Category: Reports

Reports

New technology for the Nordic fishing fleet - Proceedings from a workshop on fishing gear and effective catch handling held in Reykjavik October 1st and 2nd 2013

Published:

01/01/2014

Authors:

Jónas R. Viðarsson, Ida Grong Aursand, Hanne Digre, Ulrik Jes Hansen, Leon Smith

Supported by:

AG ‐ fisk (The Nordic Working group for fisheries co ‐ operation)

Contact

Jónas Rúnar Viðarsson

Sviðsstjóri rannsókna

jonas@matis.is

New technology for the Nordic fishing fleet - Proceedings from a workshop on fishing gear and effective catch handling held in Reykjavik October 1st and 2nd 2013

This report presents the presentations held at the Nordic workshop on fishing gear and catch management, held in Reykjavík in October 2013. The report also contains some of the main findings of the meeting and the participants' suggestions for possible follow-up. The presentations published in the report, together with recordings of all presentations and various other topics related to the topic, can be accessed on the website www.fishinggearnetwork.net, which will be maintained at least until the end of 2015.

In this report are published presentations given at a Nordic workshop held in Reykjavik on various aspects of research and development on fishing gear and effective catch handling. The report also accounts for the main outputs from the workshop in regards to possible follow ‐ ups. All of the proceedings, including the content of this report and video recordings of all presentations are available at the project's web ‐ page www.fishinggearnetwork.net which will be maintained at least until the end of year 2015.

View report

Reports

Bleeding system for small vessels

Published:

01/01/2014

Authors:

Sigurjón Arason, Gunnar Þórðarson, Magnea Karlsdóttir, Albert Högnason, Guðbjartur Flosason

Supported by:

Westfjords Growth Agreement, AVS / V12008 / 12

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Bleeding system for small vessels

Extensive research has been carried out on the quality of cod bleeding, all of which indicate that proper handling has a significant effect on product quality. Studies have shown that poorly blooded fish produce worse products, whether it is fish that is processed into fresh, frozen, salted or dried products4. With the increasing influx of smaller boats engaged in longline and handline fishing, there has been a problem with bleeding, as many of them are not equipped with bleeding tanks. Matís' research indicates that fish that are allowed to bleed long enough in high seas, at natural sea temperatures, immediately after bleeding, produce better raw materials than with traditional treatment. A traditional method on board small boats is to bleed the fish directly from the line into the sludge tank on the train. Matís, 3X Technology and Fiskvinnslan Íslandssaga have completed the project "Processing processes of small boats" where conditions on board small boats were examined with a view to designing equipment that was suitable for smaller line boats. The design of the equipment (Rotex bleeding tank FIFO) has been completed and construction has begun at 3X Technology. The aim of this project is to investigate the efficacy of the Rotex method in cod bleeding through an objective study. This work is done in collaboration with 3X Technology, Matís and Jakob Valgeir ehf in Bolungarvík. Samples of cod were taken in two oars of a day rowing boat using different bleeding and finishing methods. Samples were filleted and some of the fillets were then sent fresh to Matís on Vínlandsleið, where different methods were used to assess the quality of the raw materials. The other part was done in the traditional way, ie. production of lightly salted, frozen fillets, and then used to obtain the effect of different bleeding methods on the quality of products during storage in the freezer, for different lengths of time and at different temperatures. The results of the project will support other research in this field and is an important contribution to the discussion on better quality of small boat catches.

Extensive research has been conducted on the quality of bleeding process of cod on board but the correct treatment can have a significant effect on the final product quality. Studies have shown that insufficient bled fish will result in low value products, whether in the case of fresh, frozen or dried production. This problem is mainly related to fish caught by long ‐ line, especially on smaller vessels that are not equipped with necessary equipment for the bleeding process such as bleeding tanks. Researches indicate that bleeding of fish with sufficient flow of fresh seawater in the bleeding tank will result in higher quality products. The traditional bleeding method on board small vessels is to bleed the fish directly in to slush ice tub in the ship convoy. Matis, 3X Technology and Icelandic Saga have finished the research project “Processing in small vessels” where conditions on board the small vessels were examined with the aim to design equipment suitable for smaller long‐ liners. The output of that project was the design of new equipment “Rotex” (bleeding tank FIFO). This was completed and a production was launched by 3X Technology. Samples of cod were collected in two fishing trips from a long liner landing daily, using different methods of bleeding and handling. Samples were filleted and parts of it were sent fresh for research at Matis in Vinlandsleid where different methods were tested considering different product quality and the other parts were prepared with traditional production of lightly salted fillet pieces. The fillets were frozen and used to test the effect of different bleeding methods on product quality after storage in the freezer, using different storing time and different temperatures. The aim of present project was to investigate the effect of the ROTEX bleeding process with an objective researches in collaboration with 3X Technology, Matis and the fish processor and boat owner, Jakob Valgeir Ltd. This project will support other researches in this area as well as to be an important input for disquisition about better quality of small boats catch.

