clear that Festarhald's operating basis was very uncertain and the company soon went into moratorium. Although the project developed in a different way than expected, the results of the experiments indicated that the products tested were of acceptable quality and likely to meet market requirements. There is therefore every reason to estimate that there is a basis for processing processed saithe products from saithe in this country. Today there are opportunities for products that are at a favorable price, of good quality, convenient and fast. Breaded saithe products fit well with these consumer demands. When a positive image of Icelandic food is added from an environmental point of view, it can be estimated that there are good opportunities for marketing Icelandic consumer products abroad.

Most of the saithe caught in Icelandic waters is exported as raw material, especially to Europe and the USA, where it is further processed to consumer products of higher value. In the project, analysis was performed on the potential of processing breaded fish products by a local processing plant. Results of experiments were positive and indicated that the products fulfilled market demands of composition and quality. There is a great potential for further processing of saithe into consumer products for export due to proximity to the raw material and local knowledge of handling, ensuring the quality of the product. By further processing of the raw material higher proportion of the value of the final product will fall to the local producers, increasing the export value of saithe caught in Icelandic waters.

View report

Reports

Reform of the food value chain. Summary / Improvements in the food value chain. Roundup

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Hlynur Stefánsson, Emil B. Karlsson, Óli Þór Hilmarsson, Einar Karl Þórhallsson, Jón Haukur Arnarson, Sveinn Margeirsson, Ragnheiður Héðinsdóttir

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Summary / Improvements in the food value chain. Roundup

It is known that a lot of waste takes place in the food value chain. There are many causes, such as incorrect product management, incorrect handling, broken cooling chain or insufficient cooling at some stage, broken packaging and countless many more. Food producers and retailers believe that such waste can be significantly reduced through the concerted efforts of all those involved in the value chain. In this way, food prices could be reduced significantly. The aim of the project was to identify where in the food value chain shrinkage takes place and to define measures to minimize the waste resulting from the shrinkage. Emphasis was placed on the value chain of one category of food: chilled meat products. Excessive or incorrect production and excess inventory of sensitive products were identified as one of the main causes of waste. Incorrect product handling and logistics are also important. A prototype of an information system was developed to improve production management and reduce inventory costs in the value chain. The results of the project indicate that high-quality and disciplined work methods in the entire value chain and a good flow of information between suppliers and retailers offer enormous potential for optimization, not least in the field of product management.

Great amount of waste is created in the food value chain. The reason is manifold; inadequate logistics, wrong treatment, inadequate temperature management, damaged packaging etc. Food producers and retail belief this waste can be reduced substantially by joint forces of stakeholders in the food supply chain, resulting in lower food prices. The aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. Fresh / chilled meat products were chosen for the case study. The main sources of waste were identified as excessive production and inventory levels of persiable products, improper handling of products and raw material and problems with logistics. Prototype of decision support system was made to improve inventory and production management in the supply chain. The results indicate that elaborate and disciplined practices throughout the value chain and improved information sharing between suppliers and retailers can create opportunities for rationalization, especially in the field of logistics.

View report

Reports

Reform of the food value chain. Product mapping and product management / Improvements in the food value chain. Mapping of product process and logistics

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson, Hlynur Stefánsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Product mapping and product management / Improvements in the food value chain. Mapping of product process and logistics

This report addresses the first part of the Food Chain Reform project, the main objective of which is to identify where food degradation occurs in the food chain and to define measures to minimize the waste resulting from shrinkage. In this first part, emphasis was placed on analysis / mapping of the product process and product management, and it was divided into three work components that were carried out in parallel. All participating companies were visited. The work processes of the companies were reviewed, their facilities inspected and an opinion obtained on what could be done better in the process of chilled meat products from their point of view. It was examined what kind of information the companies have about the products, in what form they are and how they are used. It was also examined what information is received between links in the value chain, how it is received and what information / data from other links can help the party in question to better manage unnecessary shrinkage. Following this work, an analysis was made of the factors that were considered most important and proposals were formulated for improvements regarding procedures, information, measurements, etc.

