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Reports

Assessment of slaughter in sheep slaughterhouses in the autumn of 2008

Published:

10/02/2009

Authors:

Valur Norðri Gunnlaugsson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Guðjón Þorkelsson

Supported by:

National Association of Sheep Farmers

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur.n.gunnlaugsson@matis.is

Assessment of slaughter in sheep slaughterhouses in the autumn of 2008

The Annual General Meeting of the National Association of Sheep Farmers decided in April 2008 that a detailed assessment will be made of the treatment of lamb at slaughter, especially during killing and cooling. An explanatory memorandum to the resolution stated: "The meeting considers it necessary to examine the possible effects of these two factors on the quality of the meat. When the animal is killed by electricity, there is a risk that the carcasses will not be able to bleed sufficiently and there is a risk of cooling hardening with too rapid cooling or freezing. Matís ohf. carried out an assessment of the above factors in the autumn of 2008 where the killing and cooling processes in 6 slaughterhouses were examined, of which one house was visited twice. Monitor the killing of 100 carcasses in each house to see procedures and take out facilities. The acidity and temperature of the carcass were measured regularly as well as the temperature in the slaughterhouses of the slaughterhouses. Carcasses taken in this study followed jogging through the normal process of action in each slaughterhouse, but before freezing, the backbone was removed and frozen. Vertebral muscles were then used in texture measurements to see different gravitational processes between slaughterhouses on the meat of the meat. The results show that the killing method affects the death stiffening process. It was much further in the carcasses of lambs in houses that use the "head-back" method than in houses that had a head clip. Cooling time is clearly too short in some houses. Thus the freezing temperature was highest as it was shortest and well above 6.0 in the house where it was only 4 hours. The viscosity of the meat was lowest in the vertebral carcasses from the slaughterhouse, where the head-back killing method was used, electrical stimulation was used and extensive and long cooling ensured that the meat was almost completely tenderized.

At annual general meeting of sheep farmers association in 2008 was concluded that a general observation ought to take place on treatment of lamb meat at slaughterhouses, particularly at electrocute step and the cooling phase. The aim was to see the influence of these factors on meat quality. Matis ohf. visited 6 slaughterhouses in autumn 2008. The results showed that the electrocution method affected the pH of carcasses. In some slaughterhouses the cooling phase was too short and therefore the pH was too high in carcasses when they were frozen. The tenderest meat came from the slaughterhouse where the meat was electrically stimulated and there was a long cooling paste.

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News

Meeting between the business community and the Knowledge Center - Matís participates

The Knowledge Center of the Westman Islands invites representatives of the business community and the public to an open working meeting on 9 February at 17.00 in Alþýðuhúsið.

The aim of the meeting is to introduce the public and representatives of the business community in the Westman Islands to the activities of the Westman Islands Knowledge Center. Discussion groups will also be set up to discuss ideas for projects and how such ideas can become a reality.

Agenda:
A. Introduction of ÞSV employees to their institution or company
1. Vestmannaeyjar Knowledge Center
2. The research service
3. Matís
4. The Business Development Association

Short break

5. Náttúrustofa
6. Surtseyjarstofa
7. The Marine Research Institute
8. Whisper
9. Iceland Innovation Center

B.      Coffee break, posters and slide show

C.      Discussion groups - Let's strengthen the community through good cooperation
Fisheries and employment
Nature and tourism
Education

Three working groups where ÞSV employees and representatives from the business community lead discussions in each group and set out ideas, goals, proposals, etc. Everyone is free to participate in discussion groups.

At the end of the meeting, a short summary will be presented from each discussion group.

Meeting adjourned.

News

Agricultural Research Council 2009 - Matís with a presentation and more

The 2009 Agricultural Research Council will take place on 12 and 13 February. in the conference room of Icelandic Genetics (previous day, fh) and in the conference rooms on the 2nd floor of Hotel Saga.

The session will offer a variety of presentations and Matís employees will deliver a number of them and make other contributions, such as leaflets and more.

