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Promens Dalvík, formerly known as Sæplast, has started production of an innovative fish tank that is lighter than other tanks and has a larger intake volume than previously known. The design of the pots means that they reduce shrinkage and bruising on fish and improve the quality of raw materials. The fish tank is developed in collaboration with Matís ohf. (Matvælarannsóknir Íslands) and FISK Seafood in Sauðárkrókur and the project received funding from AVS.

The design of the pot is such that when stacking, the upper pot closes the lower one. In a four-pot position, only one lid is needed. Holes for the forklift fork have been moved to the outside of the tank so that there is no risk of dirt reaching the bottom of the lower tank when they are stacked. In this way, it is possible to reduce the load on fish in the lower layers of the tanks and thereby reduce the shrinkage and bruising on the fish.

Stress tests on the new pots have given good results at Promens. It is also expected that FISK Seafood in Sauðárkrókur will test a few pots for a few weeks before the product goes into mass production.

Information on tanks from fishing to processing

The aim is for the new tank to have an RFID chip that stores information about fish from fishing to processing and ensures traceability through processing. Such information is important for sales in the market because it promotes an increased flow of information and increases security. The information system is developed in collaboration with FISK Seafood, Maritech and Matís, but AVS also supported this part of the project.

Bjarki Magnússon at Promens in Dalvík says that there is a lot of interest in this production, it became abundantly clear when the tank was officially presented at the Fisheries Exhibition in Brussels, Belgium last year.

Recently, eight IFL reports, which had been closed temporarily after work on the relevant projects was completed, were opened. The reports are from the years 2003 and 2005.

The reports from 2003 are all from a project that began in 2000 and ended in 2003. The project's working title was  Light salting, stability and utilization of frozen products and the aim was to examine how water retention, chemical composition and texture of fish flesh could be controlled by light salting. 

It was investigated whether it was possible to produce juicier products than was possible with conventional pre-freezing processing. The effects of the use of salt, phosphates and processed proteins in brine on the aforementioned factors were evaluated and information on regulations and market attitudes related to the management of the chemical composition of fish products was collected. The reports now appearing from this project are number 07-03; 10-03; 12-03 and 13-03. One report from the aforementioned project was published in 2003, report no. 09-03.

Of the reports from 2005 that have now been opened, three are from the same project that began in 2004 and ended last year. Its job title was Production of shaped fish pieces and gel blocks from cuttings and marlin, and aimed to develop a processing process to produce shaped fish pieces with fish glue. The idea was to use less expensive by-products and fish species in the fish paste production, such as cuttings, marlin and blue whiting.

Production of shaped fish fillets began in Iceland in the 1980s, and at first it was mainly raw materials that had been cut into small pieces and then molded into cakes or other shapes with stamps. In this way, cuttings from fillet processing were used directly in bread products where the natural appearance of fish pieces could be imitated. Higher prices have been obtained for such products than when the raw material has been placed in a block. Blocks made from boneless and peeled fillets of whitefish, however, have been produced for more than 50 years and are still an important raw material in the further processing of fish products in North America and Western Europe.

Rehabilitation in the fishing industry uses pressure that disrupts normal muscle structure and purees the fish. In the aforementioned project, one of the main goals was to use the fish glue to be able to reduce the pressure during shaping and maintain / create a normal muscle structure in the product, which is a novelty. The three reports that have now been opened are numbered 19 to 21 in 2005.

Finally, we can mention report no. 24-05 which bears the title Protein in wastewater Preliminary study of quantities and properties and its aim was to obtain basic information on the amount and type of proteins in wastewater in order to examine whether they could possibly be used in some way for human consumption.

These reports and a number of others can be found on Matís' website below Publication / IFL / Reports

Young people's fish consumption is declining and if nothing is done, it will continue to decline in the coming years. It was stated that eating habits in childhood have a formative effect on consumption later on. There are also differences in fish consumption by region, with young women seeming to like fish and vegetables, while young men are more fond of fast food and meat. Einar K. Guðfinnsson, Minister of Fisheries, who took part in the meeting, said that the results of this study were a matter of concern.

He said the study should be an incentive for people to do better in these matters.

Matís' study included young people between the ages of 17 and 26, and the results indicate that Icelanders will eat even less fish in the future than they do today if nothing is done. Young people eat fish as a main course on average just over once a week, which is well below the fish consumption recommended by the Public Health Institute. Fish consumption of this age group has decreased significantly in recent years. The research is a collaborative project of Matís ohf., The Social Sciences Institute of the University of Iceland, the Laboratory of Nutrition at Landspítali University Hospital and the company Icelandic Services. The project examined the consumption habits of young people (17-26) years old in Iceland. The survey included attitudes towards health, fish consumption, consumption of other foods, purchase of fish and also tastes in different fish dishes. Factors affecting fish consumption were asked, from where consumers get information about fish and the trust they place in such information.

