Category: Reports

Reports

Workshop on SMEs and Nordic Food Competence Centers - Ny Nordisk Mad II / Workshop on food factories and new Nordic foods

Published:

01/05/2012

Authors:

Gunnþórunn Einarsdóttir, Guðjón Þorkelsson

Supported by:

New Nordic Food

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Workshop on SMEs and Nordic Food Competence Centers - New Nordic Mad II / Workshop on food factories and new Nordic foods

All over the Nordic countries, there are food factories that provide entrepreneurs and small producers with advice and access to production facilities. The food factories have organized courses, conferences and helped to form networks and exchange experiences. There are 5 such workshops in Norway that Nofima runs with the support of Innovation Norway. In Iceland, there are three food factories that Matís runs in collaboration with municipalities and business development associations. In Finland, the Food Development Competence Cluster is part of the National Center of Expertise Program and has five food factories around the country. There are many such workshops in Sweden, for example there are counseling centers in Jämtland for farmers who produce milk on a small scale. In the town of Östersund, which was voted "Unesco City of Gastronomy" in 2011, you will find Eldrimner, a national center for small producers in Sweden. In Denmark, there are many different centers with a similar approach, ie. to support entrepreneurs and small producers. The aim of this workshop was for representatives from all these food workshops to meet and learn from each other, build networks and come up with ideas on how activities such as these could support and strengthen "New Nordic Food".

In all Nordic countries there are competence centers that offer entrepreneurs and very small scale producers services like consultation, processing facilities, courses, seminars, networks, work practice exchanges and more. In Norway there are five centers run by Nofima and supported by Innovation Norway. In Iceland there are three runs by Matís in collaboration with local authorities and support agencies. In Finland the Food Development Competence Cluster is a part of the National Center of Expertise Program with five food centers around the country. In Sweden there are many centers for example: Resource center for small scale dairy production in Jamtland. In Östersund the Unesco city of gastronomy 2011 we have „Eldrimner“, the Swedish National Center for Small Scale Artisan Food Processing giving producers the best possible support. In Denmark there are many different centers with the same approach to support entrepreneurs and small scale producers. The aim of this seminar / workshop was to bring the Competence Centers together for two days to get to know and learn from each other; build a network and to discuss and come up with proposals on how these activities can support and strengthen New Nordic Food.

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Reports

Effect of superchilled processing of whole whitefish - pre ‐ rigor / Effect of supercooling on spoilage processes and shelf life of whole fish and fillets

Published:

01/05/2012

Authors:

Aðalheiður Ólafsdóttir, Björn Margeirsson, Kolbrún Sveinsdóttir, Sigurjón Arason, Eyjólfur Reynisson, Emilía Martinsdóttir

Supported by:

AVS Fund of Ministry of Fisheries in Iceland (R 062‐11)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effect of superchilled processing of whole whitefish - pre ‐ rigor / Effect of supercooling on spoilage processes and shelf life of whole fish and fillets

The aim of the experiment was to investigate the effect of supercooling on the damage processes and shelf life of whole fish and fillets. A study was carried out on whole supercooled cod soon after fishing and also on the effect of supercooling on fillets made from supercooled cod and cod cooled in ice in the traditional way. Temperature measurements, sensory evaluation, chemical and microbial measurements were used to compare the following experimental groups, which were stored at –1.4 to –1.2 ° C average temperature:

1) NC: whole cod cooled in ice

2) SC: supercooled whole cod

3) NC-NC: traditional fillet processing from whole cod cooled in ice

4) NC ‐ SC: super-chilled fillets made from whole cod cooled in ice

5) SC-NC: traditional fillet processing from super-chilled whole cod

6) SC-SC: super-chilled fillets made from super-chilled whole cod

Sensory evaluation results suggest that supercooled processing of whole cod can extend its shelf life by two days. Supercooling of whole cod did not affect the acidity, water content, water resistance and microbial growth of whole fish compared to fish that were not supercooled during processing. According to sensory evaluation, 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 SC-SC 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 planned to carry out another similar experiment, which will simulate 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 main aim of the study was to study the effects of superchilled processing on storage life of both whole fish and fillets. The following experimental groups were evaluated by means of temperature monitoring, chemical and microbial measurements and sensory evaluation, which were stored at mean temperatures of –1.4 to –1.2 ° C:

1) NC: non ‐ superchilled whole cod

2) SC: superchilled whole cod

3) NC ‐ NC: non ‐ superchilled fillets from non ‐ superchilled whole cod

4) NC ‐ SC: superchilled fillets from non ‐ superchilled whole cod

5) SC ‐ NC: non ‐ superchilled fillets from superchilled whole cod

6) SC ‐ SC: superchilled fillets from superchilled whole cod

The results from the sensory evaluation indicate that superchilled processing of whole cod can extend shelf life by two days. Differences in values of pH, water content, water holding capacity and bacterial growth between the superchilled and non ‐ superchilled whole fish groups were minor. Differences in sensory scores between the fillet groups were small. Shelf life was estimated between 16 and 18 days which is quite long shelf life for cod fillets. However, the SC ‐ SC group 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 fillets 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) will be performed.  