View report

Reports

Peeling and marketing of surimi and surimi products from bone marrow

Published:

01/01/2014

Authors:

Margrét Geirsdóttir

Supported by:

AVS Fisheries Research Fund, V 026‐12

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Peeling and marketing of surimi and surimi products from bone marrow

In recent years, MPF Ísland and Matís have developed a process in the factory of isolated proteins from bone marrow. In this project, an upscaling of the production of surimi and the production of a surimi product, Fiskitófa, was completed. The quality and shelf life of products were examined. A market research on the surimi market was also carried out and marketing of fish tofu began. A market study revealed that there have been large fluctuations in the prices of surimi and surimi products on the world market in recent years. The product produced in this project, Fiskitófa, fits in very well with the growing part of the market for new and innovative products. Shelf life research showed that the shelf life for prepared Fiskitófa is over 4 weeks in the refrigerator and for surimi at least 6 months in the freezer. Following the presentation of the fish tofu, restaurants have requested a sample for further inspection, which is currently underway.

MPF Iceland and Matis finished scale up for the production of surimi and surimi seafood - FishTofu. Quality parameters and shelf life of products were evaluated, market analysis performed and marketing of products was started. Marketing analysis showed that for the past few years there have been drastic price swings in the surimi and surimi seafood products. There is an increasing opportunity for high quality surimi seafood with health promoting properties and novel products like FishTofu. Shelf life analysis showed that the fish tofu has at least 4 weeks shelf life at cold temperatures and surimi at at least 6 months shelf life in a freezer. Marketing of fish tofu started well and several restaurants have asked for samples for trying.

Report closed until 01.02.2016

View report

Reports

Fish proteins in baked goods

Published:

01/01/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir

Supported by:

AVS - V 11 025‐11

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Fish proteins in baked goods

The aim of the project was to develop a new product at MPF Iceland in Grindavík from extra raw materials that can be used in bread products. MPF aims to sell the protein to bakery producers, both domestically and abroad, thereby ensuring employment and innovation in its home area. Three different types of dried protein products were developed. Tests were performed by mixing them in varying amounts in bread where up to 20% of flour was replaced by protein. Good products were obtained but were not considered good enough for marketing. Next, crispbread was developed with fish proteins that were considered exceptionally good and received positive reviews in consumer surveys. The drying process to complete the marketing of the new protein product is still unfinished.

The aim of the project was to develop new protein product for use in baked goods including bread from by ‐ products from fish production. The goal is to sell protein to producers of bakery goods both in Iceland as well as abroad and in so doing strengthening the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Three different fish protein products were developed. They showed good results when used instead of wheat in bread. Good bread was developed but the quality was not of that caliber that was aimed for. On the other hand, good quality rye ‐ crisp bread was developed that received good reviews in consumer research. A good drying process is though still lacking before marketing of the protein product can start.

Report closed until 01.02.2016

View report

Reports

Filleting capelin for developing marinated anchovies / Filleting capelin for developing marinated anchovies

Published:

01/12/2013

Authors:

Vigfús Ásbjörnsson, Óli Þór Hilmarsson, Ingunn Jónsdóttir, Guðjón Þorkelsson, Guðmundur Stefánsson

Supported by:

AVS Fisheries Research Fund reference number R 11 056‐11

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Filleting capelin for developing marinated anchovies / Filleting capelin for developing marinated anchovies

The project is about examining the preconditions for starting filleting capelin in the Icelandic fisheries sector with the aim of increasing the value of Icelandic capelin products. The project examines the position of markets and what comparable products exist today. We go into product development where capelin is hand-filleted and products from fillets are developed similar to what is known in the processing of anchovies in many parts of the world. All products of the project are evaluated by sensory evaluation experts and given the opinion of sensory evaluators. The products are also introduced on the market. Experiments are being made with filleting capelin in a capelin filleting machine, which is considered to be a prerequisite for the industry to have the opportunity to create added value from Icelandic capelin products with greater processing.

