Author: admin

Reports

Spicy salt / Pickled dulce

Published:

01/12/2009

Authors:

Þóra Valsdóttir, Irek Klonowski, Eyjólfur Friðgeirsson

Supported by:

AVS Fisheries Research Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Spicy salt / Pickled dulce

Íslensk hollusta ehf got Matís to collaborate with them to complete product development on spicy silver. Tests were performed on marinating in several common materials, ie. oil, soy sauce, vinegar, whey and brine. Marinating similar to that used by Íslensk hollusta ehf turned out to be the best, but tests showed that the processing process could be significantly improved to the best product in terms of appearance, taste and shelf life. Spicy salts are now an interesting product with a beautiful look and delicious taste. It will be interesting to see how the market responds to this innovation.

The project focused on finalizing product development of pickled dulse developed by Íslensk hollusta ehf. Tests were executed with various curing media; oil, soy, vinegar, whey and salt brine. The curing media selected was similar to the one already developed by Íslensk hollusta. However, improvements in the processing were obtained, especially with regard to optimization of appearance, flavor and storage time or shelf life. Pickled dulse is now an interesting product with attractive appearance and taste. It will be interesting to see how the market will respond to this new product.

View report

Reports

Porkmeat products from an ecological farm

Published:

01/12/2009

Authors:

Guðmundur Heiðar Gunnarsson, Óli Þór Hilmarsson

Supported by:

Agricultural Productivity Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Porkmeat products from an ecological farm

The project worked with a holistic approach to maximizing the profit from pig farming at Miðskersbúið through the processing of selected products for the consumer market. The project has resulted in Miðskersbúið processing and selling directly about 15% of its meat to the consumer market. The opportunities that existed in product development were thoroughly reviewed. This was done by defining potential products in detail. Subsequently, utilization and shrinkage in Miðskerssvín were analyzed by processing four animals. Based on the above, a calculation model was compiled where it is possible to estimate the margin of an entire animal based on different products and compare it with what the farmer would receive for the animal by selling it on foot to the slaughter license holder. With such a plan, it was found that a significant increase in margins can be achieved by further processing the thighs, loins and sides into Bayonne ham, hamburger loin and bacon. In parallel with product development, work was done on building an image and promotional material for the production. Miðskersbúið now sells its products directly, both through Beintfrá-býli and through the food cluster in Ríki Vatnajökull. The project has supported Miðskersbúið in its efforts to achieve efficiency in operations by fully processing gourmet products instead of concentrating on bulk production of raw meat.

In this project a holistic approach was taken to optimize the value of the meat produced by a local pig farmer. This was achieved by increased processing of the meat in such manner that it was ready for marketing at high end local gourmet market. Based on the project the farmer now processes and sells 15% of his produce directly to local customers. During the project candidate products were defined. Further the yield of meat was analyzed during deboning of the whole animal. Based on the observed yield it was possible to assemble a model to optimize the value of the meat with further production. With such studies we found out that the highest price was obtained with production of bacon, Bayonne ham, glazed ham (hamborgarhryggur), and pate. Parallel to the processing we designed new material for advertisement and media giving a clear image of the small scale production. Currently the farmer markets his high end products directly through two different clusters. One is a national co-op between farmers selling products directly and the other is a regional co-op for marketing the product of Vatnajokull Region (South-East of Iceland). The project has resulted in increased value addition for the farmer with further processing of his meat instead of turning into mass production approach to increase the margin of profit.

Closed report.

