Category: Reports

Reports

Modeling of Temperature Changes, Energy Usage and Quality Changes During Automatic Box Freezing of Mackerel

Published:

01/04/2013

Authors:

Hagalín Ásgrímur Guðmundsson, Björn Margeirsson, Sigurjón Arason

Supported by:

AVS research meeting (F12 014‐12 and R12 040‐12), “Job creation in coastal areas” research meeting.

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Modeling of Temperature Changes, Energy Usage and Quality Changes During Automatic Box Freezing of Mackerel

In August 2012 in Tvøroyri in the Faroe Islands, a study was carried out on the production line at Varðin Pelagic, which comes from Skagan hf. in Akranes. The aim was to compare Skagan's box plate freezing method with conventional blow freezing in terms of energy consumption, temperature and product quality. The efficiency of box plate freezers was assessed by time and temperature measurements, simulations of fish temperature through the processing line and quality assessment at different points in the processing.

In August 2012 a trip was made to Tvøroyri, Faraoe Islands to measure and analyze Vardin Pelagic's new production line by Skaginn among others. The goal was to compare the automatic box freezing method to the commonly used blast freezing method in terms of energy usage, temperature and product quality. The efficiency of the automatic box freezer was evaluated by mapping the processing time and ambient temperature effects, simulating the product temperature in the production line and performing quality assessment throughout the production line.

Report closed until April 1, 2017

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Reports

Genetic diversity, growth, maturity and migration, in catfish (Anarhichas lupus L.) / Genetic diversity, growth, maturity and migration, of the Atlantic wolffish (Anarhichas lupus L.)

Published:

01/03/2013

Authors:

Ásgeir Gunnarsson, Christophe Pampoulie, Sigurlaug Skírnisdóttir, Anna K. Daníelsdóttir, Vilhjálmur Þorsteinsson

Supported by:

The Icelandic Fisheries Research Fund

Contact

Sigurlaug Skírnisdóttir

Project Manager

sigurlaug.skirnisdottir@matis.is

Genetic diversity, growth, maturity and migration, in catfish (Anarhichas lupus L.) / Genetic diversity, growth, maturity and migration, of the Atlantic wolffish (Anarhichas lupus L.)

In this study, the genotype, sexual maturity and growth of catfish from the Westfjords and Eastfjords were investigated. The genotype study used 16 genetic markers and the Rhodopsin gene. Despite the fact that catfish is a local fish and there is little drift on its eggs and larvae, no differences in its genotype were found between regions or years with the genetic markers that were studied. The genetic studies showed a reduction in the population size of catfish in Iceland. In the warm seas out of the Westfjords, catfish grow faster and reach sexual maturity younger and smaller than catfish in the colder seas out of the Eastfjords. The results were examined on the basis of catfish biology, the length of time that catfish has been distinguished between areas around Iceland and the value of the study for sustainable fishing.

The stock structure of the Atlantic wolffish was investigated at Icelandic fishing grounds from two areas with different temperature regimes, using 16 microsatellite loci and the Rhodopsin gene. Growth and maturity was also examined. Despite the potential of the Atlantic wolffish to exhibit genetic structure (lack of eggs / larval dispersal and adults are sedentary), the genetic tests applied in this study did not detect significant genetic differentiation among the samples analyzed. However, the results on genetic diversity revealed a significant decrease in population size (bottleneck effect). Atlantic wolffish grows faster and matures at a younger age and smaller size in the warmer sea west of Iceland than in the colder sea east of Iceland. These results are discussed in terms of biological characteristics of Atlantic wolffish, recent isolation of populations and their application to sustainable fisheries management issues.