The project aim is to analyze the feasibility to start filling capelin in the Icelandic fish industry with the purpose of increasing the value of Icelandic capelin products. In the project the current state of the market is analyzed and what similar products are on the market today. New product development takes place in the project where capelin is hand filleted and similar products are developed as marinated anchovies. All products developed in the project are evaluated by experts in sensory and given opinions from sensory judges. The products developed are introduced on the market. Experiments are performed on filleting capelin in capelin filleting machine which is evaluated as the prerequisite for the capelin industry in Iceland to create increased value into the Icelandic capelin industry by filleting the capelin.

Report closed until 01.12.2015

View report

Reports

FiltreX water purifier / RoteX Water filtering

Published:

01/12/2013

Authors:

Gunnar Þórðarson, Albert Högnason, Albert Haraldsson.

Supported by:

Westfjords Growth Agreement

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

FiltreX water purifier / RoteX Water filtering

The most important product of 3X Technology is RoteX equipment, which is used in food processing around the world as a bleeding device, for cooling and thawing fish for processing. The equipment is water-intensive and customers have contacted 3X Technology about the possibility of recycling processing water, as water costs are significant in many food production. Increased emphasis on environmental issues is also having an effect, and increased requirements can be expected regarding the utilization of processing water and its discharge after use into the environment. To solve this problem, the company has designed a prototype of cleaning equipment, FiltreX, as no suitable equipment has been found on the market to meet these needs. The equipment was tested in Kampa Ísafjörður's shrimp processing plant and HG fish processing plant in Hnífsdalur. The equipment worked well to purify effluent from these factories and a significant amount of protein was captured before the water was released into the sea. Measurements of organic substances were disappointing as it was not possible to show a significant reduction with COD measurements. There is a great deal of contradiction in these results and it is clear that further research is needed on the effects of filtration on wastewater with regard to environmental impact, ie organic matter before and after filtration. An application has been made for a grant to TÞS which will be used for further research if the result is positive. It is clear, however, that capturing proteins with FiltreX can generate significant revenue for shrimp fish processing.

3X Technology's most important product is the RoteX machine, used mainly in food production around the world as bleeding equipment, for cooling and thawing of fish for processing. The machine is water intensive and customers have urged 3X Technology's to find a solution for recycling processing water, as use of water is becoming more expensive, as well as the intensive environmental concern for disposal of waste water. To solve this problem, the company has developed a prototype of filtration equipment, FiltreX, since a suitable solution to meet these needs has not been found on the market. The device was tested in Kampishrimp ‐ factory in Isafjordur and HG fish ‐ factory in Hnifsdalur. The equipment functioned well for filtering effluent water from these plants, and a significant amount of protein was captured before the water was discharged into the sea. Measurements of organic offscouring gave a disappointing disillusionment and failed to significantly reduce COD measurements. A major contradiction liesin these results and it is clear that there needsto be further research on these matters, ie to lower organic material between before and after filtration. Application for further subsidy to TÞS will be used for further research if the results will be positive. It is clear, however, that the capture of proteins with FiltreX can provide significant revenue for the shrimp ‐ processing plants.

View report

Reports

Testing different types of impregnations and its effect on bio fouling

Published:

01/10/2013

Authors:

Ólafur Ögmundarson, Þorleifur Eiríksson, Böðvar Þórðarson, Gunnar Þórðarson

Supported by:

Tækniþróunarsjóður, AVS

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Testing different types of impregnations and its effect on bio fouling

The use of copper oxide in the treatment paint of cow bags is highly criticized and has been banned in many places due to its negative effects on the environment. Within the European Union, the use has been grayed out due to these negative effects of the substance on the environment, but it has been difficult to ban it as no substances have been found that repel sediments as well from the sacs as copper oxide. In the Norðurkví project, there has been a project where an attempt has been made to find a substance that could replace the copper oxide, but no permanent solution has been found. The results of this experiment are presented in this report.