View report

Reports

Taste and pastures. Progress report

Published:

01/12/2009

Authors:

Rósa Jónsdóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

Agricultural Productivity Fund, Agricultural University of Iceland

Contact

Rósa Jónsdóttir

Research Group Leader

rosa.jonsdottir@matis.is

Taste and pastures. Progress report

The project is about researching and investigating whether there are differences in the characteristics and tastes of lamb meat according to grazing habits and the origin of lambs in them. The purpose is to further strengthen the basis for the processing and sale of lamb directly from the farm based on the specificities of each area. The project is carried out in collaboration with Austurlambur, Búnaðarsamband Austurlands, the towns of Hákonarstaðir and StóraBreiðuvík, Gunnarsstaðir, Matís and the Association of Chefs. It is divided into preparation by farmers, slaughter and sampling, measurements of flavors and aromas, assessment of culinary properties, settlement and presentation at the Agricultural Research Council and preparation of promotional material for the farm / area in question for use in marketing and finally writing a scientific article on the research. The project hopes to be able to describe in detail the taste and characteristics of lamb meat of different grazing types to use when the meat is sold in the local lamb market in online stores, tourism, restaurants and other gourmet markets so that higher prices can be obtained. the meat and higher profitability directly on the farm. The farm in question and Austurlamb will utilize the results in promotions and marketing work, as well as the project being useful to other producers and processors of lamb meat. All preparation, slaughter, sampling and measurements have been completed and the results are being processed. A final report and publication of the results is expected in February at the Agricultural Research Council. At the end of January, a half-day seminar on the effects of grazing on the taste of lamb is planned, held at Matvælaskólinn in Kópavogur with the participation of Matís, Matvælaskólinn, sheep farmers and chefs.

View report

Reports

QALIBRA Final report from the cluster activities

Published:

01/12/2009

Authors:

Helga Gunnlaugsdóttir, Björn Þorgilsson

Supported by:

European Commission, Matís, FERA, RIVM, WU, Upatras, Altagra, INRB IP / IPIMAR

QALIBRA Final report from the cluster activities

This project report describes a joint meeting of two European projects called QALIBRA and BENERIS. The meeting was held in Budapest, Hungary, on 10 and 11 June 2009. Both projects fall under Priority 5, Food Quality & Safety in the 6th EU Research Program and share some work components.

The purpose of the meeting was:

1) Presentation of the main results of both projects

2) Work on improvements to the joint presentation plan of the projects

3) Comments and proposals of the reference advisory committee of the projects on the work and the continuation

QALIBRA, or “Quality of Life - Integarted Benefit and Risk Analysis. Web-based tool for assessing food safety and health benefits, ”abbreviated QALIBRA (Heilsuvogin in Icelandic), is a three-and-a-half-year project led by Matís. The project manager is Helga Gunnlaugsdóttir, department manager at Matís. The aim of the QALIBRA project is to develop quantitative methods to assess both the positive and negative effects of food ingredients on human health. The goal is to present these methods in a computer program that will be open and accessible to all stakeholders on the World Wide Web. The aim of the BENERIS project is to create a methodology for dealing with complex benefit-risk situations, and then use them to assess the benefits / risks that certain types of food can bring. The first type of food that will be used in the development of this methodology is seafood. This report describes the discussions and the main conclusions of the meeting.

This report is a summary of the 3rd and final Cluster meeting of the QALIBRA and the BENERIS projects in Budapest, Hungary, June 10-11th, 2009. Both projects are funded by the EC´s 6th framework program, and have the same contract start dates and a common workpackage (WP6) for cluster activities. The projects started on April 1st 2006 and the cluster activities will run until October 2009, or for 42 months. This report contains results of the discussions that took place and the actions defined, while the overheads presented during the meeting are compiled in an Annex to the report. The overall objectives of QALIBRA are to develop a suite of quantitative methods for assessing and integrating beneficial and adverse effects of foods, and make them available to stakeholders as web-based software for assessing and communicating net health impacts. The methods and tools developed by QALIBRA will be tested in two case studies on oily fish and functional food. The overall objective of BENERIS is to create a framework for handling complicated benefit-risk situations, and apply it for analysis of the benefits and risks of certain foods. The first food commodity to be used in the development of the methodology is fish.

The objectives of the Cluster meeting were:

1) Dissemination and sharing of information of the main findings of the different parts of both projects

2) Refining the joint dissemination plan

3) Obtain feedback and advice from the Qalibra / Beneris Scientific Advisory Panel (SAP)

This report contains results of the discussions that took place and the actions defined.

