Category: Reports

Reports

Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

Published:

01/06/2011

Authors:

Þóra Valsdóttir, Karl Gunnarsson

Supported by:

AVS

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

Many things need to be considered when catching and processing salt and other algae for human consumption. There are different requirements and criteria among processors, buyers and consumers regarding how sales should be and what their desired quality is. This report gathers information on official requirements and known standards for the processing of dried human food for human consumption, which processors and purchasers can use to set product and quality standards for these products. Despite the fact that it is a traditional product, much work remains to be done to gain adequate knowledge of many aspects of the production of dried silver and how to best manage it (such as the storage of fresh ingredients). Guidelines for the processing of dried silver will therefore continue to evolve and change as knowledge advances.

Many things need to be considered when collecting and processing dulse and other seaweed for human consumption. Requirements on how dried dulse should be and their required quality, vary between buyers and consumers. Information was collected on official requirements and known paradigms on the processing of dried dulse. Despite being a traditional product, extended knowledge on the influence of different processing parameters on the properties of dried dulse and how they can be controlled, is needed. Instructions on processing of dried dulse will therefore continue to develop as knowledge on the matter extends.

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Reports

Algae products. Hugmyndir að vörum / Food products from seaweed

Published:

01/06/2011

Authors:

Þóra Valsdóttir, Karl Gunnarsson

Supported by:

AVS

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Algae products. Hugmyndir að vörum / Food products from seaweed

Today, the large algae that are used for food in this country are mainly sold dried and processed. There has been little development in their processing and operation to this day. In order to encourage increased utilization and innovation in this field, information was collected on products of large algae on the market in other countries. What particularly hinders the growth of the food algae market here in Iceland and in the neighboring countries is that the tradition for their use has been limited to small and limited social groups. There are therefore many consumers who know little about the use of food algae and more often than not have a negative attitude towards them. The transfer of more traditional vegetable processing methods to algae and mixing in known, general, products such as pasta and rice or in prepared dishes can be a way of introducing food algae to a larger group of consumers.

Today seaweed exploited for food production in Iceland is mainly sold dried and / or cured according to tradition. With the aim to stimulate utilization and innovation in the sector, information was collected on seaweed products in several countries.

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Reports

Increased value of pelagic species - FINAL REPORT / Increased value of pelagic species

Published:

01/05/2011

Authors:

Lárus Þorvaldsson, Björn Margeirsson, Ásbjörn Jónsson, Sindri Sigurðsson (SVN), Ásgeir Gunnarsson (SÞ), Sigurjón Arason

Supported by:

AVS Fisheries Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Increased value of pelagic species - FINAL REPORT / Increased value of pelagic species

The main objective of the project Increasing the value of pelagic fish - improved refrigeration technology, which began in June 2008, was to lay the foundations for a new method of cooling and storing pelagic fish on board seiners. The result of improved cooling is that a higher proportion of the catch is useful for human consumption. Partners in the project were Matís, Síldarvinnslan (SVN) and Skinney Þinganes (UN). This report describes the main results and products of the project. Examples of products are heat transfer models of pelagic catches in ships and storage tanks on land and the integration of heat transfer models and quality forecast models, which make it possible to predict the quality of raw materials based on environmental temperature history. Heat distribution in pelagic vessel loads with different versions of cooling systems was mapped and storage temperatures were linked to quality measurements made during landing. From temperature and quality measurements it is clear that the frequency of defects in landed catch increases with increasing storage temperature. The main advantage of the MCS (Mixed Cooling System) cooling system, which combines CSW (Chilled Sea Water) and RSW (Refrigerated Sea Water) cooling systems, is that the system can reduce the inevitable temperature rise that occurs in a pre-cooled vessel following the pumping of catch in lestina. During the project, the Icelandic mackerel fishery was the largest and it can be stated that the results of the project have been used very well to improve the results of food processing of mackerel in this country and thus increase the product prices of a valuable species.  

The main aim of the research project Increased value of pelagic species - improved chilling methods, which was initiated in June 2008, was to develop a new method for chilling and storing pelagic species on board purse seiners resulting in more valuable products. This report describes the main results and products of the project. Examples include heat transfer models of pelagic fish stored in a ship hold and a storage tank onshore and coupling of the heat transfer models and quality forecasting models, which makes it possible to predict spoilage of pelagic species as a function of ambient temperature history. Temperature distributions in ship holds with different cooling systems were mapped and storage temperature related to quality measurements conducted during landing. The fault ratio of landed raw material clearly increased, indicating lower quality, with higher storage temperature. The main advantage of a mixed cooling system (MCS), which combines RSW and CSW systems, compared to using only RSW is a lower temperature increase in a precooled ship hold caused by loading the catch in the hold. During the project, the emphasis on mackerel fishing increased significantly around Iceland. It can be stated that the results of this project have been widely exploited in order to improve the yield of the mackerel and thereby increase the profitability of that valuable species.

