News

THE PREVENTION AND LIFESTYLE Conference 13 and 14 November

A very interesting conference will take place at the Grand Hotel. Friday and Saturday, November 13 and 14. Many of Matís' employees are involved and deliver interesting presentations and / or chair meetings. The program can be accessed at the bottom of the page.

PREVENTION & LIFESTYLE
Conference for professionals and the general public.
13.-14. November 2009

PART 1 DISEASES: 9.00-12.30
Moderator: Inga Þórsdóttir.
09.00-09.10 The conference is set.
09.10-09.35 Obesity in children. Erlingur Jóhannsson.
09.35-10.00 Obesity in adults & diabetes. Gunnar Sigurðsson.
10.00-10.25 Cardiovascular disease. Thor Aspelund.
10.25-10.40 Coffee break
10.40-11.05 Dementia. Björn Einarsson.
11.05-11.30 Cancer. Jón Gunnlaugur Jónasson.
11.30-11.55 Digestive diseases. Bjarni Þjóðleifsson.
11.55-12.20 Musculoskeletal problems & bone protection. Björn Guðbjörnsson.

12.20-13.00 Matarhlé

PART 2 RISK FACTORS: 13.30-16.30
Moderator: Halla Skúladóttir. 
13.00-14.00 Heart Disease and Nitric Oxide. Louis Ignarro.
14.00-14.25 Industry. Jón Óttar Ragnarsson.
14.25-14.50 Movement. Janus Guðlaugsson.
14.50-15.15 Smoking & lung diseases. Þórarinn Gíslason.
15.15-15.25 Coffee break
15.25-15.50 Lifestyle. Þórólfur Þórlindsson.
15.50-16.15 Side effects of medicines. Magnús Karl Magnússon.
16.15-16.40 Mental Disorders & Prevention. Högni Óskarsson
16.40-17.05 Dental diseases & prevention. Sigfús Þór Elíasson.

LATER DAY: SATURDAY

PART 3 SYSTEMS: 10.00-12.30

Seminar A The Icelandic Chemical Environment
Moderator: Dóra Guðrún Guðmundsdóttir.

a. The diet of Icelanders. Inga Þórsdóttir. 
b. Trace minerals in Icelandic soil & food. Laufey Steingrimsdottir.
c. Chemical content of Icelandic food. Ólafur Reykdal.
d. Food control in Iceland today. Jón Gíslason.
e. Toxins in the Icelandic environment & food. Helga Gunnlaugsdóttir.
f. Antibiotics & hormonal drugs in Icelandic food. Sigurður Örn Hansson.

Seminar B Production & development in Iceland
Moderator: Sjöfn Sigurgísladóttir

a. Biochemical processing & health materials from the Icelandic ecosystem. Hörður G. Kristinsson.
b. Medicines from the Icelandic ecosystem. Elín Soffía Ólafsdóttir?
c. Genetically modified foods, pros & cons - Einar Mäntylä.
d. Agriculture & horticulture. Magnús Á. Ágústsson.
e. Aquaculture & omega-3. Jón Árnason.
f. Iceland as a health paradise. Grímur Sæmundsen.

12.30-13.00 Matarhlé

PART 4 POLICY: 13.00-14.30
Moderator: Sigurður Guðmundsson.
13.00-13.30 Changed emphases in the health system. Vilmundur Guðnason.
13.30-14.00 New & healthier Iceland. Þorgrímur Þráinsson.
14.00-14.30 Future challenge. Sigmundur Guðbjarnarson.

14.30-14.45 Coffee break.

PART 5 PANEL DISCUSSION: 14.45-17.00
All original speakers are responsible for the answers together with the following parties:
Lúðvíg Guðmundsson & Hjörtur Gíslason: Dieting measures
Karl Andersen: Preventive measures for heart disease.
Tómas Geirsson tries. Obesity during pregnancy.
Unnur Valdimarsdottir. Cancer & environment.