Report closed until 01.01.2012

View report

Reports

QALIBRA Dissemination material for first end-user workshop

Published:

01/12/2009

Authors:

Helga Gunnlaugsdóttir, Jeljer Hoekstra, Marco Zeilmaker, Nynke de Jong, Bas Bokkers, Helen Owen, Andy Hart, Lynn Frewer, Nikos Avouris

Supported by:

European Commission Matís, FERA, RIVM, WU, Upatras, Altagra, INRB IP / IPIMAR

QALIBRA Dissemination material for first end-user workshop

This project report contains promotional materials and teaching materials used in the first stakeholder seminar to present the results and programs developed in the European QALIBRA project. During this course, participants were introduced to and taught a program developed in QALIBRA to assess the risks and benefits of food consumption, as well as the opportunity to try out the program themselves. The course was held on 9-10 September 2009 in Budapest, Hungary. Matís organized and directed the course and also participated in presentations and teaching together with other participants (partners) in the European project QALIBRA There were 31 participants in the course and they came from various stakeholders, including food regulators, health sector, food companies and universities across Europe. Participants submitted an evaluation of the course after that and were generally very pleased with how successful it was and considered the QALIBRA program to assess the risks and benefits of food consumption to offer great potential, as well as pointing out ways to improve it, but aiming for it that the program will be accessible to stakeholders on the World Wide Web when the project is completed.

This report contains the dissemination materials that were used at the first enduser workshop of the QALIBRA project, 9-10 September 2009. These materials are also intended for use in further training activities which may be organized after the end of the Qalibra project. The overall objectives of QALIBRA are to develop a suite of quantitative methods for assessing and integrating beneficial and adverse effects of foods, and make them available to stakeholders as web-based software for assessing and communicating net health impacts. Dissemination of, information about complex systems, such as the integrated assessment methodologies being developed in the Qalibra project, to end-users and stakeholders can be difficult. Similarly, knowledge transfer to potential endusers also represents a challenge. In QALIBRA, end-user uptake is promoted by a systematic program of dissemination activities adapted to the needs of all stakeholders, and by the development of targeted, tested materials and programs that allow use of the system by technical end-users during and after completion of the Qalibra project. To promote end-user uptake of the web-based software developed in QALIBRA, a workshop format is used. This report contains the material used at the first end-user workshop, which was carried out with project partners and 31 prospective end-users from food authorities, food companies and academia from 12 different Member States and 3 Associated States. A post-workshop feedback survey showed a very positive response by the participants, and was also useful in identifying areas for further improvement of the Qalibra tool in the final months of the project.

Report closed until 01.01.2012

View report

Reports

Mercury and other undesirable trace elements in brown trout (Salmo trutta trutta L.) from Lake Thingvallavatn

Published:

01/12/2009

Authors:

Jóhannes Sturlaugsson, Hrönn Ólína Jörundsdóttir, Franklín Georgsson, Helga Gunnlaugsdóttir

Supported by:

Orkuveita Reykjavíkur's Environment and Energy Fund (UOOR), Matís ohf, Laxfiskar ehf

Mercury and other undesirable trace elements in brown trout (Salmo trutta trutta L.) from Lake Thingvallavatn

