In the summer project Temperature control in container transport of fresh fish products, which was carried out in collaboration between Eimskip and Matís, the heat distribution in refrigerated containers was measured and the procedure for loading refrigerated and frozen containers, which are used for both the transport of fresh and frozen goods, was taken out.
The temperature control examined in the project concerns the storage and transport of fresh fish, but it is much more sensitive to temperature fluctuations than frozen products. It is therefore important that the ambient temperature of the products in the container is well controlled throughout the transport process. Results of the European project Chill on and the AVS project Simulation of cooling processes show that well-controlled sea transport can achieve a much longer shelf life for marine products than is available in less temperature-controlled air transport chains.
The results of the measurements showed that the heat distribution within the containers is dependent on the loading procedure, as the air flow in the container varies according to the loading pattern. Heat distribution in containers is not homogeneous and is generally colder at the bottom and closer to the cooling machine than hotter at the air of the container and next to the door. Measurements also showed that the temperature inside the container fluctuates with the ambient temperature when it is hot outside. It should be noted that the measurements were made during the summer.
Cooling containers are designed to maintain low air and product temperatures within the container but not to cool products. The results of the measurements showed the importance of pre-cooling a product for loading into containers, but if it is loaded too hot, it takes a long time to reach the ideal storage temperature. The project examined different container types with the aim of identifying which container type is best suited for transporting fresh fish, where a low and stable temperature is important. A correlation could be made between the performance of different containers and their age.
Cooling process simulation is also funded by the Rannís Technology Development Fund (TÞS) and the University of Iceland Research Fund.
Next Friday 17 December. doctoral defense at the University of Iceland School of Medicine.
Hélène L. Lauzon, food scientist, defends her doctoral dissertation "Prevention in cod farming: Isolation, use and effects of additive bacteria in the early stages of cod farming" (Preventive Measures in Aquaculture: Isolation, Application and Effects of Probiotics on Atlantic Cod)Gadus morhua L.) Rearing at Early Stages).
Opponents are dr. Einar Ringø, professor at the Norwegian College of Fishery Science, Faculty of Bioscience, University of Tromsø, and dr. Ágústa Guðmundsdóttir, Professor at the Faculty of Food and Nutrition, University of Iceland.
The supervisor was dr. Bjarnheiður K. Guðmundsdóttir, specialist at the University of Iceland Laboratory of Pathology at Keldur and Adjunct Professor at the University of Iceland School of Medicine. Others in the doctoral committee were Sigríður Guðmundsdóttir M.Sc., specialist at the University of Iceland Laboratory of Pathology at Keldur, dr. Ragnar Jóhannsson, specialist at Matís ohf, dr. Ólafur S. Andrésson, professor at the Faculty of Life and Environmental Sciences, University of Iceland and dr. Seppo Salminen, Professor and Director of the Functional Foods Forum at the University of Turku in Finland.
Dr. Guðmundur Þorgeirsson, professor and president of the Faculty of Medicine, will chair the ceremony, which will take place in hall 132 in Askja and will begin at 13:00.
Abstract from the study Poor performance in the early stages of cod farming is a problem and the use of antibiotics has been the main remedy. The use of supplemental bacteria is considered as a possible alternative as a preventive measure to promote stability in the farming environment and improve the health of farm animals. The aim of the doctoral project was to increase survival and promote the development of cod larvae in the early stages of farming. Emphasis was placed on the isolation and diagnosis of cultivable bacteria as well as the development of preventive methods. The results of the research are presented in 5 scientific articles.
The effects of different treatments on the cultivable and predominant microbial flora in cod farming were examined during two breeding seasons and also properties related to bacterial infectivity in the farming environment. The results show that both feeding and different treatments influenced the type of microflora and that the composition of the microflora is related to the success of larval farming. A screening process was also designed to select supplemental bacteria from the cod farming environment. Two complementary bacteria, Arthrobacter bergerei and Enterococcus thailandicus, were isolated and their properties described. Studies in the larval and juvenile stages confirmed the ability of these complementary bacteria to enhance prevention in the early stages of cod farming.
