Category: News

A new article was published in issue 29/2016 of the scientific journal Icelandic Agricultural Sciences and can be accessed at http://www.ias.is/landbunadur/wgsamvef.nsf/key2/bsinaawuad.html

The article is called "Avian abundance and communities in areas revegetated with exotic versus native plant species"And is by Brynja Davíðsdóttir, Tómas Grétar Gunnarsson, Guðmund Halldórsson and Bjarni Diðrik Sigurðsson.

The authors studied the effects of different land reclamation measures on the density and species composition of birds and on the number of small animals. In 26 places in the country were compared; a) uncultivated area, b) restoration of peatlands and c) land that had been replanted with Alaska lupine. There was a great difference in the number of birds between vegetations. On uncultivated land, there were an average of 31 birds per square kilometer, 337 on reclaimed peatlands and 627 on land that had been replanted with lupine. As there were more birds, there were also more small animals that are important birds' food. 

The restoration of peatlands was mostly about wading birds, a species that is declining worldwide, but in lupins there was more about more common species. Heiðlóa and lóuþræll were the most common species in the restoration of peatlands, but horsetail and tufted duck in lupine. The density of some bird species seemed to depend on the level of development of land reclamation areas. This study shows that land reclamation increases the biodiversity of animal species, but different land reclamation measures lead to different ecosystem developments.

3X Technology and Matís, in collaboration with companies in Iceland (The peninsula, FISH Seafood and Iceprotein), in Norway (Grieg Seafood), Finland (Hätälä) and Denmark (Norway Seafood), have for some time now been working on research into supercooling and its effects on the processing and quality of marine products. 3X and Matís are among three parties that have been nominated for Sviföld 2016, The avant-garde idea of the Fisheries Conference, but the results will be announced at the Fisheries Conference which will be held this week in Harpa. 

The Fisheries Conference is held every year and has established itself as the main communication platform for all those involved in the fisheries sector in Iceland. The nomination each time is a great honor but Gunnar Þórðarson, a consultant at Matís and station manager for the company in the Westfjords, has carried the heat and burden within Matís around this research project.

Svifaldan 2016 - from the website of the Fisheries Conference

Overcooling

Applicants have been conducting supercooling research for the past six months in collaboration with parties in Iceland, Norway, Finland and Denmark, with the support of the Nordic Innovation Center Nordic Innovation, as part of Nordic Marine Innovation 2.0. These are companies that conduct research, fishing, aquaculture, processing and further processing for the consumer market. The project will be completed by the end of next year, with the aim of bringing all results to the Nordic fishing and aquaculture industries as quickly as possible.

Gunnar Þórðarson, consultant at Matís and station manager for the company in the Westfjords 

Significant research has been carried out on the effects of supercooling on processing and product quality in the fisheries and aquaculture production, and the results are decisive. Supercooling refers to the transfer of cooling energy into the fish muscle immediately after fishing / slaughter, as less than 20% of the water content is frozen. In demersal fish, the target is to cool down to -0.7 ° C and -1.5 ° C in salmon, which is fat and therefore has a lower freezing point. In both cases there is a phase change at these temperatures and it takes a considerable amount of energy to go below them. Extensive research has been done on supercooling and it has been shown that there is no damage to cells due to ice crystal formation as long as cooling is within the definition. There can be great opportunities in transporting super-chilled fresh fish (salmon / catfish) as a lot is saved by getting rid of ice in the transport chain, especially by air. About 10% of the weight of conventional products during transport is ice and therefore both financial and environmental benefits with the method. Reducing the footprint in the production and transport of fish products is an important marketing tool for the future.

Status of idea: Research project

Contacts Gunnar Þórðarson, Matís and Albert Högnason, 3X Technology

More on website of the Fisheries Conference

Reception of abstracts (abstracts) for presentations and poster presentations for all World Seafood Congress seminars, which will be held in Reykjavík from 10-13. September 2017.

Conditions

Excerpts must be related to the seminar in question, the poster or the contribution of the presentation must be explained for increased knowledge, discussion or awareness raising regarding the topics of the conference as a whole or individual seminars.