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Reports

Efling grænmetisræktar á Íslandi / Increased opportunities in Icelandic vegetable production

Published:

01/05/2012

Authors:

Guðjón Þorkelsson, Anna Lára Sigurðardóttir, Vigfús Ásbjörnsson, Sandra Rún Jóhannesdóttir, Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Valgerður Lilja Jónsdóttir

Supported by:

Job creation in coastal areas

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Efling grænmetisræktar á Íslandi / Increased opportunities in Icelandic vegetable production

The purpose of this project was to identify opportunities in domestic vegetable growing at the expense of imported vegetables. The conditions of vegetable growers in Iceland were studied and the environment in which they live was brought to the surface. A preliminary survey was conducted on possible mapping of areas in Iceland and a search was made for possible information available for such mapping. A lot of useful information was found that is owned by parties who want to provide it if such mapping were to be carried out in the future. An extensive study was carried out on the school canteen and the food on the tables. The study was conducted with the aim of identifying and creating opportunities for vegetable producers to increase their production and processing of vegetables for a new target group that would be the school canteen of the future where domestic production would have more space.

The purpose of this project was to discover opportunities in local production of vegetables on the cost of imported products in the same industry. The conditions for local producers in Iceland were analyzed and the environment around them brought to the surface. An analyzes where taken on the possibilities on producing maps for Icelandic vegetable producers where different growing conditions for vegetable production would be brought into one map for the producers to have to see different condition for different vegetable in different areas in Iceland. It was discovered that lots of data is available for such a map which will be available if a production of such a map will take place. A big research was performed on a school canteen with the purpose of discovering opportunities for local producers for entering into this type of market segment in Iceland where the locally produced vegetables would get more space.

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Reports

Undesirable substances in seafood products - results from the Icelandic marine monitoring activities in the year 2011

Published:

01/05/2012

Authors:

Hrönn Ólína Jörundsdóttir, Vordís Baldursdóttir, Natasa Desnica, Þuríður Ragnarsdóttir, Helga Gunnlaugsdóttir

Supported by:

Ministry of Fisheries and Agriculture

Undesirable substances in seafood products - results from the Icelandic marine monitoring activities in the year 2011

In 2003, at the initiative of the Ministry of Fisheries, monitoring of undesirable substances in marine products, both for human consumption and products for the fish oil and flour industry, began. Matís has been entrusted with the supervision of the monitoring project. The purpose of the monitoring is to assess the condition of Icelandic marine products with regard to the amount of contaminants. The aim is also to collect independent scientific data on undesirable substances in seafood for the government, the fishing industry and buyers and consumers of Icelandic seafood. The data collected in the monitoring project will also be used in risk assessment and to build up a database on contaminants in the Icelandic ecosystem. Coverage of contaminants in marine products, both in the mainstream media and in scientific journals, has many times demanded the response of the Icelandic government. It is necessary to have scientific results available that show the actual condition of Icelandic seafood in order to prevent damage that may result from such coverage. Furthermore, the limits of contaminants are under constant review and it is important for Icelanders to participate in such a review and support their case with scientific data. This shows the importance of regular monitoring and that Iceland conducts independent research on such an important issue as marine product pollution. This report is a summary of the results of the monitoring for 2011. Assessment of the condition of Icelandic marine products with regard to contaminants is a long-term project and will only be carried out through continuous monitoring. Every year, therefore, the missing data is carefully reviewed, thus aiming to fill in the gaps. In 2011, for the first time, so-called PFC substances were measured in Icelandic seafood intended for human consumption as well as products for the fish oil and flour industry, but PFC substances are surfactants that have received increased attention due to their persistence and toxicity. The following substances were also measured: dioxin, dioxin-like PCBs and pointer PCBs, PBDEs, metals, as well as 12 different types of pesticides. In 2011, grayling roe was also measured, along with cod roe, gillnets and liver to assess the distribution of pollutants in these organs. Of the PCFs, PFOS was the only PFC that was detected above the limit of detection and the concentration of PFOS was generally low. As before, a small amount of undesirable substances was generally measured in Icelandic seafood in 2011 and no sample was measured with undesirable substances above the limit value.

