Category: Reports

Reports

Markets for Sea Urchins: A Review of Global Supply and Markets: Seafood Market and Market Overview

Published:

31/10/2017

Authors:

Guðmundur Stefánsson (Matís) Holly Kristinsson (Matís), Nikoline Ziemer (Royal Greenland), Colin Hannon (GMIT) and Philip James (NOFIMA)

Supported by:

Northern Periphery and Arctic Program 2014-2020

Contact

Guðmundur Stefánsson

Sviðsstjóri þjónustu

gudmundur.stefansson@matis.is

Markets for Sea Urchins: A Review of Global Supply and Markets: Seafood Market and Market Overview

Global supply of sea urchins has decreased in recent years due to declining catches, or from about 120 thousand tons in 1995 to the current average annual catch of about 75 thousand tons. Catches from major fishing nations such as Japan, Chile, the United States and partly Canada have declined. Russia and Peru are fishing more than they did in 1995, but no new major player has entered the market. The market for sea urchins is very traditional as Japan consumes about 80-90% of the total world catch. Some countries that fish for sea urchins, especially in Chile, New Zealand and the Philippines, have a domestic tradition of consumption. In Europe, the use of sea urchins is also traditional, especially in the Mediterranean countries Italy, France and Spain. Due to growing migration within Europe, for example, there are groups of people who know sea urchins in many countries, so there may be small local markets in various countries, but sea urchins are also considered both unusual and exciting. There is probably a need in the Japanese market for good sea urchins at the right price, especially given that there is less supply in the market. There may therefore be opportunities for new entrants to the market, for example from the NPA (Northern Periphery and Arctic areas), provided that they find an efficient transport route to Japan and manage to ensure a stable supply of sea urchins of the right quality. However, it must be borne in mind that the return price will not be as high as in the European market (France), where transport costs to Japan are high, prices are lower for imported products compared to domestic ones and processing costs for sea urchins must be assumed for sale. For countries such as Iceland, Greenland, Ireland and Norway, the most obvious option is to look at the French market. French fishing is now small compared to landings in the period 1970-1980 and the supply of sea urchins from other countries, such as Spain, is small. In recent years, Iceland has successfully exported sea urchins to France and is now the largest supplier on the market. The market in France, on the other hand, is small or estimated at 350-450 tonnes of sea urchins on an annual basis. There may be a need for more quantities of sea urchins on the market at the right price as the market was larger in previous years or about 1,000 tonnes. Italy can also be an option, but care must be taken as a large proportion of sea urchins on the Italian market are from illegal or unauthorized fishing. There may also be opportunities for the sale of sea urchins to the local high-quality restaurant market in Europe, for example in Scandinavia, Germany and England. Although the market pays well, it is equally difficult when it comes to constant demand while the sea urchins are of the right quality during the season.

Worldwide the supply of sea urchins has diminished in the last few years, from the peak landings of about 120 thousand tonnes in 1995 to the current levels of about 75 thousand tonnes. The traditional harvesters such as Japan, Chile, US and to a lesser level, Canada, have all experienced reduced catches. Russia and Peru are supplying larger quantities to the global market than they did in 1995, but no new major entrants have emerged in the last few years. The market for sea urchins is very traditional with Japan consuming about 80- 90% of the total current global supply. There is a domestic market in many sea urchins harvesting countries, especially in Chile, New Zealand and the Philippines. In Europe, the market is also traditional and is mainly in the Mediterranean countries, Italy, France and Spain. Sea urchins seem to be novel and trendy and due to growing ethnic populations, small niche markets may exist in various countries, including those in Europe. There is likely an unmet demand on the Japanese market for good quality sea urchin products at the appropriate price, particularly with less current supply to the market. This may indicate options for a new entrant eg from the Northern Periphery and Arctic areas, if a logistic route from harvest to market can be economically established and high consistent quality product supplied. However, the value of this product will never be as high as in the European (French) market. This is due to the logistics of getting the product to Japan, the lower value placed on any imported product in this market and the need to add processing costs to product prior to selling in the market. For the NPA countries Iceland, Greenland, Ireland and Norway, supplying to markets such as France is the obvious choice; the production in France is low compared to the relatively high landings in the 1970s and 1980s and supply from other countries eg Spain appears small. Iceland has in the past years successfully exported green sea urchins to the French market and is currently the main supplier to the market. The overall French market appears however to be small, or estimated as 350-450 tonnes of whole sea urchins based on harvest and import figures. There may be an unmet demand on the market, assuming an appropriate selling price, as there are indications that the supply to the market has been about 1,000 tonnes in the recent past. There may be options to supply to Italy as well but care must be taken in export as a large part of the current supply in Italy may be from illegal or unlicensed fisheries. There may also be options to supply the apparent emerging high end restaurant niche market in various European countries such as in Scandinavia, Germany and England. Although this market may be lucrative, it is at the same time quite unpredictable when it comes to regular supply during harvest.