This report discusses the first part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this first part emphasis was put on product processes and logistics.

View report

Reports

Reform of the food value chain. Effects of the cold chain on the shrinkage of meat / Improvements in the food value chain. Influence of the chill chain on impairment of meat product

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Effects of the cold chain on the shrinkage of meat / Improvements in the food value chain. Influence of the chill chain on impairment of meat product

This report covers one part of the Food Value Improvement Project, the main objective of which is to identify where in the food value chain shrinkage is taking place and to define measures to minimize the waste resulting from the shrinkage. In this section, emphasis was placed on examining the effect of temperature on shrinkage in relation to the main steps in the process of chilled meat products from producers until they reach consumers.

This report discusses a part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this part emphasis was put on the influence of temperature on impairment of chilled meat products in respect to the different steps in the supply chain.

View report

Reports

Reform of the food value chain. Proposal for project descriptions for the meat value chain / Improvements in the food value chain. Propositions for managing the meat chill chain

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson, Hlynur Stefánsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Proposal for project descriptions for the meat value chain / Improvements in the food value chain. Propositions for managing the meat chill chain

This report covers one part of the Food Value Improvement Chain project, the main objective of which is to identify where in the food value value chain waste is occurring and to define measures to minimize the waste resulting from the waste. This section sets out proposals for improved procedures to improve the production and transport processes of chilled meat products, with the main emphasis on temperature control in the process. The project descriptions are based on requirements set by regulations, official guidelines and research results. The rules of procedure are divided into three parts; production, transport and retail. No project descriptions are made for specific processing methods.

This report discusses a part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this part propositions are made for good practices in relation to the meat chill chain. The propositions are based on regulation requirements; good manufacturing guidelines and research conclusions. They are divided into three main parts; processing, transport and retail. Specific processing methods are not included.

View report

Reports

Bacterial diversity in the processing environment of fish products

Published:

01/03/2010

Authors:

Eyjólfur Reynisson, Sveinn Haukur Magnússon, Árni Rafn Rúnarsson, Viggó Þór Marteinsson

Supported by:

Tækniþróunarsjóður, AVS

Contact

Viggó Marteinsson

Research Group Leader

viggo@matis.is

Bacterial diversity in the processing environment of fish products

The report seeks to address the diversity and species composition of micro-organisms in fish processing environments. The research work began with the installation and development of methods for scanning microbial composition using molecular biological methods, and then at a later stage, work began on examining selected environments from the fishing industry. Two fish processing plants were visited, each twice where an evaluation was made of the processing and approx. 20 samples taken in each trip. A diverse community of bacteria was found, where known harmful bacteria were usually in a high proportion along with various other species. Microbial counts showed high levels of bacteria on the surface of production lines during processing with few bacterial groups in excess but also numerous other species in smaller quantities. The main groups of bacteria found belong to Photobacterium phosphoreum, which was in the highest proportion overall throughout the study, along with Flavobacterium, Psychrobacter, Chryseobacter, Acinetobacter and Pseudoalteromonas. All of these species are known fish bacteria that live in the redness and intestines of live fish. This is the first known project where molecular biological methods are used to scan the bacterial ecosystem of fish processing plants. A knowledge base has therefore been laid here for bacterial ecosystems in different conditions in fish processing, which will be used permanently in research and development of improved processing processes and storage methods for fish.

In this report we seek answers on diversity and species composition of bacteria in fish processing environment. The study initiated method development to screen microbial systems using molecular methods followed by analysis of samples from 2 fish processing plants. This research shows the presence of a diverse microbial community in fish processing environment where known spoilage microorganisms are typically in high relative numbers along with various other bacterial species. Total viable counts showed the presence of bacteria in high numbers on processing surfaces during fish processing where few species typically dominated the community. Photobacterium phosphoreum was the most apparent species followed by genera such as Flavobacterium, Psychrobacter, Chryseobacter, Acinetobacter and Pseudoalteromonas. All these species are known fish associated bacteria that live on the skin and in the digestive tract of a living animal. To our knowledge, this is the first study where molecular methods are used to screen microbial communities in fish processing plants. This research has therefore contributed a database on bacterial diversity in fish processing plants that will be used in the future to improve processing and storage methods in the fish industry.