This screening of undesirable substances in seafood products was initiated by the Icelandic Ministry of Fisheries and Agriculture in the year 2003. Until then, this type of monitoring had been limited in Iceland. Matis was assigned the responsibility of carrying out the surveillance program, which has now been ongoing for eight consecutive years. The purpose of the project is to gather information and evaluate the status of Icelandic seafood products in terms of undesirable substances. Further, the aim of the project is to provide independent scientific data on undesirable substances in Icelandic seafood for food authorities, fisheries authorities, industry, markets and consumers. The information will also be utilized for a risk assessment and gathering of reference data. This report summarizes the results obtained in the year 2011 for the screening of various undesirable substances in the edible part of marine catches, fish meal and fish oil for feed. The evaluation of the status of the Icelandic seafood products in terms of undesirable substances is a long term project which can only be reached through continuous gathering of data. For this reason, both the undesirable substances and seafood samples are carefully selected each year with the aim to fill in the gaps of the available data. Thus, the project fills in gaps of knowledge regarding the level of undesirable substances in economically important marine catches for Icelandic export. In the year 2011, PFCs were analyzed for the first time in the edible part of fish, fish oil and meal for feed from Icelandic fishing grounds but PFCs is a group of surfactants that have received increased attention due to their persistence and toxic effects. In addition, data was collected on dioxins, dioxin-like PCBs, marker PCBs, 12 different types of pesticides, PBDEs and trace metals. Samples collected in 2011 generally contained low concentrations of undesirable substances. The year 2011, lumpfish roes as well as roes, sperm and liver of cod were analyzed in order to estimate the organ distribution of pollutants. PFOS was the only PFC analyzed above limits of detection and its concentration was generally low. These results are in agreement with our previous results obtained in the monitoring program in the years 2003 to 2010. No sample contained undesirable compounds exceeding the maximum level set by the EU.

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Reports

The effect of fish protein digestion on the development of cod larvae / The effect of fish protein hydrolyzate on the development of cod larvae

Published:

01/05/2012

Authors:

Hólmfríður Sveinsdóttir, Jónína Jóhannsdóttir, Rannveig Björnsdóttir, Oddur Vilhelmsson, Hugrún Lísa Heimisdóttir, Patricia Hamaguchi, Annabelle Vrac, Gunnlaugur Sighvatsson, Steinar Svavarsson, Arnljótur Bjarki Bergsson, Agnar Steinarsson

Supported by:

AVS

The effect of fish protein digestion on the development of cod larvae / The effect of fish protein hydrolyzate on the development of cod larvae

One of the main problems with cod farming is severe declines in the early stages of maturation and the quality of juveniles. The aim of this project was to obtain a more complete picture of the effect of enrichment of food animals with saithe protein digestion on biochemical processes in early maturing cod by applying imaging methods and protein quantity analysis. The results indicate considerable antioxidant activity of saithe protein digestion as well as some effect on inflammatory activity. The performance of larvae in breeding experiments was rather low, although the growth rate was quite acceptable and there were few serious appearance defects. Treatment with saithe protein digestion did not appear to affect larval performance or defects, but there was evidence of stimulation of IgM and lysozyme production in the gastrointestinal tract and on the larval surface. Protein set analyzes showed that treatment affected the expression of cytoplasmic proteins, stress-involved proteins as well as the metabolic enzyme ATP-synthase. The results indicate that the use of saithe protein digestion can improve and even out the quality of juveniles if the quality of the eggs is deficient, but when good eggs are used, the treatment has no effect.

High larval mortalities and anatomical deformities are among the major obstacles restricting the development of Atlantic cod aquaculture. The present project was aimed at studying the effects of a pollock hydrolyzate supplementation during early developmental stages of cod on growth, development and survival. Furthermore, protein expression was evaluated as well as the distribution and intensities of selected parameters of the unspecific immune system. The hydrolyzate was found to display antioxidant activity and can be regarded as a feed supplement to the live prey items. The survival from larvae to juvenile in the experiment was relatively poor, with satisfactory larval growth and low incidence of severe deformities. Offering hydrlysate enhanced live prey to larvae did not affect larval survival or development. Treatment resulted in stimulated IgM and lysozyme production. Proteome analysis showed that treatment with fish hydrolysates has an effect on the expression of structural, stress and metabolic proteins. Overall, the results indicate that fortification of the live prey with pollock hydrolyzate can result in improved or more even larval quality following poor egg quality, however, with no effects if eggs are of better quality.  

