Category: Reports

Reports

Utilization of slogans - The situation today

Published:

12/04/2016

Authors:

Ásbjörn Jónsson, Magnea Karlsdóttir, Sigurjón Arason

Supported by:

Advisory report for HB Grandi.

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Utilization of slogans - The situation today

In view of the cost of landfilling fish stocks and changing regulations regarding the disposal of organic waste, companies have focused on the use of slag in valuable products. Processing of slag can be divided into two categories according to the value of the products. On the one hand there is talk of the low-tech industry and on the other hand the high-tech industry. An example of a low-tech industry is the production of digestion concentrate that is used directly for fertilizer use in fields and low-vegetation areas, as well as fertilizer for use in horticulture. Another example is digestion for use in wet animal feed. Processing of enzymes from the stomach and long-tailed cod is an example of a high-tech industry, where a complex processing process is required and products are therefore more expensive. Examples include Pensim, which has been shown to be effective against various skin conditions such as eczema and psoriasis, as well as proteins and peptides that have been used in the food and pharmaceutical industries.

This report was prepared for HB Grandi and is confidential and the property of the buyer.

Regarding the costs of disposal of fish viscera and a new regulation concerning the emission of organic waste, the fishindustry have focused on the possible use of viscera into valuable products. Processing of viscera can be divided into two categories based on the value the products. First there is low tech industry and on the other hand high tech industry. Example of low tech industry is the production of silage to be used as a fertilizer to the soil and vegetation compositions area or to horticultural plants. Another example is silage for feed in fur breeding. Processing of enzymes from the intestine of cod are examples of high tech industry, which require complex processing procedure of raw materials to high value products. For example, Pensím which has effective against various skin diseases such as eczema and psoriasis, together with proteins and peptides that have been used in the food industry and the pharmaceutical industry.

This report was prepared for HB Grandi and is confidential and the property of the company.

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Reports

Impact of season, bleeding methods and storage temperature on the quality and stability of frozen cod climbs

Published:

01/04/2016

Authors:

Magnea G. Karlsdóttir, Sigurjón Arason, Ásbjörn Jónsson

Supported by:

AVS Fisheries Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Impact of season, bleeding methods and storage temperature on the quality and stability of frozen cod climbs

The main goal of the project was to increase utilization and at the same time knowledge of the stability of cod climbing in frost according to the season. With increased knowledge of the effects of the season, the quality of raw materials and storage conditions on the stability of the liver in frost, it is possible to ensure that raw materials for further processing are available all year round. This report discusses the effects of the season, bleeding methods and storage temperature on the quality and stability of frozen cod climbs. Evaluation factors included enzymatic activity (free fatty acids) and evolution (primary and secondary subjects' evolution). Seasonality had a significant effect on the chemical composition and enzyme activity of the liver. This was reflected in higher fat content and higher levels of free fatty acids in the liver collected in July compared to liver from April. Frost stability also varied with the time of year as the liver from July was more susceptible to peroxide formation. Different bleeding methods (bleeding and gutting in one go (one step) and bleeding first and then gutting (two steps)) generally had little effect on the chemical composition and enzymatic activity of the liver. The haemorrhage methods, on the other hand, had a significant effect on the formation of a second-stage imagery of frostbite during storage, as the liver from fish bled in 2 steps was less craving compared to the liver from fish bled in one step. Storage temperature and time had a decisive effect on the stability of the livers in frost. Based on the available results, it is recommended to store frozen liver at -25 ° C rather than -18 ° C in order to slow down the damage process.

To our knowledge, there is limited information available regarding the effects of temperature, bleeding method, and seasonal variation on oxidation stability of cod liver during frozen storage. A profound knowledge of cod liver stability during frozen storage is needed to secure the available supply of cod liver for processing all year around. The objective of the present study was therefore to evaluate lipid deterioration during frozen storage of cod liver. The effects of temperature, storage time, bleeding method, and seasonal variation on lipid hydrolysis and oxidation were analyzed. Time of year significantly affected the chemical composition and enzymatic activity of the liver, which was reflected in a higher fat content and higher level of free fatty acids in the liver collected in July compared to liver collected in April. Stability during frozen storage also varied with season where liver from July was more vulnerable towards peroxidation. Different bleeding methods (bleeding and gutting in one step compared to bleeding first and then gutting (two steps)) had significant effect on the lipid oxidation where liver from fish bled in one step turned out to be more rancid compared to liver from fish bled in two steps. Storage temperature and time proved to be important factors with regard to lipid degradation of cod liver during frozen storage. Based on present results, in can be recommended to store frozen liver at - 25 ° C rather than -18 ° C in order to slow down these damage reactions.

