Category: News

Matís' Chemical Research Department has introduced a new device for preparing samples for the measurement of inorganic trace elements such as lead, mercury, iron and copper. In the device, microwaves and pressure are applied to completely dissolve the samples in acid. In this way, it is possible to prepare the samples in a few minutes instead of 12 hours in Matís' older equipment. The equipment is used both for samples from customers and for Matís' research projects.

The new device facilitates preparation work when the forms of inorganic substances such as arsenic need to be detected. Such analyzes are a new area of research at Matís and are called "elemental speciation" in English. It is very important that the shape of the materials does not change before measurement and then it is good that the temperature in the new device can be controlled very precisely.

Matís has a complete mass spectrometer (ICP-MS) for measuring inorganic trace elements and with the introduction of the new device, the equipment has become as good as it can be. Matís can offer customers measurements of all major trace elements in food and feed, such as lead, mercury, arsenic, selenium, cadmium, iron and copper. In addition, the equipment is important for research projects, monitoring of contaminants in products and other projects on the chemical content of food.

Photo: Dr. Sasan Rabieh, Matís' specialist in the analysis of inorganic trace elements, with the new equipment.

At Matís' Department of Biotechnology, researchers are, among other things, researching whether anti-algae substances from algae can be used as an additive in various health products and target foods, which is a rapidly expanding market.

One of these scientists is Wang Tao, who is studying for a doctorate in the Department of Food and Nutrition at the University of Iceland with research facilities at Matís ohf. For the past year, it has been screening for anti-corrosion substances in algae off the coast of Iceland, but the project is part of Gold in Aegir's fists (Novel antioxidants from Icelandic marine sources) sponsored by the AVS fund.

In the spring of 2007, many species of algae were collected, the total amount of polyphenols was determined and the anti-inflammatory activity or antioxidant activity was assessed by several antioxidant assays. Algae contain, among other things, polyphenols that have high bioactivity, including antidepressant activity. The brown algae, seaweed, seaweed, seaweed, seaweed and algae were collected, as well as silverweed and seaweed, which are red algae, and marijuana, which is green algae.

It was found that the highest levels of polyphenols were found in the brown algae, especially in the seaweed, and there was a strong correlation between the levels of polyphenols and the antioxidant activity of the algae. Preliminary evidence also shows that seaweed has an antihypertensive effect (ACE inhibitory activity), but this needs to be examined further.

 Based on these results, it was decided to collect more seaweed and salsa last autumn and investigate further. Various methods have been tested to isolate the anti-corrosion substances from the algae, including the use of several types of enzymes. The next steps are to further purify the polyphenols from the algae and examine which polyphenols have anti-corrosion properties. It will be discussed later how they can be added to foods to increase stability, taste and nutritional value.

 Wang Tao, an Associate Professor at Dalaian University in China, attended the United Nations School of Fisheries in the fall of 2005 and is currently receiving a grant. She has extensive experience in researching fish protein hydrolysates and algae, which is useful in this project. Her supervisors are Dr. Guðrún Ólafsdóttir Research Service Sýn and Guðjón Þorkelsson Associate Professor at the University of Iceland and Head of Department at Matís, Guðmundur Óli Hreggviðsson University of Iceland / Matís and Charlotte Jacobsen DIFRES-DTU Denmark.

 The first results of the project were presented at The 5th Euro Fed Lipid Congress and 24th Symposium of the Nordic Lipid Forums, in Gothenburg, Sweden in September 2007. Poster

FisHmark is an Icelandic software for fisheries companies that proposes the most efficient arrangements for fishing and processing fish, can increase the value of seafood and at the same time contribute to increased profits for companies. The prototype of the equipment is ready and the aim is for fisheries companies to be able to use it next year. The device was presented at a press conference today, 14 February.

The software is the first of its kind and is a collaborative project between the food research company Matís and the software companies AGR, Maritech and TrackWell.

With FisHmark you can:

• Analyze which factors affect the value of seafood and the results of fishing and fish processing.

• Make proposals for the most efficient arrangements for fishing and catch measures.

• Increase the value of seafood and ensure access to demanding specialty markets.

• Make it easier for fish sellers to share information about a product, such as its origin.

• Connect data from electronic catch diaries, measurements in reception and from information systems about processing and marketing.

• Look for the most cost-effective solutions in the value chain of cod products and increase corporate profits.

To demonstrate the potential of FisHmark, an example has been set up of a company with one tugboat for fishing and fish processing located in Grundarfjörður. For simplicity, it is assumed that the tugboat can land at two landing ports, Grundarfjörður and Höfn in Hornafjörður.

In order to determine the most efficient arrangement for fishing with FisHmark, the following factors are examined: Comparison of ports, rental prices for quotas, capacity of fish processing, catch composition, export surcharge, closure of areas, limits on quota leasing, fishing without fish processing and catch shares.

Based on the best solution, 9.5% was an increased profit from the operation if it was fished outside the West instead of fishing in the southeast.

The project is funded by the AVS Fisheries Research Fund and the Rannís Technology Development Fund.

From 17. – 24. February, a food festival will be held at the Nordic House in Reykjavík. The festival is entitled New Nordic Food Festival and Matís is somewhat involved.

In August last year, a special co-operation program of the Nordic Council of Ministers, entitled "New Nordic food and cuisine", was launched on the Matís website, which aims to explain the potential for value creation in Nordic food production and food culture. It was also reported that a special steering group had been appointed to work on the plan. Iceland is represented by Emilía Martinsdóttir from Matís and Laufey Haraldsdóttir from the Department of Tourism at Hólar University.

