Author: admin

Reports

Measurements of trace metals in salt, salted fish and insoluble particles in diagnosis of the source of yellow discoloration in salted fish - carried out February to May 2009

Published:

01/08/2009

Authors:

Sigurjón Arason, Hrönn Ólína Jörundsdóttir, Einar Lárusson, Helga Gunnlaugsdóttir

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Measurements of trace metals in salt, salted fish and insoluble particles in diagnosis of the source of yellow discoloration in salted fish - carried out February to May 2009

Recently, there has been an unusual amount of yellow in salted fish meat, which reduces the quality and value of the production. Salted fish producers have suffered significant financial losses as a result. Salted fish, brine and foreign salt particles were analyzed for iron (Fe), cadmium (Cd), cobalt (Co), copper (Cu), nickel (Ni), zinc (Zn) and manganese (Mn) to identify the cause. vandans. The concentration of metal was higher in yellow spots of salted fish than in white flesh, and a considerably higher amount of metal was found in brine, which caused yellow compared to other brines. Large amounts of metals were found in salt dust, which means that the dust can affect the formation of yellow spots in salted fish.

Recently several cases of yellow discoloration in salted cod have appeared. This yellow discoloration / yellow spots decreases the quality and value of the product and causes a significant financial damage for the producers. Salted cod, brine and insoluble particles from the salt were analyzed for iron (Fe), cadmium (Cd), cobalt (Co), copper (Cu), nickel (Ni), zinc (Zn) and manganese (Mn) to investigate the cause of the problem. Metal concentration was higher in yellow spots from the salted cod compared to the white flesh of the cod. The metal concentration was also higher in brine that caused yellow discoloration compared to other brine. Considerable amount of metals were detected in insoluble dust particles from salt indicating that it might be the cause for the yellow discoloration in salted cod.

View report

Reports

The effect of different cooling techniques and temperature fluctuations on the storage life of cod fillets (Gadus morhua)

Published:

01/08/2009

Authors:

Hannes Magnússon, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Björn Margeirsson, Eyjólfur Reynisson, Árni Rafn Rúnarsson, María Guðjónsdóttir, Kristín Anna Þórarinsdóttir, Sigurjón Arason, Emilía 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 different cooling techniques and temperature fluctuations on the storage life of cod fillets (Gadus morhua)

The purpose of the experiments was to examine two refrigerants on board a fishing vessel, to use different refrigeration techniques during processing, including so-called CBC (combined blast and contact) refrigeration and to examine the effect of temperature fluctuations during storage compared to continuous storage at -1 ° C. There was little difference in microbial and chemical measurements, whether plate ice or liquid ice was used for processing, but according to sensory evaluation, the group that was cooled with liquid ice had one day longer freshness and shelf life. The temperature was usually slightly higher in the group as plate ice was used for processing during the storage period. According to sensory evaluation, microbial counts and chemical measurements, CBC cooling proved to be the best for prolonging freshness and shelf life. Temperatures were found to be lower in the groups where CBC cooling was used. The number of microorganisms was similar in the two groups where CBC cooling was not used in the processing (liquid cooling and no cooling). These results were consistent with the results of sensory evaluation. TMA levels were slightly higher on storage days 12-19 in the liquid-cooled group. The results of temperature measurements during the storage period were similar. A similar number of microorganisms were found to be in groups stored at a constant temperature (about -1 ° C) on the one hand and in groups where temperature fluctuations were applied during the first part of the storage period on the other hand. During the first 15 days of storage, TVB-N and TMA values were found to be similar in the groups. The groups stored at a constant temperature did not undergo sensory evaluation. Microbial assays performed by the fast-acting method qPCR were in good agreement with culture methods for Pseudomonas spp. and Photobacterium phosphoreum.