The project was carried out by Matís ohf. Partners were the University of Iceland Experimental Center for Pathology at Keldur and the Marine Research Institute's Experimental Center at Stað by Grindavík.
About the doctoral dissertation Hélène L. Lauzon was born in Montreal, Canada in 1965. She graduated from the Collège Saint-Maurice in 1983 and was an AFS exchange student in Iceland from 1983-1984. She graduated with a BS in Food Science from Macdonald Campus at McGill University in Canada in 1991 and an MS in Food Science from the University of Iceland in 1997. Hélène started working at the Fisheries Research Institute in Microbiology in 1992 and later became a specialist at Matís ohf. She began her doctoral studies at the Faculty of Medicine in 2005.
Hélène's parents are Gilles Lauzon, a butcher, and Suzanne Éthier, a housewife. She is married to Þorfinn Sigurgeirsson, a graphic designer and artist, and together they have two children, Díu and Dag.
Trans fatty acids are a term used for a specific type of hard fat. However, these trans fats or trans fatty acids are different from natural hard fats, such as those found in coconuts, in that they are formed when soft fats, so-called unsaturated fats, are converted in the food industry (the fat is hardened).
Trans fatty acids in food production But if a large proportion of trans fat is in our diet due to the food industry, is it not easy to change this and reduce the consumption of trans fat? It's not that simple. Before the use of trans fats in the food industry, manufacturers used hard fats in their production, but the consumption of hard fats has a negative effect on human health. In their search for "healthier" options, manufacturers began to look at softer fats, but in many respects it is not suitable for food production as it craves sooner than hard fats and therefore shortens the shelf life of products made with soft fats. In an effort to improve the properties of the soft and "healthy" fat, manufacturers began to change its structure. The soft fat, usually vegetable fat, is partially hardened, ie made into a harder fat, and with this change it acquires certain properties which, among other things, manifest themselves in a longer shelf life. Financially, this change was therefore for the better for the companies, as a longer shelf life is a check that less food is thrown away.
Harmful of trans fatty acids The Public Health Institute's general recommendations are to reduce the consumption of hard fats, and it does not matter whether they are trans fatty acids or saturated fats. Rather, you should choose fats that are soft, ie in liquid or soft form at room temperature. Consumption of soft fat that has been partially hardened, ie. trans fat, has increased sharply in recent decades. Consumption of foods containing trans fatty acids increases the risk of cardiovascular disease. The effect of consuming trans fatty acids can be seen in the fact that LDL cholesterol rises (bad cholesterol) and HDL cholesterol drops (good cholesterol). Consumption of foods containing trans fatty acids is therefore undesirable and in fact the less we consume trans fatty acids the better off we are with regard to the above risk factors and diseases. Food manufacturers, as well as others, are gradually realizing this danger, and the ban on the use of trans-fatty acids in New York City restaurants is the most obvious example of a change in thinking, although the merits of such consumption management can be disputed.
Consumption of trans fatty acids in Iceland Icelanders generally consume too much fat and hard fat is too large a part of the country's total fat consumption. It is therefore not surprising that the consumption of trans fatty acids is disproportionately high among Icelandic consumers. According to the results of a survey conducted in 2002 on the national diet, the consumption of trans fatty acids averaged 3.5 g per day, but there were some groups, for example men aged 20-39, who consumed much more than 3.5 g per day. Consumption had then decreased by almost a third since 1990, mainly due to declining consumption of margarine and also because the composition of margarine had changed during this time. Despite the fact that Icelanders' consumption of trans fatty acids is on the right track, we still have a long way to go before we reach the upper limit set by the World Health Organization (WHO) as a limit for individual trans fatty acid consumption (2 g per day). The Public Health Institute is currently working on a new consumption study that will shed light on the situation among Icelanders as it is today. It should be noted that Denmark was the first to set rules regarding the maximum trans fatty acids in certain foods. In Denmark, edible oils, additives and margarine may not contain more than 2 g of trans fatty acids per 100 g of fat in the product. It has been decided to set similar rules in this country. How can we avoid choosing foods that contain trans fatty acids? Trans fatty acids can be found in many types of foods. Trans fats are likely to be found in margarine, frying fats, microwave popcorn, potato chips and other snacks, sweets, biscuits, cakes, wine breads, french fries and other deep-fried fast food as well as in other foods that have been overcooked.