How to submit an extract?

Send an excerpt to the email address wsc2017@matis.is  where the following is stated (copy and paste the following eight items into the email and fill in the appropriate):

1. Name of seminar, date and time where a presentation is requested or a poster is connected (see more in the conference agenda The World Seafood Congress theme sessions).
2. Suggestion for poster name or presentation (maximum 80 characters)
3. Association / relationship
4. Name of speaker or author (s) of poster
5. Contact (if other than the speaker)
6. 150 word excerpt
7. Photograph and short biography of the speaker or the main author of a poster
8. Special requirements if any

Extracts will be accepted until December 15, 2016.

The WSC 2017 Scientific Committee will be guided by diversity in the selection of speakers / women and look at their background, relationships, ethnicity and gender.

WSC 2017 reserves the right to approve or reject one
or any extracts that may be received.

Further information: http://www.wsc2017.com/contact

Skaginn / 3X Technology in collaboration with Matís and Westfjords companies working in the fisheries and aquaculture industry, ie Arnarlax and Íslandssaga, with the support of the AVS Fisheries Research Fund, have studied the effects of supercooling on death stiffness in salmon and cod.

Local collaboration on projects that have an impact

The results of the project can be used to increase knowledge about the death stiffness of fish and thus be a contribution to the discussion on increased product quality. It is well known that fish stiffens at the onset of death and is more often than not treated in such a condition, moved between vessels after landing as well as being gutted and cared for. With a large and powerful contraction in the death rigidity, loosening can occur in fillets which reduces the quality of the raw material. It is important to adapt processing to lethal stiffening and control the process to prevent quality loss, such as loosening and poorer texture.

Comparison of conventional cooling and supercooling

The purpose of the study was, on the one hand, to investigate the effect of supercooling on death stiffness and to compare it with conventional cooling. Supercooling is defined as cooling below 0 ° C, but not in such a way that ice crystals form which can damage cells in the raw material. Another purpose of the project was to create promotional material that could be used to introduce stakeholders in the fisheries sector to the importance of managing the mortality process. Until now, death sterilization has been described with photographs and drawings, but in this project the aim was to take advantage of new opportunities for the dissemination of knowledge, such as videos.

The study

A study was conducted on cod and salmon and it was carried out at two different seasons for cod, but there can be great differences in the condition of the raw material depending on when the fish is caught. The study was twofold in that, on the one hand, data were obtained on the effect of cooling on the death solidification process, where the groups were compared; super-chilled and traditional and on the other hand promotional material was prepared.

Supercooling in cod is based on cooling down to -0.8 ° C and salmon at -1.5 ° C, while conventional cooling is based on 0 ° C for both species. Differences between groups were examined as well as comparing differences within groups. Small differences, standard deviations, within groups indicate a more accurate result.

Comparison of the quality of four-day-old salmon fillets, traditional left-hand side and super-chilled right-hand side

results

The results show that there is a large difference in the contraction of the mortality process depending on whether the fish is supercooled or uses conventional cooling. It can be concluded that there are benefits to using supercooling for lethal stiffness, which reduces contractions and consequently reduces tension between muscles and skeletal system in the process.

The results of the project show well the effect of increased cooling on the death solidification process and images can be useful as teaching material and for use in meetings and conferences. Videos of the death-hardening process in salmon and cod were posted on the Internet to distribute them as efficiently as possible.

https://www.youtube.com/watch?v=0mKYQ_CFC_A

https://www.youtube.com/watch?v=NE8JNG8esWA

https://www.youtube.com/watch?v=k2U3RYDAFic

https://www.youtube.com/watch?v=IYPbtkRogJ4

Discussion

In view of the fact that fillets cut from the spine before death stiffen are significantly shortened beyond the fillets on the spine throughout the process, the question must be answered as to whether this shortening has any effect on the quality of the products. Farmed fish are known to be filleted immediately after slaughter before the freezing process, so it is important to know the effect on taste and texture. It is also important to be able to measure the timing of when the death solidification process ends, but this requires accurate measurements that were outside the scope of this study.