The purpose of this experiment was to examine two different cooling methods on board fishing vessel, to apply different cooling techniques during processing at fish plant including the CBC (combined blast and contact) cooling and to compare storage of packed cod fillets kept either at steady temperature (-1 ° C) or below temperature fluctuations. No marked difference was seen in microbial and chemical measurements whether plate ice or liquid ice was used prior to filleting but according to sensory analysis, the experimental group where liquid ice was used had one day extension in freshness and shelf life compared to the group with plate ice. Temperature was usually slightly higher in the plate ice group than the liquid ice group during storage. According to sensory, microbiological and chemical analysis, the CBC cooling clearly resulted in longer freshness period and shelf life extension in comparison to the two groups where this technique was not applied during processing. Temperature was lower in these groups during the storage period. Similar microbial counts were found between the two experimental groups where CBC was not applied during processing (liquid cooling and no cooling). These results were in agreement with results from sensory analysis. TMA values were however higher on storage days 12 to 19 in the group with liquid cooling. Temperature measurements during storage of these two groups were very similar. No marked difference was seen in microbial counts between groups that were stored at a constant temperature around -1 ° C compared to groups where temperature fluctuations were used during early phases of storage. During the first 15 days of storage, TVB-N and TMA values were very similar for these groups. Sensory analysis was not done on the two groups kept at -1 ° C. The rapid qPCR analysis was generally in good agreement with the cultivation methods for Pseudomonas spp. and Photobacterium phosphoreum.

View report

Reports

Pollution monitoring in the marine environment around Iceland 2007 and 2008 / Monitoring of the marine biosphere around Iceland 2007 and 2008

Published:

01/08/2009

Authors:

Hrönn Ólína Jörundsdóttir, Sasan Rabieh, Hulda Soffía Jónasdóttir, Þuríður Ragnarsdóttir, Helga Gunnlaugsdóttir

Supported by:

Ministry for the Environment and Ministry of Fisheries

Pollution monitoring in the marine environment around Iceland 2007 and 2008 / Monitoring of the marine biosphere around Iceland 2007 and 2008

This report presents the results of the Ministry of the Environment's annual monitoring project for the years 2007 and 2008. The aim of this monitoring is to fulfill Iceland's obligations regarding the Oslo and Paris Agreement (OSPAR), as well as the AMAP (Artic Monitoring Assessment Program). The data has been sent to the International Council for the Exploration of the Sea (ICES) database. The Marine Research Institute collects samples and Matís oversees the preparation of samples and measurements of trace elements in the marine environment. The samples are measured at Matís and at the Laboratory of Pharmacology and Toxicology. Various inorganic trace elements and chloro-organic substances were measured in cod caught in Hafró's annual spring rally in March 2008 and in mussels collected at 11 locations around the country in August / September 2007. Monitoring in the marine environment around Iceland began in 1989 and data are collected in database, the report provides overview images for some of the materials monitored.

This report contains results of the annual monitoring of the biosphere around Iceland in 2007 and 2008. The project, overseen by the Environmental and Food Agency of Iceland, is to fulfill the OSPAR (Oslo and Paris agreement) and AMAP (Arctic Monitoring Assessment Program) agreements. The data has been submitted to the ICES databank (ices.dk), collection of data began 1989. Matís ohf is the coordinator for marine biota monitoring and is responsible for methods relating to sampling, preparation and analysis of samples. The samples were analyzed at the Matís and at the Department of Pharmacology and Toxicology at the University of Iceland. Trace metals and organochlorines were analyzed in cod (Gadus morhua) caught in March 2008 and in blue mussel (Mytilus edulis) collected in August / Sept 2007. Marine monitoring began in Iceland 1989.

View report

News

A famous fish market in Iceland?

A project carried out by Matís is about exploring the basis for establishing fish markets in Iceland for the general public and tourists.

The aim is to encourage the establishment of retail fish markets across the country and thereby strengthen the connection between consumers and seafood.

