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News

Matís Annual General Meeting

Annual General Meeting of Matís ohf. for 2006 was held on Tuesday, May 8, in accordance with the law. of the company This was a meeting due to the preparation period on 14 September. until the end of the year when preparations were made for the establishment of Matís, but the company began operations on 1 January 2007.

The company's board was re-elected for one year and Friðrik Friðriksson is the chairman of the board.
Others on the board are:

  • Guðrún Elsa Gunnarsdóttir
  • Jón Eðvald Friðriksson
  • Sigríður Sía Jónsdóttir
  • Einar Matthíasson
  • Arnar Sigurmundsson
  • Ágústa Guðmundsdóttir

News

New Matís report on research on myosin from cod

The report is entitled Characterization of cod myosin aggregates using static and dynamic light scattering and discusses research conducted on Matís on myosin from cod.

Myosin is one of the main building blocks of muscle, both terrestrial and marine. If cross-sectional muscle cells are examined under a microscope, some kind of streak or band can be seen inside the cells. These ligaments mainly contain so-called contraction proteins that make muscle contraction possible. The major contractile proteins are myosin and actin. In the muscle, the molecules of each protein are wrapped in strands, the myosin strands are much thicker and are therefore called the thick strands. The actin filaments, or thin filaments, have evenly distributed terminals for myosin. Myosin and actin are therefore linked in the muscle. When the muscle dissolves, however, this over-organized complex of proteins is disrupted, and actin and myosin can be separated.

Mammalian myosin has been extensively studied, but less frequently in fish. One possible reason is that fish myosin is more unstable than, for example, mammalian myosin. However, it is worth examining its behavior in aqueous solutions, considering that it is probably the main driving force behind the formation of protein gels such as surimi and related foods.

Read the report

News

Growth rate of cod in aquaculture increased by light

The growth rate of cod in aquaculture can be increased using a natural method, according to results from the European project CODLIGHT-TECH, which is led by scientists at Matvælarannsóknir Íslands (Matís). The results indicate that it is possible to encourage growth and slow down the puberty of cod in aquaculture. These results are innovative and important in the development of cod farming in the world, but they can contribute to shorter farming times, improved feed utilization and more efficient cod farming.

Furthermore, it can be said that the results are interesting because energy prices are low in Iceland and therefore this is a real option for Icelandic farmers.

Blood samples taken from cod

The research is a joint project of Matís, Hraðfrystihús Gunnvarar and Álfsfell in Ísafjörður, Stirling University and Johnson Seafarms in Scotland, Intravision Group, the Marine Research Institute in Bergen and Fjord Marin in Norway and the Agricultural University of Lund in Sweden. In addition, Vaki DNG participates in the project.

Dr. Þorleifur Ágústsson, project manager at Matís, says that it is very important to be able to prevent sexual maturation in cod in farming. When a cod reaches sexual maturity, it stops growing so that the rearing period is extended with associated costs for the farmer.

It is also known that cod spawn in sea cages and therefore it can be considered that fertilized eggs are released into the environment, but it should be noted that no negative mixing of genetic material has been shown and such research is still in its infancy. This is a very important step towards making fire an environmentally friendly industry with improved feed utilization, which means that less feed falls to the bottom under pens. "In parallel with this research, Matís and partners are working on extensive research into the environmental impact of aquaculture with the aim of increasing the sustainability of cod farming, which means that the resource is not wasted," says Dr. Þorleifur Ágústsson.

"Following the debate in Europe on aquaculture, it is clear that cod farming is generally considered to be the next major aquaculture industry after salmon farming. It is predicted that by 2010 European nations' production of farmed cod will reach around 175,000 tonnes, with a market value of around EUR 880 million. Therefore, producers place great emphasis on defining and solving the problems that can affect the development of the industry, but one of those problems is the sexual maturity of farmed cod, "says Þorleifur.

News

Meeting in Ísafjörður in the Codlight project

There has been some discussion recently about a project that Matís is working on, called Codlight, which aims, among other things, to delay the maturation of farmed cod by using special lights. Today and tomorrow there are meetings in Ísafjörður in the project.