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Reports

Salted fish drying in Icelandic conditions (R13 078-12)

Published:

01/02/2016

Authors:

Ásbjörn Jónsson, Gísli Kristjánsson, Sigurjón Arason

Supported by:

AVS - Fisheries Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Salted fish drying in Icelandic conditions (R13 078-12)

Dried salted fish is a popular consumer product in Southern Europe and Latin America. A considerable amount of the salted fish imported from Iceland is dried in Portugal, before being sold to consumers in that country or transported on to Brazil. There is interest in examining the feasibility of transferring the drying process to Iceland and thus increasing the added value of the product. The aim of this project was to build up knowledge in the production of dried salted fish from Icelandic raw materials, which has been salted and dried under Icelandic conditions using geothermal energy. Furthermore, to develop drying technology that can produce a comparable product and even better than is on the market today. To achieve these goals, experiments were carried out with drying salted fish in an Icelandic lattice cell (pyramid dryer). The effects of drying on different types of fish, which were processed by different salting methods and treatment before drying and during drying, were compared. The results showed that there was a difference in the drying rate between fish species (ling, cone and cod). There was also a difference between brine which was brine salted and cod which was brine and injected with Carnal phosphate. No weight difference was measured between pickled fish, with or without phosphate from the same producer in drying. Some benefits in the form of faster weight loss during drying were achieved by loading the fish during drying. The temperature and humidity in the drying chamber were very stable and there was no significant difference in the drying speed in the fish, located in different places in the chamber. The results of measurements of water and salt content in different places in fish flesh showed the lowest water content on the surface of the fish after drying.

Dried salted fish is a popular consumer product in Southern Europe and South America. Large quantities of salted fish export from Iceland are further processed into dried salted products in Portugal, before consumed in Portugal or exported to Brazil. By drying the salted fish in Iceland an added value could be achieved, before export. The aim of the project was to build up expertise in the production of dried salted fish from Icelandic ingredient, using geothermal energy. Furthermore, to develop a drying technology which can produce a similarproducts and even better that is on the market today. To achieve these objectives, attempts were made by drying the salted cod in Icelandic, grid cell (pyramid dryer). Fish of different species, different salting methods and treatment for drying and during the drying period, were compared. The results showed significant difference in drying rate between fish species (ling, tusk and cod). Also there was a difference between cod which was picle salted and brined cod injected with Carnal phosphate. No differences in weight loss was observed between brined cod, with or whitout phosphate, from the same producer. Some advatages can also be achieved by compressing the fish during drying, which speeds up the weight loss. The humidity and temperature in the drying tunnel were stable and no difference could be found in drying rate of fish in different locations in the drying tunnel. Results from water and salt content in different locations in the fish, showed the lowest water content on the surface of the fish after drying.

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Reports

Sub-chilling of salmon

Published:

01/12/2015

Authors:

Gunnar Thordarson, Magnea Karlsdottir, Roger Pedersen, Magnus Johannsson, Albert Hognason

Supported by:

Norwegian Research Council

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Sub-chilling of salmon

The aim of the project was to increase the quality of fresh salmon production, by improving the cooling chain during production and transport. By using supercooling methods, salmon producers will be able to reduce their production costs due to lower transport costs and at the same time improve the quality of production. The salmon was cooled to -1.5 ° C which increased the lifespan and quality of the product. In addition to improving production during slaughter, gutting and packaging, supercooling can also create opportunities for further processing; filleting, smoking, chopping, etc. to improve their production through increased utilization and value along with happier customers. Among other things, supercooling makes it possible to transport the refrigerant into the fish flesh instead of using ice for transport. The project compared the cooling chain of super-chilled salmon with conventional. The former was transported without ice but the traditional one with ice, for further processing in Finland and Norway. Such a comparison was also made between super-chilled and traditional salmon that was transported to Iceland via Oslo on the one hand and to Tokyo via Oslo on the other. The results give rise to optimism about the use of supercooling in the salmon transport chain, both to reduce transport costs and to ensure product quality.