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Reports

Measurements and utilization of slag

Published:

27/09/2017

Authors:

Ragnheiður Sveinþórsdóttir, Ásbjörn Jónsson, Muhammad Rizal Fahlivi

Supported by:

Ministry of Industry and Innovation

Measurements and utilization of slag

In the project, cod caught off the south coast of Iceland was gutted ashore. The fish was measured and weighed before and after gutting so that its slaughter ratio could be calculated over the year. Each organ was also weighed to see the quantity and proportion of each organ in the cod slug. Following these measurements, data are available from independent parties that show the slaughter rate of cod over two seasons. With the aim of increasing the value of landed catch, the utilization of sludge was looked at and experiments were made where fertilizer was made from the sludge in three different ways and the types of fertilizer were tested and compared. In addition, such treatment was compared with plants that were only watered with water and plants that were watered with synthetic plant fertilizers that are on the market today.

In this project cod was caught on the south coast of Iceland and gutted at shore. The fish was measured and weighed before and after gutting to calculate it's rate of guts for the whole year. Also every organ was weighed to see the guts combination. With the aim to increase the value of landed material experiments were made where fertilizer was created in three ways, it was tested and compared with each other and plants that were only irrigated with water and plants irrigated with plant fertilizer that are on market today.

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Reports

The keeping quality of chilled sea urchin roe and whole urchins

Published:

20/09/2017

Authors:

Guðmundur Stefánsson, Aðalheiður Ólafsdóttir

Supported by:

Northern Periphery and Arctic Program 2014-2020

Contact

Guðmundur Stefánsson

Sviðsstjóri þjónustu

gudmundur.stefansson@matis.is

The keeping quality of chilled sea urchin roe and whole urchins

Sea urchins (Strongylocentrotus droebachiensis) are common off the coast of Iceland and are caught in small quantities and exported mainly as whole pots. Landings in 2015 were 280 tonnes. There are markets in Europe and Asia for sea urchin roe fresh, frozen or otherwise processed. In this study, the shelf life of fresh and pasteurized eggs stored at 0-2 ° C was assessed. The effects of freezing, both slow freezing (blow freezing at -24 ° C) and rapid freezing (nitrogen freezing) were studied as well as dextrin and alum treatment. It was also estimated how long the pots kept alive at 3-4 ° C were kept alive. The sea urchins were caught in Breiðafjörður with a plow and landed at Þórishólmur in Stykkishólmur where they were processed. Some of the sea urchins were opened, the eggs removed, cleaned and used in the experiments. Whole sea urchins were packed in plastic boxes in a similar way as when exported. The freshness characteristics of fresh sea urchin roe are the smell and taste of the sea, the smell of egg yolk and the taste and sweetness of the sea. The taste of pasteurized eggs was similar to that of fresh eggs but milder. In general, over time, the sweet, sea and egg yolk taste faded, but the metallic, kelp and chemical characteristics increased. The shelf life of fresh sea urchin eggs is limited by changes in texture - eggs dissolve and become unpalatable - and a shelf life of 0-2 ° C can be expected for one to four days. Sterilized eggs kept their freshness characteristics for at least 14 days and had a shelf life of 22 days or more at 0-2 ° C without any changes in texture. The freezing of fresh sea urchin eggs resulted in them becoming mushy during translation and there did not appear to be a difference between slow-freezing or rapid-freezing. After three months of storage at -24 ° C, thawed eggs developed a strong odor which rendered them unfit for consumption. Freezing pasteurized eggs had little or no effect on their texture or taste; however, after six months of cold storage, evidence of maladaptation was found. Aluminum treatment resulted in a strong odor that rendered the eggs unfit for consumption. The preservatives sorbate and benzoate resulted in a strong taste in the eggs and a metallic aftertaste, but treatment with dextrin did not appear to have much effect on sensory properties. All whole sea urchins were alive after 5 days from fishing but on day 9 one of the 18 vessels was dead but no damage was found. It can be assumed that a whole sea urchin stays alive at 3-4 ° C between five and nine days after fishing.

The green sea urchin (Strongylocentrotus droebachiensis) is commonly found in Iceland and is currently fished and exported mainly as whole urchins. The catch in 2015 was 280 tons. There are markets both in Europe and Asia for urchin roe, fresh, frozen or processed. In this study the shelf-life of fresh and pasteurized sea urchin roe, stored at 0-2 ° C was evaluated. The effect of freezing (blast freezing and freezing in liquid nitrogen), treatment with dextrin and alum was evaluated on both fresh and pasteurized roe. Further, the keeping quality of whole (live) sea urchins at 3-4 ° C was evaluated. The sea urchins were caught in the Breidafjordur area using a modified dredge, landed at Thorisholmi in Stykkishólmur, cleaned and the whole live sea urchin were packed in the same manner as that for export. Part of the sea urchins was opened up and the roe removed, cleaned and used for the experimental trial. The freshness characteristics of fresh sea urchin roe were found to be sea odor & flavor, egg yolk odor & flavor and sweet flavor. The flavor was similar but milder in pasteurized beet. In general, with time the sweet, egg yolk and sea flavors seemed to decrease but metallic, seaweed and chemical flavors increased. The shelf-life of fresh roe is limited by changes in texture - the roe liquefies - as indicated by sensory evaluation and can be expected to be between one and four days at 0-2 ° C. Pasteurised roe had a freshness period of at least 14 days and a shelf life of 22 days or more at 0-2 ° C, with no detectable changes in appearance or texture during that time. Freezing of fresh roe resulted in a porridge like texture at thawing and no difference was seen between freezing methods, blast freezing and liquid nitrogen freezing. After three months storage at -24 ° C frozen roe had developed a strong off-flavor and were considered unfit for consumption by the panelists. Freezing of pasteurized roe did not change the texture or flavor of the roe; however, after 6 months of freezer storage, the roe had a trace of an off-flavor. Treatment with alum gave all samples a strong off-flavor which made them unfit for consumption. Preservatives (a mix of sorbate and benzoate) gave a strong flavor and a metallic aftertaste but treatments with dextrin did not have a considerable effect on sensory characteristics. All whole sea urchins were alive after 5 days from catch, but on day 9 from catch, one urchin out of 18 had an open mouth but no spoilage odor was detected. It is estimated that the shelf life of live sea urchins is between five and nine days from catch at 3-4 ° C.

