Category: News

Matís is currently working on various projects aimed at increasing value creation in the production of agricultural products. Among other things, Matís has collaborated with farmers on micro-slaughter, but on 25 September. 10 lambs were slaughtered on the farm Birkihlíð, in collaboration with Matís. The results are being processed and will be published when they are available. Time measurements carried out during the slaughter indicate that the possibilities for farmers to create added value through micro-slaughter are significant.

Safe foods are essential

A fundamental element of European food law (178/2002) is the responsibility of the food producer not to market an unsafe product (Article 17). Risk assessment is then used to assess food safety and control requirements, and there are various exemptions within European food law from the principles of control, if there are valid reasons for this in terms of risk assessment.

Scientific assessment of microbiological risk is the basis of a good risk assessment for fresh meat products. Results from measurements of the microbiological condition of the meat that was slaughtered show that Birkihlíð shows that farmers can certainly do a good slaughter, but all carcasses were measured well under the criteria that apply to slaughterhouses.

Matís' proposal for a micro-slaughter arrangement.

See more here.

You can also visit the website The food landscape here, where you can, for example, view information about the 10 lamb carcasses that were slaughtered in Birkhlíð by entering the farmers' market on the site.

Matís continues with a project aimed at setting up smokehouses throughout Africa. The purpose of this project is to ensure a healthier environment for smoking seafood as well as to promote better utilization of the raw material. This time it is built in Sierra Leone and in Liberia.

Various challenges have arisen and, for example, a solid foundation had to be built under one hut in Sierra Leone where the subsoil was such that it would eventually give way if it had not been reinforced.

Margeir Gissurarson has problems with the project and has just returned home after going to Liberia on the same mission immediately after his work in Sierra Leone.

The project is a collaborative project of the United Nations University School of Fisheries (UNU-FTP), The Ministry for Foreign Affairs and addresses the World Bank's mission in this area. 

Elin Stenberg, PhD student at the Institute for Animal Environment and Health at the Swedish University of Agricultural Sciences in Skara, will be at Matís for the next six weeks, where she will work with Matís staff and the University of Iceland on research into the effects of slaughtering methods and freezing on lamb quality in Iceland. 

Elin will be involved in all activities; slaughter, measurements and sampling in slaughterhouses, sensory assessment, texture measurements, NMR measurements, statistical results, reporting and articles. In this way, the collaboration with Matís / HÍ and the work in Iceland will be useful and become part of her doctoral project.

Elín's doctoral project is part of Interreg Öresund, Kattegat, Skagerak (European Regional Development Fund), a project funded by 120 million and aimed at better describing the quality of beef and lamb to strengthen its position in competition with imports and other foods on the market. . Elín's travels and stays are funded by the Nordic Network of Meat Science, in which Guðjón Þorkelsson and María Guðjónsdóttir participate (and are funded by NKJ, Nordic Joint Committee for Agricultural and Food Research).

There is a great benefit from this collaboration for meat research in Iceland: 

• The collaboration supports research on meat in Iceland for the benefit of producers, processing and consumers.
• Access to expertise and measuring equipment that is lacking in Iceland.
• Training of new professionals in the field.
• Easier access to international collaborations to promote and fund research.

Detailed information about Elina and her research project:

• https://resurs.slu.se/valmaende-djur-och-bra-kott/
• https://interreg-oks.eu/projektbank/projekt/efterfragedriveninnovationforhogrekvalitetpanotochlammkott.5.4cbfacee1552393503eaf27.html

On Wednesday 3 October, Huong Thi Thu Dang will defend his doctoral dissertation in food science at the Faculty of Food and Nutrition, University of Iceland. The thesis is entitled: Increasing the quality of frozen fish products by improving processing and storage (e. Enhancing the quality of frozen fish products through improved processing and storage).

Opponents are dr. Ragnar Ludvig Olsen Norwegian College of Fishery Science, University of Tromsø, Norway and dr. Santiago Aubourg Professor at CSIC in Spain.

