Category: News

A new article presents results that strengthen the argument for the importance of good and disciplined work methods in the production of fish fillets. Although every effort is made to work well in processing fish into fillets, it may happen that fish do not find their way through the processing as quickly as expected or that fish pass through a space that is warmer than would be preferable. .

Prolongation of processing time and undesirable rise in temperature in fish fillets can lead to significant weight loss of products and have a corresponding effect on their value. The study is a new result of a long and successful collaboration between Matís and the United Nations University's Fisheries Academy with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector.  

An article has recently been approved for publication in the Journal of Food Engineering the effect of ambient temperature and waiting time of raw material in the processing of saithe and redfish fillets. The article is available online and will be published in the May issue of the Journal of Food Engineering. The article is based on a study conducted by a Chinese student at the United Nations University's School of Fisheries (UNU-FTP), Mu Gang, worked under the guidance of Icelandic instructors during his study stay in Iceland. Mu Gang's instructors were dr. Kristín Anna Þórarinsdóttir at Marel, Ásbjörn Jónsson and Arnljótur Bjarki Bergsson at Matís and the research was done at Matís.

The results of the study strengthen the arguments for the importance of good and disciplined work methods in the processing of fish fillets. Purposeful cooling plays a key role in preserving quality. As important as it is to minimize the damage to the fish from fishing to consumption, it is also important to reduce any delays that may occur in the processing process. As has been stated another level bleeding, haemorrhage (bleeding), washing and cooling are important on board fishing vessels, the same applies to the efficiency and maintenance of low temperatures during fillet processing. 

Although every effort is always made to work well in the processing of fish into fillets, it may happen that fish do not get through the processing as fast as expected or that fish pass through a space that is warmer than it should be. voted. To simulate possible deviations from the procedures, fish were stored at 9 ° C, 16 ° C and 21 ° C and fillets were inspected every half hour. The longest stored fish was stored for 3 hours. Both large (634 g) and small (289 g) saithe fillets as well as redfish fillets (105 g) were examined.

The results of the study show well the consequences if one deviates from the established procedure, ie. to maintain a low temperature throughout the processing process, even if the deviation is short-lived. High ambient temperatures and processing delays lead to a reduction in the weight and value of products. It is therefore important to avoid bottlenecks that lead to the accumulation of fish in processing channels, especially in slightly chilled conditions. In addition, it is important that the temperature of the products during packaging is as close as possible to the storage temperature. 

The knowledge created by the research is yet another fruit of Matís' long and successful collaboration with United Nations University School of Fisheries with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector, such as Marel. Extensive knowledge is created in the university community and researchers have worked in extensive collaboration on its development and implementation at strong, responsible fisheries companies. Cooperation on the application of knowledge has enabled the Icelandic fishing industry to make great strides, and this has been noticed around the world. It has made the Icelandic fishing industry theirs knowledge industry who he is today and lives in the field for his development for the future.

The Rannís Technology Development Fund has now supported a collaborative project between Margildi, Matís, the University of Akureyri, Síldarvinnslan, Mjólkursamsälan and KPMG called Marlysi.

The aim of this project is to develop the best new processing method for fish oil for human consumption from the pelagic species capelin, herring and mackerel. Margildi is a start-up company that has developed a new and unique processing method, so-called rapid cold cleaning, which makes it possible to fully clean fish oil from the aforementioned pelagic species. Until now, it has not been possible to cold-clean the aforementioned fish oil for human consumption efficiently and cost-effectively due to the large amount of saturated and long-chain monounsaturated fatty acids. Margildi has already applied for a patent for the rapid cold cleaning technology.

Processing methods for fish oil will be developed that make it suitable for use as a food supplement in capsules or bottles, but also as an additive in food. But the fish oil from Margildur is coming out very well as an additive in food due to the natural stability of the fish oil. 

Raw fish oil from capelin, herring and mackerel, which is processed in fishmeal and fish oil factories, is today only sold as an additive in animal feed alongside fishmeal. There is good knowledge of the production of raw fish oil in Iceland in fishmeal and fish oil factories and they are well equipped. Five of the eleven factories have received food certification from the Food Administration (MAST) for their operations in part or in full, and more are moving in the same direction. Food certification is one of the basic preconditions for producing fish oil from pelagic fish for human consumption. Both fisheries companies in this project, ie. Síldarvinnslan and HB Grandi, have food-certified factories and will continue to work with products from them. 