Reports

The effect of liquid cooling at processing and different cooling techniques during transport of cod (Gadus morhua) fillets

Published:

01/11/2009

Authors:

Hannes Magnússon, Lárus Þorvaldsson, Kolbrún Sveinsdóttir, Hélène L. Lauzon, Kristín Anna Þórarinsdóttir, Sigurjón Arason, Emilia Martinsdóttir

Supported by:

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

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

The effect of liquid cooling at processing and different cooling techniques during transport of cod (Gadus morhua) fillets

The purpose of the experiments was to investigate the effect of different refrigeration techniques and the effect of temperature fluctuations on the quality and shelf life of cod fillets. The following cooling technology was investigated: Liquid cooling in brine during processing based on no cooling and the effect of temperature fluctuations during storage compared to a constant temperature (-1 ° C). In addition, the effects of using ice mats and dry ice on the storage of the wrecks were investigated. Temperature changes were monitored by temperature sensors at all levels. Samples were quality assessed by sensory evaluation, microbial and chemical measurements for up to 14 days from fishing (11 days from processing and packaging). Different treatment resulted in different freshness times and shelf life according to sensory evaluation. Groups that were liquid-cooled during processing had a shelf life of about 2-3 days shorter than fillets that were not cooled in this way. The reasons for this can be traced to the fact that the cooling brine contained a considerable amount of microorganisms, including the destructive bacterium Photobacterium phosphoreum, which is a very active producer of trimethylamine (TMA). Comparison of liquid-cooled fillets showed that the use of dry ice prolonged shelf life by 1-2 days compared to ice mats. Storage at -1 ° C did not have a significant effect on freshness time and shelf life compared to fillets where temperature fluctuations were applied according to sensory evaluation. The results of microbial and chemical measurements were consistent with these results.

The aim of the experiment was to investigate the effects of different cooling techniques and temperature fluctuations on the storage life of cod fillets. The following cooling techniques were studied: liquid cooling in brine at plant as compared to no special cooling at processing. The effect of real temperature (RTS) simulation during storage was compared to a steady storage temperature at -1 ° C. Additionally, the influence of using either dry ice or ice packs during storage was studied. The temperature history of each group was studied using temperature loggings. The samples were analyzed with sensory evaluation, microbial and chemical methods for up to 14 days from catch (11 days from packaging). The different treatments of the groups resulted in different lengths of freshness period and maximum shelf life according to sensory evaluation. Liquid cooling resulted in a 2-3 days shorter maximum shelf life than the group that was not receiving liquid cooling. This could be attributed to the fact that the cooling brine carried considerable amounts of microbes including the spoilage bacterium Photobacterium phosphoreum which is an active producer of trimethylamine (TMA). Comparison of the groups receiving liquid cooling showed that dry ice appeared to extend the shelf life of 1-2 days as compared to ice packs. Storage at -1 ° C did not have much influence on the freshness period or maximum shelf life. These results were confirmed by total volatile bases (TVB-N) and TMA analysis and microbial counts.

View report

Reports

Development of industrialized cod farming: Control of growth and sexual maturation with advanced lighting equipment / Improved lighting technology for regulating sexual maturation of farmed cod

Published:

01/11/2009

Authors:

Rannveig Björnsdóttir, Jónína Þ Jóhannsdóttir, Jón Árnason, Þorleifur Eiríksson, Cristian Gallo, Böðvar Þórisson, Þorleifur Ágústsson, Björn Þrándur Björnsson, Guðbjörg Stella Árnadóttir

Supported by:

AVS Fisheries Research Fund

Development of industrialized cod farming: Control of growth and sexual maturation with advanced lighting equipment / Improved lighting technology for regulating sexual maturation of farmed cod

The overall goal of the project was to improve farming techniques in cod farming with the use of a new type of light in the goal of controlling the sexual maturity of cod. These are lights that emit a single wavelength that is better distributed over the aqueous phase compared to halogen lights that are traditionally used, and this new type of light has proven to be very effective in preliminary research. It was also investigated whether light control immediately at the juvenile stage could possibly contribute to this effect in the heifer fire. Continuous treatment with the lights at the juvenile stage did not affect the juveniles' growth, but there were indications of fewer growth defects in the juveniles. However, light control at the juvenile stage seemed to have a negative effect on the growth of the fish after transport to sea cages, in addition to which there were many unexplained declines in that group. Light control of fish in cages had a positive effect on the growth of the fish compared to fish kept during the natural light cycle in sea cage farming. The project also developed and standardized new methods for measuring the concentration of growth hormones in cod, and the method proved to be both sensitive and safe. The relationship between growth rate and concentration of growth hormone in the blood of the fish could not be demonstrated in this study, but the method offers great future potential in studies of, for example, the growth rate of wild cod. The project also carried out a detailed study of the effects of seaweed farming on the diversity and species composition of benthic fauna under pens. Extensive changes in the species composition of benthic animals were observed despite a small load associated with fire in the pens over a three-year period.