In each country, "ambassadors" were also nominated, who were given the task of disseminating knowledge and raising awareness of Nordic cuisine. The ambassadors work on presentations of Nordic cuisine and culture. The Icelandic ambassadors are Sigurður Hall and Baldvin Jónsson. Now it's time to introduce this remarkable initiative to Icelanders.

The festival starts on Sunday 17 February and lasts for a week and it is safe to say that the program is the most magnificent as can be seen in here of the festival!

"Our research on the shrinkage of fish in containers has revealed rather low figures. Far below 10%. When these exports peaked in 1986, we measured this in several cases. It was found that the shrinkage in cod was 1 to 2%. Then a much more detailed experiment was made about a year and a half ago. We did not export the fish, but imitated such imports in our laboratory. It turned out that this was about 2 to 4% in cod and a little less in saithe, "says Sigurjón Arason, project manager at Matís in a conversation with Morgunblaðið, 13 February.

"Finally, this was examined very carefully about a year ago. It was also found that the shrinkage in cod was about 2.4%, but if the fish was handled here for export, the shrinkage went up to 3.6%. The shrinkage in haddock was about 4.8%, but when it was transfused it went up to 7%. All the hassle after the fish has been frozen in a basket for the first time increases the fluid loss. We also have old measurements of fluid loss in fish, which has been moved between parts of the country under difficult conditions. We examined the shrinkage by age, four to seven days after fishing. It turned out that as the raw material got older, more was lost during transport. Since these measurements were made, there have been great road improvements and therefore the fluid loss is undoubtedly less now, "says Sigurjón

At the beginning of the year, Emilía Martinsdóttir, Head of Matís' Processing and Product Development Division, took over the chairmanship of the European Sensory Network (ESN), an international association of research institutes and companies in the field of sensory evaluation and consumer research. Emilia will hold the presidency for the next two years.

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.

ESN's activities include:
• Meetings to compare methods, research results and to organize research projects
• Hold seminars for industry in different countries
• Develop methods in the field of sensory evaluation and consumer surveys
• Joint research projects.

This year, companies in the food industries of these countries are invited to participate directly in ESN (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. Among other things, the use of sensory evaluation and the best common methods in that field will be promoted to improve food product development. This ESN industry platform will increase the interaction of individual ESN members with the food industry. 

 
Emilia is the head of department Consumer and sensory evaluation department at Matís. She says that Matís is a leader in the field of sensory evaluation in this country and that these international activities are part of the acquisition of knowledge and experience in Iceland that will be of great benefit to the Icelandic food industry. 

More about ESN

Fiber lowers cholesterol and lowers blood sugar

According to a study by Matís (Icelandic Food Research) and the Agricultural University of Iceland, it is possible to increase the health of bread products by using some barley instead of flour. Barley contains fiber that can lower blood cholesterol and have a lowering effect on blood sugar.

"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, "says Ólafur Reykdal, project manager at Matís.

It is important to increase the amount of fiber

Ólafur says that it is possible to increase the health of bread products by using some barley instead of flour. "From a human nutrition 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 substances can lower blood cholesterol and have a calming effect on blood sugar. "

Ólafur mentions that in experimental barley baking, which took place in three bakeries, satisfactory results were achieved for bread with up to 40% barley against 60% of wheat. "It can therefore be recommended that the baking industry start using barley in its production."

The nutritional value of Icelandic barley was assessed and it turned out to be comparable to what happens abroad. Barley safety was assessed by microbial measurements. Coliforms, Bacillus cereus and Clostridium perfringens were not detected and the number of molds was low.

"All measurements indicate that Icelandic barley is well suited for human consumption," says Ólafur Reykdal at Matís.

The Productivity Fund supported the projects of Matís and the Agricultural University.

Icelanders are probably not unaware of the fact that today is Ash Wednesday and the younger generation is in the process of all sorts of costumes. Several groups have stopped by Matís in Borgartún 21 and sung, some in Danish! We got to snap pictures of these cheerful guests.

Anna Sigrún, receptionist at Matís, was well prepared, wore a purple wig herself and had stocked up on sweets. Singing guests did not come to the empty hut, but both received traditional sweets but were no less happy to receive dried fish for the song.

Most of the singers were students from Laugarnes and Laugarlækjaskóli.

On 14 February, a prototype of software, FisHmark, will be introduced, enabling the management of fisheries companies to carry out more detailed fishing planning. AVS has funded the project. The meeting, which will take place on the 2nd floor of the Radisson Saga Hotel, will begin at 13:30.

With this new software you can:

• Increase the value of seafood and ensure access to demanding specialty markets
• Analyze which factors affect the value of seafood and the performance of fishing and fish processing
• Make proposals for the most cost-effective arrangements for fishing and disposing of catches
• Make it easier for fish sellers to share information about a product, such as its origin
• Connect data from electronic catch diaries, measurements in reception and from information systems about processing and marketing
• Look for the most cost-effective solutions in the value chain of cod products and increase corporate profits

See the program here.

There has been a decrease in trans fatty acids in food in this country in recent years, as stated in an interview by Fréttastofa Stöðvar 2 with Ólaf Reykdal, project manager at Matís. "Individual measurements have been made, but few in recent years, they show that in certain products, the amount of trans fatty acids has decreased," said Ólafur in an interview with Stöð 2.

Trans fatty acids are so-called hardened fats and are highly undesirable, but their consumption raises blood cholesterol and thus increases the risk of cardiovascular disease.

Ólafur still says something about trans fatty acids in food. But they can be in processed foods such as margarine and biscuits and products that have been deep-fried such as french fries. Ólafur encourages people to look at the product descriptions of products.

Ólafur Reykdal: "If it is stated in the ingredient description that hydrogenated fat has been used, then there is a trans fatty acid, that is, it is hydrogenated."

A new assessment of trans fatty acids in food in Iceland is to be carried out, according to a news item on Station 2.