The aim of the project was to obtain information on the amount of mercury and other undesirable trace elements in Þingvallaurrið, taking into account their size and prehistory with human nutrition in mind. That goal also meant that the results should be communicated to the public as well as stakeholders in the Þingvellir area. The study was conducted in collaboration with Matís and Laxfiskar. A total of 43 trout in the size range of 23-98 cm and 0.13‐14 kg were studied. The trout covered by the study were caught in the years 2002-2008. For some of them, information from traditional labels was available. In addition, samples were taken from several fish that had a prehistory that was recorded in detail with measuring instruments in terms of their behavior and environment. The results of these studies on the behavioral ecology of the fish showed that some of them sought to stay by hot springs that flow into Þingvallavatn below Nesjahraun. Biological factors of the fish such as size, age, sex, sexual maturity, etc. were recorded for each individual and samples taken from the flesh and trace elements analyzed. The results of trace element analyzes of the fish's flesh show that there is a considerable probability that fish longer than 60 cm will contain more mercury than is permitted by Icelandic and European regulations (0.5 mg / kg mercury). According to the recommendations of the Food Administration (MAST), which is an official regulator of food in Iceland, it is not permitted to sell fish that contain more than 0.5 mg / kg of mercury. The results of the study showed that there was a strong correlation between the length of the trout and the amount of mercury in it. Biomagnification is the most likely reason for the high concentration of mercury in trout from Þingvallavatn, which usually become rather large and old, as the concentration of mercury increases as it moves up the food chain. Þingvellir trout is at the top of the food chain, where it eats most of its age, mainly char, primarily the brown variety. It is desirable that further research be carried out in this field to get a picture of the origin of mercury in the Þingvellir landslide and the process of its accumulation.  

The aim of the project was to study the occurrence and quantity of mercury as well as other undesirable trace elements in brown trout from Lake Thingvallavatn in relation to the fish size and their life history. Public health was the main issue of this study. The aim was also to disseminate the results to the public and all stakeholders. The study was carried out in co ‐ operation of Matis and Salmon and Trout Research (Laxfiskar). In total, 3 brown trout individuals, 23‐98 cm long and weighing 0.13‐14 kg, were examined. The trout were caught during the years 2002 to 2008. Information from conventional tagging studies were available for some of the individuals. For six fish additional detailed results from studies on their behavior and corresponding environment was available, due to use of electronic tags (data storage tags and ultrasonic tags). These studies on the behavioral ecology of the trout showed that some of the individuals preferred areas where hot spring water runs into Lake Thingvallavatn at the Nesjahraun area. Individuals were measured and examined in order to get information on their size, condition and life history. Flesh samples were taken from the fish for trace element analyzes. The results of the study show that there is a positive linear relationship between the mercury concentration and the fish length. These analytical results showed that there is significant probability that fish that is 60 cm in length or larger, can contain mercury in quantity that exceeds the maximum allowed limit according to Icelandic and European regulations (0,5 mg / kg mercury). According to the Icelandic Food and Veterinary Authority (MAST), food products containing mercury in higher concentration than 0,5 mg / kg should not be sold or distributed. Biomagnification is presumed to be the cause for high concentration of mercury in the bigger and older brown trout from Lake Thingvallavatn as the results show that brown trout is a top predator in Lake Thingvallavatn and feeds mainly on charr (Salvelinus alpinus L.), especially the pelagic morph murta. Further research is needed on the origin of mercury in brown trout in Lake Thingvallavatn and on the route of the corresponding biomagnifications in the food chain of the lake.

View report

Reports

Fishing and processing of live nephros for exportation

Published:

01/12/2009

Authors:

Guðmundur Heiðar Gunnarsson

Supported by:

AVS Fisheries Research Fund

Fishing and processing of live nephros for exportation

This was a pilot project aimed at defining conditions for efficient export of live lobsters. The project spanned the process from fishing to lobster marketing in Europe. The project succeeded in defining conditions for bringing live lobster from Hornafjörður to the market in Southern Europe. It was shown that it is possible to catch lobster in trawls for live export if it is ensured that precise quality categories take place on board the fishing vessel. Work processes were defined as minimizing discounts for short-term storage of lobster on land and for transport to the European market. A comparison with comparable Danish studies showed that survival was better in our process or 66% compared to 53%. However, there were higher discounts due to hake during trawling on Icelandic vessels, but this was supplemented by three times higher survival when transported ashore and short-term storage ashore (96 hours). It was shown that lobsters could be kept alive without discounts for up to 48 hours when transported to a foreign market. It was estimated that lobsters would need to live for at least 37 hours. in transit to reach the consumer in Europe. Prices in foreign markets were in line with market analysis. The project has therefore defined a work process that can be built on to start selling live lobster on the market in Southern Europe. However, it is necessary to master the catch of lobster traps in order to increase survival even further and reduce time-consuming sorting work in the process.