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Reports

Survey on domestic market for travel food and special food from seafood / Survey on domestic market for travel food and specialty diet from seafood

Published:

01/03/2013

Authors:

Kolbrún Sveinsdóttir, Jón Trausti Kárason, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund (V11004‐11)

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Survey on domestic market for travel food and specialty diet from seafood

Canned bags are flexible packaging with an airtight closure and are intended for ordinary foods with high acidity. The bags are resistant to canning and the contents can be sterilized. The main market for canned food is in Asia and Europe. About 5 billion packages of canned goods are sold in North America each year. Ie. about 750 thousand tons to a value of about 750 billion ISK. The market has grown by 10% per year. Most of it is produced from pet food, food rations for soldiers and for relief work in the third world. The greatest growth is in food, where technology has become recognized as a method of preservation and packaging. The restaurant and canteen market is also opening up with the development of larger bags that replace cans. An online survey was conducted to identify target groups in Iceland who might be interested in buying and using food in canned bags and to examine what kind of food is interested in using. An online survey was completed by more than 100 people. Representatives of large kitchens and outdoor enthusiasts were also interviewed regarding the use of canning bags. The results indicated that among the main target groups such as outdoor enthusiasts and large kitchens, there seems to be a general interest in the innovation that food packaged in canned bags is on the Icelandic market. The needs of the target groups are different in terms of dosages. The general public has very fixed views on canned food and these views are perhaps reflected in previous experience and the product range that has existed in Iceland so far. It is clear that in order to market ready-made dishes in canned bags, special care must be taken in the choice of recipes, ingredients and their handling. This is especially true if seafood is packaged in this way, as fish is a very sensitive raw material.

Canning bags are flexible containers with air ‐ tight sealing and intended for ordinary foods with high acidity. The food is canned in the bags. Most of the products in canning bags are pet foods, food portions for soldiers and aid activities in the Third World. The greatest growth is in food products and the technology has become recognized as a preservation and packaging process. The restaurant and canteen market is also opening up to development of larger bags to replace the cans. A web ‐ based survey was done to identify target groups in Iceland that could be interested in buying and using foods in canning bags and to explore what kind of food is of interest. Over 100 participants completed the survey. Representatives of big kitchens and outdoor enthusiasts were interviewed on the use of canning bags. Results indicated that among the major target groups widespread interest appears to be for such novelty food in the domestic market. The needs of different target groups vary in terms of size of packages. The public has a very firm view regarding canned foods probably reflected from past experience and past and current product ranges in the Icelandic market. It is therefore clear that in order to market ready meals in canning bags, the recipes and ingredients have to be chosen carefully. This is particularly important in the case of seafood as it is a very perishable raw material.

Report closed until 01.04.2015

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Reports

Consumer's evaluation of enriched seafood product concepts / Consumer survey of enriched seafood dishes

Published:

01/03/2013

Authors:

Kolbrún Sveinsdóttir, Kyösti Pennanen, Raija ‐ Liisa Heiniö, Rósa Jónsdóttir, Emilía Martinsdóttir

Supported by:

Nordic Innovation

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Consumer's evaluation of enriched seafood product concepts / Consumer survey of enriched seafood dishes

Compared to consumers elsewhere in the West, consumers in Europe seem to be more skeptical about food enrichment, and although food health claims carry a message of health effects, they do not necessarily make the product more attractive to consumers. Therefore, the development of enriched foods requires an understanding of consumer demands. An online survey was conducted to evaluate consumers' responses to product ideas on seafood that had been enriched with omega-3, fish proteins and algae, with different information on possible effects and functional properties. Icelandic consumers (n = 460) evaluated ideas for cod products and the results showed that enrichment of such seafood was a viable option, especially with omega-3. Although information on enrichment had a rather negative effect on people's experience of product ideas, information on ingredients and health effects of consumption had a positive effect on people's experience and the likelihood of buying the products in question. The impact of such information was somewhat greater among those consumers who placed more emphasis on health and had a positive attitude towards targeted foods. Finnish consumers (n = 432) evaluated ideas for salmon products and the results showed that the enrichment of seafood with kelp was one of the best results, especially when information on the reduction of salt content was included. From the results, it can be concluded that the enrichment of seafood is a realistic option. However, it is very important to consider the labels and information to consumers about such products.