Supervising teachers and supervisors were dr. Sigurjón Arason Professor at the Faculty of Food and Nutrition, University of Iceland and Chief Engineer at Matís and dr. María Guðjónsdóttir Professor at the Faculty of Food and Nutrition, University of Iceland. In addition to them, the doctoral committee included dr. Tumi Tómasson, director of the Marine Research Institute, dr. Magnea G. Karlsdóttir, Matís and dr. Minh Van Nguyen Associate Professor at Nha Trang University, Vietnam.

Dr. Bryndís Eva Birgisdóttir, professor at the Faculty of Food and Nutrition at the University of Iceland, will chair the ceremony, which will take place in the Celebration Hall of the University of Iceland and will begin at 14:00.

Summary of study

Freezing and cold storage is an effective method of maintaining quality and extending the shelf life of seafood. The production of frozen products equalizes the supply of seafood when fishing and slaughtering farmed fish is seasonal. The condition of raw materials, processing methods and conditions of storage and transport can affect the quality and stability of frozen products. The aim of the study was therefore to gain a deeper understanding of the physical changes in the fillets of three fish species during long-term storage in the freezer, and to investigate which factors affect their quality.

Redfish (Sebastes marinus) was caught southwest of Iceland in June and November 2015, filleted and frozen on days 4 and 9 after fishing, and stored at -25 ° C for up to 20 months. The effects of seasonal changes and the effects of freshness on processing on the stability of frozen redfish fillets were studied. Atlantic herring (Clupea harengus) was caught in the west of Iceland in November 2014 and processed on the one hand before mortality and on the other after mortality. The effect of these variables on the stability of herring products in cold storage at -25 ° C for 5 months was investigated. Pangasus (Pangasius hypophthalmus) from aquaculture was filleted in Vietnam and the effects of additives (a mixture of sodium phosphate, sodium chloride and citric acid) and product stability packaging were studied at -18.6 ± 0.2 ° C for up to 12 months.

The study showed that it is important for the fishing industry to ensure uniform and correct temperature control when products are stored in the freezer. Redfish caught in November, outside the spawning season, must be handled with care to ensure the correct quality of frozen products. Finishing and processing of fish should take place as soon as possible after fishing. However, if the fish is handled correctly, the fishing trip and time before processing can be extended. The use of additives in the processing of frozen pangasius fillets and packaging in vacuum-packed packaging ensures their quality. By using a skin peeling machine that removes the dark muscle (skin cutting), the shelf life of frozen fish fillets can also be significantly extended. However, dark muscle oil can be extracted to ensure efficient utilization of the raw material.

Password: Redfish, herring, pangasius, seasonal fluctuations, fresh ingredients, death starch, additives, packaging, cold storage, temperature fluctuations, physical and chemical properties.

Abstract

Freezing and subsequent frozen storage is an effective preservation method to maintain quality and extend shelf life of fish and fish products. Quality and storage stability of frozen fish products can be affected by the state of the raw material, processing methods, and conditions during storage and transport. The aim of this study was to gain a deeper understanding of the physicochemical changes in fish fillets during long-term frozen storage as affected by the initial raw material quality, processing and storage conditions, and how these changes affect product quality.

Golden redfish (Sebastes marinus) were caught in June and November 2015, processed and frozen on day 4 and day 9 post-catch and stored at -25 ° C for up to 20 months. The effect of seasonal variation and material freshness on the quality and stability of the fish fillets during frozen storage was investigated. Atlantic herring (Clupea harengus) caught in November 2014 were used to compare the effect of pre-and post-rigor freezing and storage conditions (stress and stability at -25 ° C for 5 months) on the quality and stability of frozen fish fillets. Effects of commercial processing additives (mixture of sodium phosphates, sodium chloride, and citric acid), packaging (vacuum and air packaging), and storage conditions (industrial frozen storage and controlled storage at -18.6 ± 0.2 ° C) for up to 12 months on the quality and stability of fish fillets during frozen storage were studied in Tra catfish (Pangasius hypophthalmus).

