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Article from IFL in the latest issue. Ægis

The December issue of the magazine Ægir contains an article about research carried out at IFL on a comparison of the shelf life of farmed cod on the one hand and wild cod on the other. As previously stated, the results have attracted a great deal of attention.

The authors of the article in question in Ægi are two experts at IFL, Soffía Vala Tryggvadóttir and Héléne Liette Lauzon. This study is part of a large research project that began in 2003 and is called Future cod.

Two reports have been published in the project, the first, Future cod: Quality assessment of farmed cod (No. 10-04) was published in October 2004 and the latter, Future cod: shelf life, texture, muscle building and processing of farmed cod (no. 26-05) and the one on which the article in Ægir is based, was published in November 2005. The reports can be viewed by clicking here.

Read an article in Ægi

The Fresh Fish Handbook

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

The fresh fish handbook, which is now published on the web, deals with the introduction to all general fish processing. It does not really matter what the final product will be, it is always required that the raw material is of the best quality. It is an old-fashioned and outdated belief that poor raw materials are suitable for the production of some products. All consumers demand that they be treated with due respect by offering them only the best.

Enormous knowledge has emerged as a result of many research and development projects in recent years, and equipment in fishing vessels has made great strides, and the same is true in most of the country's operations. So everything is there to produce only quality products.

It is clear that knowledge is the basis for producing the most value from the marine resource and it is little more important than doing things right from the start, the fresh fish handbook is part of the effort to increase access to handy information.

The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.

At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.

The manual can be accessed here: The Fresh Fish Book - Diverse and useful information about the production of chilled fish

Handbook on healthy lamb

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Ideas about healthy lamb have been circulating for some time. The meat has suffered from a negative image that has clung to lamb fat for decades. Knowledge in nutrition has advanced in recent years and new materials and new aspects of these issues have emerged. Lamb meat has many good benefits from the point of view of human nutrition, but the public's attention has not been focused on these factors as it should be.

This report seeks to summarize clear information on the health aspects of lamb for the general public and those who provide information on the product. It is clear that much will be revealed about the health aspects of lamb in the coming years and it will be exciting to follow the development. This should be an opportunity for sheep producers.
The report is part of a project on hygiene in lamb. Grants from the Agricultural Productivity Fund made the work possible.

The manual can be accessed here.

Reports

Stability of frozen fish products

Published:

29/03/2000

Authors:

Margrét Geirsdóttir

Supported by:

Icelandic Research Council

The aim of this project is to examine the stability and shelf life of frozen cod products. Also to examine whether the glass transition temperature of products can be used in the preparation of forecasting models for shelf life in the freezer and as a control device in product development. Changes in the stability of the products are measured by sensory evaluation, texture and chemical measurements and an assessment is made of which factors change the most and mainly affect the stability.

The aim of the project is also to measure the glass mark in cod flesh and to examine its interaction and stability with the development of forecast models for the shelf life of products in cold storage in mind. Knowledge of stability and shelf life will be used in assessing the consumption quality of products, which can lead to greater value creation. Knowledge of glassware can be used as a tool in production management and product development and thus lead to improvements in processing.


There have been major delays in the project, mainly as it proved necessary to buy new refrigeration equipment at IFL, among other things due to this project. Freezers were purchased for very low temperatures and freezer simulators were installed which allow for precise setting and recording of temperatures. Results from measurements after 6 months in the freezer will be published in the summer / autumn of 2000.

Measuring glass marks in cod flesh has been difficult. When work began on measuring glass marks in cod, it was found that the cooling equipment of the DSC device used in the measurements could not cool the sample down to the desired temperature. A grant was received from the Research Council's Equipment Purchase Fund to supplement this equipment, and new cooling equipment was introduced last August. Measurements can now be carried out at lower temperatures, and the research facilities are all different after this addition was received. New software and a computer were also purchased for the device, which increases the possibility of processing data. It has not been possible to measure glass marks in cod flesh, but it is hoped that changed measurement methods will give better results.

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