Compared to consumers elsewhere in the Western world, European consumers generally seem to be more suspicious towards enrichment of food. Although health claims in food products communicate the health effect, it does not necessarily make the products more appealing to consumers. Therefore, development of enriched foods requires understanding of consumers' demands. The aim of this study was to measure consumer responses towards various concepts of enriched seafood products. Web ‐ based questionnaires were used to study Icelandic and Finnish consumers' responses towards concepts of convenience seafood products enriched with omega ‐ 3, fish proteins and seaweed extracts with different information about possible effects / functional properties. Icelandic consumers (n = 460) evaluated cod product concepts and the results showed that enrichment of convenience seafood was a realistic option, especially with omega ‐ 3. Although information about enrichment had rather negative effects, information about ingredients and health effects positively affected product perception and buying intention. The effect of information was greater among consumers which placed higher emphasis on health and expressed more positive attitudes towards functional foods. Two sets of Finnish consumers (n = 432) evaluated nine salmon product concepts. The results showed that products enriched with seaweed received relatively the highest scores, especially when information about salt reduction was provided. To conclude, enrichment of convenience seafood products with marine based ingredients is a realistic option. However, it is very important to consider labeling and information provided to the consumers.

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Reports

Superchilled Round Fish - Final Report / Supercilled Whole Fish - Final Report

Published:

01/03/2013

Authors:

Björn Margeirsson, Valur Oddgeir Bjarnason, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund (R 11 062‐11)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Superchilled Round Fish - Final Report / Supercilled Whole Fish - Final Report

The main objective of the project "Super-chilled whole fish - for death solidification", which began in July 2011, was to investigate whether super-cooling of whole fish on board a fishing vessel could extend the shelf life and increase the quality of the products. Appropriate temperature and time settings for red and touch refrigerators were sought with four refrigeration experiments and the best settings were used to supercool whole fish in a shelf life experiment. The results of a shelf life test indicate that supercooled processing of whole cod can extend its shelf life by two days. According to sensory evaluation, however, there was little difference in the shelf life of different fillet groups. Shelf life was estimated at 16-18 days, which is quite a long time for cod fillets. However, the freshness period of the experimental group with super-chilled fillets of super-chilled whole fish seemed to be somewhat longer than the other groups. As with whole cod, there was little difference between the fillet groups in terms of microbial growth, chemical and physical properties. Limited differences between experimental groups can possibly be explained by stable and supercooled storage conditions. With this in mind, it is recommended to carry out another similar experiment, simulating more typical environmental temperature processes in the transport of fresh fish products (0–4 ° C) than in this experiment (–1.4 to –1.2 ° C). The results of computerized thermodynamics and hydrology modeling indicate that such models could be used for the continuous design of red and touch chillers for whole fish.

The main aim of the R&D project "Superchilled round fish - pre ‐ rigor", which was initiated in July 2011, was to investigate whether superchilled processing of whole fish on ‐ board fishing ships could increase product quality and prolong storage life. The appropriate temperature and time settings for the superchilling equipment were studied in four cooling trials and the best settings applied when preparing samples for a storage life study. The results from the storage life study indicate that superchilled processing of whole cod can extend storage life by two days. However, differences in sensory scores between the fillet groups were small. Storage life was estimated between 16 and 18 days which is quite long storage life for cod fillets. However, the group with superchilled fillets from superchilled whole fish seemed to retain freshness a little longer than other groups. As in case of the whole cod, the differences in bacterial count, chemical and physical properties between the fillet groups were small. Very similar fish temperatures between both the whole fish and the fillet groups resulting from the superchilled storage conditions applied may be the main reason for the small differences obtained. Thus, another study with more common temperature conditions during transport and storage of fresh fish (chilled but not superchilled) should be performed. The results obtained in this study show that CFD modeling of fluid flow and heat transfer is a realistic and functional tool to simulate superchilling of whole fish in a CBC ‐ cooler. In future work CFD modeling can be used to determine optimal values for parameters such as holding time, chilling temperature and air velocity. 