The study demonstrated that it is crucial to the fishing industry to ensure uniform and correct temperature control in their frozen storage facilities. Redfish caught in November outside the spawning season need to be handled with special care to maintain quality stability during frozen storage. Treatment with additives combined with vacuum packaging are effective in protecting the quality of frozen pangasius.

Keywords: Golden redfish, Atlantic herring, Tra catfish / pangasius, season of capture, raw material freshness, pre-rigor, post rigor, additives, packaging, frozen storage, temperature stress, physicochemical properties.

About the doctoral dissertation

Huong Thi Thu Dang was born in 1977. She completed her BSc degrees and MSc in Aquatic Processing Technology in 2000 and 2004, respectively from Nha Trang University (formerly the University of Fisheries), Vietnam. In 2013, she attended the six months training course in Quality Management of Fish Handling and Processing that was hosted by the United Nations University - Fisheries Training Program (UNU-FTP), Iceland. In 2014, she received a PhD scholarship granted by the UNU-FTP and began her PhD studies in Food Science at the Faculty of Food Science and Nutrition, University of Iceland, Iceland from January 2015. Since 2000, she has been working as a lecturer and researcher at the Faculty of Food Technology, Nha Trang University, Viet Nam. Huong is now living in Nha Trang, Vietnam with her husband Luong Duc Nam and their daughter Luong Dang Ngoc Minh and their son Luong Duc Binh.

Yesterday was in many ways interesting in the history of Matís, but then the last farmers' market was in Hofsós this summer, but the market was a joint project of farmers in Skagafjörður and Matís and the project was financially supported by the Agricultural Productivity Fund. In addition, for the first time, as far as is known, minced meat was sold directly to consumers, as production and trade are completely transparent.

The product of this project was, as stated above, very popular farmers markets as well as the website, www.matarlandslagid.is where blockchain technology is used to ensure the traceability of information from farmers to consumers. The bit chain technology in Matarlandslagið is a collaborative project Advania and Matís. 

To see and better understand this bit chain technology, you can click on it The food landscape –> top right, click on “FARMERS MARKET” –> click on “Open overview map” –> click on “6. Birkihlíð” on the left side of the page and on the page that appears you can see a green tab with this information. 

When it comes to traceability and transparency, it can clearly be said that this is a revolution in terms of providing information from farmers to consumers. 

Heimir, Gulli and Þráinn got Svein Margeirsson, CEO of Matís, in an interview about this in Bít á Bylgjan and it was stated in Sveinn's case that certain changes need to be made to the law so that farmers can create added value, for themselves and the nation as a whole. 

The interview with Svein.

The workshop will be held in the celebration hall of the University of Iceland 1-2. October

The Faculty of Food and Nutrition at the University of Iceland, in collaboration with Matís and the Marine Research Institute, is holding a workshop on the utilization of food and mesopelagic species in the Celebration Hall of the University of Iceland from 1-2. October. The workshop is intended to review the state of knowledge on redfish, halibut and Mediterranean fish for future use.

The main emphasis will be on the challenges that come with the possible utilization of redfish, halibut and Mediterranean fish and how to meet those challenges.

Representatives from the scientific community and industry will attend together with representatives of research funds and it will be presented how the funds can be involved in solving these challenges in collaboration with them.

Sales of products directly from the farm are growing. This is accompanied by an increase in tourists, a change in consumption patterns and the willingness of farmers to respond to increased consumer demands for local food. For this reason, it is proposed that rules be adapted so that farmers will be able to slaughter, process and sell products directly from consumers to their own livestock.

Enabling farmers to slaughter, process and sell directly to consumers will contribute to increased innovation in the country's rural areas and maintain important skills for Icelanders' food security. Therefore, Matís proposes to give up again and place opportunities for value creation in the hands of farmers.