View report

News

Atlantic cod - what are the protein requirements for maximum growth?

Recently, the results of a study published by Matís et al. was carried out and was carried out in order to shed light on the protein needs of Atlantic cod so that its growth would be as great as possible.

In addition, a lecture was given on the same subject at the XIII International Symposium on Fish Nutrition and Feeding which was held in Florianópolis, Brazil recently. There were 7 invitational lectures and in addition, 81 lectures were selected for presentation, which were submitted on a self-selected topic. One of these lectures was the aforementioned lecture entitled "Protein requirements of Atlantic cod Gadus morhua L"Held by Matís employee, Jón Árnason.

News

Effect of salting processes on the properties of salted fish

On Friday 19 February 2010, a doctoral defense took place at Lund University, Sweden. Kristín Anna Þórarinsdóttir, director of Matís' doctoral dissertation, also defended "The influence of salting procedures on the characteristics of heavy salted cod".

On Friday 19 February 2010, a doctoral defense took place at Lund University, Sweden (Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, LTH). Kristín Anna Þórarinsdóttir, director of Matís' doctoral dissertation, also defended "The influence of salting procedures on the characteristics of heavy salted cod". The project was mostly carried out at Matís ohf. 

The opponent was
KristinLauritzsen, Development Manager Norwegian Seafood Companies Landförening, Trondheim, Norway.

The evaluation committee appointed
Professor Erik Slinde, Institute of Marine Research, Nordnes, Bergen, Norway
Dr. Hörður G. Kristinsson, Matís ohf,
Professor Björg Egelandsdal, University of Environmental and Life Sciences UMB, Ási, Norway

The doctoral committee appointed
Professor Eva Tornberg, Lund University, Sweden
Dr. Sjöfn Sigurgísladóttir, Matís ohf
Sigurjón Arason, Matís ohf, University of Iceland

Abstract of the dissertation
The effect of salted fish has evolved a lot in recent decades, from simple salting to a multi-stage process. The number of steps and the choice of methods vary depending on the manufacturer. In general, the effect begins with pre-salting carried out by spraying and pickling or pickling / brine salting followed by dry salting (position salting). After dry salting, products are packed in appropriate packaging according to product categories and markets. For cooking, products are dehydrated to lower their salt content.     

The aim of this study was to deepen knowledge of the effects of different action processes with regard to water resistance and utilization of salted cod fillets. Changes in utilization, chemical content, protein distortion and muscle building of cod were monitored throughout the process; from raw materials through pre-salting, dry salting, storage and dehydration. 

The utilization of injected products remained higher throughout the process compared to other methods. The utilization of products that were only pickled at the beginning of the action was independent of the brine concentration, except that the effect was noticeable during the pickling itself. However, the effect on quality was negative if the brine concentration exceeded 20%. Phosphate use increased utilization after salting but not after dehydration. The effect of added phosphate on quality was assessed in two experiments but the results did not compare. In general, however, phosphate is believed to have a positive effect on the appearance of products and thus improve quality. The effect of phosphate on utilization compared to injection was insignificant.     

Muscle salinity was generally> 20% after salinization regardless of the mechanism of action. The changes (deformation) of the proteins were therefore large but varied according to the salting methods. The structure of myosin appeared to be less disturbed by salting in injected products. It was thought to be associated with a milder increase in salt concentration at the beginning of salting, which led to a stronger "salting-in" effect than with other methods. 