A news item on BB's website in Ísafjörður states that Matís ohf, together with partners in the European project Codlight-tech, will hold a project meeting in Ísafjörður on 2 and 3 May. The project, which has been worked on in Álftafjörður as well as Norway and Scotland, is about using high-tech lighting equipment to prevent the sexual maturation of cod in farming. On the occasion of the meeting, Matís' partner in the project, Johnson Seafarms, will present their company and production.

Johnson Seafarms is one of the oldest farming companies in the British Isles and the largest single cod farming company in the world. Johnson's production is about 2000 tons of cod per year and the company's forecasts assume that in 2010 the production of farmed cod will be around 15 thousand tons. Johnson Seafarms is known in the British Isles for the "No Catch" brand - and in the lecture, Alan Bourhill, the company's research director and welfare representative, will discuss the origin of this brand and its importance in marketing.

Partners in the Codlight-tech project are in addition to Matís ohf who is in charge of the project: Hraðfrystihúsið Gunnvör, Álfsfell, Havsforsknings institutet in Bergen and Fjord Marin in Norway, Stirling University and Johnson Seafarms in Scotland, Landbúnaðarháskólinn in Uppsala in Sweden and Intravision Group in Sweden manufacturer of lighting equipment.

The lecture starts at 13 today, 2 May in the Development Center in Ísafjörður and is open to everyone. The lecture is in English.

Reports

Characterization of cod myosin aggregates using static and dynamic light scattering

Published:

01/05/2007

Authors:

Tom Brenner, Ragnar Jóhannsson, Taco Nicolai

Supported by:

Matís, Rannís, AVS

Characterization of cod myosin aggregates using static and dynamic light scattering

Myosin was isolated from cod by different methods that yielded clusters of pure myosin. These clusters contained between 8 and 20 myosin molecules, and were stable in cold conditions (T <20 ° C) and in dilute solutions (C <5g / L) with 0.5M KCl at pH 6.0 to 8.0. At higher protein levels, it gelled or fell out. The low concentration cluster was examined by absorbance measurements and light distribution. The clustering stopped after a long heating time in most cases, but under certain circumstances it continued and led to the precipitation of the protein. Cooling led to further clustering, which appears to be reversible due to reheating. The structure of the clusters was determined after cooling and dilution. Self-contained clusters were analyzed, with a refractive index of 2.2. The size of the clusters increased with increasing temperature (30-70 ° C), increasing protein concentration (0.4-3 g / L) and decreasing pH (8.0-6.0). The construction of the clusters, however, was independent of formation conditions.

Myosin was extracted from Atlantic Cod (Gadus Morhua) using different methods resulting in small aggregates of pure myosin. These aggregates consisted of between 8 and 20 myosin molecules and were relatively stable at low temperatures (T <20 ° C) in dilute (C <5g / L) solutions containing 0.5M KCl in the pH range 6.0-8.0. At higher concentrations precipitation or gelation was observed. Heat induced aggregation at low concentrations was studied using turbidimetry and light scattering. In most cases the aggregation stagnated at longer heating times, but in some cases the aggregation continued until it led to precipitation of large flocs. Cooling led to further growth of the aggregates, which was, however, reversed upon heating. The structure of the aggregates was determined after cooling and dilution using static and dynamic light scattering. Self-similar aggregates were observed, characterized by a fractal dimension of 2.2. The size of the aggregates formed after extensive heating increased with increasing temperature (30-70 ° C), decreasing pH (8.0-6.0) and increasing protein concentration (0.4-3g / L), but the structure of large aggregates was independent of the conditions.

