Category: News

The experience of the last decade shows that knowledge is one of the most valuable tools that the Icelandic fisheries sector has at its disposal to increase the utilization and value of marine products. Successful collaboration between researchers and fisheries companies has resulted in a significant increase in value and improved quality of Icelandic seafood.

Matís' experts, in close collaboration with companies, have worked to strengthen knowledge of Icelandic seafood with the aim of increasing value creation in the fisheries sector. HB Grandi is one of the many companies with which Matís has had a successful collaboration. Experience and knowledge in the utilization of resources and the production of marine products is reflected in HB Grandi's work, where great emphasis is placed on advanced technology in fishing and processing and the continuous development of production. "Cooling of redfish in processing and transport" is one of the research projects that Matís and HB Grandi have been working on. The aim of this project was to present improvements in procedures and handling in the processing and transport processes of redfish to ensure the production of safe, high-quality products.

Research on redfish has so far been limited in terms of processing properties, quality and utilization. It is not possible to transfer the acquired knowledge about processing possibilities, for example cod, directly to the redfish due to differences in the chemical composition of muscles, fish size, lifestyle and other factors. Because of this difference, it is important to identify and improve the weakest link in the redfish value chain on its way from fishing through processing to the consumer.

Exports of fresh redfish fillets have been carried out almost exclusively by air, as it has not been possible to ensure a sufficiently long shelf life to utilize other modes of transport, such as shipping. Longer shelf life can be achieved by, among other things, improved handling on board, improved cooling on board and during processing, supercooling during storage and the use of air-conditioned packages. Increased research into shelf life and handling in the production of fresh redfish fillets, which gives the highest prices in the markets, can increase the amount of fresh fillets exported and thus increase the value of redfish production. Research shows that the shelf life of fresh fish can be extended with aerated storage conditions and good temperature control during storage and transport of fresh fish products.

In a collaborative project between Matís and HB Grandi, this way of extending the shelf life of fresh redfish products was extremely interesting. In this light, many embodiments of storage conditions were studied in connection with other factors influencing the processing of redfish. In addition to the importance of continuous cooling, the results indicated that a shelf life of up to 3 days can be achieved with ventilated packaging. With a 2-3 day increase in shelf life, product prices increase directly, as foreign buyers can then have the product on sale for longer and are consequently willing to pay higher product prices.

This project has given us increased knowledge of the processing effects and other handling of redfish throughout the entire value chain of final quality, which will contribute to the increased value of Icelandic redfish products. The knowledge that has been created in this project will also support further research and contribute to improved quality of fish products.

For further information Magnea G. Karlsdóttir at Matís.

In an interview published in Morgunblaðið today, Kristín Ingólfsdóttir welcomes the fact that the University of Iceland should be on the list of the 400 best universities in the world. There is UI in 251.-275. seats along with more universities. It is good to say that in the interview, the rector mentions several partners that she believes have a lot to do with this success. Matís is one of them.

The interview in Morgunblaðið, taken by Hjörtur J. Guðmundsson, can be found here.

About the collaboration between UI and Matís

The University of Iceland and Matís have had a successful collaboration for a long time on teaching, but Matís employees have traditionally taught at the University of Iceland and will continue to do so. Both parties have built up extensive knowledge in food science, biotechnology, genetics and other disciplines. For example, employees who work at both Matís and the University of Iceland have published almost 90 scientific articles in peer-reviewed journals in the past. three years and during the same period, 10 students have defended their doctoral dissertations and 15 master's students graduate where the projects have been carried out in collaboration between Matís and the University of Iceland. Today, eight doctoral students and 19 master's students at the University of Iceland are working on their research projects with Matís. In addition, Matís and UI have applied for and are together in several international projects.

For further information Guðjón Þorkelsson, Head of Education and Food Production.

Magnús Kári Ingvarssson gives a lecture on his project for a master's degree in mechanical engineering. The project is called Airflow and energy analysis in geothermally heated conveyor drying of fishbone. 

When does this event start: October 2, 2014 - 3:30 p.m.

Event location: Box

Further location: N-129

Magnús Kári Ingvarssson gives a lecture on his project for a master's degree in mechanical engineering. The project is called Airflow and energy analysis in geothermally heated conveyor drying of fishbone. 

