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From 15.-18. September. was held at the Copenhagen conference TAFT 2009. Material from Matís was very visible at the conference and the poster 'Arctic 'tilapia (Oreochromis niloticus) - Optimal storage and transport conditions for fillets was chosen the best poster of the conference.

Main text

TAFT (Trans Atlantic Fisheries Technology Conference) is a forum where many of Europe's, US and Canada's leading scientists in the field of marine research and exploitation come together and compare their books. This conference was the third TAFT conference. The conferences are hosted by WEFTA (West European Fish Technologists Association), an association of scientists in the field of fish industry research in Western Europe, and the AFTC (Atlantic Fisheries Technologists Conference), which are similar associations of scientists on the east coast of North America and Canada.

Three scientists from Matís spoke at the conference:

Eyjólfur Reynisson, Matís. Rapid quantification of specific spoilage organisms (SSOs) in fish using real-time PCR. Leaflets: Quality stock. Quality meter. Photo of lecturer.

Tao Wang, University of Iceland and Matís. Algal polyphenols as novel natural antioxidants.

Björn Margeirsson, Matis. Experimental and numerical investigation of thermal performance of wholesale fresh fish packaging.

Matís' employee was a co-author in one presentation:

Themistoklis Altintzoglou, Nofima Marine, Norway. Torstein Skåra, Þóra Valsdóttir, Rian Schelvis, Joop Luten. New seafood concepts for young adults, a voice-of consumers approach.

Two students gave a short presentation:

Nguyen Van Minh, University of Iceland and Matis, Iceland - The effects of different storage temperatures on the quality of salted cod.

Gholam Reza Shaviklo, University of Iceland and Matis and Iran Fisheries Organization (Shilat), Iran -  Effects of different drying methods on lipid oxidation, sensory attributes and functional properties of saithe surimi.

Matís had 3 posters and a participant in the fourth:

'Arctic' tilapia (Oreochromis niloticus) - Optimal storage and transport conditions for fillets. Emilia Martinsdóttir, Cyprian Ogombe Odoli, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Ragnar Jóhannsson.

Implementation of novel technologies in field trials in the fish and poultry supply chains. Guðrún Ólafsdóttir, Victor Popov, Ian Bruce, Emilía Martinsdóttir, Idan Hammer, Sigurður Bogason, Christian Colmer, Maria Bunke, Matthias Kück.

Bioactivity of phlorotannins in brown seaweed, Fucus vesiculosus. Rósa Jónsdóttir, Tao Wang, María Jesús Gonzalez, Isabel Medina, Hörður G. Kristinsson, Guðrún Ólafsdóttir.

TasteNet, a European consumer panel in development with satellites in the Netherlands, Norway, France and Iceland Joop B. Luten, Rian Schelvis, Adriaan Kole, Mats Carlehøg, Mireille Cardinal, Jean Luc Vallet and Emilia Martinsdottir.

Master's lecture in food science at the Faculty of Food and Nutrition, School of Health Sciences, University of Iceland. Matís, meeting room on the first floor, Skúlagata 4, tomorrow, Tuesday 29 September at 16-17.

Magnea G. Karsdóttir gives a talk on his MS project.

„Application of additives in chilled and frozen white fish fillets- Effects on chemical and physicochemical properties“

Supervisor:               Sigurjón Arason, Associate Professor of Food Processing

Co-supervisor:           Guðjón Þorkelsson, Associate Professor of Food Processing

Master's Degree Committee:      Sigurjón Arason, Guðjón Þorkelsson and
                                      María Guðjónsdóttir who is an employee of Matís  

Examiner:                  Hörður G. Kristinsson, Division Manager at Matís

The project is funded by the AVS Fisheries Research Fund, the Technology Development Fund and the Nordisk InnovationsCenter.

