Matís
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Among other things, you can get information on proteins, fats, carbohydrates, water, energy, vitamins, minerals and undesirable substances such as mercury, lead, cadmium and arsenic that can be found in foods. For example, you can look for how much protein is in the skyr, which is about 11%. In comparison, there is 3% protein in fresh milk, but there is about 70% protein in dried fish.
You can view the ÍSGEM database here.
The study, a joint project of Matís and Fisk Seafood, finds results in how cod caught in different fishing areas and at different times of the year is used as a raw material in the processing and processing of lightly salted cod products, but this product has enjoyed growing popularity. in markets in southern Europe in recent years. The study examined factors such as the age of the raw material from fishing, release, bruising, carcasses and more, which may be related to seasonal fluctuations in the condition of the raw material and fishing areas, as well as fishing methods and handling of catch from fishing to processing.
"There were indications of different characteristics of cod in different fishing areas and seasons. The main results were that fishing areas out of the Southeast gave significantly better fillet utilization in cod than fishing areas out of the North, in addition to which fillet utilization was better in the period June-August, compared to other quarters, "says Sigurjón Arason, an expert at Matís.
He says that when the cod was divided into three weight categories, it was found that the lightest category (1.4-2.1 kg) had a greater weight gain due to the action of lightly salted products than the heavier categories. "This indicates that the heavier cod needs more time to pickle than the lighter cod. Water resistance was noticeably lower in fishing areas out of the North and Northeast than in other fishing grounds. "
The project was funded by AVS Fisheries Research Fund.
In fact, this is a special research and marketing project in Höfn, where in fact there are fishing methods, processing and transport of live lobsters abroad. In addition to Matís, the Entrepreneurship Center of East Iceland, Skinney Þinganes, the Marine Research Institute and Promens in Dalvík are involved in the project; work together to run the lobster hotel in Hornafjörður. Up to one ton of live lobster can be stored at the lobster hotel.
Contact
Project Manager
thora.valsdottir@matis.is
It was processed from data that has been collected at Vísi hf. and Þorbirni hf and the relationship between utilization and quality with fishing areas, fishing time, fishing vessel, cooling on board and changes in the process of action evaluated. It was found that fishing area had a significant effect on processing efficiency, but the difference between efficiency and quality according to fishing areas was smaller. Fluctuations in efficiency and quality were found to be seasonal and there were also differences between years. Changes to on-board cooling, i.e. the use of liquid ice instead of flake ice on board was not found to have a significant effect in the aforementioned manner. On the other hand, changes in the mechanism of action, ie injection, both utilization and quality. The content of the report was part of the project "Process control of fishing, processing and processing of salted fish".
Analysis of data collected by the fisheries companies Vísir and Thorfish revealed the effects of fishing grounds, season, fishing vessels, chilling methods on board and salting procedure on yield and quality of salted products. Effects of fishing grounds on processing yield were significant but curing yield and quality were less influenced. Variation in curing yield and quality were seasonal and differences between years were observed. Changes in chilling methods on-board, ie use of liquid ice instead of flake ice did not affect yield and quality of salted products. On the other hand, changes in the salting procedure did, when injection was added as the initial step in the process.
This report presents the results of the Ministry of the Environment's annual monitoring project for the years 2005 and 2006. The aim of this monitoring is to fulfill Iceland's obligations under 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 the Fisheries Research Institute supervised the preparation of samples and measurements of trace elements in the marine environment. The samples were measured at IFL and at the Laboratory of Pharmacology and Toxicology. Various inorganic trace elements and chloro-organic substances in cod were caught in the annual spring survey of the Marine Research Institute in March 2006 and in mussels collected at 11 locations around the country in August / September 2005. Monitoring in the marine environment around Iceland began in 1989.
This report contains results of the annual monitoring of the biosphere around Iceland in 2005 and 2006. 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. The Icelandic Fisheries Laboratories (IFL) (now Matís) 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 IFL / 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 2006 and in blue mussel (Mytilus edulis) collected in August / Sept 2005. Marine monitoring began in Iceland 1989.
Contact
Research Group Leader
valur.n.gunnlaugsson@matis.is
This report describes the results of a cod image analysis. The effect of cooling methods after fishing on the muscular cod stock was assessed. It was not possible to detect differences in fillets depending on whether the fish had been stored in liquid ice or flake ice in a train or had been cooled separately on deck. Muscle changes during salt fish processing were monitored and the effect of injection was assessed. During salting, cells contracted and the extracellular space increased. There was a clear difference in the fillets depending on whether they were injected or not. During dehydration, the difference due to injection decreased again.
Results from image analyzes on cod are discussed in this report. The effects of chilling methods after catch on microstructure of cod fillets were also evaluated. No significant effects were observed, neither when extra chilling was added on deck nor with regard to different ice types (liquid ice / flake) used for storage of the fish. Changes in the fish muscle during heavy salting were examined and the effects of injection as the initial step in the process studied. During salting muscle cells shrank and the ratio of extracellular fluid increased. Significant effects of injection were observed after salting but during rehydration the difference decreased again.
