Matís
Matís is largely in charge of organizing the annual meeting, but in addition, Franklín Georgsson, division manager at Matís, is on the committee's board. He is also Iceland's liaison with NMKL.
Further information can be found on the NMKL website, www.nmkl.org/
Matís is the largest research company in the country in the field of food research and food safety. Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the field of food and biotechnology.
LHÍ is the only university in Iceland with recognition by the authorities in the field of art and the university is therefore a leader in the implementation of academic research in the development of art studies in this country. LHÍ has made it its stated goal to strengthen research in the field of art and is currently working on the preparation of research-related studies at the master's level. This refers to artistic research, which is based on the methods of the various art media in the innovation of knowledge and its dissemination.
This agreement is made by the parties to further strengthen co-operation between them.
The purpose of the contract
Farmers have joined forces with the country's best-known chefs in the making of cooking shows that have been named "Eldum íslenskt". In the episodes, the main emphasis will be on Icelandic ingredients from the countryside and Ramm Icelandic cooking methods. It is the master chef Bjarni G. Kristinsson, head chef at Hótel Saga, who manages the shows, but they are done in close collaboration with ÍNN, the Farmers' Association, Matís and most agricultural associations. The episodes will be a mix of education and cooking and will refer to both traditions and modern methods. Among the chefs involved are Gunnar Karl at Dilli and Hrefna Sætran at the Fish Market as well as experienced people from the Hotel and Restaurant School. In addition, experts from Matís come to the show and inform TV viewers about meat and vegetables, for example how to debone meat. vegetables. The aim is to discuss traditional Icelandic home cooking and demonstrate the unequivocal quality of Icelandic agricultural production.
The episodes will be shown weekly this summer and autumn on the television station ÍNN as well as mbl.is, in addition to appearing on the websites of the agricultural associations as time goes on. The sponsors of the shows are the Chicken Farmers' Association, the Horticultural Farmers' Association, the Horse Farmers' Association, the National Association of Sheep Farmers, the National Association of Cow Farmers, the Icelandic Pig Breeding Association, the Tourism Farmers' Association, Beint frá býli, Hótel Saga and the Farmers' Association.
Óli Þór Hilmarsson and Valur Norðri Gunnlaugsson are Matís' experts in the shows.
Contact
Sensory evaluation manager
adalheiduro@matis.is
The goal of the "Healthy Meat Products" project was to develop healthier ready-made meat products with less salt and hard fats. In the product development process, sensory evaluation was used to assess the sensory quality of the products and consumer surveys to check how consumers liked the product. Consumer surveys were conducted both at home and at work. The results of sensory evaluation and consumer surveys were used to decide on changes in the production process to adapt the products to consumer tastes. Microbial and chemical measurements were performed to monitor the shelf life and chemical content of the products. Consumption habits of processed meat products and attitudes towards low-fat and low-salt meat products were studied. The project succeeded in producing fat- and salt-reduced products from three product categories: new meat products, pre-fried meat products and cold cuts. One of those products is now ready for the market. The new product received very good reviews from consumers and even better than the product that was on the market. The other two products have come a long way in product development and the company now has the knowledge and experience to complete that product development and continue with the development of such products. Consumers are generally positive about fat reduction in meat products. However, there is a difference in their answers depending on which product is involved and there is also a difference between the sexes. The vast majority consider low-fat meat products to be healthier than products with a traditional fat content. For consumers, the most important thing is that the product is tasty. Price is also important, but less so. Consumers often make the same quality demands on low-fat and traditional products. Consumers care about the hygiene of meat products but are not willing to replace the taste quality with hygiene. There was a difference in the attitudes of men and women. Women think more about healthy food than men and are more positive about low-fat meat products. They are also more likely to buy low-fat meat products. Women rather than men check whether the product is environmentally friendly. Package information is important. About two-thirds of consumers say they look at fat content when choosing meat products. About half of consumers look at the amount of salt, so it seems that most people care less about the amount of fat. Care must be taken with the labeling and content description of salt and low-fat meat products, as this affects consumers' choices and expectations.
The aim of the project was to develop healthier processed meat products with lower salt and fat content. In the production development process, the sensory attributes of the prototypes were evaluated by a trained sensory panel. Consumer tests were conducted to study the consumer liking of the products. The consumer tests were done in different settings as central location tests and in-home tests. The results from the sensory evaluation and the consumer test were used to make decisions on the next steps in the product development. Microbiological and chemical analysis was performed to estimate the storage life and nutritional status of the products. The consumption pattern and consumer attitudes towards processed meat products with reduced fat- and salt content were studied. In the project the product development of three products in different product categories was successful. One of the products is ready for marketing and consumer tests indicated better liking of this new prototype than of the traditional one. The two other products need further development and the company now has the competence and experience to finalize the development. Consumers are generally in favor of fat-reduced meat products but there is a gender difference and a difference towards different product categories. Most of the consumers believe that fat-reducing meat products are healthier than traditional products. The taste is most important to most consumers and the price is also important. The consumers make the same demands to quality of fat-reduced food as other food. Consumers find the healthiness of food important, but not as important as the taste. Women are more aware of the healthiness of food and they are more positive towards fat-reduce meat products. They are more likely to buy fat reduced food and more aware of environmentally friendly food. The information on the packaging is important. Two thirds of consumers look for the fat content on the food label of the product they buy, but only half of them look at the salt content. Labeling and packaging information is very important as it affects the choice and expectations of the consumers.
Report closed until 01-10-2012
Contact
Chief Engineer
sigurjon.arason@matis.is
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.
Contact
Project Manager
kolbrun.sveinsdottir@matis.is
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.
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.
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 carried out showing that people aged 15-19 are eating approximately one bite of fish a day and that is naturally just very bad and perhaps the public's access to fish is not particularly good and the knowledge and this dialogue between the fishmonger and the buyer has actually gotten a little lost. It is very important for us as a fishing nation to take this up again and promote this knowledge about fish," said Brynhildur Pálsdóttir, an expert at Matís, but in addition to her, Þóra Valsdóttir from Matís and Theresa Himmer, an 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.
Areas of work and responsibilities
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.
Contact
Strategic Scientist
gudjon.thorkelsson@matis.is
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.