"The reason why we are starting this project is that fish consumption in Iceland is bad. Surveys have been conducted that people aged 15-19 are eating about one bite of fish a day and that is naturally just very bad and maybe the public's access to fish is not very good and the knowledge and this dialogue between the fishmonger and the buyer has actually been lost a bit. It is very important for us as a fishing nation to take this up again and strengthen this knowledge about fish ", said Brynhildur Pálsdóttir, an expert at Matís, in addition to which Þóra Valsdóttir from Matís and Theresa Himmer, architect, are involved in the project.

There has been a lot of interest in the project and everything points to such a market being established in Reykjavík soon. The project is funded by the AVS Fund (www.avs.is) and its results will be published this autumn.

News

Matís is advertising for a project manager to work in the new East Iceland Food Center

The project manager's field of work must be to build a development center for small-scale food production in Mjólkurstöðin's premises in Egilsstaðir in order to strengthen small-scale production, product development and research on products from agriculture and other food industries.

Areas of work and responsibilities

  • to manage the operation of Matvælamiðstöð Austurlands
  • to work with small producers in East Iceland on the implementation of ideas for local food
  • to work with other Matís experts on the definition and acquisition of research projects
  • to participate in the teaching, education and organization of courses related to local food production.

The employment period is for one year. The situation will be reassessed after that time.

Qualification requirements
University education and / or work experience that is useful in the job. Experience in product development. Initiative, independence and diligence in working methods. Agility in human relations and ambition to succeed in work.

The office of Matvælamiðstöð Austurlands is located in Egilsstaðir and it is therefore necessary for the employee in question to be resident in East Iceland.

For further information
Guðjón Þorkelsson, tel. 422 5000. Applications with information about education and work experience, as well as recommendations should be sent to: Matís ohf., Borgartún 21, 105 Reykjavík or to jon.h.arnarson@matis.is.

The application deadline is July 15th.

Matvælamiðstöð Austurlands is a collaborative project of Þróunarfélag Austurlands, Búnaðarsamband Austurlands, milk producers in Hérað, the municipality of Fljótsdalshérað, Auðhumla / MS and Matís ohf. to build a development center for small-scale food production in the premises of Mjólkurstöðin in Egilsstaðir.

Matís is a knowledge company that specializes in food and biotechnology. Matís employs almost 100 people in nine places in the country. Matís' role is to strengthen the competitiveness of Icelandic products and the economy, improve public health and ensure food security and sustainable use of the environment through research, innovation and services.

The advertisement in pfd format can be found here.

Further information on Matís' operations and employment opportunities at the company is provided by Jón H. Arnarson, jon.h.arnarson@matis.is.

Reports

Grazing on Angelica archangelica and flavor of lamb meat / Grazing on Angelica archangelica and flavor of lamb meat

Published:

01/07/2009

Authors:

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

Supported by:

National Association of Sheep Farmers

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Grazing on Angelica archangelica and flavor of lamb meat / Grazing on Angelica archangelica and flavor of lamb meat