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Reports

Sub chilling of fish

Published:

17/07/2017

Authors:

Gunnar Þórðarson, Sigurjón Arason, Magnea Karlsdóttir

Supported by:

Technology Development Fund

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Sub chilling of fish

The aim of the project was to utilize the knowledge of supercooling of fish that has been developed in laboratories in recent decades; industrialize the concept and develop methods and equipment to control the cooling. It is important to cool the raw material below the freezing point or just below the temperature at which the first ice crystals form in the fish species in question, fast enough so that large crystals do not form in the muscles and cause cell damage. It is important to control the cooling correctly as well as to maintain a supercooled condition during storage and transport, but fluctuations in temperature can cause quality deterioration. The results of research show that ice-free transport and storage of super-chilled fish is a realistic solution that reduces the cost of fishing and processing as well as reducing the cost of transport and significantly reducing the footprint of fresh fish production. Fresh salmon has been transported ice-free but super-chilled for shorter and longer distances and stored for a week before processing with excellent results. In connection with the project, supercooling has been used on a large scale in Sauðárkrókur, where the trawler Málmey SK 1 has landed over 15 thousand tonnes in the past two years of supercooled catch and thus not used ice on board or for storage for production in fish processing.

The project objective was to utilize knowledge of sub chilling of fish developed in laboratories for the past decades; and to industrialize the concept and to develop methods and means for centralizing the process. The control of the chilling process is important, to chill raw material sufficiently without freeze out more than 20% of its water and without developing large ice crystals in the muscles. It is also important to keep storage temperature under control and stable and for the same reason temperature fluctuation can cause growth of ice crystals in the muscle. Based on results obtained in present project it can be concluded that sub chilling provides opportunities to use ice-free value chain for fresh fish, lowering cost of production, logistic and considerably the carbon footprint for the final products. Fresh salmon without any external refrigerant (ice) has been transported for long distance, by trucks and airplanes, and stored for long time with acceptable results. The trawler used in this project has landed over 15 thousand tonnes of sub chilled fish for the last two years without using any ice for chilling and storage. The fish is stored in the fish plant and processed without using any ice preservation.

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Reports

Overview of available methods for thawing seafood / Solutions available for thawing seafood

Published:

01/06/2017

Authors:

Sigurður Örn Ragnarsson, Jónas R. Viðarsson

Supported by:

The Norwegian Research Council (Project number 233709 / E50)

Overview of available methods for thawing seafood / Solutions available for thawing seafood

There is a constant demand for quality raw materials that can be used for producing seafood products for high paying markets in Europe and elsewhere in the world. Suppliers of demersal fish species in the North Atlantic are now meeting this demand by freezing the mainstay of their catches, in order to be able to have available supplies all year around. This is partly done because of seasonal fluctuations in catches, which are harmful from a marking point of view. The fact that all these raw materials are now frozen demands that methods used for freezing and thawing can guarantee that quality of the raw material is maintained. There are a number of methods available to thaw fish. The most common ones involve delivering heat to the product through the surface, as with conduction or convection. These methods include water and air-based systems. More novel methods are constantly on the rise, all with the aim of making the process of thawing quicker and capable of delivering better products to the consumer. These procedures are however, often costly and involve specialized workforce to control the process. All in all, it depends greatly on what kind of conditions a company is operating under regarding which thawing methods should be chosen. This report identifies the most common methods available and provides information on their main pros and cons.

There is a constant demand from fish processing plants around the world for good raw materials from the North Atlantic for the production of products for demanding markets. To meet this demand and in view of the large seasonal fluctuations in catches of certain fish species, companies have decided to freeze the raw material for later use. This requires good methods for freezing the raw material, but it is no less important that the thawing of the raw material is good. There are many methods for thawing fish and other seafood. It has been most common to use heat transfer through surfaces with heat transfer or thermal conductivity. These methods are mostly based on the use of water or air as a medium for thawing. Newer methods exist that try to make the process faster and thus deliver a better product to consumers. However, these methods are often costly and involve a great deal of staff specialization. After all, it matters what kind of business it is and how the companies' situation is at any given time when thawing methods and technical solutions are chosen. This report identifies all the major thawing methods and the technical solutions available on the market today, as well as outlining their main advantages and disadvantages.

