Category: News

The use of ozone when drying fish significantly reduces odors from drying plants, but Matís is working on experiments with the use of ozone in collaboration with Laugafisk in Akranes.

The aim of the project is to reduce odors in the production of dried products from catfish processing by increasing control of the drying process. Due to increased demands on odorless production, it is necessary to work on solutions to improve the production of dried products from by-products.

Various solutions and cleaning equipment can reduce the odor generated during head drying, including the use of ozone. Ozone is a very reactive substance and oxidizes everything it comes in contact with. It was therefore important to examine the effects of ozone on the environment and products. Ozone kills microorganisms, it is quickly destroyed and leaves no residue or odor, like chlorine.

Equipment for the production of ozone has been purchased, and it is used in research in Matís' drying room on odor formation when drying cod heads. Preliminary results showed that by injecting ozone into the drying chamber, odor degradation was significantly reduced.

The graph shows the concentration of odorants in the Matís drying chamber, before and after ozone treatment. A gas sensor (FreshSence II) was used to detect odorants. The main odors detected by the equipment are carbon monoxide (CO), ammonia (NH3) and sulfur dioxide (SO2).

In the near future, the intention is to experiment with the ozone equipment in a custom-built experimental chamber at Laugafisk in Akranes. Dry air will be collected in a special container located on top of the drying chamber and treated with ozone. The effect of ozone on product quality will also be examined.

Matís ohf. and the Agricultural University of Iceland have sought ways to utilize Icelandic barley for human consumption. It is the Agricultural Productivity Fund that has supported this work. The results will be presented at a seminar in the building of the Agricultural University of Iceland in Keldnaholt on 31 October.

Tests have been carried out on the production of barley bread, barley malt and beer. Barley from the Agricultural University's cultivation experiments and from farmers was studied with regard to nutritional value and safety for human consumption. Good results were achieved in the production of barley bread and we were able to produce bread with up to 40% of barley flour against wheat. 600 kg of malt was produced from Icelandic barley and the malt was then used to produce beer. Those who have tasted the beer agree that it is nice and successful in this experiment. Measurements of the chemical content of Icelandic barley indicate that it is suitable for human consumption. There are various possibilities for the use of barley and barley flour in the food industry. Price increases in imported flour products could contribute to making Icelandic barley more competitive than before.

Great progress has been made in the breeding and cultivation of barley in this country. Barley has primarily been used as animal feed, but interest in its use for human consumption has been growing. This is not least because there is more fiber in barley than wheat. From a nutritional point of view, it is important to increase the amount of fiber in the diet of Icelanders. It is particularly interesting that the barley contains water-soluble fiber substances called beta-glucans. These fiber can lower blood cholesterol and have a lowering effect on blood sugar. You can increase the health of bread products by using partial barley instead of flour. It can therefore be recommended that the baking industry start using barley in its production.

Place: House of the Agricultural University of Iceland, Keldnaholt, top floor

Time: Friday, October 31, 2008, 2-4 p.m.

Moderator: Áslaug Helgadóttir

Agenda:

14:00 - 14:20	Build for human consumption. - Nutritional value and safety (Ólafur Reykdal, Matís)
14:20 - 14:40	Production of Icelandic barley (Jónatan Hermannsson, AUI)
14:40 - 14:55	Barley bread products (Aðalheiður Ólafsdóttir, Matís)
14:55 - 15:10	Icelandic barley malt for brewing beer (Jón Guðmundsson, plant physiologist, AUI)
15:10 - 15:25	Icelandic beer (Guðmundur Mar Magnússon, Ölgerðin's master brewer)
15:25 - 16:00	Discussion
	Catering: The beer and the bread.

Come and take part in a conference organized by the United Nations University School of Fisheries, which will be held at Hótel Loftleiðir, on 24 and 25 October.