Labeling of the amount of trans fatty acids on food packaging is significantly deficient. This is especially true for foods other than those from the United States, where strict rules on the labeling of trans fatty acids have been established. Consumers can, however, monitor the presence of trans fatty acids in foods by looking at the description of ingredients on the packaging. If the packaging says "hardened fat / vegetable fat", "partially hardened vegetable oil", "partially hydrogenated (vegetable) oil" or "partially hardened fat / oil", it is very likely that some trans fat can be found there. However, it is now possible to buy ingredients that contain saturated fats with a lot of saturated fatty acids but no trans fatty acids.
On December 1, there were changes in Matís' senior management.
Doctor Sjöfn Sigurgísladóttir, who has been the CEO of Matís since the company took office on 1 January 2007 and the CEO of the Fisheries Research Institute before that, is now resigning at her own request.
Dr. Sveinn Margeirsson will take over from her as CEO. Along with the changes, dr. Hörður G. Kristinsson will take over the new position of Matís' research director, as well as continue to work as the director of the biotechnology and biochemistry division at the company.
Sveinn and Hörður, who have both held key positions at Matís, are well acquainted with all of the company's operations. In addition, they have jointly managed the company for the past four months with good results.
The board of Matís thanks Sjöfn for the excellent work she has done for the company and for its fast and safe development over the past four years and wishes her well in her new job.
At the same time, the board welcomes Svein and Hörður to work in new roles and wishes them to continue the good work they have done for Matís ohf.
Matís aims to increase the competitiveness of Icelandic food production on an international level. Among the company's roles are the promotion of innovation and the increased value and safety of food through strong development and research work. In that field, exciting times lie ahead in this country with the further development of fisheries, agriculture, biotechnology and other food production.
On behalf of the board of Matís ohf., Friðrik Friðriksson, form. 896-7350
The press release in .pdf format can be found here. Matís's new organization chart here.
Recently, Matís and Fisktækniskóli Suðurnesja signed a co-operation agreement which, among other things, promotes the professional knowledge, skills and abilities of students in studies in fishing, processing and aquaculture.
Matís is the largest research company in the country in the field of food research and food safety.
Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the field of food and biotechnology.
Matís employs many of the country's leading experts in food technology and biotechnology; food scientists, chemists, biologists, engineers and fisheries scientists. A number of M.Sc. and Ph.D. students in research-related studies at Matís.
Fisktækniskóli Suðurnesja (FTS) is a collaborative forum for parties in Suðurnes who work on building knowledge at the upper secondary level in the field of fishing, processing of marine catch and aquaculture.
The School of Fisheries Technology is also a collaborative forum for the preparation and implementation of retraining of employed people in aquaculture, fishing and the processing of marine catch. The School of Fisheries is responsible for and encourages research and development work in the field of education in fishing, processing of marine catches and aquaculture.
Fisktækniskóli Suðurnesja is a leader in a collaborative network of schools, companies and lifelong learning centers in nine places around the country under the name Fisktækniskóli Íslands (FTÍ).
Hörður G. Kristinsson, acting CEO of Matís and Ólafur Jón Arnbjörnsson, Director of the School of Fisheries, sign the agreement.
Through their co-operation, the parties intend to:
Strengthen the professional knowledge, skills and abilities of students who study at school and in the workplace in fishing, processing and aquaculture.
Promote professional knowledge, skills and abilities of teachers and supervisors of students in fishing, processing and aquaculture.
Encourage young people's interest in the industries and thus promote staff recruitment and increased respect for jobs, companies and institutions.