The ultimate goals of the project was to increase quality of fresh salmon products, provide a more secure cold chain of fresh product, and lower production and logistic costs. Having the fish in a sub-chilled state throughout the production, will give Grieg Seafood several quality advantage including firmer raw material and lower bacteria and enzyme activity in the fresh fish. Fish was packed in a sub-chilled state of -1.5 ° C, hence extending shelf-life and quality. This will have several advantages for the primary producer, resulting in products with higher yield and more value, and in products of higher quality for their customer of secondary processing. Secondary processors will have better control of the product logistic and extended time for selling fresh product with longer shelf-life. Using the sub-chilling method, no ice will be needed during logistic, saving enormous transportation costs, especially in airfreight. Comparison between the cold-chain of sub-chilled and traditional produced salmon was executed in this project, with the former transported without additional ice. The salmon was trucked from Simanes to a secondary processors in Finland and Denmark with excellent result. The two groups were also flown to Iceland, via Oslo, and also to Tokyo via truck to Oslo. The result of this comparisons demonstrates that the sub-chilling method could be used to minimize transportation cost and secure the product quality during logistics.

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Reports

Full utilization of proteins from Lumpfish

Published:

01/12/2015

Authors:

Margrét Geirsdóttir

Supported by:

AVS (V12 062-12)

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Full utilization of proteins from Lumpfish

The aim of the project was to develop new protein products from raw materials generated during the processing of grayling eggs. In this way, the aim was to extract even more value from the raw material by producing valuable protein products from grayling. The project examined the development of three products, 1) isolated protein for surimi, 2) dried protein as an additive and 3) hydrolyzed protein as an additive and / or dietary supplement. Protein isolates from grayling meat were difficult to isolate, but the results of bioactivity measurements of products from hydrolyzed proteins are promising for further research.

The aim of the project was to develop new products from lump fish to increase the yield and value of the catch. In the project the aim was to develop three types of products: 1) isolated proteins for surimi, 2) dry proteins as additives and 3) hydrolysed proteins as additives and / or food supplements. The project revealed that protein isolation from lump fish is difficult but hydrolyzed proteins showed promising bioactive properties.

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Reports

Effect of salt content in slurry ice on quality of fresh and thawed Atlantic mackerel (Scomber scombrus)

Published:

01/12/2015

Authors:

Paulina E. Romotowska, Björn Margeirsson, Gísli Kristjánsson, Sigurjón Arason, Magnea G. Karlsdóttir, Sæmundur Elíasson, Arnljótur B. Bergsson

Supported by:

AVS Fisheries Research Fund (R 12 029-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effect of salt content in slurry ice on quality of fresh and thawed Atlantic mackerel (Scomber scombrus)

The aim of the experiment was to improve methods of cooling and storage of fresh produce in order to improve the quality of frozen mackerel products. A comparison was made of cooling in conventional ice scrapers and salt-improved ice scrapers. By adding salt to the ice scraper, it was hoped that the temperature of fresh mackerel could be lowered and thus its quality maintained longer. The fresh mackerel was stored for up to seven days after fishing. Another aim of the study was to investigate whether this different cooling of fresh mackerel affects the deterioration of the quality of frozen mackerel products. The results showed that the temperature distribution in the pots was related to salt concentration as lower temperatures were obtained in pots with higher salt content (3.3%). On the other hand, the cold storage had a much greater effect on the quality factors such as the freshness and release of the mackerel products compared to the effect of pre-cooling, as the effect of different salt concentrations in the ice scraper was negligible in terms of these quality factors.

The present experiment is part of the research project - Increased value of mackerel through systematic chilling. The aim of this study was to improve methods of chilling and storing of fresh products in order to obtain better quality of frozen mackerel products. This project was carried out to develop slurry ice mixture with addition of extra salt, with the intention of temperature decrease during chill storage up to seven days after catch. Secondary objective of this research was to investigate if different chilling condition of fresh fish has an effect on the quality assignment of long-term frozen mackerel products. The results showed that temperature distribution in the tubs was correlated to the salt concentration where lower temperature was obtained in the tub with higher salt content (3.3%). Furthermore, freshness, gaping and peritoneum deterioration have been affected by the storage process but not by different salt concentration in slurry ice during chilled storage. Due to high quality variation within the same group of the mackerel is needed to conduct more methods for quality evaluation such as oxidation analysis and sensory analysis.

