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News

Analysis of raw material for icefish trawlers with regard to processing properties

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Hlynur Guðnason will give a master's lecture in Master's lecture in industrial engineering today, Monday 17 September at 15-17.

The aim of the project was to analyze the raw materials of icefish trawlers that bring supercooled raw materials ashore on the one hand and icefish trawlers that bring traditional raw materials ashore stored on ice and to analyze the effect of these two methods on raw material processing properties. and how to maximize the value of landings.

The project is twofold, in the first part of the project a study was carried out on the effect of cod cooling on fillet utilization and product division in HB Grandi's processing in Vopnafjörður. In the second part, a statistical analysis is performed on data from HB Grandi's processing in Reykjavík in order to answer how to maximize utilization and quality and minimize the shortcomings of the catch that comes ashore.

The main results of the project are that the type of cooling does not seem to have a significant effect on the fillet utilization of redfish and saithe, as it is largely dependent on the weight and carcass of the fish. Likewise, the type of cooling does not seem to have a significant effect on the defect rate, but the defect rate seems to depend mainly on the weight of the raw material and the condition of the machines. There is a significant difference in the proportion of red fillet redfish fillets between vessels as well as the fillet utilization of saithe according to the age of the raw material when it is processed, and utilization can therefore be maximized by processing the fish at that age if that possibility exists.

Department

Industrial Engineering, Mechanical Engineering and Computer Science

Supervisors

Ólafur Pétur Pálsson, Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science at the University of Iceland and Sigurjón Arason, Professor at the Faculty of Food and Nutrition at the University of Iceland and Chief Engineer at Matís.

Examiner

Sveinn Víkingur Árnason, managing director of Vínbúðin

When

17 September 2018 from 15:00 to 17:00

Where

VR-II Living Room 157

More

Everyone is welcome

News

The Government's budget proposal for 2019

In the submitted budget proposal for 2019, it is proposed that the financial contributions of the Ministry of Industry and Innovation to Matís Food Research be cut by 12% from the 2018 contribution.

If the proposal is successful, Matís' service agreement with the Ministry of Industry and Innovation will therefore be reduced to ISK 397.9 million in 2019. The service agreement will be used, among other things, to finance research and development projects to meet funding from funds, but according to the 2018 budget of Matís' income. It is common for comparable parties abroad who conduct research and development for the benefit of the business community and society to enjoy at least 35-50% funding in direct contributions from the public sector.

News

Tax deduction for research and development projects

Are you with a company that participates in innovation, research and / or development projects? Companies in the field of innovation and development have the option of tax deductions up to a certain amount of the total cost each year incurred due to research and development projects.

What's more, the total cost of approved projects can be higher if the expertise, services and infrastructure of powerful research companies such as Matís are utilized. This is to meet the needs of those who are taking their first steps in value-added production or services.

More

Reports

Herring catch and products in Norway and Iceland 2010-2016

Published:

11/09/2018

Authors:

Páll Gunnar Pálsson, Sveinn Margeirsson

Supported by:

Product Development Center for Seafood

Herring catch and products in Norway and Iceland 2010-2016

The purpose of this report is to evaluate general and public data in the seafood value chain with a view to analyzing value creation and attempting to compare different value chains. It was therefore decided to compare the utilization of herring in Norway and Iceland. The main reason for examining the herring in these countries is that there is also a presentation of data in both countries and that processing takes place in a similar way. The information in both countries did not prove to be of such a nature that conclusive conclusions could be drawn based on the data available. It is therefore necessary to make various improvements in data collection and publication if the possibility of comparing value chains is to be available in a reliable manner.

The purpose of this summary is to evaluate how public data from seafood value chains can be used to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other. To do so, we have chosen to compare how herring catch is utilized in Norway and Iceland. The reason for choosing this species is good access to public data and the likeliness of production in those two countries. We have analyzed what types of products are made from the available catch and identified the differences between the two countries regarding herring utilization. Based on the case of Norwegian and Icelandic herring value chains it is clear, that great improvements are needed in order to be able to use public data from seafood value chains to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other .

View report

News

Is public data useful?