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Reports

The effects of different packaging solutions on the shelf life of fresh cod loins - drainage holes, cooling media and plastic bags

Published:

22/03/2017

Authors:

Magnea G. Karlsdóttir, Björn Margeirsson, Sigurjón Arason

Supported by:

Tempra ehf, Útgerðarfélag Akureyringa ehf

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

The effects of different packaging solutions on the shelf life of fresh cod loins - drainage holes, cooling media and plastic bags / The effect of different packaging solutions on the shelf life of fresh cod necks
Boys' clothes, refrigerants and plastic bags

The aim of the study was to investigate the effect of different foam plastic boxes (with and without boys), the amount of coolant and plastic bags compared to plastic film in boxes on the quality of fresh cod necks. The age of the raw material during processing was about two days. Five different experimental groups were prepared and stored at -1.7 ° C for five days and subsequently stored at 2 ° C for 9 days, or the remainder of the storage period. Sensory assessment (Torry freshness assessment) and drip / water loss during storage were assessed 1, 7, 9, 12 and 14 days after packing. The results indicated that a neck piece packed under plastic wrap in a foam box without a boy and with the smallest amount (250 g) of refrigerant in the box was damaged significantly faster compared to other experimental groups. The longest shelf life from packing (12 days) was measured for products that were packed in a foam plastic box without boys, but were in a plastic bag inside the box and with a larger amount (750 g) of refrigerant (ice) outside the plastic bag. The results underlined the importance of maintaining a low and constant temperature throughout the storage period.

The aim of the study was to explore the effects of different expanded polystyrene (EPS) boxes (with and without drainage holes), cooling media and plastic bags compared to plastic films inside the boxes on the shelf life of fresh cod loins. The fish was caught two days before processing. Five experimental groups were prepared and stored at around - 1.7 ° C for five days followed by subsequent storage at around 2 ° C for nine days. Sensory (Torry score) and drip loss evaluations were performed 1, 7, 9, 12 and 14 days post packaging. The results indicated that loins packed under a plastic film in EPS boxes (without drainage holes) and with the lowest amount (250 g) of cooling medium spoiled faster compared with the other experimental groups. The longest shelf life from packaging (12 days) was obtained for loins packed in EPS boxes inside a plastic bag and covered with a larger amount (750 g) of ice. Furthermore, the sensory results were in accordance with the temperature profiles of the experimental groups, stating the advantages of a low and stable storage temperature.

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Reports

Survey of inorganic trace elements and polycyclic hydrocarbons (PAH) in mussels and sediments at Grundartangi, Hvalfjörður, 2016 / Evaluation of inorganic trace elements and aromatic hydrocarbons (PAHs) in blue mussel (Mytilus edulis) and sediment at Grundartangi, Hvalfjörður, 2016

Published:

07/03/2017

Authors:

Halldór Pálmar Halldórsson, Hermann Dreki Guls, Natasa Desnica, Erna Óladóttir, Helga Gunnlaugsdóttir, Kristín Ólafsdóttir

Supported by:

Norðurál hf., Elkem Ísland ehf

Contact

Natasa Desnica

Research Group Leader

natasa@matis.is

Survey of inorganic trace elements and polycyclic hydrocarbons (PAH) in mussels and sediments at Grundartangi, Hvalfjörður, 2016 / Evaluation of inorganic trace elements and aromatic hydrocarbons (PAHs) in blue mussel (Mytilus edulis) and sediment at Grundartangi, Hvalfjörður, 2016