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Reports

The value and safety of Icelandic seafood. Food safety and added ranking / Food safety and added value of Icelandic seafood. Risk profiling and risk ranking

Published:

01/05/2007

Authors:

Eva Yngvadóttir, Birna Guðbjörnsdóttir

Supported by:

AVS Fisheries Research Fund and IFL / Matís ohf

The value and safety of Icelandic seafood. Food safety and added ranking / Food safety and added value of Icelandic seafood. Risk profiling and risk ranking

In this project, basic work was carried out on risk assessment for cod, shrimp, redfish, haddock, halibut, herring, saithe and kúfisk. These species were mapped for risk and their risk composition was obtained and a semi-quantitative risk assessment was performed on them. This risk assessment used a calculation model that has been developed in Australia and is called Risk Ranger. The risk assessment used data on consumption habits (dosages, frequency, etc.), frequency and causes of foodborne illness. Thus, the risk associated with the consumption of these marine products was calculated, based on certain assumptions. The reliability of a risk assessment is entirely dependent on the data and information used in its implementation. According to the available measurement data and given assumptions, the above-mentioned seafood products are classified in the lowest risk category (level <32) - low risk, compared to healthy individuals. In international food markets, Icelandic seafood has a good reputation for health and safety. Concerns about food safety, however, are growing in many places, so it is a great challenge for Icelanders to maintain this good reputation in the future.

This report contains the preliminary results of a risk profiling and risk ranking study for the following species: cod (Gadus moruha), shrimp (Pandalus borealis), ocean perch (Sebastes marinus), haddock (Melanogrammus aeglefinus), Greenland halibut (Reinhardtius hippoglossoides) , saithe (Pollachius virens) and Iceland cyprine (Cyprina islandica). These species were surveyed with regard to terms of undesirable substances (Risk profiling and risk ranking, as well as semiquantitative risk assessment). An Australian software, Risk ranger, was used to compute the risk assessment. Various data, eg consumer behavior (daily intake, frequency etc.), and incidence and origin of food-borne diseases, were used. Thus, the risk of consuming these species was determined. The reliability of a risk assessment is dependent on the quality of the data which are used to carry it out. Based on the existing data and given prerequisites, it can be stated that the aforementioned species come under the lowest risk group (degree <32) - small risk, considering healthy individuals. Icelandic seafood products are renowned on the international food markets as being quality and safe food. However, in light of growing concern worldwide for food safety, it is a challenge for Icelandic seafood producers to maintain that good reputation.

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Reports

Dried fish as a health food

Published:

01/05/2007

Authors:

Ásbjörn Jónsson, Guðrún Anna Finnbogadóttir, Guðjón Þorkelsson, Hannes Magnússon, Ólafur Reykdal

Supported by:

AVS Fisheries Research Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Dried fish as a health food

The main goal of the project was to obtain basic information about the properties of Icelandic dried fish and that the information would be open and thus to the benefit of all dried fish producers in Iceland. The main conclusion of the project is that dried fish is a very rich protein source with 80-85% protein content. The amino acids were measured and compared with amino acids in eggs. Dried fish proteins proved to be of high quality. These results support the marketing of dried fish, both as a healthy and national food. It is important to look at the salt content of dried fish better and try to reduce it to increase the health of dried fish, especially in hot-dried dried fish as it turned out to be much higher than in other dried fish. Measurements of trace elements showed that their amount in dried fish is well within limits compared to the recommended daily allowance (RDS) outside selenium. Its amount in 100 g is three times the recommended daily dose. However, it is not considered harmful in any way.

The main object of this project was to establish information of the quality of Icelandic dried fish, which could benefit producers in Iceland. The main results showed that dried fish is a very rich source of proteins, containing 80-85% protein. Amino acids were measured and compared with amino acids in eggs. The conclusion was that proteins in the dried fish were of high quality. This supports the marketing of dried fish in the health foods and traditional food markets. However, it is important to analyze better the salt content in dried fish and find ways to reduce it to improve balanced diet in dried fish, especially for indoor produced dried fish, where the salt content is rather high. The trace elements in dried fish were found to be minimal, except for selen, where the content was threefold the recommended daily allowance (RDA). This is not, however, hazardous for people in any way.