S amantekt - MS project.
The main objective of the project was to study the admixture of excipients, in particular fish proteins, and their effect on the chemical and physical properties of chilled and frozen fish fillets. Fresh fillets of saithe and cod and lightly salted fillets of cod were sprayed with some protein mixtures and compared with untreated fillets and fillets that were spray salted (1.5% and 4%). The fillets were then stored at + 2 ° C and -24 ° C for varying lengths of time. 

The factors examined were utilization, water resistance, chemical composition and T₂ transversal relaxation hours. The addition of the proteins increased the weight gain during injection compared to salt-injected fillets, but to varying degrees depending on the type of protein. The added proteins also had a significant increase in post-storage utilization and a decrease in the amount of drip compared to untreated and spray-salted fillets.

The most influential proteins were hydrolyzed fish protein (FPH) and membranous fish protein (HFP), but they also gave relatively better overall utilization of cod fillets. Mixing with proteins and / or salt, on the other hand, had little effect on the water resistance of the fillets, but it was expected that the water resistance would be better compared to untreated fillets.

The mixture that had the most positive effect on water resistance was FPH. The addition of protein to saithe and cod fillets has, on the whole, a positive effect on improving the stability and quality of the fillets, but there is a need to develop and the best blending methods with regard to the raw material.

The cod fillets showed better results compared to the saithe fillets. The saithe fillets seem to be much more sensitive to injection and freezing than the cod fillets, but loosening is a known problem with saithe fillets. The addition of fish proteins is an option that is worth exploring further with the aim of increasing the utilization and value of seafood.

Science Week 2009 will be held on Friday 25 September at the Reykjavík Art Museum from 17 to kl. 22. Matís is a participant in the science vigil and a large number of people can be expected to visit.

The day is dedicated to European scientists and is celebrated in major European cities. The aim of Science Week and related events is to bring science closer to the public, to introduce the people behind the research and to make the public think about the importance of research and scientific work in modern society. Rannís stands for Science Week in Iceland.

The bombing gang and more show up!
Vísindavaka is full of information for people of all ages and this year there will be events in the field, such as the Bomb Gang that comes to the area, people can try to run the Science Web on a hole, the star boys invent something fun and new science shows Ara Reliable will be introduced. At Science Week, scientists from universities, institutions and companies present research projects to the public in a lively and fun way. Guests get to see and test various devices and tools used in research, view the products of projects and chat with the scientists themselves about how to work on science, research and innovation. The family is at the forefront of Science Week and there is an ideal opportunity to introduce the world of science and technology to children and adolescents, but young people are especially welcome at Science Week.

Hopefully, as many people as possible will be able to visit the Reykjavík Art Museum and chat with scientists and see what is on display at Vísindavaka. There is no entrance fee and everyone is welcome. Here an overview of the program and participants can be found.

Matís employee, Þóra Valsdóttir, will give a talk on this topic at an open meeting tomorrow, Thursday 24 September at 15-17 at the Grand Hotel.

The annual turnover in the meat industry in Iceland is estimated at ISK 25 billion. It is estimated that at least 5% or 1250 million will be lost due to shrinkage that occurs before the product reaches the consumer. Therefore, there is a lot of work to be done if this shrinkage can be reduced.
What can be done to reduce waste in food production and distribution? What does improved treatment and information flow between parties in the value chain yield?

The Confederation of Icelandic Industries, Tækniþróunarsjóður, Norðlenska, Sláturfélag Suðurlands, Kaupás, AGR, Matís and Rannsóknarsetur verslunarinn, call for an open meeting where the results of a development project on this subject will be presented, where the meat industry was taken as an example. The results can be applied to other sectors of the food industry.

Location: The center, Grand Hotel Reykjavík
Time: Thursday 24 September at 15-17

Agenda:

1. Benefits of improved food handling and knowledge of food. Þóra Valsdóttir, food scientist, Matís.
2. Use of information systems to improve production management and reduce inventory costs. Einar Karl Þórhallsson and Hlynur Stefánsson, AGR engineers.
3. Product management of fresh food - precedent and experience. Emil B. Karlsson, director of the Research Center of the store.
4. General discussion.