Increase the understanding of company representatives in the industries of the necessity and profitability of the education of general employees.
Develop teaching methods and vocational training at the upper secondary level and in upper secondary education, both in schools and in companies.
Advise the government on the structure and organization of studies at the upper secondary level and in upper secondary education.
Apply for grants to domestic and foreign funds to promote curriculum development and curriculum development
For further information, contact Margeir Gissurarson at Matís, margeir.gissurarson@matis.is, and Ólafur Jón Arnbjörnsson, director of the School of Fisheries, olijon@fss.is.
Back row from left: Gylfi Einarsson, FTÍ project manager, Margeir Gissurarson, Matís, Franklin Georgsson, Matís, Lárus Þór Pálmason, FTS, Nanna Bára Maríasdóttir FSS project manager, Guðjónína Sæmundsóttir, director of MSS and deputy in the board of FSS. Front row from left: Hörður G. Kristinsson, acting CEO of Matís and Ólafur Jón Arnbjörnsson, CEO of FSS
EPCIS standard used to demonstrate the traceability of products in the Icelandic fisheries sector.
Recently, an experimental run took place in HB Grandi's redfish processing plant in Reykjavík, where the EPCIS standard was used to demonstrate product traceability with the aim of increasing product security and information flow within the value chain. The experimental run went well and the main results will be presented at conferences on both sides of the Atlantic in the coming months.
The "eTrace" project is defining, developing and implementing a traceability system based on the EPCGlobal EPCIS standard (www.epcglobalinc.org) which is based in part on RFID (Radio Frequency IDentificaton) technology. The EPCIS standard enables the exchange of information on EPC-labeled products, within and between companies. In this project, food safety information is integrated with other real-time traceability information. The main purpose of such a system is to ensure complete traceability and at the same time increase product security and information flow.
In addition to Matís, the Norwegian companies SINTEF and TraceTracker, Lund University, the technology company Roi4u and the Swedish Fisheries Inspectorate are participants in the project, which is funded by the SafeFoodEra program.
The experiment took place in such a way that HB Grandi's fish tanks were marked with an electronic identification (RFID) that emits radio waves. The signals consist of a circuit that stores and processes information and an antenna for transmitting and receiving information. There has been a rapid development in the making of such labels in recent years and now such labels can be accommodated in small stickers. A handheld device from Nordic (ID PL3000) was used, and the data was uploaded wirelessly via a Wi-Fi connection where the web-based EPCIS system from TraceTracker received the data.
These electronic labels were then read by fish tanks, processing tanks, foam boxes and pallets throughout the process to obtain product traceability through the processing process. This experiment only took place within the walls of HB Grandi, but there would have been nothing to prevent it from following the product all the way to the consumer. This regular reading achieves a connection from fishing and processing to the final product. This opens up the possibility of greatly improved information provision between parties within the value chain and to consumers.
Figure 1. Overview screen from HB Grandi's basket processing from TraceTracker software developed in the project.
Figure 1 above shows one fishing day, which yielded 38 pots of frozen redfish. These pots go through the processing in Reykjavík where they become 12 pots of filleted perch. In this project, 7 pots were followed through the packaging where they ended up in 329 foam plastic boxes stacked on 5 pallets. Behind each item in this image is extensive information about each item with a traceable ID.
This system makes it possible to link other information to an upcoming traceable item or event in the processing itself. For example, temperature graphs were read with the same handlers and electronic identifiers, and thus temperature results could be linked directly to specific pots or boxes in the process, or even entire batches of products if necessary. It is also possible to link information from quality systems, regulators and certification bodies directly to the relevant group of identifiers, so that other parties in the value chain can be shown measurement results for undesirable substances, temperature curve, connection of products to quotas or certification information.
With such a system, "finer" traceability is achieved than is currently the case. With current traceability systems, it is usually possible to trace products down to ships and fishing days, but such systems could even trace products down to specific fishing holes. With increased information, it should be possible to control the processing of products better and achieve even better utilization, and such a system also opens up the possibility of increased automation in production and increased provision of information to buyers.