The aim of the study is to assess the possible polluting effects of industrial plants at Grundartangi on the marine environment in Hvalfjörður. Environmental monitoring began in 2000 and was repeated in 2004, 2007, 2011 and 2013, as well as the implementation of monitoring was reviewed, including the addition of sampling points and the number of measuring factors increased. This report reports the results of monitoring measurements in samples from 2016. Mussels (Mytilus edulis) were placed in cages at seven different stations along the coast at Grundartangi, north of Hvalfjörður, including one reference point at Saurbæjarvík in the fjord. The mussel cages were then taken up and the mussels examined two months later. To assess the natural fluctuations in the concentration of substances and the growth of mussels, one control sample was taken and frozen as soon as the mussels were put out for cultivation. Mortality and growth of mussels together with the main components (water, fat, ash and salt) were measured at the end of the study. The following inorganic trace elements and organic compounds were also measured in the soft tissue of mussels; arsenic, cadmium, copper, zinc, chromium, nickel, mercury, selenium, lead, vanadium, aluminum, iron, fluorine and 16 polycyclic hydrocarbons (PAHs) but the latter were reduced by two (perylene and benzo (e) pyrene) to at the request of the buyer. PAHs were also measured in sediment samples taken at the same locations as the mussel samples. There was not much difference between stations, neither in terms of biological factors nor the main components of mussels. Mortality was low and in general the mussel seemed to be doing well. Inorganic trace elements were at a similar concentration or lower compared to previous studies and were measured at a similar concentration as in mussels from unpolluted places around the country and always at a lower concentration than the Norwegian limit for contaminated areas. Cadmium (Cd), however, was measured above the Norwegian minimum limit, but its concentration in mussels decreased at the factory sites during the growing season. It is therefore not considered that high cadmium concentrations are associated with the industrial plants at Grundartangi, but rather naturally high background concentrations in the Icelandic environment. In cases where there are maximum levels for inorganic trace elements in food (Cd, Hg, Pb), their concentration in mussels after two months at sea near the industrial plants was always well below the maximum levels for food. Only 3 PAHs were detected above the limit of detection in mussels, the same as in 2013: pyrene, phenanthrene and fluoranthene (perylene was also detected in 2013 but was omitted this time). Pyrene was at its highest concentration of the 3 PAHs detected, except in Bank 1 where fluoranthene was at its highest concentration. The concentration of PAHs in mussels was insignificant and always below the Norwegian limit for contaminated areas for mussels. All 16 PAHs were detected in all sediment samples and their total amount ranged from 209-791 µg / kg dry weight. It is likely that these PAHs in the sediment are related to industrial activities and shipping traffic in the area. Compared with Norwegian reference values, all measured sampling sites except two are classified as mild impact areas where PAH concentration is higher compared to the definition of background area. This is the second time that the concentration of PAHs is measured in sediment samples in the environmental monitoring of the industrial plants at Grundartangi and the total amount of PAH substances in the sediment was lower this year compared to 2013. The effect of the industrial plants on mussels in the vicinity of Grundartangi seems limited. substances measured in this study. The effects on the sediment's ecosystem are therefore likely to be insignificant, given the Norwegian and Canadian exposure limits of PAHs. However, it is still necessary to closely monitor and monitor the environment and the ecosystem in order to detect changes in the pollution load in this area.