The overall aim of the project was to improve cod farming technology by delaying sexual maturation of cod by the use of a new lighting technology. The novel lights emit only one wavelength that is more effectively dispersed in water compared to the metal halogen lights traditionally used. Continuous manipulation using the novel light technology during the juvenile stage did not affect fish growth or survival. Indications of reduced frequency of deformities were however observed in this group. Light manipulation during the juvenile stage was further found to negatively affect fish growth following transfer to sea cages and significantly higher unexplained loss of fish was observed in this group. Continuous light manipulation during on growing in sea cages resulted in significantly improved growth of the fish compared with fish exposed to ambient light. New methods were furthermore developed for measuring the concentration of growth hormones in cod. A relationship between fish growth and the concentration of growth hormones could not be established. The method however provides an important tool for future studies of the growth of eg wild cod. Detailed studies of species diversity in bottom layers below the sea cages were also carried out, revealing extensive changes in species composition during the three-year study.

View report

News

Book chapters by Matís employees

The book "Improving seafood products for the consumer" was recently published, which discusses, among other things, how people's consumption of fish products can be increased.

Matís employees, Emilía Martinsdóttir, Guðjón Þorkelsson, Helene L. Lauzon, Kolbrún Sveinsdóttir, Margrét Geirsdóttir, Ragnar Jóhannsson and Sjöfn Sigurgísladóttir, Matís' CEO, wrote the book.

A review of the book can be found here.

News

New regulation on nutrition and health claims: Matís with posts

Within the European Union, a new one has taken effect Regulation on nutrition and health claims in food labeling. It can be expected that the regulation will be incorporated into the EEA Agreement in the coming months.

Until then, Icelandic rules will continue to apply. In Iceland, the ingredients of foodstuffs may only be claimed if they are authorized in the relevant regulations or if a permit for such has been obtained from the Food Administration (www.mast.is).

In the run-up to the enactment of this regulation, Matís took part in a Nordic project where the aim was for the Nordic countries to present a common view on what kind of labeling would be allowed as "positive labeling". An opinion poll was conducted among Nordic consumers on health claims, how consumers understand them and on food labeling and how they affect marketing.

Matís conducted the survey in Iceland and interpreted the results as well as holding meetings with stakeholders, representatives of food companies and consumer associations. A peer-reviewed article has now been published which explains the results of the consumer research. The article is called Perception of Health Claims Among Nordic Consumers and is published in the Journal of Consumer Policy and can be accessed here.

For further information Emilia Martinsdóttir.

News

Some facts about supplements

The market for so-called health products, whether it is dietary supplements, dietary supplements, plant extracts or other, has been expanding in recent years and has become large.

Products are often offered for sale that work as they are said to work in advertisements, but unfortunately it is very often the case that people buy the cat in the sack. Below are statements that are often heard when two or more people come together and discuss these issues.

Vitamin B-12 cures dilution: it is clear that it goes on the B-vitamin reserves with long-term drinking. On the other hand, there is no evidence in science about the positive effects of higher doses of vitamin B-12 on dilution following occasional binge drinking.

Ginseng makes you smarter: there are different types of ginseng that have different effects in some ways. There is nothing in science about whether ginseng makes a person smarter. It is another matter that most types of ginseng have some stimulating effect and when stimulating the central nervous system, including the brain, people may find it smarter.

Sun hat cures flu: sun hat does not cure flu. However, it is very different whether the results of research support that a sun hat can reduce the effects of the flu, as has been claimed with vitamin C. The probability of toxicity due to the consumption of a sun hat is small if the consumption is in accordance with the recommendations, and therefore the consumption of a sun hat can probably not do any harm but the question of whether a sun hat does any good.

Vitamin A improves eyesight: if there is a lack of vitamin A, which is not the case for most Icelanders, then a supplement of vitamin A can improve eyesight. However, vitamin A in the form of retinols (retinol, retinal) can be very harmful in large doses. Therefore, it is important to stay as close as possible to the recommended daily allowance (RDS) and not consume more vitamin A than necessary.