The project examines the drying of fish ridges in a conveyor belt dryer. The prototype of the dryer was built in 1981, designed by Sigurjón Arason, but the dryer uses geothermal energy to heat the air used for drying. Since the construction of the prototype, little changes have been made to the design, other than that the size of the dryer has been scaled up to increase capacity.

The purpose of the project is to use measurements and methods of mass and energy accounting to increase understanding and knowledge of the function of the dryer, so that both manufacturers and users of the device can improve their products. Measurements are made on the air flow properties of the dryer (flow, pressure, temperature and humidity) and the water content of the product. The results of the measurements are used to calculate the main characteristics of the dryer and it has been found that the superheated efficiency of the dryer is 50.5%, the relative air circulation is 64% and the energy requirement to evaporate each kilogram of water is 5500 kJ. The total energy consumption is estimated at 919 kW for a production capacity equivalent to 800 kilograms of raw material per hour. The results indicate that the efficiency of the air flow is deficient in terms of pressure drop and water uptake. Measurements of the water content of the product indicate that the drying process is not properly controlled, procedures are deficient and there is an opportunity to double the efficiency.

Supervisors:

Sigurjón Arason, Professor at the Faculty of Food and Nutrition, Halldór Pálsson, Associate Professor at the Faculty of Industrial Engineering, Mechanical Engineering and the Faculty of Computer Science.

Examiner:

Sveinn Víkingur Árnason, Managing Director of ÁTVR.

The fisheries exhibition is now in full swing. Matís is a participant and not only in the show but Matís also took part in conference on the full utilization of fish but the conference took place yesterday. Matís also manages conference on marine settlements, small boat fishing and rural development in the North Atlantic which will take place tomorrow.

At Matís booth, C50, was yesterday offered a cancer burger from the company Walk the plank. It is safe to say that the city was a success among the many who tasted it.

Today at 14 will then be offered omega-3 improved stew a la Grímur kokkur. Grímur kokkur is a nationally known producer of loyalty from the sea and no one should miss this presentation.

Matís participates in the Fisheries Exhibition in Kópavogur 25-24. sept. nk. At Matís booth, no. C50, there will be a lot going on, such as an introduction to crab burgers, an introduction from Grímur kokk and an introduction to omega-3 mayonnaise. 

Matís' presentation program, booth C50, is as follows:

• Thursday 25 September at 13: 30-15: 00: Krabbaborgarasmakk | „Walk the plank“.
• Friday 26 September at 14: 00-16: 00: omega-3 rich fish in broccoli | Masked chef
• Saturday 27 September at 12: 00-14: 00: omega-3 mayonnaise | Marinox

For further information Steinar B. Aðalbjörnsson Matís marketing manager.

Do you have a futuristic idea to strengthen the Icelandic fishing industry and related industries?

The Fisheries Conference calls for futuristic innovation ideas, which will be recognized at the forum's next conference on 20-21. November at the Grand Hotel. The aim is for the ideas to be progressive and original and to create a basis for discussion or new thinking.

What to keep in mind

A futuristic idea shall be presented in a concise manner where a description of the idea, a proposal for implementation, expected results and effects will be beneficial for the image of Icelandic products (maximum 2 pages). Anyone can submit ideas. More information can be found here.

Deadline

The deadline for submitting applications is October 15, 2014. 

In a recent publication of the FAO (Food and Agriculture Organization of the United Nations) entitled The State of World Fisheries and Aquaculture (SOFIA) confirms that Iceland is one of the main fishing nations in the world.

The publication publishes a list of the 18 nations that caught the most fish in 2012. At the top of the list is China with 13,869,604 tonnes caught. Next comes Indonesia with 5,420,247 tons and in third place is the United States with 5,107,559 tons. Iceland is in 17th place on the list with a total of 1,449,452 tonnes of fish. Only one other European country is on the list, Norway, which ranks 11th with 2,149,802 tonnes caught in 2012.

Icelanders are leaders in innovation

The publication also focuses on the importance of fish traceability with the aim of promoting food security and preventing food fraud. There are studies by Icelanders that Matís has been involved in, mentioned as examples of successful projects of this kind. It is also considered that it is not possible to trace the origin of fish on the European market in 25 - 50% cases.

Icelanders' full utilization of cod is also a topic of discussion in the publication, which discusses the possibilities of using fish by - products for human consumption. It is stated that Icelanders exported 11,540 tonnes of dried cod heads to Africa in 2011. It is reported that in addition to heads, the roe and liver are used for human consumption, but the rest is mostly used for feed.