Good and proven data is a necessary basis for reliable information to ensure informed decisions. Regardless of what decisions are made and how they turn out, data and information are the basis of the debate. It is important that data and information are based on harmonized and standardized methods so that they can be utilized by knowledge.

In the fisheries sector as well as in other sectors, a large amount of data can be found, data that is the basis for many important and successful decisions that affect international relations, society, companies and individuals.

In this context, it was decided to evaluate specific public data on herring fishing, processing and value creation in Norway and Iceland and to try to assess whether data published in the public databases of these countries can answer some comparative questions in a reliable manner.

The conclusion is quite clear: Public catch information is difficult to link to official information on products and value creation in a reliable way. The registration of products in the correct tariff code can have a significant effect, unconfirmed information on overweight can change the comparison significantly, and so on.

It is necessary to make significant improvements to the entire value chain of marine products regarding the registration and publication of data if the possibility exists to make reliable and reasoned decisions based on the best available knowledge at any given time. The same applies to the value chains of other food production in Iceland.

See report on the value chain of herring in Norway and Iceland

Abstract

The purpose of this report is to evaluate general and public data in the seafood value chain with a view to analyzing value creation and attempting to compare different value chains. It was therefore decided to compare the utilization of herring in Norway and Iceland.

The main reason for examining the herring in these countries is that there is also a presentation of data in both countries and that processing takes place in a similar way.

The information in both countries did not prove to be of such a nature that conclusive conclusions could be drawn based on the data available. It is therefore necessary to make various improvements in data collection and publication if the possibility of comparing value chains is to be available in a reliable manner.

Tags: data, information, value chain, herring

English summary

The purpose of this summary is to evaluate how public data from seafood value chains can be used to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other. In order to do so, we have chosen to compare how herring catch is utilized in Norway and Iceland. The reason for choosing this species is good access to public data and the likeliness of production in those two countries. We have analyzed what types of products are made from the available catch and identified the differences between the two countries regarding herring utilization.

Based on the case of Norwegian and Icelandic herring value chains, it is clear that great improvements are needed in order to be able to use public data from seafood value chains to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other .

Tags: Data, benchmark, value chain, herring

News

Next course: installation and maintenance of HACCP systems

The next course at Matís will take place on 11 and 12 October. and the starting point this time is Installation and maintenance of HACCP systems. The course takes place at Matís' premises at Vínlandsleið 12.

Focus group

Employees of food companies and especially those involved in the food safety of the companies

Objectives

To provide those who work in some way with HACCP systems with a deeper understanding of the system's setup and how to maintain it. In addition, increase knowledge of the potential biological, chemical and physical hazards that may be lurking in the food environment and what effects they may have on their safety.

Course content

The prerequisites of the HACCP and how they support the risk analysis of food companies will be reviewed. The main biological, chemical and physical hazards that can affect product safety and how they are related to hazard analysis will also be discussed. The installation of HACCP will be thoroughly reviewed and practical examples of individual aspects of the installation of the system will be considered.

Course results

At the end of the course, participants should have gained an understanding of the structure of HACCP systems and what hazards are most commonly found in food and their environment and how those hazards can be managed.

Arrangements

The course will be in the form of lectures and practical exercises.

The course will be held on 11 and 12 October 2018
in Matís' premises from 9:00 to 16:00 both days

Main elements of the course:

  1. Introduction Discusses the development and structure of HACCP systems.
  2. Good practice (e. prerequisite program) Review the key aspects of good practice and how they relate to HACCP. Discuss how good practice directly affects the risk analysis of food companies.
  3. Dangers in food. The main hazards present in the raw materials and environment of food are discussed, as well as the risks associated with food processing and handling. Discuss how these dangers can be managed.
  4. Structure of HACCP. Review the structure of HACCP systems. Thoroughly review each step and how the system is then activated and maintained.
  5. Practical training. Emphasis is placed on participants receiving training in the design of HACCP systems. During the course, participants are divided into working groups or imaginary HACCP teams and the groups will work on short projects in connection with the topic discussed. At the end of the course, participants should have a good understanding of the installation of HACCP systems and be able to take an active part in their installation and even lead the work.