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Reports

Antihypertensive effect (ACE inhibitory activity) in Icelandic seafood - installation of measurement methods

Published:

01/05/2007

Authors:

Lárus Freyr Þórhallsson, Margrét Geirsdóttir, Guðmundur Óli Hreggviðsson, Sigurður Vilhelmsson, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Antihypertensive effect (ACE inhibitory activity) in Icelandic seafood - installation of measurement methods

The main goal of the project was to set up measurements of ACE-inhibiting activity at the Fisheries Research Institute (Matís ohf). It is Matís ohf's intention to use these measurement methods to increase the value of Icelandic seafood by examining in which products this activity is found and thus it will be possible to develop new products and acquire new markets for Icelandic seafood. The Fisheries Research Institute, LaRochelle University in France and the Faculty of Pharmacy at the University of Iceland worked together on this project. The reason for the project was that IFL is working on several projects where the policy is to study the so-called bioactivity (healthy / health-improving) seafood. Bioactivity is a prerequisite for being able to market products as functional food. The University of LaRochelle specializes in measuring the ACE inhibitory effects of peptides from all kinds of raw materials. These measurements have not been made in Iceland. A large part of the project was done as a final project in the M.Sc. studies in pharmacology at the University of Iceland. This report is mostly based on Lárus Freys Þórhallsson's master's thesis in the spring of 2007. A measurement method was set up and developed to measure the ACE barrier, which works to determine IC50 values according to enalapril validation. The results also indicate that some ACE inhibitory activity is found in cod hydrolyzate and was most active in hydrolyzate filtered with a 1 kDa filter. The result of the project is therefore a measurement method that will be used in numerous projects on bioactivity in Icelandic seafood. The project has an indirect effect on the value of Icelandic seafood by promoting the development of products for use in special diets, food supplements and target foods.

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Reports

Isolation and processing of bioactive peptides from underutilized species of marine organisms - preparation and formation of networks

Published:

01/05/2007

Authors:

Sigurður Vilhelmsson, Guðmundur Gunnarsson, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Isolation and processing of bioactive peptides from underutilized species of marine organisms - preparation and formation of networks

In this preliminary project, preparations were made for the establishment of a center in the Westman Islands that will specialize in research, processing and marketing of products made from by-products of fish processing and underutilized species. The long-term goal is to start processing bioactive substances from seafood. To bridge the gap between raw material sourcing and specialized processing of bioactive substances, the center was expected to embark on projects that increase the value of by-products. A network was formed to ensure the development of skills and knowledge regarding the processing of bioactive and pharmaceutical forms. The network brought together both foreign and domestic researchers and stakeholders. Applications for collaborative projects were sent to Nordforsk and the NORA Fund, as well as applications to the ACP Fund with companies in Iceland for slag digestion processing, value added and product development. These emphases were also successfully incorporated into proposals for the Growth Agreement of the South, which was signed in October 2006. The collaboration will continue and the aim is to establish large international research projects on bioactivity in seafood. Special attention is paid to the 7th EC Framework Program. The group is also working on reviewing the status of each individual's knowledge and skills, and subsequently aims to publish a peer-reviewed review article on bioactive peptides in seafood.

The foundation of an R&D center in Vestmannaeyjar for utilizing marine byproducts by turning them into commercially viable products was prepared. The aim of the center is to establish state of the art of the processing of bioactive compounds from marine by-products and underutilized species. A small Nordic knowledge network to build competence and skills regarding bio processing of bio- and pharmaceutically active compounds was also established. The network now consists of scientists and industry related stakeholders from Norway, Scotland, Finland and Iceland. The network partners have decided to work together on joint international grant applications for R&D projects in marine bioprocessing. The network is currently comparing resources of knowledge and subsequently the aim is to publish a peer reviewed state of the art review of marine bioactive peptides.