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Reports

Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study

Published:

01/05/2011

Authors:

Þóra Valsdóttir, Eyjólfur Reynisson, Nadine Knocke, Aðalheiður Ólafsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study

Skyr is one of the few Icelandic products that can truly be said to be traditional. The few studies that have been done on traditional, home-made skyr, date from the first half of the 20th century. This report presents a preliminary study of home-made and factory-produced skyrs, focusing on the assessment of sensory properties and the analysis of microbial flora using recent genetic methods. Significant differences were detected in sensory factors. The number of lactic acid bacteria and yeasts was considerably higher in home-made skyr. The same types of lactic acid bacteria were detected in different manufacturers and were the same as have been detected in previous studies. Yeasts of the same genus were found on both farms but not in factory-made skyr. Although these are the same bacterial species, it is possible that different phenotypes can be found between farms. Therefore, it would be interesting to investigate the possible metabolic or genotypic variability between strains from different production sites and their effect on the properties of skyr.

Skyr is one of few Icelandic products which can be stated as traditional. Little research has been executed on traditional skyr, of which most from the first part of the 20th century. In this preliminary study, homemade and industrial skyr is compared based on sensory properties and microbiological composition. Significant difference was found on several sensory attributes. Number of lactic acid bacteria and yeasts was much greater in homemade than industrial skyr. Same species of lactic acid bacteria were identified as in previous studies, however only some of previously identified yeast genera were found. Larger part of DNA needs to be sequenced and culture independent methods employed for a more specific identification. Such analysis could provide possibilities on establishing metabolic or genotype difference between different production locations.

Reports

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Published:

01/05/2011

Authors:

Þóra Valsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Skyr is an important part of the Icelandic heritage, since the settlement, but a dairy product under this same name was then known in all the Nordic countries. Skyrgerð, however, seems to have been preserved only in Iceland. Major changes have taken place in the production of skyr in the last century with the advent of its factory production, and there has been a discussion that traditional skyr should be affected. This summary will cover information gathering on traditional skyr production, a survey of where and how it is produced today, an overview of research, criteria and descriptions of traditional skyr, as well as the preparation of an application for international recognition of traditional skyr. . Such recognition can lead to an increase in the value of the product and contribute to the maintenance and growth of work knowledge that is currently in decline. This can boost local food production, diversify it and thereby increase the number of valuable jobs.

Skyr is an important part of Icelandic heritage, dating back to the settlement of the country. At that time skyr production existed as well in the other Nordic countries but seems to have vanished except for Iceland. With industrial production starting in the 20th century, processing of skyr has changed, and growing concern is of the maintenance of traditional skyr production. In this summation, overview of existing knowledge on traditional skyr production is made as well as opportunities for international recognition are discussed. Such recognition could be a tool for maintaining the traditional production and processing knowledge, as well as provide opportunities for local food production in rural areas.

Reports

Coloring of Arctic charr / Coloring of charr hold

Published:

01/05/2011

Authors:

Jón Árnason, Ólafur Ingi Sigurgeirsson, Gunnar Örn Kristjánsson, Jón Kjartan Jónsson, Turid Synnøve Aas and Trine Ytrestøyl, Manfred Phiscker

Supported by:

Technology Development Fund

Coloring of Arctic charr / Coloring of charr hold

An experiment was carried out with the aim of evaluating the activity of an organic pigment, Ecotone ™, and an inorganic pigment, Lucantin® Pink, on the coloration of char meat. The effect of 25% and 30% fat in feed on the activity of the pigments was also studied. All experimental items were tested in triplicate. The mean weight of the experimental fish was 564 g at the beginning of the experiment and 1381 g at the end of the experiment after 131 days. The temperature during the experimental period averaged 8 C̊ and the salinity of the broth was 20 ‰. The digestibility of astaxanthin in Lucantin® Pink was much higher than in Ecotone ™. The difference in body color measured by different methods turned out to be much smaller, which indicates a better utilization of the color in Lucantin® Pink. Little effect on body coloration was found by different amounts of fat in the feed and this was true for both pigments. The organic dye is more expensive to buy than the inorganic one and it results in approx. 5.5 % is more expensive to dye char with Ecotone ™ compared to Lucantin® Pink. During the analysis of the color of the feed at the beginning and at the end of the experiment 16 weeks later, it was found that there was a significant loss of color from the feed and that loss appeared to be independent of the type of color.