Information about the conference from its organizers:

On behalf of our institutions, we invite you to the 2009 Agricultural Research Council, which will be held according to the attached agenda on 12 and 13 February. in the conference room of Icelandic Genetics (previous day, fh) and in the conference rooms on the 2nd floor of Hotel Saga.

Participants in the Research Conference who wish to stay at Hótel Saga or Hótel Íslandi are offered the following terms:

Bed and Breakfast:
Hotel Saga
Single room - ISK 8,000
Double room - ISK 9,000
Park Inn
Single room - ISK 7,000
Double room - ISK 8,000

Accommodation must be booked well in advance and it must be mentioned that this is a Research Conference. Order phone is 525 9900.

Conference fee is ISK 12,000 and includes meeting materials and coffee / tea.

The conference proceedings cost ISK 4,000 in bulk. Speakers and moderators are exempt from the fee. A draft agenda for the meeting is attached.

This time, participants in the Academic Assembly are given the opportunity to buy lunch on both days of the session at Hotel Saga. Participants are asked to register for lunch as soon as they register for the session.          

Please note that registration takes place on the website http://www.bondi.is/ and also in the house Icelandic Genetics, Sturlugata 8, Thursday 12 February at 8:15. The program starts punctually at 9:00.

The agenda of the session can be found on the website http://www.bondi.is/  and will be updated regularly.

Reports

Attitudes and fish consumption of young people aged 16 to 20: Intervention in Akureyri Young consumer attitudes and fish consumption: Improved image of seafood

Published:

01/02/2009

Authors:

Gunnþórunn Einarsdóttir, Ása Vala Þórisdóttir, Fanney Þórsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Friðrik H. Jónsson, Inga Þórsdóttir

Supported by:

AVS Fisheries Research Fund: R020-05

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Attitudes and fish consumption of young people aged 16 to 20: Intervention in Akureyri Young consumer attitudes and fish consumption: Improved image of seafood

1. The aim of the project "Attitudes and fish consumption of young people: Improving the image of seafood" was, among other things, to obtain information on the attitudes and fish consumption of young people. Here is a summary of the results of a participatory study conducted on young people aged 16-20 years. It was examined whether education about fish and more access to it would result in increased fish consumption and more positive attitudes towards fish.

Method and participants: The study was conducted on students from Menntaskólinn á Akureyri and Verkmenntaskólinn á Akureyri who lived on the student parks Lund. The intervention took place in such a way that the number of fish meals in the canteen was increased by half and educational lectures were held for the students where more than 80 students attended (27%) and a presentation was posted on the website. An opinion and consumption survey was prepared in the form of a questionnaire and presented to the students. The same survey was conducted in the fall of 2006 (n = 225, 75%) before the intervention and in the spring of 2007 (n = 220, 73%) after the intervention. The questionnaire was divided into seven sections: 1. Attitudes towards health and food categories; 2. Fish consumption and consumption of various foods; 3. Taste for fish dishes; 4. Factors affecting fish consumption; 5. Prerequisites for fish consumption; 6. External influencers, 7. Knowledge regarding fish.

Results: The intervention resulted in better knowledge of the fish and fish oil consumption increased by almost half and more in girls than boys. Thirty-two percent of students consumed fish oil daily after the intervention but only 22% before the intervention. Furthermore, 38% consumed fish oil 4-7 times a week after the intervention but only 28% before the intervention. On average, the young people ate fish as a main course 1.8 times a week before the intervention and 1.9 times a week after the intervention, but the difference was not significant. The students' fish consumption is therefore not far from the Public Health Institute's recommendations. In terms of incentives for fish consumption, parents were the strongest influencers, but their influence diminished only after intervention. Students' attitudes towards fish became more negative after the intervention, but despite this, their fish consumption did not decrease. Those who did not have fish before the intervention liked it better after the intervention. Targeted education about both healthy fish and an increased supply of diverse fish dishes are necessary to promote increased fish consumption by young people.