With the standardization of information, it is possible to combine information from different systems, but as things stand today, many systems are usually used in fishing, processing and sales of products. The idea is that the existing systems send information in a standard form to an EPCIS system, so that each party in the value chain controls what information it wants to show to other parties, as shown in Figure 2. This opens up possibilities for greatly increasing information provision. between parties in the value chain and to consumers.
Figure 2. Overview of the intended functioning of the EPCIS traceability system. The flow of products in the value chain creates a variety of information that can be useful in providing information to customers but is also necessary to comply with regulations. Standardized information is placed in an EPCIS database by each individual member of the value chain, who then controls what information he wants to share with other members of the chain, as well as consumers.
It is clear that product traceability requirements are constantly increasing. The use of electronic identifiers and automatic data sources is a good way to ensure their traceability. It can be assumed that Icelandic fishing companies and processors will go beyond automatic data collection as soon as fish tanks are marked with an electronic ID. Then the automatic reading stations will replace the handlers as used in this experiment.
Such functionality as the EPCIS standard awaits, where information from different locations is integrated and linked to the relevant identified object or processing can be useful to food producers, retailers and consumers in a variety of ways. However, as things stand today, important information is often lost in the value chain or access to it is hampered by uncomplicated systems and, as a result, it is very time-consuming to find the correct information for the relevant identification number.
A good traceability system also provides an opportunity to further educate consumers about a product, demonstrate its footprint, food miles as well as factors such as how the product was processed and that it is caught from a sustainable fish stock. Other factors can also be important to consumers, such as whether the product is healthy, whether it contains known allergens, whether the packaging is reusable, whether employees have been rewarded fairly and whether the product is safe and legal. Being able to answer questions like these easily builds trust in the brand in question.
Innovations such as two-dimensional barcodes and recent mobile phones make it possible for consumers to get product information right off the shelf. But by taking a picture of two-dimensional barcodes (or traditional barcodes) on products, they drop by the product's website where they can be educated about the relevant aspects. It is important that the information available to consumers is linked to the traceability system, in order to demonstrate the most relevant information for a particular product individually. in terms of product traceability and presentation of information. It is therefore important for Icelandic companies to take part in such experiments to see what technological possibilities are around the corner.
Matvælastofnun will hold an educational meeting on trans fatty acids on Tuesday 30 November 2010 at 15:00 - 16:00.
The meeting will discuss the effects of trans fatty acids on public health, the analysis of trans fatty acids in Icelandic food and the forthcoming regulation on the limitation of the amount of trans fatty acids in food in Iceland.
What are trans fatty acids, why are they found in foods and in which foods are among the questions that will be addressed at the meeting. Analyzes of trans fatty acids in Icelandic food and the development in trans fatty acid consumption will be discussed. The health effects of trans fatty acid consumption will be examined and the proposed regulation on trans fatty acids will be presented, as well as the implementation of controls.
Guest speakers will be Hólmfríður Þorgeirsdóttir from Lýðheilsustöð, project manager of a new national survey on diet that is currently underway, and Ólafur Reykdal from Matís, who recently received Fjöregg MNÍ 2010 for a praiseworthy initiative in the field of food and nutrition.
Lecturers: Hólmfríður Þorgeirsdóttir, project manager for nutrition at the Public Health Institute Ólafur Reykdal, food scientist and project manager at Matís Zulema Sullca Porta, expert at the Food Administration
It will be possible to follow the educational meeting live on the MAST website under Publication - Educational meetings. A recording will also be published there after the educational meeting.
The educational meeting will be held in the district office of the Food Administration in Reykjavík at Stórhöfði 23. The entrance to the MAST building is on the north side (Grafarvogsmegin).
Certification in practice - introductory meeting 19 November. The meeting will be held on Friday 19 November from 14-16 in Víkinn Maritime Museum, Grandagarður 8, Reykjavík.