A feeding trial was conducted to compare the pigmenting efficiency of the biological colorant Ecotone ™ containg astaxanthin and prepared from the red yeast Phaffia rhodozyma, and the synthetic colorant Lucantin® Pink in Arctic charr. Both colorants were incorporated into diets containing either 25 or 30% lipid. All treatments were run in triplicate. The initial average weight of the fish was 564 g and the final weight 1381 g after a trial period of 131 days at 8 C̊ and 20 ‰ salinity. The digestibility of astaxanthin seems to be very much dependent upon the astaxanthin source. Differences in flesh color indicate a better utilization of astaxanthin from the synthetic source (Lucantin® Pink) as compared to the biological source (Ecotone ™). There was only a minor effect of lipid content on utilization of the astaxanthin. The biological astaxanthin source is more expensive than the synthetic source, resulting in about 5,5% higher production cost of fish produced with the “organic” colorant Ecotone ™ as compared to fish produced with the synthetic source of astaxanthin (Lucantin® Pink). The astaxanthin content in all diets proved to be very unstable when the feed was stored under conditions that are common in production of Arctic charr (10 - 20 ̊C indoors). The loss of astaxanthin ranged from 21-40% and tended to be higher in diets containing Ecotone ™. Thus, it is very important to avoid high temperatures, light and oxygen during storage of the feed.

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Reports

Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets

Published:

01/05/2011

Authors:

Kristín Anna Þórarinsdóttir, Hannes Magnússon, Irek Klonowski, Ásbjörn Jónsson, Frank Hansen, Egil Olsen, Sigurjón Arason

Supported by:

NORA

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets

The effect of added gelatin extracted from fish was investigated on the utilization, chemical composition and quality of chilled, frozen and salted cod fillets. The gelatin was mixed into brine which was then injected into the fillets. Salted fillets were pickled after injection, then salted dry for 3 weeks and finally dehydrated. For comparison, fillets were sprayed only with brine. The main results were that the effect of gelatin on utilization and chemical composition was insignificant. Changes were mainly due to increased salt content. Another issue was the damage processes in chilled products. Microbial growth and degradation formation were higher in the fillets injected with gelatin. However, no visual difference in fillet appearance could be detected by brine composition. 

The effects of added fish gelatin on yield, chemical composition and quality of chilled, frozen and salted cod fillets were evaluated. The gelatin was mixed with salt brine and injected to the fillets. Salted fillets were brined after injection, dry salted for 3 weeks and finally rehydrated. Fillets injected only with salt brine were used as control. Effects of added gelatin on yield and chemical composition were not significant. Alterations were primarily due to the increased salt content by injection. Conversely, the growth of microorganisms and degradation within chilled fillets was accelerated by addition of gelatin. However, no significant differences were observed in visual appearance of the fillets. 

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Reports

TOPCOD, OPTILAR / Long live the first model. Preferred breeding processes in larval and juvenile farming of cod

Published:

01/04/2011

Authors:

Jónína Jóhannsdóttir, Agnar Steinarsson, Rannveig Björnsdóttir

Supported by:

Technology Development Fund and AVS R&D Fund of Ministry of Fisheries in Iceland

TOPCOD, OPTILAR / Long live the first model. Preferred breeding processes in larval and juvenile farming of cod

Recent research has shown that the best conditions for the production of larvae produce juveniles of better quality and that the growth advantage in the early stages of rearing pays off to some extent in the later stages of growth. The main goal of this project is to define the best conditions for cod cod farming in Iceland and to that end use various methods to solve the main problems associated with the production of cod larvae today. This report discusses the work components that Matís ohf. participated in, among other things, researching the effects of enrichment of feed animals with supplementary bacteria and protein digestion on the growth, development, immune stimulation and digestive flora of larvae, as well as research on the effects of different primary feeds on muscle growth carried out in collaboration with the MRI. The results indicate that the start of dry feed feeding late or around 50 dph does not give the larvae a growth advantage and that it is sufficient to feed Artemia up to 40 dph. Dry feed from 30 dph led to lower growth and an increased incidence of structural defects. Enrichment of feed animals with a lyophilized mixture of two complementary bacterial strains did not affect the composition of bacterial flora larvae and strains did not gain a foothold in treated larvae. However, poor roe quality can be expected to have affected treatment outcomes. The results of experiments confirm previous results on the positive effect of enrichment of feed animals with protein digestion on the performance and development of larvae.  