The Maritime School is currently celebrating its 10th anniversary. For that reason, the school is organizing a conference on the sustainability of the fishing industry, or "Sustainable Fisheries", which is hoped to strengthen the foundations of teaching at the school. On the morning of the previous day (the 24th), foreign guest speakers will deliver keynote speeches on the main aspects of the future of the fishing industry and the world's fishing industry, and on the morning of the 25th of October there will be 3 seminars on the following (see the program here):

1. Fisheries management and assessment of fish stocks

2. Trade in fish and fish products and quality management in the fish industry

Fishing and aquaculture

Location: Hotel Loftleidir
Time: October 24 and 25.
Conference fee: nothing

See the conference website: www.unuftp.is/conference

Food Day of the Icelandic Food and Nutrition Association was held on Thursday 16 October. 2008. The topic of the day was Icelandic food traditions and regional registers. Icelandic lecturers and a Swedish lecturer from Örebro University spoke at the conference. The conference lasted from 13: 00-17: 00 and was held in Iðnó. The moderator was Gísli Einarsson, a journalist. The Minister of Fisheries and Agriculture Einar K. Guðfinnsson opened the conference.

Guðmundur H. Gunnarsson, head of the food innovation department at Matís, gave a talk on product development from local foods. The lecture can be accessed here.

In addition to the fact that many of Matís' employees wrote articles in the newspaper Matvæladags, Matur er mannsins megin. The paper can be accessed here.

Arsenic is a well-known toxic and carcinogenic substance and is therefore at the top of the US Agency for Toxic Substances and Disease Registry list of dangerous substances. The morphology of arsenic in food and other organic samples is important because the bioavailability and toxicity of arsenic are highly dependent on its chemical form.

Some arsenic chemicals, such as methylated trivalent arsenic, are highly toxic while arsenobetanide is safe. Nevertheless, current regulations on the content limits of arsenic in food and feed only take into account the total arsenic in food / feed components and do not take into account the toxic chemical form of arsenic. Research into the chemical forms of arsenic and the transformations of these substances is important in understanding the dangers of arsenic in our diet.

In the ecosystem, the substance arsenic is present in organic compounds as well as in inorganic form and more than 50 natural chemical forms of arsenic have been found. Seafood naturally contains a high concentration of the total arsenic compared to, for example, agricultural products. Until now, there has been limited information on different chemical forms of arsenic in, for example, fishmeal and fish oil. Matís has been involved in researching different chemical forms of arsenic in feedlots made from cod and capelin, and the results of these studies have recently been published in two scientific journals in peer-reviewed journals.

Research on the chemical forms of arsenic is very important in order to obtain data on which chemical forms of arsenic and in what quantities they are present in, for example, fishmeal and fish oil. This data can then be used as a basis for a review of laws and regulations on the limits of arsenic in the relevant seafood. Research in this field of research will continue at Matís, and Matís received a grant from AVS in 2008 to analyze the toxic and harmless chemical form of arsenic in fishmeal.

Further information on the results of Matís' above research can be found in Chemical Communication, 39, 2008 and Applied Chemistry, 47, 2008.

Emilía Martinsdóttir, Head of the Processing and Product Development Division, is currently chair of the European Sensory Network (ESN), an international association of research institutes and companies in the field of sensory evaluation and consumer research.

The ESN has 23 participants from 16 European countries, but there are also four non-European members of the organization: from Canada, South Africa, Australia and Israel.
This international organization was originally established as a forum for discussion and collaboration among the best research companies in each country and is intended to ensure the food industry in each country accessible and safe methods of sensory evaluation. Participants all have extensive experience in this field.

A meeting was held at the European Sensory Netwok in early October in Copenhagen. The meeting was well attended because in addition to ESN participants, there were representatives of 15 food companies that have been invited to participate directly in ESN-Industry Network Partnerships.

The companies will provide funding for specific research projects that they can agree on, and the research projects will be carried out by two or more ESN participants at a time. New research projects will then be selected annually. This ESN industry platform will increase the interaction of individual ESN members with the food industry.

The foreign food companies that have now signed an agreement to join ESN are Givaudan, Kraft Foods, Symrise, Firmenich, Nestlé, Unilever, Friesland Foods, Danone, Heineken, GlaxoSmithKlene, General Mills, Tetra Pak, Philip Morris and Danisco.

More information is available on the ESN website, www.esn-network.com/, and with Emilia, emilia.martinsdottir@matis.is.

The promotion of local foods aims to build a local and sustainable food economy. This includes food production, processing, distribution and consumption. It is believed that the development of local foods will strengthen the relevant places or areas economically, environmentally and socially. They also provide an opportunity for a closer connection between producers and consumers.