The aim of this study is to estimate potential impact of organic and inorganic pollutants on the costal marine ecosystem in proximity to the industrial activities at Grundartangi in Hvalfjörður. The monitoring started in the year 2000 and has since then been revised in terms of additional sampling sites and measured elements, but the monitoring has been repeated in the years 2004, 2007, 2011 and 2013. This report summarizes the results obtained in the study performed in 2016. Caged mussels (Mytilus edulis) from a homogenous population were positioned at seven different locations along the coast close to Grundartangi industries including a reference cage at Saurbæjarvík. The mussel cages were then retrieved after a two month monitoring period. In order to enable assessment of natural changes in compound concentration and mussel size over time, a reference sample was taken from the mussel pool when the cages were initially deployed at their monitoring sites. Death rate and growth of mussels as well as their main constituents (water, fat, ash and salt) were evaluated at the end of the monitoring period. Similarly, the following trace elements and organic compounds were analyzed in the soft mussel tissue: As, Cd, Cu, Zn, Cr, Ni, Hg, Se, Pb, V, Al, Fe, F and 16 PAHs (two compounds, perylene and benzo (e) pyrene were omitted this time). PAHs were also analyzed in sediment samples taken from the same sites. Little variation was observed in main constituents and biological factors between the different sampling sites. Death rate was low and the mussels thrived well. In general, inorganic trace elements were similar or in lower concentrations compared to previous years and always below the Norwegian environmental standards, except in the case of cadmium (Cd) that exceeded the lowest Norwegian environmental limit. The Cd concentration decreased in the mussels during the monitoring period which indicates that the Cd concentration is not related to the industrial activities at Grundartangi, but rather to high natural Cd background concentration in the Icelandic environment. However, Cd as well as Hg and Pb meet the EU maximum limits for food consumption. Only 3 PAH compounds were detected above limits of quantification in the musselsamples. Pyrene was always at the highest concentration while phenanthrene and fluoranthene were at lower concentration, except at banki 1, where fluoranthene was the highest. The PAH concentrations never exceeded the Norwegian standards for total PAH concentration for mussels. All 16 PAHs were detected in all sediment samples with total PAHs ranging 209-791 /g / kg. All sites except for the reference site and S1 fall into the category slightly impacted sites due to increased PAH concentrations when compared to Norwegian reference values and below threshold effect levels compared to Canadian criteria. This is the second time that PAHs are analyzed in sediment samples to monitor the impact of the industrial activities at Grundartangi and total levels of PAH are now somewhat lower than observed in 2013. In conclusion, the effects of the industries at Grundartangi appear to be limited for the chemical compounds analyzed in the mussels. The impact on biota sediment also appears to be low. However, it is important to maintain frequent monitoring studies on the marine ecosystem near the Grundartangi industrial area in order to detect changes in pollution burden.

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Reports

Method development to estimate infection load in aquaculture

Published:

15/12/2016

Authors:

René Groben, Viggó Þór Marteinsson

Supported by:

AVS (S 15 006-15)

Contact

René Groben

Project Manager

rene.groben@matis.is

Method development to estimate infection load in aquaculture

The aim of the pilot project was to create a DNA probe that binds to the genetic material of the fish-causing bacteria Flavobacterium psychrophilum and Aeromonas salmonicida, a subspecies of achromogenes, which can be detected using microscopy (FISH) and flow cytometry. One selective DNA probe for the bacterium F. psychrophilum was created with a combination of two and used with great success to screen for the bacterium using microbial and FISH technology. Specific DNA sensors could not be generated for A. Salmonicida, a subspecies of achromogenes, as its identification gene (16S rDNA) is too similar to other non-infectious Aeromans species. It will be necessary to develop new tentacles that are unique to A. Salmonicida, a subspecies of achromogenes. The flow cytometry is a very fast tool for detecting the binding of specific DNA sensors to microorganisms, which makes the device very suitable for detecting pathogenic bacteria in water. Quantitative analysis of bacteria with such technology is subject to various shortcomings, but it still gives a very good indication of the condition of the water in the fire so that the infection burden can be assessed. The results of this preliminary project show that it is possible to assess the infection burden in aquaculture quickly, but it is necessary to further develop and verify the methodology in real conditions in aquaculture. This was assumed at the beginning of this preliminary project and the participants have applied for a continuation grant to AVS based on the current results and the methodology will be tested under real conditions in charr farming.