Creatine makes you stronger: creatine is usually in the form of creatine phosphate (CP). Adenosine tri-phosphate (ATP) is a storehouse of energy in the body. With increased creatine-phosphate intake, we contribute to having more ATP during exercise in short, sharp conflicts (1-10s). Therefore, it is believed that we can improve enthusiasm in short, sharp conflicts if we consume supplements that contain creatine. The results of studies, which have been conducted almost exclusively on men aged 18-35, indicate that consumption is without undesirable side effects for that group. Information regarding other groups is not available and therefore children and adolescents should not consume creatine.

Vitamin C reduces the damage caused by smoking: it is best for the body if people do not smoke. Vitamin C is an antioxidant and can therefore reduce the harmful effects, such as oxygen, on the body's cell membranes. The harmful effects of oxidation are greater in smokers due to cigarette smoke than in non-smokers. It seems that consuming vitamin C, up to 100mg per day, can be helpful in reducing the oxidative harmfulness of smoking. It should be noted, however, that the harmfulness of smoking is not limited to this aspect.

Chromium reduces sugar cravings: Chromium is an important link in the body's insulin response, but insulin has an effect on blood sugar levels, among other things. In people with diabetes, their insulin response may be impaired and it is thought that extra chromium may help them control their blood sugar. Increased consumption of chromium is not considered to contribute to better glycemic control, and therefore sugar cravings, in those with normal glycemic control (ie not having diabetes of any kind).

Vitamin D strengthens bones: Vitamin D is a fat-soluble vitamin that many people prefer to call hormone-like substances due to its role in the body. Vitamin D affects, among other things, how well we use calcium from our diet. Calcium is important in the structure and maintenance of bones and therefore there are old and new truths that vitamin D and calcium are necessary in adequate amounts to shape and maintain strong bones. Exercise also increases bone strength.

Potassium is a muscle relaxant: potassium (K) plays an important role in the functioning of the nervous system and muscles. Potassium, among other things, has a role to play in muscle nerve signaling to relax tightened muscles. Potassium levels are very well controlled in the body and if people on the other hand do not have any diseases that distort the body's potassium balance, including the heart muscle, it is absolutely unnecessary, and in fact undesirable, to consume large amounts of potassium as a dietary supplement. effect

Caffeine is a fat burner: caffeine indirectly stimulates the central nervous system, including the brain. When we stimulate the central nervous system, we are more likely to move and that movement is actually the reason why we burn more energy and thus more fat rather than the direct fat burning effect of caffeine. It should be noted, however, that adverse side effects can accompany the consumption of caffeinated foods and pregnant women, women who are breastfeeding, children and those who are sensitive to caffeine are advised not to consume large amounts of caffeine.

Vitamin E prevents acne: many people consume more vitamin E than the recommended daily allowance in the hope that vitamin E has a protective effect against cardiovascular disease. Regarding acne, the disease is due to other factors (including larger sebaceous glands due to accumulated sebum) and there is nothing in the science of nutrition that supports the hypothesis that vitamin E can prevent acne.

It is important for consumers to realize that much of what is on sale in this country, as well as elsewhere, may be useless, even though consumption does not create any danger if advice on quantity is followed. As consumers, we must be critical of the information provided to us and ask where this information comes from. If it is clear that the information is not supported by scientific evidence and business considerations dictate how the information is presented, then it is desirable that this information be treated with caution. When choosing supplements, dietary supplements, plant extracts and other such substances, it is often a good idea to keep the following in mind:

If the advertised features of a product are too good to be true, they are probably untrue!

For further information, please contact the author, Steinar B. Aðalbjörnsson, marketing director of Matís.

News

Fish in Icelandic waters: very little organic pollutants and pesticides

A report has been published from Matís ohf. which is called Undesirable substances in seafood products - results from the monitoring activities in 2007.

The report shows the results of measurements of the amount of toxic pollutants in Icelandic seafood in 2007 and is part of a continuous monitoring project funded by the Ministry of Fisheries and Agriculture and has been ongoing since 2003. As in previous years of monitoring, the results of 2007 show that an edible part of fish caught in Icelandic waters contains very small amounts of organic pollutants such as dioxins, dioxin-like PCBs and pesticides (insecticides and plant toxins), compared to the maximums recognized by European countries. Oil and flour made from blue whiting, however, must be close to or exceed the permissible limits for certain substances.

The data collected year after year in this project is used to build an increasingly accurate database on the state of Icelandic marine products with regard to pollutants. The report is in English and is accessible on Matís' website so that it can be used by producers, exporters, the government and others to promote the safety and wholesomeness of Icelandic fish products.