The aim of the project “Young consumer attitudes and fish consumption: Improved image of seafood” was to obtain information on the attitudes of young people towards fish and fish consumption. Results are shown from an interventive research which was carried out on young people of the age group 16-20. It was examined if education about fish and its accessibility would result in increased fish consumption and more positive attitudes towards fish. Method and participants: Students from the college and vocational school at Akureyri participated in the study. The intervention was done by doubling the number of fish meals at the school's canteens and informative lectures were given to over 80 students (27%) and information was given on the school web. The students answered a questionnaire on attitudes and consumption of fish. The same study was done twice; in the autumn 2006 (n = 225, 75%) before the intervention and in spring 2007 (n = 220, 73%) after the intervention The questionnaire was divided into 7 parts: 1. Attitudes towards health and food types; 2. Consumption of fish and other foods; Liking of various fish dishes; 4. Factors affecting fish consumption; 5. Prerequisite of fish consumption; 6. External effects; 7. Knowledge about fish. Results: The intervention resulted in better knowledge about fish and the fish liver oil consumption almost doubled, more among girls than boys. Thirty-two percent of the students consumed fish oil daily after the intervention but only 22% before. Further, 38% consumed fish oil 4-7 times a week after the intervention but only 28% before. On average, the young people consumed fish as a main dish 1.8 times a week before the intervention but 1.9 after, the difference was not significant. The fish consumption of the students is therefore not far from the recommendation of the Public Health Institute of Iceland. The parents had the most influence on encouraging increased fish consumption, but their effect decreased a little after the intervention. The attitudes of the students towards fish became more negative after the intervention but did not however decrease their fish consumption. Those who did not like fish before the intervention liked it better after the intervention. Systematic education on the wholesomeness of fish and increased variety of fish dishes are essential to encourage increased fish consumption among young people.

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Reports

Bioactive properties of whey proteins

Published:

01/02/2009

Authors:

Patricia Y. Hamaguchi, Sigrún Mjöll Halldórsdóttir, Hörður G. Kristinsson, Arnljótur B. Bergsson, Guðjón Þorkelsson

Supported by:

The Agricultural Production Fund & Growth Agreement in North West

Bioactive properties of whey proteins

The research described in this report is part of the project Utilization of cheese whey in health-related foods. The project is about improving the utilization and increasing the value of whey that is generated during cheese production at Mjólkursamlag KS in Sauðárkrókur by using both protein and lactose for the production of health drinks and dietary supplements. With improved utilization of milk, for example through the use of whey proteins, unnecessary release of biological substances into the environment can be avoided. Ostamysa from Mjólkursamlag KS was separated into four parts by membrane filtration equipment (Membrane Pilot Plant Type MEM11) in the processing hall of the Matís Biotechnology Center in Sauðárkrókur by Iceprotein employees, on the one hand through a 10 kDa membrane and on the other hand a 200 Da membrane. Chemical composition (moisture, protein, salt, minerals) and bioactivity (ACE inhibitory activity and antioxidant properties) were analyzed in Matís' laboratory in these four samples and the whey itself was measured unchanged. The results are promising and show that there is bioactivity in the whey, which can be used in target foods.

The experiment described in this report is part of the project Utilization of Cheese whey in health-based food products which aims are to improve utilization and increase value of whey that is discarded during the cheese production at KS Sauðárkrókur, by using proteins and lactose to produce health drink and nutritional supplements. With better utilization, unnecessary disposal of bioactive components can be avoided. Cheese ‐ Whey samples from KS were fractionated with membrane filtration equipment (Membrane Pilot Plant Type MEM11) at Matís Biotechnology center in Sauðárkrókur with molecular weight cut ‐ offs 10 kDa and 200 Da. Chemical composition and bioactivity properties were analyzed at Matís Laboratory. Results show that whey contains promising bioactive compounds that could be used as functional food.