Included in the registration fee are all course materials, light refreshments and lunch on both days.

The maximum number of courses is 15 and the minimum participation is 10 people. If the minimum participation is not reached, the course will be canceled and those who have registered will receive a refund. If the course is canceled due to insufficient participation, Matís will send a notice to that effect with at least 48 hours. notice. Absences with a minimum of 48 hours must also be reported. reservation to receive a full refund of the registration fee. 

Most trade union education and retraining funds support participation in courses such as these. Find out from your union.

News

Why is barley good for your health?

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Barley is grown in Iceland with good results. Progress has been made in the cultivation and the harvest each year is about 9 to 16 thousand tons.

The barley crop is primarily used as fodder. Barley is the type of grain that is best suited for cultivation in northern areas. By cultivating barley in Iceland, it is possible to save money on imports and reduce long-distance transport.

More about barley.

Reports

Sjóvinnsla á þorskalýsi / On-board liver oil processing

Published:

06/09/2018

Authors:

Marvin Ingi Einarsson

Supported by:

AVS Fisheries Research Fund

Sjóvinnsla á þorskalýsi / On-board liver oil processing

The project Sea processing of cod liver oil is about examining whether there is an operational basis for fish oil processing from cod climbing on board freezer and icefish trawlers. This includes a summary of all costs of processing as well as investment costs. The results were summarized in the income statement. In addition, the processing process of fish oil for human consumption was discussed and its market value was assessed. The results of the project indicated that it is not profitable to work only cod climbing on board trawlers, but it is more profitable to land it fresh. However, it is possible to increase profits significantly by processing all cod, saithe and haddock livers together and even more if all the meat is processed, including the liver. There is more profit from the processing of fish oil on board freezer trawlers compared to icefish trawlers, considering that icefish trawlers will generate income if they start producing fish oil on board. It is income from the liver that would otherwise be landed. This does not apply to freezer trawlers, but most of their liver goes into the sea today.

The task of this project is to explore whether there is an operating basis for processing cod liver into oil onboard freezer- and wet fish trawlers. This includes summarizing all costs in a profit loss account. The project also considers further refining of fish oil for human consumption and its market value. The results of this project indicated that it is not profitable to process only cod liver, as more profit is gained by landing the liver fresh. However, by processing liver from cod, saithe and haddock profits can be increased and even more if all the viscera including liver is processed as well. More profits are obtained from processing fish oil onboard freezer trawlers, compared to wet fish trawlers, considering lost revenue of previously landed liver. This does not apply to freezer trawlers as they do not utilize liver.

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Reports

The effects of food container depth and coverage on the quality of superchilled rainbow trout

Published:

01/09/2018

Authors:

Magnea Karlsdóttir, Erwan Queguiner, Björn Margeirsson, Sigurjón Arason, Aðalheiður Ólafsdóttir

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

The effects of food container depth and coverage on the quality of superchilled rainbow trout

Fresh farmed fish is generally gutted and packed in a foam plastic box with ice for export in refrigerated containers. In view of the great development that has taken place in terms of supercooling and its positive effect on the quality of fish products, other more cost-effective and environmentally friendly packaging solutions have been examined, including insulated food containers. The main objective of the project was to evaluate the impact of different packaging methods on the quality of fresh rainbow trout. Gutted fish with a head was packed in a foam plastic box and insulated pots of different depths (29-60 cm). In addition to comparing different depths of pots, different embodiments of closing pots were also examined. Experimental fish were observed at the top and bottom of each tank. The pots were stored in a temperature-controlled environment at about -1 ° C and measurements were made after 8 and 13 days after packing. The fish packed in a foam box was either supercooled before packing or cooled in the traditional way with ice. This was done to assess the effect of supercooling on fresh rainbow trout. To assess the quality of the rainbow trout, microbial growth, texture and release in fillets were monitored. The results showed that the packaging solutions examined in the project had a relatively small effect on the total number of microorganisms, but there was no significant difference between experimental groups at the end of the storage period. In general, there was little to no difference between groups in texture and texture in fillets. On the other hand, the results showed that it is necessary to close the pots, but the type did not have a significant effect. Supercooling before packing had a significant effect on release. Fish that was cooled in the traditional way and packed in a foam plastic box with ice had significantly more release compared to when it was super-cooled and packed in a pot or foam plastic box without ice. The results show that there is no significant difference between foam boxes and pots of different depths compared to the quality variables examined in this project. They indicate that the transport of supercooled rainbow trout in pots is a viable option in terms of the stability of the raw material and the quality of the product.