Contact
Research Group Leader
valur.n.gunnlaugsson@matis.is
The main objective of the project was to investigate the effect of hypertension (400-900 MPa) on the death of the bacterium Listeria monocytogenes 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 spores were also studied. Two experiments were performed, one in July 2005 and the other in November 2006. The study showed that short-term hypertension treatment was effective in improving the quality and safety of cold-smoked products. Due to 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 the innovation of 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 main object of this research was to study the effects of high pressure processing (400-900 MPa) on the survival of Listeria monocytogenes and the characteristics (microstructure, texture and color) of cold smoked salmon when it was processed for 10, 20, 30 and 60 seconds. The changes in counts of total aerobic bacteria, lactic acid bacteria and Bacillus spores were also studied. Two experiments were carried out, one in July 2005 and the second in November 2006. It is concluded here that the combination of high pressure and short time treatment is very effective to improve the quality and safety of cold smoked products. However, because of the changes in the visual appearance and texture, further studies are necessary. This new development is promising to meet requirements for extended shelf life of ready-to-eat cold smoked salmon with high microbiological quality and safety. This study is of high industrial relevance because it combines the innovative approach of using high pressure processing for short time (seconds) to reduce the number of Listeria in cold smoked salmon and thereby extend the shelf life of this valuable product.
Contact
Project Manager
steinunn.magnusdottir@matis.is
This study of the ecosystem in the hot springs in the Krísuvík area is the third biota assessment carried out within the Framework Program, but the first two dealt with the ecosystem in the hot springs in the Hengill area and in the Torfajökull area.
Emphasis was placed on the thermal area in Seltún, where sampling was joint with the geochemists of the Institute of Earth Sciences, which was the first step in an interdisciplinary approach to the subject, which is hoped for, but is still in its early stages. Other areas that were tried to explore were hot springs by Austurengjahver and the area by Gunnuhver in Reykjanes. The temperature in the hot springs in Seltún was in the range of 53-93 ° C and furthermore one soil sample was reported which was taken at a lower temperature or 34 ° C. The acidity of the hot springs in Seltún was in the range of pH 2.5-6. The temperature in the hot springs at Austurengjahver was between 50-75 ° C and the pH pH 2.4 - 4.3. The temperature in the hot springs at Gunnuhver was measured in the range of 70-90 ° C and the pH pH 3.8 - 4.2. A total of thirteen samples were taken in the above areas and DNA was successfully isolated from seven of them. DNA could not be extracted from the samples at Austurengjahver. Nucleic acid amplification of the 16S rRNA, a species-differentiating gene of the nuclear nucleus, was performed on six samples. Amplification was obtained from all these samples with specific real bacterial indicators, but three with ancient bacterial indicators.
A total of 304 sequences of real bacterial species were obtained in the area known as Seltún. These species are spread over 26 species which in turn are spread over 10 camps. The primitive species of the Aquificeae array house over 80% sequences and are therefore predominant in these samples and are primary producers in the ecosystems of the hot springs. Five species within this array were found in the samples from Seltún. Other species are mainly classified into different groups Proteobacteria (13%) but they are a very diverse group. Other species found are sparsely populated and less important here. A total of 81 sequences of ancient bacterial species were obtained from the Seltún area. Most of them or space 90% are classified as Thermoplasmatales within the Euryarchaeota class, but this is a heat and acid species. Other ancient bacteria in the samples in Seltún belong to the Chrenarchaeota group, mostly to the genus Desulfurococcales.
A total of 56 actual bacterial differentiations were obtained from the hot springs at Gunnuhver. The vast majority of them (about 70%) belong to the primitive class Aquificeae, but about 30% to different groups of Proteobacteria. The ancient bacteria in Gunnuhver are homogeneous as they are all of the genus Sulfolobales which is a very heat and acid group. 1 Overall, it can be said that the area around Seltún shows a typical pattern of a peripheral ecosystem where one species is predominant and other species are spread over various factions. The calculated biodiversity in the samples was relatively low or in the range of 1.0-2.0. For comparison, the same coefficient calculated for samples from the Torfajökull area and at Ölkelduháls was in the range of 1.1-4.7. The environmental conditions of temperature and acidity in Seltún and Gunnuhver are not on the edge, but it is likely that substances and compounds in the hot springs and clay can affect the diversity of the ecosystem, ie. which species get thrive and which do not.
Rare species that had only distant relatives in Genbank were found in the Seltún samples, among others. In most cases, however, there are only 1-2 representatives of the species in question. Most of these distantly related species were classified as Proteobacteria and Acidobacteria.
Matís - Prokaria will probably continue to work on sampling and species analysis in the Krísuvík area. The intention is to include these results in a final summary of the ecosystem in hot springs in Iceland in the last year of the Framework Program.
This is very valuable equipment because major changes have been made to the microwave oven. Matís researchers use thermometers, so-called crystal sensors, which are connected to the food and are inside the oven.
This way you can measure the condition of the food. Control equipment has also been added to make the best use of the microwave in research.