This research project was initiated to define conditions for optimized export procedure for Icelandic live nephrops. The project was based on holistic approach spanning the progress from catching nephrops to marketing of the live product in Europe. We were able to define conditions allowing for live export nephrops from Hornafjordur to Europe. We showed that it is possible to export live trawl fished nephrops but only after rigorous quality assessment. We defined workflow allowing for high survival rate of live nephrops during transportation and storage prior to exporting. Comparison with similar Danish project revealed that our setup allowed for higher survival rate or 66% compared to 53%. The survival rate after Icelandic trawl catching was lower than after Danish trawl catching. Survival rate during transportation and short time storage (96 hours) was three times higher in our setup. It was possible to keep nephrops alive for 48 hours in the export packaging, while it was assumed that such export would typically take up to 37 hours. Prices obtained in the pilot marketing tests were in the price range expected based on our marketing analysis. We have therefore defined a procedure suitable for initiating commercial export of live nephrops to Europe. However it is critical to build up capacity for creeling of nephrops in Icelandic waters to ensure higher survival rates and longer storage time of the live products. This would also reduce the extensive quality assessment needed if the nephrops is trawled.

View report

News

Untapped opportunity in the Icelandic fishing industry

Þorsteinn Már Baldvinsson, CEO of Samherji, and Sveinn Margeirsson, division manager at Matís, discuss opportunities in the Icelandic fisheries sector at an open meeting on Thursday. Dec 3 at 08:30 at Hilton Reykjavik Nordica Hotel, Suðurlandsbraut 2.

The meeting is hosted by Matís, the AVS fund and the Association of Fish Processing Plants.

The aim of the meeting is to shed light on opportunities and possibilities for better utilization and increased value. Icelanders are at the forefront of the utilization of marine resources and have strong and powerful fisheries companies with years of experience in meeting the needs of the market. But our raw material is a limited resource and therefore it is necessary to make the best use of it and create great value from it.

It could be that we are missing out on opportunities by often exporting unprocessed raw materials, we can make better use of our well-educated people in development and marketing, we can make better use of the opportunities inherent in the source of the raw material, and so on.

This meeting can shed light on the future possibilities of the Icelandic fisheries sector.

An advertisement for the meeting can be found here.

News

QALIBRA Health Balance - Positive and Negative Effects of Food Ingredients on Human Health

Recently, an article about the QALIBRA project was published, the aim of which is to develop quantitative methods to assess both the positive and negative effects of food ingredients on human health.

The article can be found here.

Further information can be obtained from Helga Gunnlaugsdóttir, helga.gunnlaugsdottir@matis.is

News

Traditional foods 13 European countries

Matís participates in the European network of excellence EuroFIR on food databases and chemical content of food. A workshop on traditional foods in Europe has now been completed.

Five traditional foods were selected in each country, the production process was defined and then a number of nutrients were measured in the products. The Icelandic food was skyr, ham, pickled blood butter, dried fish and a delicious shark. This project was carried out in collaboration with the Agricultural University of Iceland.

Information on traditional foods has now been compiled and published in a loose-leaf folder. The text is in both English and the language of the country in question. The history of the food, its production and nutritional value are discussed. The information has been published on the EuroFIR project website and can be accessed at:

eurofir.org

A general report on traditional European food was also published and can be accessed at:

http://www.eurofir.net/temp/EuroFIRspSynthesisspReportsp6_TraditionalspFoodsspinspEuropehs4hs.pdf

There is reason to point out a diverse version of the EuroFIR project. These are reports and information sheets on a variety of issues related to the chemical content of food. These include the discussion of trans fatty acids, health claims, bioactive substances, regulations and programs.

For further information, please contact Ólafur Reykdal, olafur.reykdal@matis.is.

EN
IS EN