Moderator: Davíð Lúðvíksson, Director of Policy and Innovation, SI.

Please announce your participation to the e-mail address mottaka@si.is

There are now good guests in Iceland, partly because of the screening of Terra Madre, which is shown at the RIFF film festival. These good guests will visit Matís tomorrow.

These are Paolo di Croce, CEO of Terra Madre and Secretary General of Slow Food International, and Veronica Veneziano, Regional Representative of Slow Food International for the Nordic countries.

Paolo Di Croce sits on the board of Slow Food International internationally. The association has tens of thousands of members and is a dominant force in building gourmet and traditional foods where the aim is to maintain traditions and fight against over-industrialization in the world's food production. The organization also strives to ensure diversity in cultivation and to maintain natural stocks. As a result, there is a great deal of discussion about GMOs, and the organization fights to ensure that genetically modified foods do not eradicate natural strains. 

There are also more specific goals, such as ensuring that cheeses made from unpasteurised milk are not banned by the health authorities. 

During the visit to Matís, employees will be introduced to the company's approaches on how to strengthen small-scale production in Iceland and also to show the unique products we have in this country as well as Matís' results from the work of employees in this field.

For further information, contact Þóra Valsdóttir, thora.valsdottir@matis.is.

Matís, Skotveiðifélag Íslands, Matvælastofnun and Úlfar Finnbjörnsson at Gestgjafan offer an open educational meeting on these issues on Tuesday 22 September. from 8: 30-09: 45 at Hotel Nordica, Suðurlandsbraut 2.

Now is the time of year for wild game fishing to be completely forgotten. Icelanders' hunting of geese, ptarmigan now or on larger prey, such as reindeer, is more popular than ever and, as of this writing, almost all of the reindeer quotas have been caught this autumn.

How should hunters and others involved in the treatment and treatment of wild game behave? People have not always agreed on this and different points of view have often been raised there. For example, there are ideas as to whether the cooling of wild game, as it is practiced today, where animals are dug into ponds and retrieved later, is the best thing that can be done in the situation to ensure the quality of the meat. Or is it desirable to refrigerate in another way and perhaps slow down the cooling to get more meat? If we slow down the cooling, are we taking risks from the point of view of food safety and increasing the likelihood of bacterial growth? The above points of view and more as well as rules on the treatment and treatment of wild game address there.

In addition, experts on wild game have often complained about the utilization of the raw material, and many believe that much better could be done in that regard. Are there opportunities in food tourism for better utilization of wild game meat, and perhaps it would be possible to further sharpen Iceland's uniqueness in food and drink by paying more attention to the clean and unpolluted raw materials we have? Could food tourism create significant currency in these difficult times?

On this occasion, Matís, Skotveiðifélag Íslands, Matvælastofnun and Úlfar Finnbjörnsson at Gestgjafan will invite to an open educational meeting on these issues on Tuesday 22 September. from 8: 30-09: 45 at Hotel Nordica, Suðurlandsbraut 2. There, the country's leading experts in the treatment and treatment of wild game will give a talk on this interesting but controversial topic.

Agenda
08: 30-08: 35 - Jón Bjarnason, Minister of Fisheries and Agriculture - Meeting convened
08: 35-08: 45 - Ívar Erlendsson, guide / reindeer guide - After the shot, what then?
08: 45-08: 55 - Sigmar B. Hauksson, Skotvís - Better use of wild game - more pleasure, more memories?
08: 55-09: 05 - Kjartan Hreinsson, MAST - Legislation on the treatment and treatment of wild game
09: 05-09: 15 - Guðjón Þorkelsson, Matís - On the treatment and treatment of wild game; opportunities in product development?
09: 15-09: 25 - Úlfar Finnbjörnsson, The Host - Full utilization of the products along with seasoning, cooking and side dishes!
09: 25-09: 45 - Questions, answers, discussions

Board of Directors
Sjöfn Sigurgísladóttir, CEO of Matís

Hot in the jug!