The overall aim of the study was to explore the effects of different packaging solutions on the quality of fresh rainbow trout. Different packaging methods included expanded polystyrene boxes (EPS), insulated food containers of 29 to 60 cm depth with various combination of covers. Each container was split up into two groups, top- and bottom layer. Both fish chilled on ice and superchilled fish were considered. Microbial growth and sensory characteristics (fillet gaping, softness and elasticity) were used to evaluate the quality of the rainbow trout fillets after 8 and 13 days of storage at around -1 ° C. The different packaging solutions had no effects on the microbial quality of the fish. Moreover, no listeria activity was detected. Sensory evaluation showed minor differences between containers of different depths and / or EPS boxes, as well as between top and bottom layers. However, the presence of cover proved to be of great importance, but the type of cover turned out to be not relevant. The effects of superchilling before packaging on fillet gaping was evident in present study since fish packed in EPS box with ice resulted in more gaping than superchilled fish packed in EPS boxes and / or containers without ice.

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Reports

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

Published:

01/09/2018

Authors:

Rúnar Ingi Tryggvason, Magnea Karlsdóttir, Björn Margeirsson, Aðalheiður Ólafsdóttir, Sigurjón Arason

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061), The Icelandic Student Innovation Fund (185693- 0091)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

The aim of the project was to compare the quality of farmed salmon, which was frozen and supercooled, and stored in different packaging solutions. Different insulated pots (32, 42 and 60 cm deep) and EPS boxes were used to transport and store the farmed salmon. Quality was examined after 4, 10 and 14 days of storage in supercooled conditions, where water loss, texture, boiling efficiency and sensory evaluation factors were assessed. Water loss on supercooled salmon was significantly more in deeper packaging compared to shallower packaging after 10 to 14 days of storage at -1 ° C. Frozen salmon stored in EPS lost less water than supercooled salmon in EPS, probably due to inaccurate temperature control during supercooling. Sensory evaluation, texture measurements and boiling efficiency showed little difference between salmon stored in different depths of packaging. Icebergs were more visible in frozen salmon stored in deep pots compared to EPS boxes. Discharge was more visible in frozen salmon compared to super-chilled salmon. The results do not exclude the use of deep tanks for the transport and storage of fresh salmon, but do not specify the maximum size of packaging. The size and volume utilization of packaging affects water loss and transport costs. Supercooling can have many benefits for manufacturers and consumers, but it is necessary to have good control of the supercooling to ensure its effectiveness.

The aim of the study was to compare quality differences of farmed Atlantic salmon, both iced and superchilled, that was stored in different sized packaging solutions. Different sized insulated containers (32, 42 and 60 cm deep) as well as EPS boxes were used to transport and store the fish. The quality was evaluated after 4, 10 and 14 days of storage, where drip loss, texture, cooking yield and sensory evaluation were performed. Increased container depth significantly increased the drip loss of superchilled salmon during 10 to 14 days storage at -1 ° C. Iced storage of salmon in EPS resulted in less drip loss compared to superchilled salmon stored in EPS, most likely due to uncontrolled superchilling conditions. Sensory evaluation, texture analysis and cooking yield did not reveal any major differences between salmon stored in containers of different depths. In case of iced salmon, pressure marks were more prominent with increased depth of containers. Gap was more noticeable in iced salmon compared to superchilled salmon. The results did not rule out the use of large insulated containers, but they do not specify the maximum recommended depth of containers intended for salmon packaging. The size and volume of packaging containers affect drip loss as well as transportation costs. Superchilling of fresh foods can have many benefits for producers and consumers but a controlled and optimized superchilling process is needed to ensure its effectiveness.

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