Domestic slaughter is permitted on legal farms, as products from such slaughter are only intended for use on the farm itself. Any distribution or sale is prohibited. It is well known that these rules are circumvented. Taking into account arrangements in Germany and in other countries, rules should be adapted, e.g. home slaughter, where the distribution and sale of products takes place is possible. Such a slaughterhouse could be called abattoir.

We all want to eat safe and wholesome food without worry

and risk assessment is a prerequisite for this. In addition, it ensures risk assessment

manufacturers the flexibility needed to pursue sustainable innovation.

In micro-slaughterhouses, sheep farmers can use their potential for increased value creation and a viable operating environment, for the benefit of themselves and the nation as a whole. It is important to remember, however, that all such changes can not take place without implementation risk assessment, provided that food safety must always be maintained. 

Matís' proposal in its entirety regarding rules on micro-slaughterhouses (pdf file).

The Science and Technology Policy Council invites everyone to take part in shaping Iceland's science policy |  The Science and Technology Policy Council holds open consultations with Icelandic society on the definition of the most pressing societal challenges facing Iceland.

Everyone is invited to take part in the consultation by answering a few questions on the website www.samfelagslegaraskoranir.is.

The Science and Technology Policy Council also invites all interested parties to visit their booth Rannís Science Week 2018 which will be held in Laugardalshöllin on Friday 28 September 2018, at 16: 30-22: 00, complete the survey and talk to representatives of the local Science and Technology Policy Council. 

See more: www.visindavaka.is.

The last farmers' market in Hofsós will take place next. Sunday, September 30, but in total there have been four markets this summer. The market takes place in Pakkhúsið from 12-15.

About the Hofsós farmers' market

The aim is to make the area's primary production accessible to locals and at the same time to promote tourists' access to the cultural history and traditions of the area, of which food culture and crafts are an important part. The market focuses on traditional Skagafjörður products. The market is a venue where unpackaged trade in local products takes place, with an emphasis on environmentally friendly and sustainable methods, all in line with the UN's global goals for the sustainability of communities as well as the emphasis on Slow Food.

There will be a variety of delicacies offered directly from the farm; Lamb meat of newly slaughtered, beef, goat meat, smoked meat, minced meat, vegetables, summer flowers, cut roses, sigin fish, dried fish, shark, corn hen eggs, duck eggs, chicken eggs, honey, ointments, creams and more. 

In addition, visitors will get a taste of how the blockchain can ensure secure information from farmers to consumers. 

The project is a pilot project on behalf of Matís, in collaboration with farmers and producers in Skagafjörður and the National Museum of Iceland, but the Warehouse belongs to the National Museum's Museum.

Further information about Bændamarkaður Hofsós and opening hours is available on the market's Facebook page ( Hofsós Farmers' Market ) and on Matís' Facebook page ( MatisIceland ).

Welcome!

There is a need for careful work in the development of the economy. Although Icelanders have succeeded in making great value from the renewable resources of the sea, some of them better than others, this is no guarantee for Icelanders to excel in this field permanently. There were clear signs of this last year. It is therefore important to increase progress with research and development in connection with the fisheries sector rather than pulling ashore.

Icelanders caught more from the sea in 2017, despite a long strike by fishermen, than they did in 2016. In 2017, the volume of exported seafood amounted to 52% of the total landed catch, the year before the corresponding proportion was 54%. 2016 was probably the best year for the Icelandic fisheries sector in terms of value creation in exports for each kg landed. In 2016, 1.3 XDR export value was obtained for each kg landed. In 2017, seafood exports returned 1.13 XDR per kg of landed catch, a decrease of 13%. A similar development could be seen in 17% reduction catch value in Icelandic krónur between 2016 and 2017. We caught about a quarter more pelagic species in 2017 than in 2016, but the catch value of pelagic species was lower in Icelandic krónur in 2017 than 2016. Cod catch was 5% lower in 2017 than 2016, cod catch value decreased by 16% between years.