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Reports

Effects of temperature fluctuations during storage and transport on quality and stability of frozen mackerel products

Published:

01/12/2015

Authors:

Magnea G. Karlsdóttir, Paulina E. Romotowska, Sigurjón Arason, Ásbjörn Jónsson, Magnús V. Gíslason, Arnljótur B. Bergsson

Supported by:

AVS Fisheries Research Fund (R 040-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effects of temperature fluctuations during storage and transport on quality and stability of frozen mackerel products

The aim of the project "Maximizing the quality of frozen mackerel products" is to study the quality and stability of mackerel products in frost according to the seasons and the effects of different pre-cooling, freezing and storage conditions. By looking at the interplay of these factors, it is possible to maximize the quality and utilization of mackerel and therefore at the same time its value. This is the first report from the project and it deals with the effects of temperature fluctuations during storage and transport on the quality and stability of frozen mackerel products. Evaluation factors included release, enzyme activity and evolution. Containers were transported to Japan. Whole frozen raw materials provided in late July and early September were frozen and stored at -25 ° C for one month. During "transfer", the product was stored at -18 ° C ± 5 ° C for one month. The samples were measured before freezing, after the "transfer", and thereafter every 3 months in storage at -25 ° C. For comparison, samples were stored at a constant temperature (-25 ° C). In addition, whole frozen mackerel products were stored for up to 12 months at -18 ° C as well as -15 ° C to assess the effects of different storage conditions. There was a clear difference in the quality and stability of frozen mackerel products that were stored at low and stable temperatures compared to products that were subjected to heat stress, for example due to container transport. The results show that mackerel should not be stored above - 25 ° C.

The aim of the project “Quality optimization of frozen mackerel products” is to study the quality and stability of mackerel products during frozen storage as affected by season, different pre-cooling methods, freezing techniques and storage conditions. This is the first report from the project and describes the effects of temperature fluctuations during storage and transportations on quality and stability of frozen mackerel products. The main attributes investigated were eg gaping, enzymatic activity and rancidity. Container shipment were simulated. Whole mackerel caught late July and early September was frozen and stored at -25 ° C for one month. During “transportation”, the products were heat abused at -18 ° C ± 5 ° C for one month. Samples were analyzed after freezing, the transportation and with 3 months interval during subsequent storage at -25 ° C. For comparison, samples were stored at stable temperature (-25 ° C). Additionally, frozen mackerel products were stored for up to 12 months at -18 ° C and -15 ° C to further evaluate the effects of storage temperature. A significant difference in quality and stability were detected between products stored at stable and low temperature and products that underwent heat abuse during eg transportation. The results demonstrate that frozen mackerel products should not be stored at higher temperatures than -25 ° C.

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Reports

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

Published:

01/12/2015

Authors:

Paulina E. Romotowska, María Gudjónsdóttir, Magnea G. Karlsdóttir, Sigurjón Arason, Ásbjörn Jónsson, Hörður G. Kristinsson, Telma B. Kristinsdóttir

Supported by:

AVS Fisheries Research Fund (R 040-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

Mackerel (Scomber scombrus) is a relatively new species off the coast of Iceland. As mackerel is a fatty fish with a short shelf life, it therefore requires maximization of storage conditions and processing processes. In this project, changes in the chemical and physical properties of the heat treatment of salted and unsalted mackerel were studied. Prior to processing, the fish was stored for 6, 9 and 12 months at -18 ° C and -25 ° C with a view to examining how well Icelandic frozen mackerel is suitable as a raw material in canned and hot-smoked products. To examine the effect of heat treatment on the processing properties of mackerel, the samples were heated to 75 ° C (to simulate smoking) and 90 ° C (to simulate canning). Prolonged storage in the freezer had a negative effect on the raw material due to increased development and the fish stored at -18 ° C had a significantly poorer quality compared to fish stored at -25 ° C before processing. The results showed that a product heated to 75 ° C had a higher water content, higher water resistance and higher utilization and was also higher compared to a product heated to 90 ° C. Overall, the results indicate that a fat summer marker could be well suited for the processing of canned and hot-smoked products.