In January this year, the town council of Fjarðabyggð approved the signing of a declaration of intent with Margildur, expressing goodwill and support for the company's possible factory in the municipality. We are grateful for the support and interest, which we have found in many places, but it has been very great from Fjarðabyggð, as this declaration of intent implies, "says Snorri Hreggviðsson, CEO of Margildi.

If this project is successful, the conditions will be created to build and operate a specialized fish factory in Iceland based on the results of the project. With the introduction of the Marlys factory, more profitable foundations will be laid for the fishmeal and fish oil industry, and it can develop in part from the production of raw materials for feed production to the production of finished products for human consumption. 

For further information Valur N. Gunnlaugsson at Matís.

Snorri Karl Birgisson gives a lecture for a master's degree in food science at the University of Iceland and Snorri's lecture takes place at Matís at Vínlandsleið 12, meeting room no. 312, on Tuesday 7 February. from 15-16 but the project was done at Matís.

Earlier in the day, in Eirberg on Eiríksgatu, room 103C, there will also be a lecture for the master's degree, during which Helga Guðrún Friðþjófsdóttir will report on her project: "Food choices of young Icelanders with psychotic disorders and the development of their body weight over a 12-month period."

About Snorri's project

"Ringworms - Chemical and physical properties of ringworms in Atlantic cod"
“Physicochemical properties of nematodes found in the Atlantic cod (Gadus morhua)”.

The main objective of the project was to study the physical and chemical properties of roundworms found in Atlantic cod. Ringworms were sorted by length and location in cod fillets and examined with video recordings in fish processing. The chemical properties of roundworms were studied by measuring their chemical composition. Along with the chemical composition, various stone and trace elements were measured. In addition, the amino acid composition of roundworms was measured. To see the whole picture, the components were compared with the chemical content of the cod fillet parts.

The physical properties of roundworms were studied by examining their effect on processing, with an emphasis on processing efficiency and the number of roundworms in fillet parts. Ringworms were also classified by fillet. The resistance of ringworms to freezing was studied by placing live ringworms between two layers of cod and freezing them at different temperatures and times. Finally, the thickness of the roundworm hamster was studied by size analysis of the cross-sectional shape of the roundworm.

Analysis of roundworms revealed that roundworms did not have a significant effect on processing efficiency but instead had an effect on utilization. Ringworm groups were also measured with a chemical composition, but when it came to comparing cod fillets, roundworms had higher amounts of carbohydrates and fats. Ringworms also had higher mineral values in copper (Cu), calcium (Ca) and iron (Pb) compared to the maturation fillets. Ringworms were measured with less trace elements compared to cod fillets. Ringworms and cod fillets had similar proportions in nine amino acids, and both groups contained significant amounts of vital amino acids. Freezing of live ringworms showed that the resistance of ringworms decreases with decreasing temperature and increasing time at that temperature.

It was clear at the outset that this project would not answer all the questions concerning fish processing today regarding roundworms and the costs associated with them. It is hoped that the results of the project will be one useful step in the work ahead.

Project for a master's degree in food science worked at Matís.

Supervisors: Sigurjón Arason, professor and chief engineer of Matís, and Magnea G. Karlsdóttir, project manager at Matís.
Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

About the project of Helgi Guðrún Friðþjófsdóttir

"The diet of young Icelanders with psychotic disorders and weight development over 12 months period"
"Food choices of young Icelanders with psychotic disorders and the development of their body weight over a 12-month period"

February 7 at 13: 30-14: 30, Eirberg by Eiríksgata, st. 103C

The project was carried out at the Laboratory of Nutrition at the University of Iceland and Landspítali in collaboration with the Laugarásinn Psychiatric Department, Landspítali.