Usage of copper oxide in treating net ‐ bags in aquaculture is a controversial and has been banned in many countries due to its negative environmental impact. Within the EU, use of copper oxide has been put on a gray list but not banned because no substitute treating material has been found which has the same effect in keeping algae away from the nets ‐ bags. The North Cage project has been looking into finding alternative solutions to copper oxide, and the conclusion of this research is drafted in this report.

View report

Reports

Preliminary project for research on the genetic composition of Icelandic herring compared to other stocks in the Northeast Atlantic: Biological diversity and processing properties / A pilot study on the multidisciplinary approach for the genetic stock identification of herring in the Northeast Atlantic: Biodiversity, functional and chemical properties

Published:

01/10/2013

Authors:

Sigurlaug Skírnisdóttir, Guðbjörg Ólafsdóttir, Sarah Helyar, Christophe Pampoulie, Guðmundur J. Óskarsson, Ásbjörn Jónsson, Jan Arge Jacobsen, Aril Slotte, Hóraldur Joensen, Henrik Hauch Nielsen, Lísa Libungan, Sigurjón Arason, Sindri Sigurðsson, Sigríður Hjörleifsdóttir, Anna K. Daníelsdóttir

Supported by:

Fisheries Project Fund, AG ‐ Fisk, Faroese Fisheries Research Fund, Research Studies Fund, Student Innovation Fund

Contact

Guðbjörg Ólafsdóttir

Project Manager

gudbjorg.olafsdottir@matis.is

Preliminary project for research on the genetic composition of Icelandic herring compared to other stocks in the Northeast Atlantic: Biological diversity and processing properties / A pilot study on the multidisciplinary approach for the genetic stock identification of herring in the Northeast Atlantic: Biodiversity, functional and chemical properties

The purpose of the project was to:

· Develop a genetic analysis set with 20-25 genetic markers to assess the genetic composition and stock structure of herring in the Northeast Atlantic

· Use genetic makeup, milling and other biological factors to differentiate strains

· Study the relationship between stock units and the processing properties of herring

Knowledge of herring stocks is of great importance for the sustainable utilization and management of herring fisheries. A key factor for sustainable fisheries management and quota allocation is to know what stock units are in the fishing areas and how large they are. In this project, approx. 4,500 samples collected from nine possible stock units in the Northeast Atlantic in the years 2008 - 2012 (off Iceland, Norway, the Faroe Islands and Scotland). This extensive and extensive sample collection will then be used in further research projects. The results of a genetic analysis with 24 genetic markers showed that local herring stocks in fjords in Norway were significantly different from all other stock units. However, no significant differences were found for the possible stem units. Other more sensitive methods, such as DNA monopoly analysis (SNPs), may be able to differentiate between the strains, but this research has already begun in a new follow-up project. The biological information collected in the project did not differentiate between possible stem units. Studies of the Icelandic summer spawning herring and the Norwegian-Icelandic spring spawning herring showed differences in body color, water and fat content as well as stage of puberty and weight. No results have been obtained from the mill analyzes, but they will be published in connection with a doctoral project at the University of Iceland.

The aim of the project was:

· To develop a genetic approach based on 20-25 microsatellite loci to study the genetic variation of herring stocks in the Northeast Atlantic Ocean

· To use genetic, biological and otolith characters as discriminating parameters for stock identification