The aim of this proof-of-concept study was the development and application of molecular probes for the fish pathogens Flavobacterium psychrophilum and Aeromonas salmonicida subsp. achromogenes, and their detection through Fluorescence In Situ Hybridization (FISH) and flow cytometry. A combination of two species-specific FISH probes was successfully used in combination with flow cytometry to identify and detected F. psychrophilum strains. It was not possible to find specific FISH probes for A. salmonicida subsp. achromogenes. The bacterium is too similar to other Aeromonas species in its 16S rRNA gene sequence and does not contain suitably unique regions that could have been used to develop a species-specific FISH probe. Flow cytometry offers a fast detection system for FISH probes, although technological limitations make reliable quantification difficult. The system is therefore best suited as a semi-quantitative early warning system for emerging fish pathogens in water samples from aquaculture tanks. The results of this preliminary project show that it is possible to estimate the infection load for certain pathogens in aquaculture rapidly but it is necessary to develop the methodology further and test it under real aquaculture conditions. The participants have applied to AVS for new funding based on these results; to develop our rapid methodology further, expand it to more pathogens and test it under real aquaculture conditions.

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Reports

Influence of seasonal variation and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)

Published:

01/12/2016

Authors:

Paulina E. Romotowska, Magnea G. Karlsdóttir, María Gudjónsdóttir, Hörður G. Kristinsson, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund (R 040-12)

Influence of seasonal variation and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)

The effect of the storage temperature (-18 ° C vs. 25 ° C) and the fishing season (August vs. September) on the decomposition of fat in Atlantic mackerel caught off the coast of Iceland were examined in this project. Fat stability was assessed by measuring first-stage (PV) and second-degree evolution (TBARS), free fatty acids (FFA) and fatty acid composition. The results show a significant difference in fat degradation with long-term storage, as the degradation was significantly less when stored at -25 ° C compared to -18 ° C. In addition, fish were caught in September with a higher development value compared to fish from August. On the other hand, the most enzymatic fat breakdown was higher in August than in September. The results also indicated that the amount of omega-3 polyunsaturated fatty acids was fairly stable throughout the storage period. In other words, the results showed that the temperature in the cold store had a great effect on fat breakdown, but the stability depended on when the fish was caught.

Lipid deterioration of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters was studied, as affected by different frozen storage temperatures (-18 ° C vs. -25 ° C) and seasonal variation (August vs. September). The lipid stability was investigated by analyzes of hydroperoxide value (PV), thiobarbituric acid reactive substances (TBARS), free fatty acids, as well as changes in fatty acid composition. Results showed significant lipid deterioration with extended storage time, where the lower storage temperature showed significantly more protective effects. Furthermore, a higher lipid oxidation level was recorded for fish caught in September than in August, although lipid hydrolysis occurred to be greater for fish in August than in September. Moreover, results indicated a rather stable level of omega-3 fatty acid during the entire frozen storage period. The analysis indicated that both lipid oxidation and hydrolysis were affected by the frozen storage temperature and the stability differed with regards to season of catch.

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Reports

Values from waste / By-products in value

Published:

29/11/2016

Authors:

Oddvar Ottesen, Jón Árnason, Birgir Örn Smárason, Nonna Zhuravleva, Rannveig Björnsdóttir

Supported by:

Nordregio

Values from waste / By-products in value

The report describes the first results of a technology transfer project for development and innovation in the production of value-added products from underutilized by-products of fish processing in three different areas, ie. Northern Iceland, Northern Norway and Northwest Russia. The project was a joint effort of researchers and developers as well as the fishing industry in the areas. The report provides an insight into the amount of unused products in the area. In addition, it discusses the utilization of three unused raw materials, blood, oats and eyes, and their possible utilization as bioactive substances, including feed for fish and other uses.

The report describes first results of work on technology transfer for development and innovation for production of value added products from underutilized by-products of fish production and processing in three different areas ie Northern Iceland, Northern Norway and North Western Russia. The project is a joint effort of research and development entities and fish processing industries in the above mentioned areas. The report gives an overview on availability of underutilized by-products in the area. In addition, possible ways of utilizing three different by products, fish blood, fish testes and fish eye compounds, and how they might be used as bioactive compounds into specialty feeds for aquaculture and other possible products.

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