Recent research has demonstrated that production optimization during the larval and juvenile phase will to some extent be reflected in the performance of the fish during the ongrowing phase. The objectives of the project are to optimize the larval production of Atlantic cod in Iceland by applying a multidisciplinary approach to solve central bottlenecks related to larval production. This report presents tasks where Matis ohf. was involved, including analyzes of the effects of live prey enrichment using putative probionts and a fish protein hydrolyzate on larval survival quality immune stimulation and intestinal bacterial community of larvae. The study also involved an analysis of the effect of startfeeding protocols on muscle growth in collaboration with MRI. The results indicate that late weaning around 50 dph may be excessive and produce no significant advantage. An intermediate weaning strategy, with brine shrimp feeding up to 40 dph, appears to be sufficient to convey important advantages in terms of growth and anatomy. Early weaning at 30 dph produced slow ‐ growing juveniles and a higher deformity ratio. Using the freeze dried preparations of the probionts did not affect the bacterial community structure of larvae and the probionts were not found to be established within the bacterial community of treated larvae. Poor quality egg may, however, partly explain the lack of effects as a result of treatment. The present study confirms the results of previous studies where live prey enrichment using a fish peptide hydrolyzate significantly improved larval survival and development. 

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Reports

Icelandic baby food - market and public requirements

Published:

01/04/2011

Authors:

Þóra Valsdóttir, Rakel Eva Sævarsdóttir, Gunnþórunn Einarsdóttir, Guðjón Þorkelsson, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir

Supported by:

Agricultural Productivity Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Icelandic baby food - market and public requirements

Baby food refers to food that is specifically intended for infants and young children, with the exception of milk mixtures that are to replace breast milk. There are many things to consider before starting the production of baby food. Toddlers and infants are much more vulnerable in every way than adults. High demands are therefore made on safe production. Icelandic raw materials, especially vegetables and lamb, are well suited for the production of baby food because here the use of pesticides in agriculture is less than in most places and contaminants and pollutants are kept to a minimum. The results of discussion groups for parents of young children and toddlers indicate that there are opportunities to bring new, Icelandic products to market. In particular, there seems to be a lack of more types of baby food than are already available, but there are also opportunities to adapt the packaging and portion sizes of traditional Icelandic food to the needs of young children and toddlers. Purchased baby food has a negative connotation in the minds of many. In order for a new product intended for young and young children to be successful, it is first and foremost important to build trust in the brand among the buyers.

Baby food is food which is specially aimed towards infants and toddlers, excluding infant formulas which are replacement for breast milk. Many things have to be considered before starting producing baby food. Infants and toddlers are much more susceptive than grown-ups. High demands are therefore on safety of the production. Icelandic raw material, especially vegetables and lamb meat, are well suited for baby food as in Iceland the use of pesticides in agriculture is much lower than in most countries and pollution levels are low. Results from focus group discussions among Icelandic parents indicate that there are opportunities for new, Icelandic products on the market. There is especially a need for more variety but there is as well a market for existing Icelandic products in more suitable form and packaging for infants and toddlers. Processed baby food has negative image in the eyes of many parents. For new baby food products to succeed it is essential to build up a trust among parents on the integrity of the producer and quality of the products.

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Reports

Preliminary study on the processing and marketing of Icelandic crabs / Crab; fishing, processing and marketing. Preliminary study

Published:

01/03/2011

Authors:

Óli Þór Hilmarsson, Guðjón Þorkelsson, Davíð Freyr Jónsson, Gunnþórunn Einarsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Preliminary study on the processing and marketing of Icelandic crabs / Crab; fishing, processing and marketing. Preliminary study

The project is a preliminary project on experimental fishing and processing of crabs in the Southwest. Experimental fishing resulted in increased knowledge / experience of crab fishing off the coast of Iceland. The crabs that were caught were rock crab, bow crab and crayfish. Work was done on proposals for procedures and quality rules / guidelines for crab fishing in Iceland. Efficacy procedures for the killing of crabs were developed. Products from other processing processes were also introduced, such as whole frozen, boiled and frozen whole, also clustered and frozen or divided, boiled and frozen. Experimental marketing of crabs in Iceland was successful and better than expected at the beginning of the project.

This was a preliminary study on catching and processing of crab in Southwest Iceland. Knowledge and experience on how, where and when to catch crab was gained. The crabs that were caught were Atlantic rock crab, common shore crab and common spider crab. The first recommendations on procedures and quality guidelines for catching crab were issued. Processes for killing crab were adapted from other countries and the products were developed eg frozen whole crab, boiled and frozen whole crab, portioned (cluster) and frozen or portioned, boiled and frozen. The preliminary marketing of the crabs in Iceland was more successful than expected.

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