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Reports

Compilation of previous test results of capelin roes / Compilation of previous test results of capelin roes

Published:

01/02/2009

Authors:

Margeir Gissurarson, Hannes Magnússon, Ragnheiður Sveinþórsdóttir, Cecilia Garate

Supported by:

AVS Research Fund

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Compilation of previous test results of capelin roes / Compilation of previous test results of capelin roes

In recent years and decades, various measurements and research on capelin roe in Iceland have been carried out at Matís ohf / Rannsóknastofnun fiskiðnaðarins. This is primarily a study of microorganisms, egg filling and water content. The report will cover microbial research carried out during the 1984 season, microbiological measurements in the period 2000-2008 and measurements of water content and egg filling 1984-2008.

In recent years and decades various studies and measurements have been carried out on capelin roes in Iceland at Matís ohf / Icelandic Fisheries Laboratories. They mainly include studies on microorganisms, roe-fill and water content. In this report, microbial studies on microorganisms from the capelin season 1984 are presented along with microbial measurements carried out during 2000-2008 and measurements of roe-fill and water content 1984- 2008.

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Reports

Moist diet for farmed fish

Published:

01/02/2009

Authors:

Jón Örn Pálsson

Supported by:

AVS Fisheries Research Fund. Preliminary project (S 034‐05)

Moist diet for farmed fish

Gellyfeed is a synonym for a two-stage production process of aquaculture feed. The method was developed with the aim of reducing storage costs and producing strong feed pellets. Studies confirm that long-term leaching of raw materials and storage impairs the quality of proteins and renders the raw material unsuitable for wet feed production. The maximum shelf life of fish raw material in a strong alkaline state is 14 days. The method can be useful for killing bacteria, viruses and parasites. Options for storage of raw materials for wet feed production are freezing and digestion processing. The production of wet feed from by-products that occur in the northern Westfjords can be a promising option. The legislation of the European Economic Area does not prohibit the use of by-products from wild cod in feed for farmed cod.

Gellyfeed is a name of a two-step production process of moist diet for farmed fish. The process is developed to reduce the cost of preserving by-products and to make a physical strong pellet. Research confirms that alkaline preserved raw material and longtime storing damage the protein quality and make the raw material not suitable for use in moist diet. Maximum storing time of alkaline preserved by ‐ products is 14 days. The process can be practical for eliminating harm from bacteria, viruses or parasites. The alternative methods for storing by ‐ products are freezing or silage production. Moist diet produced from by ‐ products from the northern region of the Westfjords in Iceland seems to be economically promising option. The legislation from the European Union does not forbid using by-products from wild cod as a raw material in production of moist diet.

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News

News in Ægi - Why do young people not eat more fish?

The results obtained for Gunnþórunn Einarsdóttir's master's thesis, Matís' employee, on young people's fish consumption were recently published in the magazine Ægi.

The results of Gunnþórunn's research as a whole showed that fish consumption is below standards and that knowledge of fish is not good. Action therefore seems to be needed to get young people to eat more fish.

The article in Ægi can be seen in its entirety here.

News

Great interest in Matís courses

Margeir Gissurarson, project manager at Matís, recently held a course in Ísafjörður. The course focused on shrimp processing and covered food heating, sensory evaluation and HACCP.

The course took place at the Westfjords Education Center on 15 and 16 January. sl. There was a great and good participation in the course and there was great satisfaction among the participants with how it went.

Further information about this course and more courses that Matís offers can be found at Matís educational website.

News

Marning system

3X Technology in Ísafjörður received last year grant from the AVS Fund to develop new equipment to process marning from by-products. The main emphasis is on getting fish flesh from the ridges without the marrow being contaminated with blood.

The project is carried out in collaboration with Matís ohf and Hraðfystihúsið Gunnvör hf. Hardware will be designed that aims to maximize both the quality and utilization of the raw material.

It has been possible to produce a light marrow with a standard water content by washing the marrow in a specially designed washing drum and in order to reduce the water content, the marrow is run through a marrow press where excess water is pressed from the marrow.

The picture shows the new device from 3X Technology in Ísafjörður, which consists of a washing drum and a crusher. The project ends this year.

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