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Reports

Drying of herring fillets

Published:

01/04/2012

Authors:

Vigfús Ásbjörnsson, Guðjón Þorkelsson, Loftur Þórarinsson, Arnljótur Bjarki Bergsson, Aðalheiður Ólafsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Drying of herring fillets

The aim of the project is to create added value by fully processing herring products in Iceland by researching the processes of dried herring for human consumption in foreign markets. Dried herring markets in Japan and processing methods were studied. An experiment was conducted with a production process that aims to shorten work processes in a centuries-old Japanese drying method called the Migaki effect on herring (air drying).

The projects goal is to create increased value through processing of herring products in Iceland by analyzing production methods of dried herring for human consumption in foreign markets. Analyzes where performed on dried herring markets in Japan as well as production methods. Experiment was performed that aims to shorten the procedures of an ancient Japanese method of drying herring known as the Migaki method, (air drying).

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Reports

Enriched seafood

Published:

01/04/2012

Authors:

Emilia Martinsdóttir, Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Margrét Geirsdóttir, Aðalheiður Ólafsdóttir, Helga Helgadóttir, Gísli M. Gíslason

Supported by:

AVS

Contact

Rósa Jónsdóttir

Research Group Leader

rosa.jonsdottir@matis.is

Enriched seafood

The project Enriched Seafood, which was carried out in collaboration with the company Grím kokk in the Westman Islands and Iceprotein in Sauðárkrókur, is now being completed. There, several prototypes of products from Icelandic seafood were developed and added to them, such as algae concentrate with defined bioactivity, hydrolysates to increase protein content and fish oil to increase omega-3 fatty acids. The results show that it is possible to increase the amount of omega-3 fatty acids in fish balls without compromising the taste quality. The same can be said about the addition of algae powder and also succeeded in increasing the amount of protein in the fish balls. Consumer surveys were conducted to examine consumers' tastes for prototypes compared to traditional products already on the market. Information on the bioactive substances and their activity influenced how people liked the products. The effect of the information depended on various factors, such as attitudes towards health and food and attitudes towards the ingredients of the product tested. An online consumer survey of more than 500 people showed that people are generally more positive about enrichment in the case of known health products such as omega-3. It is also better to provide information on effectiveness even if it is a known substance, as it enhances people's positive experience of the product. Enrichment with kelp also seems to be a viable option as information on the use value of kelp in the product was given and the same can be said regarding fish protein. These products generally appeal more to people who focus on food hygiene, which is a fairly large group according to these findings. In general, it can be concluded from these results that the enrichment of seafood is a realistic possibility, but labeling and information to consumers must be considered. Based on these results, it can be concluded that the enrichment of seafood is a realistic possibility, but labeling and information to consumers must be considered.

Prototypes of seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil to increase omega-3 fatty acids have been developed to meet market demand. The results show that it is possible to increase the content of omega ‐ 3 fatty acids in fishcakes without negatively affecting the flavor. Also the enrichment of seaweed and fish proteins to increase protein content was successful. Consumers were asked about liking of various prototypes compared to traditional fish dishes. Information on the added compounds and their bio ‐ activity affected the liking of the consumers. Influence of information depended on various factors like attitudes towards health, food and the added ingredients. Web ‐ based consumer survey (500 respondents) showed that consumers were more positive towards enrichment of seafood if well ‐ known ingredients like omega ‐ 3 were used. The information on health ‐ effect and bio ‐ activity was also positive regarding the consumer experience. even though the ingredients were well ‐ known. Enrichment using seaweed or proteins also seems to be a realistic option based on information of the health effect given. These kinds of products appeal more to consumers emphasizing health benefits of their food. It can be stated from the results of the project that enrichment of seafood is a realistic option but labeling and information to consumers is important.