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Reports

Shelf life tests on cod pieces: Effect of supercooling, pickling and gas packaging on quality changes and shelf life / Storage trials on cod loins: Effect of superchilling, brining and modified atmosphere packaging (MAP) on quality changes and sensory shelf-life

Published:

01/05/2007

Authors:

Hannes Magnússon, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Ása Þorkelsdóttir, Birna Guðbjörnsdóttir, Emilia Martinsdóttir, Guðrún Ólafsdóttir, María Guðjónsdóttir, Sigurður Bogason, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund, Technology Development Fund (Rannís)

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Shelf life tests on cod pieces: Effect of supercooling, pickling and gas packaging on quality changes and shelf life / Storage trials on cod loins: Effect of superchilling, brining and modified atmosphere packaging (MAP) on quality changes and sensory shelf-life

The aim of these experiments was to evaluate the effect of supercooling, aerated packaging (MAP) and brine on quality changes and shelf life of cod pieces. The effects of gas packaging and different storage temperatures on the growth of several pathogens and pointing organisms were also investigated. The experiment was carried out in October 2006 at Samherji in Dalvík. After storage (0.6 and 2% salt), the fish was trimmed and the neck pieces were packed in standard 3 kg foam packs (air packs) and in air-conditioned packaging. The gas mixture was adjusted to 50% CO2, 5% O2 and 45% N2. Three pieces (350- 550g) were placed in each tray with a drying mat. After packing, the samples were placed in Matís freezer simulators set at 0 ° C, -2 ° C and -4 ° C. The samples were examined over a four-week storage period. Sensory evaluation, microbial counts and chemical measurements were used to assess quality changes and shelf life. Pickled (2% salt) fish were stored shorter than uncooked (0.6% salt). A comparison of the number of micro-organisms the day after packing showed that the pickled fish contained ten times more cold-resistant micro-organisms than the non-pickled ones. According to sensory evaluation, the shelf life of the pickled fish at -2 ° C was 12-15 days in both air- and gas-packed pieces. In the blunt fish, the effects of gas packaging and supercooling were evident. The shelf life of air-packed pieces was about 11 days at 0 ° C and 14-15 days at -2 ° C. The shelf life of gas-packed pieces, on the other hand, was about 15 days at 0 ° C and about 21 days at -2 ° C. Supercooling of fresh uncooked fish products in air-conditioned packaging can therefore significantly increase shelf life. Gas packing significantly reduced the growth rate of pathogens and microorganisms at low temperatures. Salmonella was most affected, then Escherichia coli and Listeria monocytogenes the least. Under air conditions, L. monocytogenes grew at -2 ° C, but E. coli began to multiply at 5 ° C and Salmonella at 10 ° C.

The aim of these experiments was to evaluate the effect of superchilling, modified atmosphere packaging (MAP) and brining on the quality changes and sensory shelf-life of cod loins. The effect of MAP and different storage temperatures on some pathogenic and indicator bacteria was also tested. These experiments were initiated in October 2006 at Samherji, Dalvík. After brining (0.6 and 2% salt) the fish fillets were trimmed, and loins packed on one hand in 3 kg styrofoam boxes (air) and on the other in MA. The gas mixture used was 50% CO2, 5% O2 and 45% N2. Three pieces (350-550 g) were placed in each tray with an absorbent mat. After packaging the samples were placed in 3 coolers at Matís which were adjusted to 0 ° C, -2 ° C and -4 ° C. Samples were examined over a four-week period. Sensory analysis, microbial counts and chemical measurements were used to determine the quality changes and shelf-life. Brined loins had a shorter shelf-life than unbrined (0.6% salt). Comparison on numbers of microorganisms the day after packaging revealed that the brined pieces contained ten times more microbes than the unbrined ones. According to sensory analysis the shelf-life of the brined loins at -2 ° C was 12-15 days for both air- and MA-packed fish. In the unbrined loins the effects of superchilling and MAP were obvious. The shelf-life of air-packed loins was about 11 days at 0 ° C and 14-15 days at -2 ° C. The shelf-life of MA-packed loins was about 15 days at 0 ° C but 21 days at -2 ° C. Superchilling of unbrined fish under MA can therefore increase the keeping quality considerably. MA packaging clearly decreased the growth rate of pathogenic and indicator bacteria at low storage temperatures. Most effects were seen with Salmonella, then Escherichia coli but least with Listeria monocytogenes. In fact, L. monocytogenes could grow at -2 ° C under aerobic conditions, while proliferation of E. coli was first observed at 5 ° C but 10 ° C for Salmonella.

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