The effect of grazing on angelica on volatile substances, fatty acids, odor and taste of heated lamb was studied. 18 lambs were divided into three equal groups. One was on a traditional pasture, another was 3 weeks and a third 6 weeks before slaughter on a pasture where angelica was predominant. The lambs were 120-140 days old at slaughter. A graphical test, Quantitative Descriptive Analysis (QDA) was used to describe the sensory properties of heated vertebral muscle with surface fat. Volatile fragrances were isolated from aggregate vertebral muscle samples with fat from all three groups and measured on a gas mass spectrometer (GC-MS) to obtain the mass spectra of the substances and thus identify them. Gas chromatography olfactometry (GC-O), based on the odor of substances as they emerge from the gas column, was used to identify odoriferous substances which may be in very small quantities but produce characteristic odors. Fatty acids were measured by gas analysis. The statistical method ANOVA (GLM - General Linear Model) and Duncan`s tests were used to analyze whether experimental groups differed in terms of sensory assessment factors and odorants. Experimental group sensory symptoms were examined by Principal Component Analysis (PCA). The partial least square regression analysis (PLSR) was performed. The model had volatile substances and fatty acids as control variables (X-variables) and statistically significant sensory evaluation factors as response variables (Y-variables). Most of the variability in sensory evaluation results could be explained by whether or not the lambs were on angelica. The meat of lamb angelica had a spicy odor and spice flavor associated with high levels of αpinene, β-phellandrene and octanal and C18: 1 and C18: 2 fatty acids but lamb meat on a traditional pasture had a lamb and wool odor and generally stronger odor and flavor associated with 2-butanone, 3-methyl-3-buten-1-ol and 3-hydroxy-2-butanone and saturated fatty acids. The time spent on angelica explained only the 4.6% variability. The results indicate that special terpenoids i.e. β-phellandrene and α-pinene are characteristic of the meat of lambs that have been on angelica. The results of the project strongly suggest that grazing angelica in the last weeks before slaughter changes the taste of lamb. The study confirms that angelica meat is unique. This feature can then be used in the marketing of the meat.

The influence of finishing traditional grazing lambs on fields of Angelica archangelica on volatile compounds, fatty acids and odor and flavor of cooked meat was studied. 18 lambs were divided into 3 equal groups. One grazing on traditional grassland pasture, one grazing for 3 weeks and one grazing for 6 weeks on Angelica pasture. The lambs were slaughtered at the age of 120-140 days. Quantitative Descriptive Analysis (QDA) was used to describe the sensory attributes of cooked loins with subcutaneous fat. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography olfactometry (GC-O) were used to identify volatile compounds and describe their odors. Fatty acids were analyzed by gas chromatography (GC). Analysis of variance was used to study the influence of treatments on sensory attributes. Relationship between sensory attributes, volatiles and fatty acids was studied using principal component analysis (PCA) and Partial Least Square Regression (PLSR). Most part of the variation in sensory data (95.4%) was explained by the grazing or not grazing on Angelica. Meat of lambs that grazed on Angelica had spicy odor and flavor that correlated with high amount of α-pinene, β-phellandrene and octanal and C18: 1 and C18: 2 fatty acids while the meat of the control lambs that continued to graze on pasture had lamb meat and wooly odors and generally stronger odors and taste that correlated with high amounts of 2-butanone, 3-methyl-3-buten-1-ol and 3-hydroxy-2-butanone together with saturated fatty acids. Only small part of the variation (4.6%) was explained by how long the lambs grazed on Angelica. The results indicate that specific terpenoids, eg βphellandrene and α-pinene can be used as indicators of Angelica pasture. The results strongly indicate that grazing traditional grass pasture lambs on Angelica fields changes the flavor of the meat. The study confirms that the Angelica meat is unique and this can be used in the marketing of the meat.

View report

Reports

Marningskerfi / Mince processing lines

Published:

01/07/2009

Authors:

Róbert Hafsteinsson, Albert Högnason, Sigurjón Arason

Supported by:

AVS Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Marningskerfi / Mince processing lines

This project is a collaborative project of the following companies; Matís, Hraðfrystihúsið Gunnvör and 3X Technology. The main goal of this project is to increase the value of catfish by developing a process that increases the utilization and quality of marrow made from by-products, such as loins, which are made from filleting machines and cuttings made from cosmetic lines.

The main focus of the project is the development and construction of the following units to be able to produce high quality marrow from ridges. The following units / work components are involved:

  • Spine cutting machine  
  • Marble washing machine
  • Marningspressa
  • Crunching machine  

This project is a collaboration work between; Matis, Hraðfrystihúsið Gunnvör and 3X Technology. The main object of this project is to increase value of ground fish catch by improving utilization of fish muscle from by-products that is used for human consumption. The aim is to develop methods to process mince from frames without blood and thereby improve color and stability of the product during storage.

