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"Our research on the shrinkage of fish in containers has revealed rather low figures. Far below 10%. When these exports peaked in 1986, we measured this in several cases. It was found that the shrinkage in cod was 1 to 2%. Then a much more detailed experiment was made about a year and a half ago. We did not export the fish, but imitated such imports in our laboratory. It turned out that this was about 2 to 4% in cod and a little less in saithe, "says Sigurjón Arason, project manager at Matís in a conversation with Morgunblaðið, 13 February.

"Finally, this was examined very carefully about a year ago. It was also found that the shrinkage in cod was about 2.4%, but if the fish was handled here for export, the shrinkage went up to 3.6%. The shrinkage in haddock was about 4.8%, but when it was transfused it went up to 7%. All the hassle after the fish has been frozen in a basket for the first time increases the fluid loss. We also have old measurements of fluid loss in fish, which has been moved between parts of the country under difficult conditions. We examined the shrinkage by age, four to seven days after fishing. It turned out that as the raw material got older, more was lost during transport. Since these measurements were made, there have been great road improvements and therefore the fluid loss is undoubtedly less now, "says Sigurjón

At the beginning of the year, Emilía Martinsdóttir, Head of Matís' Processing and Product Development Division, took over the chairmanship of the European Sensory Network (ESN), an international association of research institutes and companies in the field of sensory evaluation and consumer research. Emilia will hold the presidency for the next two years.

The ESN has 23 participants from 16 European countries, but there are also four non-European members of the organization: from Canada, South Africa, Australia and Israel.
This international organization was originally established as a forum for discussion and collaboration among the best research companies in each country and is intended to ensure the food industry in each country accessible and safe methods of sensory evaluation. Participants all have extensive experience in this field.

ESN's activities include:
• Meetings to compare methods, research results and to organize research projects
• Hold seminars for industry in different countries
• Develop methods in the field of sensory evaluation and consumer surveys
• Joint research projects.

This year, companies in the food industries of these countries are invited to participate directly in ESN (ESN-Industry Network Partnerships). The companies will provide funding for specific research projects that they can agree on, and the research projects will be carried out by two or more ESN participants at a time. New research projects will then be selected annually. Among other things, the use of sensory evaluation and the best common methods in that field will be promoted to improve food product development. This ESN industry platform will increase the interaction of individual ESN members with the food industry. 

 
Emilia is the head of department Consumer and sensory evaluation department at Matís. She says that Matís is a leader in the field of sensory evaluation in this country and that these international activities are part of the acquisition of knowledge and experience in Iceland that will be of great benefit to the Icelandic food industry. 

More about ESN

Fiber lowers cholesterol and lowers blood sugar

According to a study by Matís (Icelandic Food Research) and the Agricultural University of Iceland, it is possible to increase the health of bread products by using some barley instead of flour. Barley contains fiber that can lower blood cholesterol and have a lowering effect on blood sugar.

"Great progress has been made in the breeding and cultivation of barley in this country. Barley has primarily been used as animal feed, but interest in its use for human consumption has been growing. This is not least because there is more fiber in barley than wheat, "says Ólafur Reykdal, project manager at Matís.

It is important to increase the amount of fiber

Ólafur says that it is possible to increase the health of bread products by using some barley instead of flour. "From a human nutrition point of view, it is important to increase the amount of fiber in the diet of Icelanders. It is particularly interesting that the barley contains water-soluble fiber substances called beta-glucans. These fiber substances can lower blood cholesterol and have a calming effect on blood sugar. "

Ólafur mentions that in experimental barley baking, which took place in three bakeries, satisfactory results were achieved for bread with up to 40% barley against 60% of wheat. "It can therefore be recommended that the baking industry start using barley in its production."

The nutritional value of Icelandic barley was assessed and it turned out to be comparable to what happens abroad. Barley safety was assessed by microbial measurements. Coliforms, Bacillus cereus and Clostridium perfringens were not detected and the number of molds was low.

"All measurements indicate that Icelandic barley is well suited for human consumption," says Ólafur Reykdal at Matís.

The Productivity Fund supported the projects of Matís and the Agricultural University.

Icelanders are probably not unaware of the fact that today is Ash Wednesday and the younger generation is in the process of all sorts of costumes. Several groups have stopped by Matís in Borgartún 21 and sung, some in Danish! We got to snap pictures of these cheerful guests.

Anna Sigrún, receptionist at Matís, was well prepared, wore a purple wig herself and had stocked up on sweets. Singing guests did not come to the empty hut, but both received traditional sweets but were no less happy to receive dried fish for the song.

Most of the singers were students from Laugarnes and Laugarlækjaskóli.

On 14 February, a prototype of software, FisHmark, will be introduced, enabling the management of fisheries companies to carry out more detailed fishing planning. AVS has funded the project. The meeting, which will take place on the 2nd floor of the Radisson Saga Hotel, will begin at 13:30.

With this new software you can:

• Increase the value of seafood and ensure access to demanding specialty markets
• Analyze which factors affect the value of seafood and the performance of fishing and fish processing
• Make proposals for the most cost-effective arrangements for fishing and disposing of catches
• Make it easier for fish sellers to share information about a product, such as its origin
• Connect data from electronic catch diaries, measurements in reception and from information systems about processing and marketing
• Look for the most cost-effective solutions in the value chain of cod products and increase corporate profits

See the program here.

There has been a decrease in trans fatty acids in food in this country in recent years, as stated in an interview by Fréttastofa Stöðvar 2 with Ólaf Reykdal, project manager at Matís. "Individual measurements have been made, but few in recent years, they show that in certain products, the amount of trans fatty acids has decreased," said Ólafur in an interview with Stöð 2.

Trans fatty acids are so-called hardened fats and are highly undesirable, but their consumption raises blood cholesterol and thus increases the risk of cardiovascular disease.

Ólafur still says something about trans fatty acids in food. But they can be in processed foods such as margarine and biscuits and products that have been deep-fried such as french fries. Ólafur encourages people to look at the product descriptions of products.

Ólafur Reykdal: "If it is stated in the ingredient description that hydrogenated fat has been used, then there is a trans fatty acid, that is, it is hydrogenated."

A new assessment of trans fatty acids in food in Iceland is to be carried out, according to a news item on Station 2.

University students showed great interest in Matís' booth at Framadögur, which took place in Háskólabíó on 1 February. At Framadögur, Matís presented its activities and invited students to work on projects or explore possibilities for summer work.

Many people were interested in working on projects for Matís and there were also many who wanted to apply for a summer job.