For further information Gunnar Þórðarson, consultant at Matís and station manager for the company in the Westfjords.

Project: The effect of mortality on the quality of fish fillets - (R 16 014-16)

The allocation of funds for research and innovation is increasing and this development is in accordance with the policy of the Science and Technology Policy Council. International research and innovation co-operation plays a key role in dynamic research and development work in Iceland, where companies and the scientific community work together to strengthen and renew the economy. Foreign funding accounts for about a quarter of research and innovation work in Iceland. European co-operation on research and innovation is important to Icelanders.

Matís and Horizon2020 according to Vinnova 

Icelanders, Icelandic companies and Icelandic universities have increased the allocation of funds for research and innovation. Research and development pave the way for a vibrant economy for the future. Collaboration on research and development is important. It is important to maximize the impact of investment in research and innovation. It is important to have a solid and robust infrastructure for research and innovation.

Accordingly the policy of the Science and Technology Policy Council the allocation of funds for research and innovation has increased. The policy of the Science and Technology Policy Council is that the share of research and development amounts to 3% of GDP. By way of comparison, in Japan, the public sector assumes 1% of GDP for research and development and the private sector provides 3% of GDP for research and development, as recently stated. Like Statistics Iceland reported October 11 and was specifically pointed out in the press release The core as well as the leader of Morgunblaðið on October 12, the activities of research and development work have increased in this country. In 2013 the ratio was 1,76%, in 2014 the ratio was 2,01% and last year the expenditure on research and development was about 2,19% of GDP. The increased activity of innovation can to some extent be traced to the policy of the Science and Technology Policy Council and the follow-up of that policy, but without continued research and development work on the existing pillars, the increase would hardly have been reflected in statistics.

Companies, including Matís, have greatly increased the allocation of funds for research and development. Companies spent ISK 12.7 billion more on innovation in 2015 than in 2013, the largest difference being 6.2 billion more in expenditures proposed by foreign private parties, in 2015 it amounted to a total of 9.8 billion, and 6.1 billion more in expenditures by domestic private parties, amounted to a total of ISK 17 billion in 2015. It can also be concluded that almost ISK 700 million. The increase in public domestic funding for corporate innovation can be attributed to the policies of the Science and Technology Policy Council. The share of companies in research and development has grown from 56% in 2013 to 65% in 2015.

Division between emphases - Matís and Horizon2020
according to Vinnova 

University institutions spent 2.3 billion more on research and innovation in 2015 than in 2013, private funding for these activities decreased by almost 400 million, the increase was supported by public domestic contributions of approx. 2.6 billion higher in 2015 than in 2013.

Other public institutions spent 78 million more on innovation in 2015 than in 2013, this increase is explained by the fact that foreign private funding increased by 280 million, and domestic private contributions increased by almost 30 million at the same time as public domestic funding decreased by 140 million and public foreign funding decreased by 90 million.

The statistics indicate that the unbearable lack of capital has not destroyed all the patience of investors and capital. The return on investment in research and development is at best uncertain at the beginning of innovation and requires patience. Patient capital is hardly a myth, although the amounts need to increase by 17.9 billion to reach 3% of GDP. It is clear that part of the funds that private parties contribute to the operation of research and development parties are to some extent.

Matís and the European Research Program (RÁ) from the beginning - _{Matís' inner circle, then the partner countries and the outer ones are the companies, institutions and all the parties that Matís has collaborated with. -skv. Vinnova}

International research and innovation collaboration plays a key role in dynamic research and development work in Iceland, where companies and the scientific community work together to strengthen and renew the economy. Foreign funding accounts for about a quarter of research and innovation work in Iceland. The competitiveness of the country and the nation is largely based on investments in research and innovation. In order to build the country's competitiveness, it is important to create a strong infrastructure for research and innovation that is comparable to that of foreign parties. Innovation and diversity are part of the impact of current variables (e. Trendsetters). Through international co-operation, Icelanders' ability to learn new things increases. In recent years, Matís has strived for quality research and development collaboration, which is increasingly supporting the company's operations. This development is reflected in the statistics, as foreign funding for Icelandic research and innovation. The Icelandic Research Center, Rannís, manages one of the largest single platforms for international research and innovation in which Icelanders participate, ie. Framework Programs for Research and Innovation in Europe, now called Horizon 2020, this platform has been particularly important for Matís' development work.