Changes in connective tissue during salinization also varied according to salinization methods. Intracellularity after salting was higher in products that were injected and pickled compared to products that were only pickled at the beginning of the action. In contrast, the area of cells was comparable. The difference in muscle water resistance and utilization according to mechanisms of action was therefore related to variability in the deformation of both collagen and myosin, but so far the results of previous studies have primarily been interpreted from changes in muscle fiber.    

The loss of dry matter during action was greater in injected and pickled products. This was primarily a "non protein nitrogen" The percentage of protein lost was low and therefore the effect of dry matter loss on the water resistance of the muscle was considered insignificant. The effect was considered to be a variation in the taste and smell of products, due to the nature and properties of "non protein nitrogen" substances, but no comparison was made of these properties in the thesis.

The new doctor, Kristín Anna Þórarinsdóttir was born in 1971, her parents are Þórarinn Snorrason and (Elisabet Charlotte) Johanna Herrmann. Kristín graduated with a BS degree in Food Science from the University of Iceland in 1998 and an M.Sc. degree from the University of Iceland in 2000. Since then she has worked for Matís (www.matis.is).

Kristín is married to Baldvin Valgarðsson and they have two children, Þorfinn Ara and Valgerður Bára.

For further information, please contact Kristín Anna Þórarinsdóttir, kristin.a.thorarinsdottir@matis.is.

News

Búnaðarþing 2010 - Sjöfn Sigurgísladóttir, CEO of Matís, gives a keynote speech

The annual Búnaðarþing of the Farmers' Association of Iceland begins on Sunday 28 February and lasts until Wednesday 3 March.

Búnaðarþing will be set with a ceremony on Sunday, but the title of the inauguration ceremony is "Spring is coming to the valley again". This week, there will be traditional parliamentary work, which will include issues related to the government's application to the European Union, land laws, farmers' finances and the structure of their social system.

The inauguration of Búnaðarþing will take place in the Súlnasal of Hótel Saga on Sunday 28 February and starts at 13:30. Haraldur Benediktsson, chairman of the Icelandic Farmers' Association, gives a keynote speech and the Minister of Agriculture, Jón Bjarnason, delivers an address and awards the annual agricultural prize. Sjöfn Sigurgísladóttir, CEO of Matís, will give a keynote speech and the Folk Music Band of the Music School in Akranes will sing. Access is open to all as long as accommodation allows and coffee service is available.

Búnaðarþing will be reported on the bondi.is website when parliamentary proceedings begin. The agenda of the session, speeches, minutes and information on the handling of matters will be published on the website as soon as they are received.

For further information:
Magnús Sigsteinsson, office manager of Búnaðarþing, mobile: 863-3184, e-mail: ms@bondi.is
Haraldur Benediktsson, chairman of the Icelandic Farmers' Association, mobile: 861-7740, e-mail: hb@bondi.is
Eiríkur Blöndal, executive director of the Icelandic Farmers' Association, mobile: 895-6254, e-mail: ebl@bondi.is

News

Matvælamiðstöð Austurlands advertises for projects

In recent months, work has been underway to establish facilities for Matvælamiðstöð Austurlands in Mjólkurstöðin's premises, which was established in the autumn of 2009 and is a joint project of Matís, Þróunarfélag Austurlands, Fljótsdalshérað, Búnaðarfélag Austurlands and Auðhumla.

The idea with Matvælamiðstöðin is to help people with ideas for food production with professional help and facilities. The possibilities are many, you can rent the facilities for production for those who have products but not facilities, you can also get help with facilities for product development. In this way, it is possible to test ideas for production and market a product without spending a lot of money on facilities and obtaining the necessary production licenses. Matvælamiðstöðin has now received an operating license from the East Iceland Health Inspectorate and can therefore take over projects. Two parties have already taken advantage of the facility and are doing well.

Interested parties should contact Hrund at 858 5060 or by sending an e-mail to mma@matis.is. 

More about the Food Center can be found at www.matis.is/um-matis-ohf/starfsstodvar-matis/egilsstadir/

EN
IS EN