The publication in question is the largest edition of the FAO and is published every two years. The aim of the publication is to provide strategic and public bodies as well as those who need to rely on the fishing industry with comprehensive and impartial information on the global situation and to provide ideas on how to respond to existing challenges. Here you can read the latest version of SOFIA.

For further information Sigurjón Arason, chief engineer at Matís.

The Environment Agency is hosting an international conference on plastic in the sea in Harpa on September 24, 2014. Hrönn Ólína Jörundsdóttir from Matís will give a talk at the conference entitled "Sewage treatment plants as sources for marine microlitter."

Be part of that CLEAN THE PLASTIC from the oceans!

Conference in Harpa, 24 September

The Environment Agency is holding an international conference on plastic in the sea in Harpa on 24 September 2014. The main goal of the conference is to propose measures to reduce plastic waste in the sea.

Take the day off!

Click on the link for more information (pdf). You can also get in touch with Hrönn Ólína Jörundsdóttir at Matís.

Food traceability requirements are increasing day by day, whether meat, fish, vegetables or fruit. Matís is currently working on projects that will be useful for traceability registration and thus ensure that the origin and processing process of food on the market can be confirmed. At first, the spotlight is on fish products.

There has been a great deal of awareness in recent years about the importance of knowing the origin and processing processes of the foods that come on the market. This applies not least to the markets to which Icelanders export the most fish.

Matís is currently working on three projects related to the importance of fish traceability and prevention against fraud in the food industry.

In connection with the WhiteFish project, a standard has been developed that enables companies to record and manage information on the environmental impact of their production. But by being able to demonstrate the environmental impact of the product and break it down into batches, the results of the project will be used to create producers of cod and haddock products the opportunity to differentiate themselves in markets where the environmental impact of fishing, processing and transport is important.

In the project WhiteFishMall has been working on researching what information can be used to increase sales of fish products from the North Atlantic. Market research has shown that consumers in the UK want better information about where the fish comes from, whether it is caught in an environmentally friendly way, whether the stocks are self-sufficient, nutritional content and the positive positive effects of fish consumption on health, recipes and so on. To meet these consumer requirements, the WhitFishMall project has designed a web solution that can meet these requirements. The look, layout, data revenue and data management have been verified in several value chains and the salary has been tested in several stores in the UK.

The project Food Integrity or Food Integrity, launched in early 2014, aims to leverage research to ensure the integrity of European food and develop methods to detect and prevent fraud in the European food industry.

Proper handling and storage throughout the production process is the basis for the food to be fit for human consumption, but in the production of food the question always arises about the safety of the food towards the consumer, as a result the requirements for hygiene, good production and traceability have increased enormously. come to the food value chain.

For further information Jónas R. Viðarsson at Matís.

In connection with the Icelandic Fisheries Exhibition, which will take place in Kópavogur at the end of September, an international conference will be held to discuss the state of coastal settlements, small boat fishing and rural development in the North Atlantic.

Communities in coastal areas and small boating are closely linked in the countries bordering the North Atlantic. In most parts of the area, the sea settlements are under attack and small boat companies are in operational difficulties, as well as the renewal of the industry is limited. These challenges, along with other issues, will be discussed at the conference and seek to analyze the future potential of the North Atlantic coastal communities.

The conference is structured in such a way that representatives from Iceland, Norway, Sweden, Denmark, the Faroe Islands, Greenland and Newfoundland will first give short lectures on the state of these issues in their countries. A research project will also be presented where the performance and wages of small boat companies in Norway, Sweden, Denmark and Iceland are analyzed and compared with other industries. The Icelandic owners of small boat fishing in Norway will report on the operating environment of small boats in Norway, and compare it with Iceland; and finally, the chairman of the board of Byggðarstofnun will report on the work and policy of the institution, but Byggðastofnun has recently reviewed the institution's methodology to perform its role better.

The conference will take place in Smárinn (meeting room on the upper floor of a building that connects Smárinn and Fífun) on Saturday 27 September at 10: 15-14: 00. The conference is held in English, admission is free and open to all, but people are asked to register by sending an email to jonas@matis.is.

More information can be found at www.coastalfisheries.net or at Jónas R. Viðarsson at Matís.