· To analyze physicochemical characteristics of different herring stocks

Sustainable fisheries management and quota decisions made by authorities are based on knowledge on fish stock structures and their sizes. Herring is a highly migratory fish species, and therefore it is likely to show low genetic differences among stocks. The mixed stock herring fishery creates considerable problems for the industry and the management of the stocks. In this project more than 4,500 individuals were sampled from 9 putative herring stocks in the Northeast Atlantic Ocean during the years 2008 and 2012. The sampling accomplished in the project is extensive and valuable for future research projects. The results of the genetic study based on 24 microsatellite genetic loci showed that the local Norwegian fjord stocks were significantly different from all other putative stocks. The other Northeast Atlantic herring stock units were not found to be significantly different. Power analyzes performed during this study revealed that sampling scheme, protocols and genetic design were sufficient to detect any level of genetic differentiation around 0.001. Therefore, a more sensitive type of genetic markers are needed for the problem addressed, such as SNPs (single nucleotide polymorphism) and that work has already started. Biological parameters alone did not have enough discriminating power for stock identification. The Icelandic summer ‐ spawning herring (ISSH) and the Norwegian spring ‐ spawning herring (NSSH) differed mainly in color and water / fat content. The herring from the two stocks were also found to be different in relation to maturity and weight. The methodology of otolith microstructure analyzes and their results will be published later in a PhD thesis at University of Iceland.

Report closed until 01.02.2015

View report

Reports

Fish anti-diabetic fish proteins

Published:

30/09/2013

Authors:

Patricia Hamaguchi, Hólmfríður Sveinsdóttir, Eva Kuttner

Supported by:

AVS research fund (R ‐ 12‐029‐11)

Fish anti-diabetic fish proteins

The purpose of this project was to screen for the bioactivity of peptides produced from three different fish species: cod (Gadus morhua), saithe (Pollachius virens) and char (Salvelinus alpinus). The proteins were hydrolyzed with four types of proteolytic enzymes, viz. Alcalase and Protamex from Novozyme and Protease M and Protease P from Amano enzyme, and their bioactivity studied. The peptides were also digested with digestive fluids containing digestive enzymes to examine whether digestion affected their bioactivity. The aim of the project was also to investigate the anti-diabetic effect of the peptides through chemical and cellular tests. The main results indicate that the peptides have a positive health effect, especially antioxidant activity and antihypertensive activity. At the same time, the antioxidant activity increased after digestion. It was difficult to measure the anti-diabetic effect of the peptides by cellular tests and it is necessary to develop this method better for further research on the anti-diabetic effect of bioactive substances. Overall, the project is an important part of acquiring knowledge of the composition and properties of fish peptides extracted from different raw materials with different enzymes. The methods that were set up will be used in the future to analyze and verify further bioactivity in products made from Icelandic seafood.

This AVS project was primarily aimed at screen for the peptide characteristics of three different fish species: Atlantic cod (Gadus morhua), saithe (Pollachius virens) and Artic charr (Salvelinus alpinus). The proteins were hydrolyzed using four different proteolytic enzymes: Alcalase and Protamex from Novozyme and Protease M and Protease P from Amano enzyme by measuring the bioactive properties of these peptides. Moreover, after analyzing the characteristics of these peptides, the goal was to apply simulated gastrointestinal digestion and compare the digested peptides to undigested peptides to see if there were increases in bioactivities. Finally, this project also focused on the anti ‐ diabetes properties by using in ‐ vitro chemical based assays and in ‐ vitro cellular based assays. In general, the project results indicate possible health benefits of the fish peptides, particularly good anti ‐ oxidant and anti ‐ hypertensive effects. Interestingly, there was an increase of antioxidant properties after applying simulated gastrointestinal digestion to the hydrolysates. However, cell ‐ based assays testing anti ‐ diabetes effects proved to be very challenging while chemical in ‐ vitro test did not show any anti ‐ diabetes properties of the fish hydrolysates. We suggest that more research efforts need to be directed towards the development of assays measuring anti ‐ diabetes effects.

Report closed until 01.10.2015

View report

Reports

Smoked fish

Published:

01/09/2013

Authors:

Óli Þór Hilmarsson

Supported by:

West Iceland Growth Agreement

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Smoked fish

The project is the development of a new product on the Icelandic market, sweet smoked fish, based on a centuries-old recipe from the Indians of North America. The goal is to develop a new product from Icelandic raw materials with an emphasis on its origin from Snæfellsnes. The philosophy of the project is to create a finished product through collaboration between a processing company and a raw material producer. This is increasing the value of raw materials in the area and at the same time creating food souvenirs for tourists in the area and a new product for the Icelandic consumer market. In addition to the development of the product itself, it was also necessary to improve brands and handle marketing in the area. The project is a collaborative project of Reykhall Gunna á Rif, Snæfellsnes and Matís.

View report
EN
IS EN