The meaning given to people in the concept of local foods varies. Usually, however, the definition includes the ideology that foods are of better quality and taste better because they are fresher and at the "best age" when they fall into the hands of consumers. Manufacturers also use materials or other methods to increase their shelf life, as these products have to travel less than traditional products available in stores. Another goal of local foods is to preserve and revive local food traditions, promote the cultivation of diverse crops to reduce the use of pesticides, fertilizers and waste generation. This will also strengthen local economies by strengthening small farms, local jobs and shops.

Food tourism is often associated with city trips, high-class restaurants and so-called "food countries". It is therefore a challenge to establish food tourism in rural Iceland. In recent years, several organizations have been established to promote the production and supply of local food, both nationwide and regionally.

There are three main organizations in the country; Directly from the farm, Lifandi landbúnaður and Matur-Saga-Menning, all of which aim to stimulate food culture in Iceland, among other things by strengthening the production of food from local ingredients and promoting the preservation of traditional production methods and cuisine. There has also been some revival in recent years among raw material producers and tourism operators in Iceland, about the importance of food in the tourist experience and the added value that is gained through the processing and sale of raw materials in the region. Stakeholders in many areas have partnered to work together to define and build food tourism and to support the production of local foods. Examples of such collaborations are Matur úr héraði, Matarkistan Skagafjörður, Þingeyska matarbúrið, Austurlamb, Suðurland taste the best and Ríki Vatnajökull. Preparations for such co-operation have also begun in West Iceland and the Westfjords. Today, therefore, the network, and the development of knowledge regarding opportunities in food tourism, has become quite dense. In addition to the support provided by such co-operation, work is now underway on the development of a comprehensive product development hotel in Hornafjörður. This is a systematic attempt to encourage innovation in small-scale food production in the country.

Þóra Valsdóttir food scientist, project manager at Matís.

The article was published in Fréttablaðið on 2 October.

The Fisheries Exhibition 2008 took place in Fífan in Kópavogur 2.-4. October sl. As usual, prizes were awarded for exhibition booths and these prizes were awarded at a special exhibition festival held on 3 October at the invitation of Eimskip and Landsbankinn.

In addition, an award was given for the best innovation in the exhibition, where Trackwell received an award for the SeaData information system, but Matís has been Trackwell's hand in that project in connection with another interesting project, FisHmark.

Matís wishes Trackwell Congratulations on this great award.

The Fisheries Exhibition 2008 took place in Fífan in Kópavogur 2.-4. October sl. There was a great demand for the show and it seems that each show is bigger than the one that came before. Matís took part now as last time and there was a lot of traffic in the company's booth. The highlights were when Ísfélag Vestmannaeyja offered live kúffisk on 3 and 4 October and when Einar Kristinn Guðfinnsson, Minister of Fisheries and Agriculture, visited Matís' exhibition area.

A large queue was created when the kúffisk was offered and the taste of the fish was well liked by those who tried it, as there was a lot of delicacy on the trip. The demand was so great that the exhibitors offered the roads much longer than originally planned.

The picture shows the Minister of Fisheries and Agriculture and Sjöfn Sigurgísladóttir, CEO of Matís, together with Siggeir Stefánsson, production manager at Ísfélagið, enjoying the shellfish.

In the Science Report of the University Center of the Westfjords, on Friday 10 October, dr. Þorleifur Ágústsson, project manager at Matís, presents the company's cod farming research in Ísafjörður. The main focus of the research has been to prevent premature sexual maturation in cod by light control in sea cages.

Premature puberty causes the growth of cod to slow down, weight loss occurs as well as quality declines and declines. Matís has also worked on the design of sea cages for Icelandic conditions, developed a slaughter line for farmed cod and worked on research on the interaction of genetics and the environment on cod in farming. Special research facilities have been set up in Álftafjörður to conduct this biological and technical research.

The science report is an informal discussion time at noon on Fridays and starts punctually at 12.10. It discusses briefly, 20-30 minutes, about ongoing research or research that has been completed and then given the go-ahead. The science report takes place in the coffee hall of the University Center of the Westfjords and everyone is welcome.