Category: Reports

Reports

Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels

Published:

01/03/2011

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS Fisheries Research Fund

Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels

In 2005, mackerel catches were first registered in Icelandic jurisdiction, although Icelandic vessels did not start fishing for mackerel systematically until 2007, mackerel fishing increased rapidly, but in 2009 fishing rights for mackerel were first limited. During these years, the catch has gone from 232 tonnes to 121 thousand tonnes. Initially, all the catch went to smelting, but in 2010 Icelanders froze 60% of the catch for human consumption. This report discusses fishing and processing of mackerel, equipment needed for mackerel processing for human consumption, handling of catch, measurements of mackerel caught in Icelandic jurisdiction and the market. In the project, samples were collected and measured in shape, gender and fat content. In the summer, mackerel enter Icelandic jurisdiction and are caught with herring, but both species are caught in trawls. When mackerel is processed for human consumption, it is decapitated and gutted, but in order to do so, in addition to the traditional processing line, so-called suction is needed, which sucks the slag from inside the mackerel. Mackerel also needs a longer freezing time than herring due to its cylindrical shape. The mackerel that enters Icelandic waters is often 35-40 cm long and weighs between 300 and 600 g. The main markets for summer-caught mackerel caught in Iceland are in Eastern Europe, where it continues to be processed into more valuable products.

In the year 2005 Icelanders first caught mackerel in Icelandic fishing grounds, but it was not until 2007 that Icelandic vessels began to catch mackerel by purpose. The fishing of mackerel increased fast but in 2009 the government put a limit on the catching. In these years the catch has increased from 232 tons to 121,000 tons. At first, a meal was made from all the catch, but in 2010 60% of the catch was frozen for human consumption. The subject of this report is the fishing and processing of mackerel, mechanisms that are needed to process the mackerel for human consumption, handling of the catch, measurement of mackerels and markets. For this project samples were collected and geometrician measurements performed by qualified staff. In the summer mackerel can be caught in Icelandic fishing grounds together with herring, it´s caught in pelagic trawl. When mackerel are processed for human consumption it´s headed and gutted, to do that a suck has to be used to suck the guts out. Mackerel also need longer time in the freezing device because of their cylindrical shape. The mackerel caught here are often 35‐40 cm long and 300‐600 g of weight. The main markets for mackerel caught during the summer are in Eastern Europe where it's processed into more valuable products.

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Reports

Processing properties of different potato varieties

Published:

01/02/2011

Authors:

Valur Norðri Gunnlaugsson, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Aðalheiður Ólafsdóttir, Vilberg Tryggvason

Supported by:

Adaptation Fund of the Horticultural Farmers' Association

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur@matis.is

Processing properties of different potato varieties

4 varieties were grown. Seeds of Belana and Annabelle came from producers abroad, seeds of Premier and Gullauga were obtained from Bergvin at Áshóll. The cultivation took place at Korpa and was primarily a production of raw materials for processing tests, but crop measurements were made. The variants came out very differently from the processing component. The new varieties Annabelle and Belana seem to be quite suitable for processing pre-cooked potatoes, although the "kidney-shaped" shape of Annabelle caused some disappointment, but this shape has not been a problem in previous experiments with this variety. In the consumer survey, participants identified a large difference between potato varieties and the participants' tastes were different. In general, the Annabelle potatoes came out best in the consumer survey.

Four different strains of potato were tested in processing of precooked potatoes. The strain Annabelle was best liked by consumers, but the kidney like shape did cause problems during processing.