Atlantic Mackerel (Scomber scombrus) is a novel species in Iceland and as a fatty fish with a short shelf-life it requires optimization of storage and processing conditions. Physicochemical changes of brined and un-brined mackerel were analyzed during frozen storage (6, 9, 12 months) at -18 ° C vs. -25 ° C with the aim of investigating the suitability of using well-fed frozen mackerel as raw material for canned and hot-smoked products. Heat treatments to a core temperature of 90 ° C (representing canning) and 75 ° C (representing hot-smoking) were applied. Prolonged frozen storage showed negative effects on the raw material prior to heat processing due to an increased level of lipid oxidation, where fish stored at -18 ° C was of significantly poorer quality than fish stored at -25 ° C. Moreover, the results indicated that heat treatment resulting in a core temperature of 75 ° C showed higher water content, liquid holding capacity, heating yield as well as lower maximum shear force of texture compared to mackerel heated to a core temperature of 90 ° C. Overall, analyzes indicated that the fatty summer mackerel was well suited for the production of canned and hot-smoked products.

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Reports

Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

Published:

01/12/2015

Authors:

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

Supported by:

AVS Fisheries Research Fund (R 040-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

During the time that mackerel is off the coast of Iceland, it is eaten a lot, which causes it to gain weight quickly, with the result that the meat becomes very sensitive to handling. In this study, mackerel caught in the summer seasons of 2012 and 2013 (July, August, September) and from different fishing areas (east, northeast, south and southeast) were examined. In order to assess how well the raw material is suitable for processing high-quality products for human consumption, the mackerel was measured in terms of water and fat content, fatty acid composition, color, coloration and free fatty acids. In general, the mackerel collected in the summer of 2012 was of better quality than mackerel from 2013. The results also indicated a variability between fishing months in terms of fat content and the progress of development. Mackerel caught in the middle of the season had the lowest developmental value, indicating that this mackerel is best suited for processing high-quality products for human consumption.

Atlantic mackerel (Scomber scombrus) appears in Icelandic waters during its heavy feeding period, resulting in variation in mackerel products quality. Fish caught at different season during the summers of 2012 and 2013 (July, August, September) and at different sites of the Icelandic fishing area (East, Northeast, South and Southeast) were analyzed. Measurements of lipid and water content, fatty acid composition, color changes, lipid hydroperoxide (PV), thiobarbituric reactive substances (TBARS) and free fatty acid (FFA) were studied with the aim of investigating whether this raw material was suitable for the production of high quality products for human consumption. In general, samples collected during the summer of 2012 showed a better condition than fish from 2013. The results indicated seasonal variation in lipid content and rancidity development. The lowest rancidity values were observed in the middle of the Icelandic catching season, indicating that this raw material was best suited for production of high quality products. Moreover, geographical variation of the mackerel catches had an impact on the saturation of the fatty acids, and appeared as follows: East> Southeast> Northeast> South.

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Reports

Consultancy to provide technical support to develop national and regional environmental monitoring programs related to SPS for fishery and aquaculture products in CARIFORUM states

Published:

05/10/2015

Authors:

Margeir Gissurarson, Helga Gunnlaugsdóttir

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Consultancy to provide technical support to develop national and regional environmental monitoring programs related to SPS for fishery and aquaculture products in CARIFORUM states

The report presents the results of a project carried out to assist CARIFORUM countries in gaining access to valuable markets by complying with international rules on hygiene and safety (SPS measures) in the production of fish products. At the same time, to assist CARIFORUM countries in meeting the requirements needed to increase trade in fish products in each country, within the CARIFORUM regions and internationally. The main objective of the project was to strengthen monitoring of the health and food safety of fish and aquaculture within the area through harmonized requirements that also meet international requirements.

The report explains findings from an assignment that was carried out to facilitate CARIFORUM States to gain and improve market access by complying with Europe's Sanitary and Phytosanitary Measures (SPS) and to help CARIFORUM states to meet the requirements necessary to maintain and expand on the trade of fish and fish products locally, regionally and internationally. The main purpose of the project was to strengthen monitoring programs for health and food safety requirements of fisheries and aquaculture and to ensure safe food standards for fisheries products in the region, while meeting the requirements of the region's trading partners worldwide.

Buyer: Caribbean Regional Fisheries Mechanism (CRFM)

Report closed until 31.12.2018

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