The main emphasis in this project is developing and construction of following components:

  • Fish frame cutter
  • Filtering drum
  • Minch press
  • Minch packing machine
View report

News

Matís' future housing

OLYMPUS DIGITAL CAMERA

Matís and Mótás signed a lease agreement for the future Matís housing at Vínlandsleið 12 in Reykjavík recently. Friday, June 26th.

Steingrímur J. Sigfússon, the then Minister of Fisheries and Agriculture, decided on 24 April, after submitting the case to the Government of Iceland, that Matís ohf. will move its operations to new premises by the end of next year.

In accordance with the goal of increasing the number of jobs in the construction industry, the State Construction Agency was commissioned to advertise for rental housing for Matís ohf. which now operates in three locations across the city.

It was then decided to choose the construction company Mótás, which had offered to rent a 3,800 square meter building at Vínlandsleið 12, Reykjavík. The house, which is now fully sealed, is on three floors with a basement, and the landlord will furnish the house and return it completely finished on the outside and inside. The landlord has estimated that the manpower requirement, including derivative work to complete the building in accordance with Matís' building description, is around 200 man-years.

Vínlandsleið 12

By Act no. 68/2006 on the establishment of Matvælarannsóknir hf. authorized the Althingi to establish a limited company for the operation of the Fisheries Research Institute, Matvælarannsóknir Keldnaholt, cf. a co-operation agreement between the Institute of Technology and the Agricultural University, and the laboratory of the Environment Institute. In the comments on the bill, great emphasis was placed on enabling the company to merge under one roof the activities of the institutions that were being merged.

The company - Matís ohf. - entered into force on 1 January 2007.

Attached are photos from the signature, where you can see members of Matís' board, Matís' CEO and Mótás' managing director signing the agreement.

News

A huge milestone in the field of pesticide testing

A major milestone was reached in April when Katrín Hauksdóttir at Matís in Akureyri increased the number of measurements in the field of pesticides from 49 to 62, but pesticides are used in the production of fruit and vegetables to prevent the invasion of insects and other pests.

This is a quarter increase which is a milestone that required a lot of work. This year, the number of substances measured using an accredited method was also increased by 12 and now 27 of these 62 substances are screened for accreditation. Materials added are:
Asefat
Bitertanol
Fenarimol
Fention
Fipronil
Fosmet
Methiocarb
Myclobutanil
Pirimicarb
Pyridaben
Pyrimethanil
Tebuconazole
Tetradifon

The aim is to apply for accreditation for more materials as circumstances allow. The materials added to the accreditation are as follows:
Vinklosolin
Metalaxyl
Malation
Aldrin
Isofenfos
Metadion
Buprofezin
Bromopropylate
Carbofuran
Ditalimfos
Lindan
Cyprodinil

Following this increase, Iceland is closer to meeting EU requirements for pesticide screening in domestic and imported vegetables and fruit. This greatly increases the safety of general consumers and a feather in Matís' cap.

News

The Nordic Council of Ministers nominates a Matís employee for the award

The Nordic Council of Ministers' Steering Committee on "New Nordic Foods" recently nominated Brynhildur Pálsdóttir for an award in the field of "New Nordic Foods".

Brynhildur and Guðfinna Mjöll Magnúsdóttir and their company Borðið, were nominated from Iceland.

Brynhildur has worked for Matís for a while and has been involved in "Farmers 'and designers' meetings".

"Farmers 'and designers' meeting" is an entrepreneurial project for the benefit of the business community where two professions are brought together to create a unique product. There are great opportunities in food production and with systematic innovation in the raw material, the value added can be multiplied. Uniqueness and experience are of great value, so the goal of the project is to develop regional foods based on the highest quality, traceability and cultural appeal.

Matís has taken an active part in the above projects and is involved in product development.

Further information:
The table (large pdf file)
The table - CV (pdf file)

EN
IS EN