An analysis of young people's attitudes towards food and health revealed three separate consumption groups. The smallest group is 18% of the total and its consumption is shaped by health and interest in cooking. This group eats fish. The next group (39%) are usually men who eat the food set for them but prefer meat and fast food. The largest group (43%) are mostly women who enjoy eating fish but are unsure about how to cook it. The family is a strong influence on fish consumption but it was found that eating habits in childhood have a formative effect on young people's fish consumption and also their residence youth. It was also found that the proportion of people who are evicted from their parents' homes eat the least amount of fish. There also seems to be a difference in fish consumption by region, but people in rural areas do not have as easy access to fish shops or fresh fish tables in supermarkets as people in the capital area. As a result, people in rural areas do not have as many fish dishes to choose from in shops and prefer to eat traditional fish species and dishes.

The sample of the study was 1,735 people and the response rate was 86.7%. The research project is funded by the AVS research fund in the fisheries sector.

Photo: Einar K. Guðfinnsson, Minister of Fisheries, at a press conference at the Maritime Museum on the results of the study.

Attitudes and fish consumption of young people aged 18 to 25 - Descriptive statistical analysis

It is very important to choose the right temperature to maintain the quality and freshness of fruits and vegetables from the time the product is picked until it ends up in people's stomachs.

The shelf life of vegetables and fruits varies greatly by species. Some species are stored for only a few days, while others are stored for months without losing their freshness.

When vegetables or fruits are picked, the uptake of water and nutrients from the soil stops. Photosynthesis stops and there will be no further accumulation of reserves. Here, however, not all of the plant's metabolism stops, but it uses the energy from the long-term nutrients that accumulated during the growing season, to maintain certain metabolism. The plant is said to continue to breathe and some species, like many fruits, continue to mature after being picked. The slower this metabolism, the longer the product will be stored. The lower the storage temperature, the slower the respiration and the slower the product develops. It is estimated that the respiration rate increases two to four times for every 10 degrees that the storage temperature rises. Therefore, it is crucial to have good temperature control if quality and freshness are to be maintained from the time the product is picked until it ends up in the consumer's stomach.

Different temperatures depending on the species

It varies by brand at what temperature the product is best stored. Therefore, it is important to choose the right temperature. Most vegetables and berries are best stored at temperatures just above 0 ° C. However, some species are poorly stored at such low temperatures and can then suffer from cold damage. Examples of this are horticultural species such as tomatoes, peppers and cucumbers, but also cultivated vegetables such as potatoes. Fruits are usually best stored at a slightly higher temperature than vegetables or around 10 ° C. It can therefore be quite difficult for consumers to find ideal conditions for fruit in their homes.

Vegetables and fruits lose moisture when evaporated. It causes a change in structure, texture and appearance, but these products are for the most part water. It is therefore very important to reduce this water loss during the storage period in order to maintain freshness and limit shrinkage. Delicate products are often wrapped in plastic to prevent them from losing water and drying up, and some fruits are coated with wax for the same purpose or coated with other consumables. Species that are composed of many layers, such as onions and glacial lettuce, use the outer layers as protection against water loss as little water moves between layers. The water is then lost primarily from the outer leaves which can then be removed for consumption.

Author: Valur N. Gunnlaugsson food scientist

Aquaculture is a large part of the production of seafood and is growing globally, so it is important for Icelanders to be active participants in research and development in this field, says Sjöfn Sigurgísladóttir, CEO of Matís, in an interview with Viðskiptablaðið.

Sjöfn says that one of Matí's big projects is farming research on cod, salmon and halibut. "One of the big projects is farming research on cod, salmon and halibut. Cooking is a large part of seafood production and is increasing globally. We have to play with it. There's a lot of knowledge in Iceland about fish farming," says Sjöfn, who believes that people generally only think about fish when it comes to export. "This is such a small market in this country."

More in Viðskiptablaðið on Wednesday 14 March.

Matís in Akureyri (Matvælarannsóknir Íslands) has started using imaging equipment that will greatly enhance the company's research in the area. The number of full-time equivalent positions has already been increased by half, and the aim is to increase the number of additional full-time equivalent positions by further strengthening research in this field.

The imaging equipment offers the possibility to study the microscopic structure of food and the statistical processing of data. The equipment makes it possible for Matís to strengthen research and development work for the benefit of companies in the food industry. These include research into the quality and properties of food and its utilization, such as lamb, dairy products and fish. The equipment will also be used for research into the immune system of halibut and cod larvae in the first and most sensitive stages of farming. It will also be possible to further strengthen research on farmed fish and other farmed species, such as the effect of feed on the properties of products.