Supervisors: Ingibjörg Gunnarsdóttir professor and Ólöf Guðný Geirsdóttir associate professor
Examiner: Anna Sigríður Ólafsdóttir professor

Many students were today at Matís' biotechnology center in Sauðárkrókur to take a practical part of the molecular genetics course at the University of Akureyri, which is part of the biotechnology course at the university.

Guðrún Kristín Eiríksdóttir, an employee of Matís in Sauðárkrókur, sent us some pictures from the day. More photos can be seen at Matís Facebook page.

Many students were today at Matís' biotechnology center in Sauðárkrókur to take a practical part of the molecular genetics course at the University of Akureyri, which is part of the biotechnology course at the university.

Guðrún Kristín Eiríksdóttir, an employee of Matís in Sauðárkrókur, sent us some pictures from the day. More photos can be seen at Matís Facebook page.

Matís and the Laboratory of Geriatrics, Landakoti 5L, are requesting participants in a study that has been approved by the Science Ethics Committee.

Participants must be adults, 40 years and older with a body mass index (BMI) ≥ 27 kg / m²(see table with calculated body mass index below) and waist circumference ≥ 88cm in women and ≥ 102 cm in men. Participants who exercise more than 30 min / day are excluded from participation as well as pregnant women or women who are breastfeeding. Individuals who are in contact and interested in participating in the study should reduce their consumption of omega-3-containing foods and avoid fish oil for 2 weeks before and during the intervention.

• The aim of the study is to investigate the effects of cystic fibrosis on inflammatory factors in obese adults, as well as to investigate whether cystic fibrosis affects other physiological variables (blood sugar and blood lipids).
• Participants will be randomly divided into two groups that receive either:
  a)  Seaweed powder (3 capsules = 1200 mg / day) for 10 weeks  b) Placebo powder (3 capsules / day) for 10 weeks.
• Participation in the study involves attending at the beginning and end of the period for body measurements and biopsies, as well as answering a general questionnaire about diet and health at the beginning of the study. Measurements of body composition, waist circumference, height and weight will be performed. The main measurements in the blood are inflammatory factors, blood sugar and lipids in the blood.
• Balloon seaweed (Fucus vesiculosus) is rich in iodine, indigestible starch, salt and bioactive substances. Seaweed powder is formed when certain bioactive substances are extracted from the bladder seaweed and isolated. These bioactive ingredients are placed in gelatin capsules for easy ingestion. The use of bladder seaweed for human consumption is known and research on bioactive substances in bladder seaweed suggests that bladder seaweed powder may have a positive effect on physiological parameters (inflammatory factors and blood sugar).
• Participation is not paid for.

Interested parties who meet the above criteria are asked to have
contact Aníta Sif Elídóttir at 844-7131 or send an e-mail to anitas@landspitali.is

The person responsible for the study is Alfons Ramel, Professor at the Faculty of Food and Nutrition, University of Iceland (alfonsra@hi.is; phone: 543-9875).  Aníta Sif Elídóttir is a nutritionist and an employee of the Faculty of Food and Nutrition at the University of Iceland and assists in the implementation of the research.

Table 1 - Minimum weight required to meet body mass index requirements ≥ 27 kg / m²

Height (m)	Weight (kg)
1,60	69
1,62	71
1,64	73
1,66	74
1,68	76
1,70	78
1,72	80
1,74	82
1,76	84
1,78	86
1,80	87
1,82	89
1,84	91
1,86	93
1,88	95
1,90	97
1,92	100
1,94	102
1,96	104
1,98	106
2,00	108

_{Body mass index is calculated from height and weight according to the formula weight / height² (kg / m²).}

Those who contact the researchers are only expressing an interest in further information and do not undertake to participate.

Future Days 2017 will be held on February 9 at Reykjavík University between 10-16.

Matís participates and will present possible summer jobs and student projects at Framadögur.

Further information can be found at Framadaga website.

Matís and the start-up company Codland have worked on projects where the goal is to utilize skin in valuable products.

In the project Bioactive substances from redness funded by the Rannís Technology Development Fund, the aim is to investigate whether substances found in erythema have bioactivity, such as antihypertensive properties or can prevent calcification of cartilage cells. The project began in 2015 and is for two years.