The purpose of the meeting is to present the status of the project on the certification of responsible fishing by Icelanders, practical information related to the certification and its utilization for market purposes.
Agenda: 14.00 Eggert Benedikt Guðmundsson, CEO of HB Grandi and chairman of the professional council of the fisheries sector at Íslandsstofa Association for marking and certification Fee and collection
14.10 Kristján Þórarinsson, vice chairman of the Icelandic Fisheries Association and chairman of the technical committee on responsible fishing Background and status of certification Technical implementation of the project
14.30 Mike Platt, Global Trust Practical information on the implementation of certification and the application process for certification Chain of Custody Application Process 14.50 Guðný Káradóttir, director of Íslandsstofa Practical instructions for using the mark of origin, with and without certification Promotion and marketing 15.10 Inquiries and discussions
Panel: Eggert B. Guðmundsson, Kristján Þórarinsson, Finnur Garðarsson, Guðný Káradóttir and Mike Platt Light refreshments will be served at the end of the meeting. Please announce your participation by sending an e-mail to islandsstofa@islandsstofa.is or by phone 511 4000.
Genetic resources of Icelandic freshwater fish - value and dangers. The symposium of the Agricultural Genetics Committee on the occasion of the year of biological diversity will take place in the National Museum of Iceland from 13-16, Friday 26 November. nk.
Moderator: Skúli Skúlason Rector of Hólar University
Agenda
13:00-13:05 Skúli Skúlason, Rector of Hólar University, Opening of a seminar
13:05-13:25 Áslaug Helgadóttir, professor at AUI The value of genetic resources in agriculture, their utilization and conservation.
13:45-14:05 Leo Alexander Guðmundsson, Directorate of Fisheries Genetic variability of salmon in the Elliðaán river in time and space.
14:05-14:25 Bjarni Kr. Kristjánsson, Hólar University Variety of char.
14: 30-16: 00 Panel discussion
The aim of the symposium is to present the latest knowledge on the genetics of Icelandic salmonids with regard to fishing utilization and handling of the resource.
Hörður G. Kristinsson, acting director of Matís, will hold a lecture tomorrow, Friday 19 November at 12:30 in room 158, VR-II in HÍ. The subject is "Marine bioactive ingredients", which can be translated into Icelandic as "Lívirk femi úr sjú".
SYSTEM in Chemistry and Biochemistry
Seminar - Department of Chemistry
Marine bioactive ingredients
Dr. Hörður G. Kristinsson Acting CEO, Matís ohf
Place (Place) Room 158, VR-II, Iceland University of Education Date (Date) Friday, November 19, 2010 Time (Time) 12:30 p.m.
The lecture will be given in English (The talk will be given in English)
Abstract.Vast amounts of marine based raw materials are still largely underutlized. Major opportunities exist with these raw material sources as they are rich in various natural and highly functional compounds, which with proper extraction, isolation and processing techniques can find use in various foods, specialty feeds, neutraceuticals, cosmeceuticals and even medical products. The market for natural products is growing very rapidly, particularly products which possess bioactive properties which can have positive effects on health and performance. The past few years have seen significant advances in the isolation and production of novel ingredients from underutilized raw materials. This includes the production of enzymes, cartilage compounds such as chondroitin sulfate, glucosamine, bioactive fish peptides, protamine and various seaweed based compounds, to name a few. Some of these ingredients have very unique functions compared to their non-marine counterparts, and display very high activity. This includes the ability to inhibit the angiotensin I converting enzyme, strong free radical scavenging ability as well as good ability to chelate metals and high reducing power. In addition, the peptides have been shown to inhibit lipid oxidation in food systems, thus showing good potential as natural food antioxidants. Human and animal clinical trials are also ongoing with select peptide products.The industry is realizing that very significant value addition can be realized with underutlized raw materials. Currently many of these ingredients are being moved from pilot to commercial stage and represent a promising way to utilize previously poorly or unutilized raw materials.
For further information, contact Hörður at 422-5000.