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Reports

Gæðasalt í saltfiskverkun / Quality salt for curing of salted fish

Published:

01/02/2013

Authors:

Ásbjörn Jónsson, Aðalheiður Ólafsdóttir, Helgi Sigurjónsson, Egil Þórir Einarsson, Kristín Anna Þórarinsdóttir, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund (R 11 088‐11) and Tækniþróunarsjóður Ísl. A former user Italy (110667‐0611)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Gæðasalt í saltfiskverkun / Quality salt for curing of salted fish

The main goal of the project was to use the geothermal sea in Reykjanes for the production of salt that can be used to produce high quality salted fish. A process will be developed to produce the salt with geothermal energy on site and to be able to control its chemical composition so that the correct effect of salted fish can be ensured. Salt extracted from the geothermal sea was compared with imported salt from the Mediterranean during the production of salted cod fillets with brine as pre-salting stage and dry salting at the end. The results showed that higher utilization was obtained in the salted fish processing with salt extracted from the geothermal sea, and that the processing took less time as the uptake of salt into the cod muscle was higher compared to the imported salt. Salt extracted from the geothermal sea was comparable in quality to the imported salt.

The aim of the project was to utilize raw material and energy from a geothermal brine to produce salt which can be used to increase the value in production of salted fish. Imported salt from Tunis was compared with the salt from geothermal brine, by producing salted cod from pickle salting followed by dry salting. The results showed that higher yield was observed in production of salted fish, by using salt produced from geothermal brine. Also curing took less time where the penetration of salt in the cod muscle was faster compared to the imported salt. The salt produced from geothermal brine is comparable with the imported salt.

Report closed until 01.02.2015

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Reports

Extraction of hydrolases from Gadus morhua / Natural enzymes from slag work

Published:

01/02/2013

Authors:

Eva María Ingvadóttir (student), Sean M. Scully (student), Jónína Jóhannsdóttir, Rannveig Björnsdóttir, Ásbjörn Jónsson

Supported by:

AVS Fisheries Research Fund (V 11 011‐11)

Extraction of hydrolases from Gadus morhua / Natural enzymes from slag work

The aim of the project was to extract enzymes from catfish slag for use in releasing membranes and ringworms from the liver for canning. Extensive experiments were performed using different extraction buffers and the effect of salinity, acidity, temperature and time on the activity of four enzymes. The effect of cod liver enzyme mixture on the release of ringworm and liver from the liver was also studied compared to the use of Alcalasa 2.4G used in conventional processing. The results of the project indicate that extraction methods have a broad effect on the activity of enzymes, in addition to which different enzyme activity was obtained from individual organs compared to their mixtures. The activity of the tryps was measured rather high but seemed to be controlled by the salinity of the extract solutions and the temperature. The activity of trypsin appeared to be generally comparable to the results of previous studies on trypsin activity in fish stocks. The activity of pepsin was generally very low, indicating that it is not economical to process pepsin from cod fillets, at least not under the conditions tested. It is not considered convenient to co-treat trypsin, collagenase or elastase from slag as the maximum activity of the enzymes requires different extraction conditions. The results of the project as a whole indicate that enzymes can be isolated from cod stocks in a cost-effective way using methods that only require simple equipment and cheap solutions. The results of the experiments also show that these enzymes can be used to release ringworms from the liver for canning with similar results to the methods used today. However, it is not clear whether their use is beneficial for liver processing companies as it would be necessary to change the processing process in order to achieve maximum enzyme activity.

The aim of this project was to investigate and optimize methods for the extraction of proteases from the digestive tract of cod (Gadus morhua) in order to bring about membrane dissociation of cod liver prior to canning. Homogenized viscera were extracted using various salt solutions, buffers and pH adjusted solutions at different temperatures and time. The protein concentration and activities of trypsin, pepsin, collagenase, and elastase were analyzed. Selected extraction solutions where then used for the removal of liver membranes compared to traditional treatment with Alcalase 2.4G. The results indicate that enzyme activity is influenced by the extraction methods and different enzyme activity was furthermore obtained from different organs and their combinations. Trypsin activity seems to be governed by the salt concentration of the extract solutions and temperature. The trypsin activity was relatively high and comparable with those obtained from other experiments. Next steps may include further optimization of extraction depending on the target enzyme (s), whereas the optimum conditions for the extraction of trypsin seem to differ from that of collagenase. The results indicate that the extraction of marine proteases, with the exception of pepsin, from North Atlantic cod (Gadus morhua) is potentially feasible using materials generally recognized as safe (GRAS) such as dilute, aqueous sodium chloride solutions with relatively simple equipment. The marine proteases did remove worms from the liver to a certain extent but no clear trend was observed when comparing membranes of enzyme treated livers and controls under the experimental conditions of this study.