Collagen is becoming increasingly popular as an active ingredient in various consumer products, but research indicates that there is a link between regular consumption of the substance and positive effects on the skin and joints. The world market for collagen-containing supplements is large and mainly made from pigs. Estimates assume increased demand for collagen peptides made from wild fish, so this is an ideal opportunity for Icelandic production.

The project Hydrolyzed collagen from the raw material of fish processing which is funded by the Nordic Innovation Center is developed in collaboration with the Norwegian company Biomega, the Danish University of Technology (DTU) and Biosustain also in Denmark together with Matís and Codland. The aim of this project is to develop new enzymes to process collagen from extra raw materials from white wild fish such as cod and fatty fish such as salmon.

For further information Margrét Geirsdóttir at Matís.

_{From a meeting in the project "Hydrolyzed collagen from by-products of fish processing" in Norway in October 2016. Peter Kamp Busk DTU, Hemanshu Mundhada Biosustain, Margrét Geirsdóttir Matís, Alex Toftgård Nielsen Biosustain, Davíð Tómas Davíðsson Codland, Lene Lange DTU and Jan Arne Vevatne Biomega.}

Tómas Þór Eiríksson, CEO of Codland, and Oddur Már Gunnarsson Matís sign a co-operation agreement between the companies.

Part of the employees and students who have been involved in the collagen projects at a meeting in Sauðárkrókur in May 2016. From left to right: Dagný Björk Aðalsteinsdóttir MS student at the University of Iceland, Maxime Clays from Belgium, Yonathan Souid from France, center row: Margrét Geirsdóttir Matís, Eva Kuttner Matís Sauðárkrókur, Thomas Degrange France, front row Hilma Eiðsdóttir Bakken, Margrét Eva Ásgeirsdóttir and Guðrún Kristín Eiríksdóttir Matís Sauðárkrókur, Rodrigo Melgosa from Spain.

Ingredients - Cod meat

Red gelatin

Red collagen peptide - is there bioactive activity?

Sif Matthíasdóttir, Hrísakot, chairman of the Goat Breeding Association of Iceland and Jóhanna Bergmann Þorvaldsdóttir, goat farmer at Háafell in Hvítársíða, introduced goat farming and goat products on Vínlandsleið. Employees were given a short introduction about goats and were invited to taste goat products, but Sif and Jóhanna were present to meet with Matís about a possible collaboration.

Goats have accompanied Icelanders since the settlement, as can be seen in place names around the country. In the middle of the 20th century, the stock dried up, but since then attempts have been made to maintain it. In 2014, the Icelandic goat population numbered 987 animals (according to www.bondi.is).

Goats have valuable products that can be processed, such as milk, shellfish, meat and skins. It has also been possible to get creams and soaps made from goat products and herbs at Háafell.

Goats are not runes like sheep, and their wool needs to be combed with a special comb. Jóhanna wore a scarf that she pointed out was made from soft and warmer cashmere wool from an Icelandic goat, which is known for its varied color patterns. Since the Icelandic goat has been isolated in Iceland for about 1100 years, the wool is held in high esteem because it is considered to resemble one of the most woolly so-called cashmere goats.

Sveinn Margeirsson, CEO of Matís, Jóhanna Bergmann Þorvaldsdóttir, goat farmer
Háafell in Hvítársíða and Sif Matthíasdóttir, Hrísakot, chairman of the Icelandic Goat Breeding Association.

The University of Iceland and Matís have had a good collaboration for a long time and 2016 was no exception. In accordance with Matís' activities, this collaboration focuses on engineering, food and nutrition, biochemistry, biology and related disciplines, and it is especially worth mentioning the collaboration on the master's program in food science.

Food science was under attack towards the end of the last decade and fewer students attended both undergraduate and master's programs and who graduated from the program than usually before. Through a joint effort, the University of Iceland and Matís managed to increase interest in their studies to such an extent, as studies in food science are practical studies that offer a whole host of opportunities after graduation. The connection with food production companies is also strong, especially in the master's program, and a large proportion of students have recently graduated. four years who have been employed immediately after graduation.

Do you want to study food science?

• B.Sc. nám
• M.Sc. studies with a strong connection to the food production in landing