In the spring was the book Magnetic Resonance in Food Science, Challenges in a Changing World published following a successful conference that Matís held at the Nordic House on 15-17. September 2008 on the application of Magnetic Resonance technology in food production and food research. 

Main text  

The book is edited by María Guðjósdóttir, project manager and doctoral student at Matís, together with Professor Peter Belton at the University of East Anglia and Graham Webb from the Royal Society of Chemistry. The book is published by the Royal Society of Chemistry in the United Kingdom. The conference was attended by 80 participants from all over the world and presented their research results. Of these, 32 projects were presented in lectures and 32 as posters. The book that has now been published consists of 29 articles by these scientists and the articles are divided into four chapters; New Techniques; Food Systems and Processing; ESR and other Techniques; Fish and Meat. For those interested, the book can be obtained from Matís by sending an e-mail to María Guðjónsdóttir (mariag@matis.is) or order by phone 422 5091. 

The conference was the ninth in a row International Conference on the Applications of Magnetic Resonance in Food Science, but the conferences are held every other year. The next conference will be held in the autumn of 2010 in Clermont, France, under the auspices of the L'Institut National de la Recherche Agronomique (INRA) in France.

Doctoral defense of Matís employee in food science from the Faculty of Food and Nutrition at the School of Health Sciences, University of Iceland.

Improved sensory quality of seafood for the consumer

Sensory quality characteristics of different cod products and consumer tastes

Doctoral dissertation in food science from the Faculty of Food and Nutrition at the School of Health Sciences, University of Iceland

On Friday 25 September, a doctoral defense from the Faculty of Food and Nutrition at the University of Iceland will take place. Kolbrún Sveinsdóttir, a food scientist, is defending her doctoral dissertation "Improved seafood sensory quality for the consumer - Sensory characteristics of different cod products and consumer acceptance". Opponents are Dr. Margrethe Hersleth from Nofima Mat and the Norwegian University of Life Sciences and Dr. Wender Bredie Professor at the University of Copenhagen. The supervisors of Kolbrún and the doctoral committee were the following Emilía Martinsdóttir MSc, subject manager at Matís, Dr. Grethe Hyldig Aqua, National Institute of Aquatic Resources at the Technical University of Denmark (DTU), Dr. Conor Delahunty of the Food and Nutrition Institute of Australia (CSIRO), Dr. Sjöfn Sigurgísladóttir, CEO of Matís and Dr. Inga Þórsdóttir Professor at the University of Iceland.

Dr. Ingibjörg Gunnarsdóttir, associate professor at the Faculty of Food and Nutrition at the University of Iceland, will chair the ceremony, which will take place in the University's Celebration Hall in the Main Building and will begin at 13:00.

Matís provided facilities for Kolbrúna and her research, but the research belonged to a large project or program, SEAFOODplus. Matís and the University of Iceland were participants in SEAFOODplus, which was funded by the 6th Framework Program of the European Union. Kolbrún's research was also funded by the AVS Fisheries Research Fund.

Abstract from the study
The positive effects of fish consumption on human health are well known. Despite this, fish consumption in Europe is lower than recommended by the health authorities. Sensory qualities, such as appearance, smell, taste and texture, have a great impact on consumers, as well as many other factors that shape experience, taste, etc. The aim of the study was to define the sensory quality characteristics of different cod products. The aim was also to examine consumers' tastes for cod products, taking into account attitudes, demographic factors and the location of consumer tests.

The results of the study provide detailed information on the quality characteristics of cod products. Sensory evaluation of cod products showed, among other things, how treatment affected quality characteristics. Grade scales developed in Kolbrún's project can be used as a basis for shelf life research, product development or for quality control in the fishing industry. By linking information on sensory quality factors, consumer tastes, attitudes and practices, important information is obtained for marketing seafood and for health authorities. that fish consumption recommendations be better followed in many parts of the world. The doctoral dissertation is based on five scientific articles that are published or approved for publication in international peer-reviewed journals.