_{Iceland's participation in Horizon 2020 projects until October 2016. Published with permission from Rannís.}

According to information from Rannís, Iceland has been successful in funding research and development cooperation with support through Horizon2020. Matís and the University of Iceland have been at the forefront of the energetic international collaboration of qualified Icelandic scientists, which is carried out with the support of Horizon2020. In this context, it can be mentioned that Matís participates in 12 of the 67 projects that Icelanders participate in within Horizon2020, the same number as the University of Iceland, these two pillars of research and development work in Iceland have clearly achieved good results on behalf of Iceland in this field (Hallgrímur Jónasson, Rannís October 2016). In 2015, Horizon 2020 received grants from Matís for 13% of public foreign funding for research and development work at companies in Iceland.

For further information Arnljótur B. Bergsson Head of Implementation and Impact. Information about Horizon2020 projects and Matís participation can be found here: www.horizon2020.is

The graphics in this article: Swedish Innovation Agency (Vinnova)

Margildi specializes in the processing of fish oil and Omega-3 for human consumption, with an emphasis on products made from capelin, herring and mackerel. The company received a grant from the AVS fund to handle marketing of fish oil from pelagic fish in collaboration with Matís, the University of Akureyri and HB Grandi.

A lot has happened in the project "Marketing at Marlys" and the work is to further support Margildi's operations. Mike O´Shea has been hired as sales and marketing manager at the company. He has over 25 years of international experience in sales and marketing management, product and business development in the field of fish oil and Omega-3.

Multiplicity in one conference 

Margildi has been promoting its production at foreign exhibitions in recent months, most notably VitaFoods in Geneva and Supplyside West in Las Vegas. Margildi also took part in the exhibition Food and Innovation in Sjávarklasan and also in the Family Technology Day which is held by Verkmenntaskóli Austurlands og Austurbrú.

Margildi has developed a new method for processing fish oil from the above-mentioned fish species,
so-called rapid-cooling technology, which is patented.

Margildi has prepared promotional material for exhibitions in collaboration with Matís and the University of Akureyri is currently working on a market analysis of the fish market for Margildi, which will be useful to the company in its marketing work.

In the future, there are consumer surveys for Marlysið in collaboration with Matís, and fish oil has already been produced that will be used in that work.

More information can be found at Margildi's website.

Once again, Matís sends out educational material to strengthen the Icelandic fishing industry. This time it's a summary freezing and thawing of seafood.

Frozen products have been extremely important since the freezing of marine products began in Iceland in the years 1930-1940. In each settlement at least one cold store was built all around the country and it was no longer necessary to rely solely on salting, drying or shipping with raw materials. The freezing offered new opportunities and new markets, now it was possible to sell valuable seasonal products all year round all over the world.

Anyone who works with frozen products needs to know the whole chain from fishing to consumerism. This book goes well through this chain and shakes up all the major things that matter.

Freezing and thawing - Diverse and useful information on freezing and thawing seafood

Páll Gunnar Pálsson, food scientist, worked on the text and set up the handbook, Margeir Gissurarson, food scientist and Sigurjón Arason, chief engineer, were involved in planning the material, read all the material and shared their knowledge and experience.

The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.

At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.   

For further information Páll Gunnar.

Arion Bank and Matís recently signed an agreement to make the bank the main sponsor of the World Seafood Congress 2017 (WSC2017). The conference will take place in Iceland in September next year and this is the first time the event will take place in the Nordic countries, but the World Seafood Congress has its roots in the Food and Agriculture Organization of the United Nations (FAO) and will next be held in Vietnam.