"Matís has placed great emphasis on strengthening its research work in Akureyri and the imaging equipment is one part of that. We anticipate an increase of 2-3 full-time equivalents if we succeed in fully utilizing the equipment in collaboration with manufacturers and companies in the food industry. The equipment will also be useful to the university and science community in Akureyri, which is in great demand, "says Rannveig Björnsdóttir, head of department at Matís.

Matís has 5 employees in Akureyri, but the company conducts food research in collaboration with the University of Akureyri, other institutions and companies in the North. In addition, there are 4 students under the auspices of Matís in master's projects in Akureyri.

Matís began operations at the end of last year, combining the activities of the Fisheries Research Institute, Matvælarannsókna Keldnaholt (MATRA), the Environment Agency's Laboratory, the biotechnology company Prokaria and Iceprotein.

Icelandic meat production and the meat industry are at a crossroads. Import protection will be reduced and there will be even greater demands for rationalization and lower prices, according to a presentation by Guðjón Þorkelsson, division manager at Matís at the Agricultural Research Council.

Guðjón says in his talk, which deals with the development of food from Icelandic agriculture with an emphasis on meat, that Icelandic production and Icelandic industry will not be able to compete with imports unless they can demonstrate their uniqueness in terms of proximity to the market, production methods, safety, quality, nutritional value. , products and product range.

Guðjón then says: "It is important to convey to both general consumers and the international scientific community the vast amount of information that has already been collected about the uniqueness of products from Icelandic agriculture. It is also necessary to conduct more research, collect more information and present it. All of this then has to be connected to education at secondary school and university level, and especially to students' research studies."

You can access Guðjón's presentation in its entirety here.

Dr. Þorbjörg Jensdóttir has been appointed head of the product development and consumer research department at Matvælarannsóknir Íslands (Matís ohf.). At Matís, Þorbjörg will oversee innovation and food research based on consumer needs, among other things.

Þorbjörg completed a double doctorate at the University of Copenhagen in 2006; on the one hand in health sciences at the university's dental department and on the other hand the so-called industrial degree (Industrial Ph.D.). She completed a master's degree in nutrition at the University of Iceland in 2002 and discussed her dissertation on beverages and tooth enamel removal.

The confectionery company Toms Group A / S, which produces Anton Berg, Gajol, Pingvin and Spunk, among others, supported Þorbjörg's doctoral studies in Denmark. There, she developed a new methodology for research on tooth enamel erosion caused by acidic beverages and solid foods, such as sweets. Toms Group has applied for a patent on Þorbjörg's methodology.

Matís began operations at the end of last year, combining the activities of the Fisheries Research Institute, Matvælarannsókna Keldnaholt (MATRA), the Environment Agency's Laboratory, the biotechnology company Prokaria and Iceprotein.

A large part of Matís' operations is related to aquaculture, and research in this field is of various kinds and is carried out in collaboration with both domestic and foreign parties. Recently, project websites were launched in two European projects in which Matís participates.

On the one hand, it is the Codlight-Tech project, where the goal is to develop a new type of light for use in sea cod farming - but by doing so, the intention is to prevent cod from becoming sexually mature during the rearing period. Puberty of cod in fish, what fishers call "premature" puberescence, causes stagnation in muscle growth as the fish uses all its energy in the development of gonads. Furthermore, it is undesirable for the cod to spawn in sea pens, where genetic material from farmed fish and wild fish can then be mixed. a tool to analyze in a simple way and with great accuracy the status of fish in terms of sexual maturity. That way, it will be easier for farmers to plan fires in the future. The total turnover of the project is about 170 million ISK, and the project lasts for two and a half years, and Dr. Þorleifur Ágústsson at Matís and dr. Herve Migaud from the University of Stirling in Scotland, the initiators of the project. More information can be found on the website of the project, which is done in collaboration with the University Center of Vestfjörður http://www.codlight-tech.com

See the mbl.is news about "pregnancy test" for cod. You can also draw the attention of the Westfjords online media Bæjarinn besta same case.On the other hand, it is a project in the field of fish farming welfare in Europe. This is a very large project funded by the European Union and with participants from 16 European countries. Two Icelandic researchers are participants in the project, dr. Þorleifur Ágústsson at Matís ohf. and dr. Helgi Thorarensen at Hólar University. Further information can be found on the project's website, which is carried out in collaboration with the University Center of the Westfjords. http://www.fishwelfare.com