Report closed until 01.04.2015

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Reports

Development of QIM and shelf life of fresh mackerel (Scomber scombrus) / Development of QIM and shelf life of fresh mackerel (Scomber scombrus)

Published:

01/03/2012

Authors:

Aðalheiður Ólafsdóttir, Elvar Steinn Traustason, Ásbjörn Jónsson, Kolbrún Sveinsdóttir, Kristín Anna Þórarinsdóttir

Supported by:

AVS Fisheries Research Fund (R 11 037‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Development of QIM and shelf life of fresh mackerel (Scomber scombrus) / Development of QIM and shelf life of fresh mackerel (Scomber scombrus)

The aim of the project was to examine changes that occur in mackerel during ice storage. Develop a QIM scale for fresh mackerel and compare it with the results of cooked fish assessments and QDA (quantitative descriptive analysis) to determine the end of shelf life. Based on QDA results, it can be concluded that mackerel stored for 9 days on ice has reached the limit of shelf life. Taste and odor symptoms (fresh oil) are then reduced and damage symptoms (cravings and bitterness) take over.

The aim of the project was to look at the changes in mackerel at storage on ice. Develop a QIM spectrum for fresh mackerel and compare with cooked fish, QDA (quantitative descriptive analysis) to decide maximum shelf life. From the QDA results, one can conclude that maximum shelf life for fresh mackerel is 9 days on ice. At that time freshness in taste and odor are decreasing and characteristic of spoilage (rancidity and bitter) dominates.

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Reports

Processing in small fishing vessels

Published:

01/03/2012

Authors:

Gunnar Þórðarson, Albert Högnason, Óðinn Gestsson

Supported by:

Technology Development Fund

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Processing in small fishing vessels

Proper bleeding of catfish can have a significant impact on the quality of the products produced. It has been shown that there can be a big difference in the quality of well-drained fish and bad-blooded fish, and this effect can be observed after freezing of products. In this project, equipment was developed that could be used in small boats, but would ensure that all fish caught on the line receive the same treatment and sufficient time in heavy sea changes during bloodshed. A total of three trips were made with Gesti ÍS, a 10 ton liner made from Suðureyri and made by Fiskvinnsla Íslandssaga. In the last move, a new device, Rotex equipment from 3X Technology, was tested. The result is promising and the crew agreed that the equipment met all their requirements and the result clearly indicates that the quality of landed catch has improved. The ice scraper in the tanks in which the fish is stored until it is processed is clean and clear, but not mixed with blood and contaminated waste from the fish's stomach.

Proper bleeding of cod ‐ fish may have a significant impact on product quality. It has been shown that proper bleeding of fish can have a great difference on product quality, even after the products have been frozen. This project was to design equipments which could be used in small fishing vessels, and would ensure that all long ‐ line catch would receive equal handling regarding to bleeding processes. Three trips were made on Gestur IS, which is a 10 tons long ‐ line fishing vessel operated from Sudureyri and run by Icelandic Saga. The third and last of this test trips, a new equipment from 3X Technology, Rotex mechanism, was tested. The result looks promising and the crew agreed that the machine meets all their requirements and the result gives a clear indication of increased quality of the catch. The slush ice in the fish tubs are kept tide and clean, and devoid of blood water and other smutch from the bleeding operation, often contaminated by guts.

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Reports

Processing qualities of different potato strains

Published:

01/03/2012

Authors:

Valur Norðri Gunnlaugsson, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Aðalheiður Ólafsdóttir, Irek Klonowski

Supported by:

Adaptation Fund of the Horticultural Farmers' Association

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur@matis.is

Processing qualities of different potato strains

4 varieties were bred, Annabelle, Milva, Salome and Gullauga. The cultivation took place on Korpa in typical peatlands and Annabelle and Gullauga had a better harvest than the other varieties, in addition to which Gullauga had the highest dry matter content. The varieties came out very differently from the production episode that was carried out at Sölufélagið. Salóme's utilization was by far the best, Gullauga had deep eyes that reduced the utilization, part of Milva was damaged and was sorted out and Önnubelle's shape prevented good utilization. In the consumer survey, participants identified smaller differences between potato varieties than they did in the last survey, and the participants' tastes were different. In general, the Gullauga potatoes came out best in the consumer survey, although the differences between varieties were only significant in appearance. All varieties still appear to be processable after storage at 5.7 ° C for up to 200 days after recording, although some varieties have begun to germinate, albeit to varying degrees. In terms of processing, Milva, Salome and Gullauga all came out well in terms of utilization, but the judging group was most impressed by Gullaugar's taste quality.

Four different strains of potato were tested in processing of precooked potatoes. The strain Salome had best yield, but the strain Gullauga was best liked by consumers, which is in contrast with previous results. All four strains still qualified for processing after storage for almost 200 days at 5.7 ° C, although some strains had started sprouting. The strains Milva, Salome and Gullauga all had good yield, however, group of sensory panelist liked the flavor of Gullauga. 

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