"WSC is one of the world's largest forum for value creation in the fisheries and food security sectors, bringing people from all parts of the seafood value chain to the table. The conference will be attended by fisheries and fish processing workers, investors and people from the institutional and educational environment around the world, not least from developing countries. It is a real honor for us to have the opportunity to hold this conference and we are really pleased to have Arion Bank, with its strong fisheries team, join us, "said Sveinn Margeirsson, CEO of Matís at the signing which took place at Matís' headquarters before in front of almost 100 Matís employees. 

"It is a special pleasure for Arion Bank to participate in and support the World Seafood Congress in collaboration with Matís. The bank has been significantly expanding its services to the fisheries sector and now finances companies in the entire value chain of the fisheries sector, both fishing, processing and sales and marketing, as well as aquaculture and various innovation projects. The bank is responsible for financing most of the country's largest fisheries companies and in recent years has contributed to open discussion and education in the field of fisheries through conferences, seminars and various other things. Taking on the role of WSC's main sponsor is therefore a logical continuation of the development that has taken place in the Bank's approach to services in the fisheries sector ", said Guðmundur S. Ragnarsson, Director of Fisheries at Arion Bank.

More information about the conference can be found on the website www.wsc2017.com

The next conference, the 17th in a row, will be held Borås í Sweden on 11 and 12 May 2017 and is entitled "Making Sense”

The conference is intended for both professionals in the consumer goods industry and scientists in this field. The interest and participation of people from both large and small food companies in attending these conferences has steadily increased in recent years, as it is an ideal forum for industry and scientists to meet and establish a communication network in this field.

The content of the conference this time is dedicated to perception, the interplay of perception such as smell, taste, texture, sight and hearing and how such results are used, among other things, in product development.

Sensory evaluation and sensory evaluation research have long been an important area of expertise at Matís, and the emphasis has increasingly been on consumer research. Matís has participated in many domestic and foreign research projects on sensory evaluation and food quality and held various sensory evaluation courses for employees of fish processing companies and other food companies. Matís' staff has also taught sensory evaluation and consumer studies at the Faculty of Food and Nutrition at the University of Iceland and at Fisheries Science at the University of Akureyri. Matís staff also teaches sensory evaluation United Nations University School of Fisheries (UNU-FTP).

Further information is provided by dr. Kolbrún Sveinsdóttir at Matís.

Anna Birna Björnsdóttir will give a lecture for a master's degree in food science at the University of Iceland tomorrow, Monday 24 October, but the project was done at Matís.

When does this event start: October 24, 2016 - 3:00 p.m.

Further location: Matís, meeting room 312, Vínlandsleið 12 Reykjavík

Anna Birna Björnsdóttir's master's lecture deals with:

Variability of cod and saithe liver according to season, chemical and physical properties - “Annually variation in lipid composition and vitamin content in the liver of cod and saith. “

The aim of the project was to investigate whether the size of the fish affects which fish oil comes from the liver (weight sample) as well as seasonal changes in the fish oil depending on the time of year the fish is caught (standard sample). In both standard and weight samples, vitamin A, D and E measurements were performed along with EPA and DHA fatty acid measurements. Measurements were also made of unsaponifiable matter, iodine content, refractive index, water, protein and fat. Meat coefficient, liver coefficient and relative liver fat were also studied. From the standard samples taken each month, it was clear that the time of year the fish was caught and the food it ate.

On weight samples, there was a significant difference between the size of the fish in several measurements. This applied to both cod and saithe. Projects for a master's degree in food science worked in collaboration with Lýsir and Matís and the liver samples came from HB Grandi. From the standard samples taken each month, it was clear that the time of year the fish was caught and the food it ate. On weight samples, there was a significant difference between the size of the fish in several measurements. This applied to both cod and saithe.

The project is for a master's degree in food science and is carried out at Matís.

Supervisors:

Sigurjón Arason, Þórhallur Ingi Halldórsson, Ásbjörn Jónsson and Rakel Sæmundsdóttir

Examiner:

Björn Viðar Aðalbjörnsson