Export value, utilization and total catch

Last fall was pointed out the fact that since 2010, volatility has been more characteristic of value creation in the fisheries sector in Iceland than an increase that could be seen in a more decisive way since its establishment. AVS Fisheries Research Fund, 2003, and Technology Development Fund Science and Technology Policy Council, 2004, until 2010 as can be seen in the picture above. The support of these key funds for innovation projects has contributed to the development of the value chain of Icelandic seafood, and new methods and solutions based on knowledge have been introduced into the day-to-day operations of fisheries companies. Market conditions and catch composition also have a major impact on value formation in fishing and processing of seafood.

Companies that fish, process, transport and sell fish products as well as companies that service the above companies, among other things through equipment development, have in collaboration with Matís worked with the support of the AVS Fund, the Fisheries Project Fund and / or the Technology Development Fund on projects that have contributed to added value.

FAO Fish Price Index and export value kg in catch in XDR

Compared with the Food Price Index of the Food and Agriculture Organization of the United Nations (e. FAO Fish Price Index) there are indications of a difference between the development of value creation in the Icelandic fisheries sector and the development of fish prices according to Art. FAO and for further clarification, a line is also drawn below which shows the development of the export value of the Faroese fisheries based on landed catch.

Landings and export value in XDR per kg of landings

If we look at the volume of catch and the export value in SDR (XDR), it is clear that large catch is not a check for high value for each kg landed. It can also be seen that since the aim is to increase the value of seafood by utilizing research and development with the establishment of the AVS Fisheries Research Fund in 2003 and the Technology Development Fund in 2004, rather than striving to increase the amount of seafood, more export value per kg which is extracted from the sea.

In 2011, the highest budget allocation was granted by the ACP budget. In the same year, cuts began in funding for food research at constant prices from the state budget. In the current year's budget, AVS's budget is less than 44% of the highest, in 2011. The budget proposal for next year (2019) proposes 12% cuts in food research funding (basis of the Ministry of Industry and Innovation's service agreement with Matís), a 9% reduction in contributions from the Treasury to AVS, a fisheries research fund and a 55% reduction in the total expenses of the Fisheries Project Fund. Í news on the Fiskifréttir website said about the reduction in the income of the Fisheries Project Fund that the Marine Research Institute planned a 340 million ISK reduction in its revenue estimate. The budget proposal provides for a 323 million ISK reduction in the expenses of the Fisheries Project Fund. In the submitted budget proposal, cuts in funding for food research (Matís) 12% are announced. Matís' income from AVS grants for research projects has amounted to about 27% from contributions to food research. Matís' income from grants from the Fisheries Project Fund has amounted to 12% from its contribution to food research.
It is therefore not guaranteed that we can expect a similar number of innovations in connection with the Icelandic fishing industry in the near future, which will no doubt affect the promotion of the Icelandic Ocean Cluster.

Utilization of cod 2017

In 2017, Icelanders used about 72% of cod catch for the production of products that were exported or consumed here at home, according to Statistics. Icelanders' utilization of cod in 2017 was in line with utilization in 2013, but somewhat lower than in the year 2015 when the comparable ratio was about 77%.

Catch and value of cod 1981 and 2017

For fun, a picture can be shown that showed what value Icelanders created by fishing and processing cod in 1981 and then again last year. In 2017, the Icelandic cod catch generated an export value of around 565 million in XDR, significantly more value than in 1981, although the cod catch in 2017 was about 55% of the cod catch in 1981. Each kg caught in 1981 returned about 0.54 XDR in export value than in 2017. returned each earned kg, based on statistics 2.23 XDR in export values. It is hoped that Icelanders will be able to create even more value from fisheries that thrive in the waters around the country in the future.

In this context, it may be mentioned that tomorrow, Wednesday 26 September 2018, the Fisheries Day will take place in Harpa, between 08:00 and 10:00, in collaboration with Deloitte, the Association of Fisheries Companies and the Confederation of Icelandic Employers.