This report contains a more detailed assessment of heavy metals and a number of other inorganic trace elements in edible parts of fish than has previously been done in Iceland, but Matís has developed more sophisticated equipment for such measurements than before. With this equipment, so-called ICP-MS, it is possible in a relatively simple way to detect a large number of inorganic trace elements with greater accuracy than before. The results of measurements of heavy metals show that the edible part of the fish was always below the EU maximum permitted levels for lead, mercury and cadmium. The results of measurements of the inorganic substances classified as essential trace elements in human food will be used in Matís 'nutrient database, ISGEM, which is accessible on Matís' website, but also to assess the value of fish products as a source of such substances in Icelandic food. As in previous years of monitoring, the results for 2007 show that the edible part of fish caught in Icelandic waters contains very small amounts of organic pollutants such as dioxins, dioxin-like PCBs and pesticides (insecticides and plant toxins), compared to the limits set by European countries.

The results of measurements of fishmeal and fish oil for feed preparation confirm the need to closely monitor the levels of persistent organic pollutants such as dioxins, PCBs and pesticides in these products in the spring. The concentration of the substances depends on the nutritional status of the pelagic fish stocks from which the products are processed and reaches its peak during the spawning season. In addition, the levels of dioxins and dioxin-like PCBs as well as individual pesticides stop exceeding the EU's permissible limits. This is especially true for blue whiting products.

The author of the report is Hrönn Ólína Jörundsdóttir and the project manager is Helga Gunnlaugsdóttir.

The report can be accessed here.

News

Beef, lamb, whale, pork …………?

Matís offers a service that benefits everyone. The services available to companies are well known, but less is known about the services offered to individuals. If you are thinking of buying a dog ………

…… ..wouldn't you spend under 10 thous. kr. and get to know by genetic analysis where the dog comes from? Or do you want to know if the meat you eat is beef, lamb, pork or whale meat? Here is a fun interview on Channel 2's afternoon radio show about the genetic analysis of meat.

Beef that was lamb

Erla Ragnarsdóttir: Yes, we are going to look first…

Linda Blöndal: A little fun.

Erla: Yes, a bit of a fun story. A woman ordered a beef steak at a restaurant that is not in the news. However, she immediately feels that this is not beef and complains but gets little response. The caterer is certain that he is serving beef there. The steak is a beef steak, but the woman does not let herself be told, she is sure that she is eating whale meat and goes hard on the restaurateur and returns the meat. And, of course, the caterer wants a solution.

More here.

News

An interesting talk about opportunities and threats in charr farming

On 13 and 14 October, a conference was held on charr farming in the Nordic countries, opportunities, opportunities, obstacles, threats and other industry-related issues. Sjöfn Sigurgísladóttir, CEO of Matís, gave a talk.

Sjafnar's talk discussed, among other things, how it would be possible to increase the demand for farmed char and the opportunities that we Icelanders have. Matís can play a major role in the marketing of farmed char with the knowledge that can be found among the company's employees.

Sjafn's message can be accessed here.

News

MNÍ Food Day 2009

The Icelandic Food and Nutrition Association (MNÍ) is holding an annual Food Day on 15 October. A conference will be held on Icelandic food production and currency creation. Hörður G. Kristinsson from Matís gives an interesting talk: Biomaterials from Icelandic nature - A new source of income

Food production has been of great importance to Icelanders over the centuries and will now play a key role in rebuilding the economy. MNÍ wants to contribute by analyzing food production in Iceland and placing it in an economic context.

The conference will be held at the Grand Hotel by Sigtún in Reykjavík and starts at 1 pm on Thursday 15 October. Seven presentations will be given that provide insight into the ability of food production to support domestic economic activity and generate income for the national economy, while at the same time highlighting the opportunities on the horizon. Participation in the conference must be announced on the MNÍ website, www.mni.is. The participation fee is ISK 3,500 and ISK 2,000 for students.

At the conference will be Fjöregg MNÍ delivered but it is awarded for a commendable enterprise in the field of food production and human consumption. The grip is designed and built by Gleri in Bergvík and has been donated by the Confederation of Icelandic Industries since 1993. MNÍ publishes the magazine Food is on the human side with in-depth coverage of food, nutrition and content Food Day each year. The magazine is distributed all over the country.

The program can be found here.

EN