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Reports

Bleeding system for small vessels

Published:

01/02/2013

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 better quality of catching small boats.

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 Vínlandsleid 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.

Report closed until 01.08.2013

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Reports

Improved reefer container for fresh fish - Final report

Published:

01/01/2013

Authors:

Sæmundur Elíasson, Björn Margeirsson, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund, AVS‐Ref.No .: R11 093‐11

Contact

Sæmundur Elíasson

Project Manager

saemundur.eliasson@matis.is

Improved reefer container for fresh fish - Final report

The main goal of the project Improved refrigerated container for fresh fish was to improve refrigerated containers and procedures for transporting fresh seafood through redesign and testing. The aim is for design improvements to deliver refrigerated containers that reach a more even temperature throughout the transport process. Efforts should be made to achieve satisfactory improvements to refrigerated containers that are used today with simple and inexpensive measures. The consequences of improved temperature control in production and transport processes are increased quality, stability and safety, which at the same time increase the value of the product. Partners in the project were Matís, the University of Iceland, Eimskip Ísland and Samherji. This report describes the main results and products of the project. The results of the project showed that improvements are needed in maritime transport chains and it was shown that improvements can be achieved with simple and low-cost measures. Temperature control for sea transport can be improved by choosing the target temperature and cooling containers that are best suited for transporting fresh fish products. Mapping the heat distribution of refrigerated containers showed variability both in the transport process and in terms of location within the container, but design improvements aimed at forcing airflow within the container resulted in a more even heat distribution. The importance of procedures for loading refrigerated containers and their handling from manufacturer to buyer was also demonstrated.

The purpose of the project Improved reefer container for fresh fish is to use simple redesign and experimental testing to improve temperature control in reefer containers and work procedures of fresh fish products during transport. The design improvements are aimed at producing a reefer with more stable temperature through sea freight and transport. The aim is to get satisfactory improvements with simple and cost effective procedures. Improved temperature control in fish chill chains leads to increased product quality, stability and safety and thereby increased product value. The project was done in collaboration with Matís, University of Iceland, Eimskip Ísland and Samherji. This report describes the main results and products of the project. The results of the project showed that there is room for improvement in sea transport cold chains and with design improvements experiments it was demonstrated that they can be improved with simple and cost effective procedures. The results showed that the temperature control during sea freight may also be improved by selecting the reefer types most suitable for fresh fish transport and selecting different set point temperatures during summer and winter. The mappings of temperature distribution inside the reefers showed spatiotemporal variability and design improvements achieved a more uniform distribution by means of forced air circulation. Field tests demonstrated the importance of correct operating procedures during loading of reefers and their handling from processor to end location.

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Reports

Lobster Bisque from the Chef - development and marketing

Published:

01/01/2013

Authors:

Vigfús Ásbjörnsson, Jón Sölvi Ólafsson

Supported by:

AVS Fisheries Research Fund

Lobster Bisque from the Chef - development and marketing

The purpose of the project was to start marketing both domestic and foreign markets at Kokkar's Lobster Broth. A market study was conducted both in the domestic market and in foreign markets. Business contacts were established in foreign markets, in addition to which extensive product design was carried out on the product, which is useful both domestically and in foreign markets. The product was made ready for foreign markets so that products can be sent out at short notice. A proposal was made on how best to manage the production and make the product more efficient in production, in addition to which a powerful marketing campaign was launched which resulted in a 30% increase in sales right at the beginning of the campaign.

The purpose of the project was to initiate target attendance in both domestic and overseas market for the Lobster Bisque from the chef. A market research vas performed both in domestic and foreign markets. Business relationships were developed onto foreign markets as well as the product was taken into a major product design process which can be used both on domestic as well as foreign markets in order to make the product ready to be sent out to foreign markets in the future. It was proposed how the best in practice production for the product could look like in order to make the production more efficient. In the end a power full marketing process was lunched which generated 30% increase in sale for the domestic market.

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