About the doctoral dissertation
Kolbrún Sveinsdóttir was born on October 6, 1974 in Reykjavík. Kolbrún graduated from Kópavogur High School in 1994 with a bachelor's degree in food science from the University of Iceland in 1997. She then completed a master's degree from the University of Iceland in 2000. Kolbrún began her doctoral studies at the University of Iceland in 2004. She has worked for Matís as a food scientist since 2000 in the field of sensory evaluation. Kolbrún is the daughter of Sveinn Kristjánsson, a teacher, and Aðalheiður Edilonsdóttir, a housewife. She is married to Guðmundur B. Friðriksson, an environmental engineer, and they have three children, Kristján Leó, Ísak Máni and Heiðrún María.

For more information
Kolbrún Sveinsdóttir, 422-5079, e-mail: kolbrun.sveinsdottir@matis.is
Emilia Martinsdóttir, 422-5032, e-mail: emilia.martinsdottir@matis.is

In the near future, a scientific article will be published in the journal LWT-Food Science and Technology, entitled; Effects of hypertension on the growth of Listeria and the textured and microscopic properties of smoked salmon.

The authors are Ásbjörn Jónsson, an employee of Matís as well as Birna Guðbjörnsdóttir, Hannes Hafsteinsson and Volker Heinz.

The science article is the result of a project that was carried out in the years 2005-2006.

The main goal of the project was to study the effect of hypertension (400-900 MPa) on the growth of the bacterium Listeria innocua and quality factors (image structure, texture and color) in cold-smoked salmon after treatment for 10, 20.30 and 60 seconds. Effects on the total number of aerobic bacteria, lactic acid bacteria and Bacillus heals were also studied.

The study showed that short-term hypertension treatment was effective in improving the quality and safety of cold-smoked products. Due to slight changes in the appearance and texture of the products, further research is needed. This new method promises to meet the requirements for longer shelf life of smoked salmon.

The study is of great value to the industry, due to its innovation in using high pressure for a short time (seconds) to eliminate the bacterium Listeria in smoked salmon and thus increase the shelf life of this valuable product.

The article can be found here.

The project was funded by the Icelandic Research Center's Research Fund.

For further information, please contact Ásbjörn Jónsson, asbjorn.jonsson@matis.is.

Operational management and product development in food production

The aim of the course is to strengthen students' general operational skills and introduce them to practical and proven methods and working methods that promote operational success, among other things through better management of the value chain and more targeted agreements with suppliers. In addition, product development and innovation from raw materials to consumers will be discussed. It will cover where and how opportunities can be identified, how opportunities are transferred from the concept stage to the development stage, the management of new development, and finally how new development is presented in the form of a new product or service offering.

• Finance and operations management - Birgir Hrafn Hafsteinsson, Capacent
• Management of the value chain - Hlynur Stefánsson, RU and Sveinn Margeirsson, Matís
• Negotiation technology and decision making - Aðalsteinn Leifsson, RU
• Performance, employee and salary interviews - Elfa Hrönn Guðmundsdóttir, RU
• Strategic marketing - Valdimar Sigurðsson, RU
• Product development and innovation - Marina Candi, RU, Sjöfn Sigurgísladóttir and Guðmundur Gunnarsson, Matís
• Raw material utilization and ways to increase value and change food legislation - Franklín Georgsson and Margeir Gissurarson, Matís
• Sustainability in the food industry - Sveinn Margeirsson, Hörður Kristinsson and Guðmundur Gunnarsson, Matís

The course runs from October 2 to January 22, 2010. Each course is 8 hours.
Further information about the program can be obtained from the staff of the Open University, tel. 599 6360 or at board of directors@opnihaskolinn.is

Price ISK 229.000.‐

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