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Reports

Experimental production of natural zooplankton and the quality of stored eggs

Published:

01/01/2011

Authors:

Jónína Þ. Jóhannsdóttir, Friðbjörn Möller (student), María Pétursdóttir, Rannveig Björnsdóttir

Supported by:

Fisheries Project Fund, University of Akureyri Research Fund, Student Innovation Fund

Experimental production of natural zooplankton and the quality of stored eggs

The marine gliding community of the sea is very diverse and species-rich, and the glide contains a high proportion of n-3 fatty acids as well as proteins, pigments, wax esters and chitin. In addition to being the natural food of sea fish larvae, plankton contain a high percentage of fatty acids that are suitable for human consumption. For this reason, it is interesting to utilize this source of nutrients by cultivating under controlled conditions on land and accessing all year round. The main goal of the project was to develop methods to maintain the cultivation of Acartia tonsa that was hatched from resident eggs and to cultivate Acartia longiremis from plankton in the sea from Eyjafjörður, as well as to study the hatching rate of eggs after storage. A. longiremis is much more sensitive in all treatments compared to A. tonsa and requires a lower culture temperature. Facilities for the breeding of plankton and algae have been set up at the Matís, HA and Hafró laboratories in Akureyri. Conditions in the laboratory proved to satisfy the needs of both species for growth and maintenance, but the results indicate that better conditions need to be developed for the storage of A. longiremis eggs in order to increase their hatching rate. Results of experiments in which halibut juveniles were fed with Acartia spp. also give evidence of faster growth of halibut larvae and although there was evidence that metamorphosis was somewhat delayed, it seemed to be more successful.

The community of zooplankton includes many species and contains high proportion of n ‐ 3 fatty acids in addition to proteins, wax esters and chitin. Apart from being the natural food for marine larvae, zooplankton includes large quantities of high quality oil suitable for human consumption. It is therefore of importance to utilize this nutritional source by culturing zooplankton at controlled conditions throughout the year. The main goal of the project was to develop methods for maintaining cultures of Acartia tonsa that were hatched from dormant eggs, and to maintain cultures of Acartia longiremis collected from the marine environment in Eyjafjördur. The hatching rate of eggs following storage was furthermore investigated. Facilities for culturing of both zooplankton species and algae at controlled conditions have been set up in the laboratory and A. longiremis proved to be more sensitive to handling and require lower culturing temperatures compared with A. tonsa. Culturing conditions proved to fulfill the needs of the Acartia species for normal development and egg production. The results, however, indicate that conditions during egg storage need to be further developed for improved hatching rate of A. longiremis eggs. Offering Acartia spp. to halibut larvae may have resulted in improved growth and metamorphosis of larvae, however with delayed metamorphosis.  

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Reports

Energy utilization when using ice slush in fish processing

Published:

01/12/2010

Authors:

Róbert Hafsteinsson, Kristján Jóakimsson

Supported by:

AVS Fisheries Research Fund

Energy utilization when using ice slush in fish processing

This project is a joint project of Hraðfrystihús Gunnvarar (HG) and Matís. Its aim is to minimize the use of sludge in the processing of fish and thus the energy consumption that comes with producing the sludge. This project is a 6-month preliminary project funded by the AVS Research Fund. The result of this report is the results of experiments with sludge use in the reception of the fish processing plant HG, carried out in October and November 2010. The main results are that it can reduce the operating costs of the sludge machine by 30 - 35% compared to the current sludge production at HG.

This project is a collaboration work between Hradfrystihusið Gunnvor (HG) and Matis. The project objective is to minimize the use of ice slush in fish processing and thereby energy usage which follows from producing the ice slush. The duration of this project is six months and is sponsored by the Icelandic AVS research fund. The project payoff are results from experiments with use of ice slush which was executed in HG accommodation in October and November 2010. The main conclusion from the experiments is that the ice slush production can be minimized up to 30 - 35% compared to the present ice slush production in HG.

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Reports

Increased value of seafood with an emphasis on products for use in fish meal and fish oil production to product development

Published:

01/12/2010

Authors:

Magnús Valgeir Gíslason, Sigurjón Arason, Sindri Sigurðsson

Supported by:

Regional Development Institute, Development Division, Countervailing Grant of the Food Division of the East Iceland Interest Rate Agreement

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Increased value of seafood with an emphasis on products for use in fish meal and fish oil production to product development

In 2008, gold nuggets were first caught in significant quantities, gold nuggets are very sensitive to salt uptake from fishing to processing. To reduce the salt content of the flour, broth from the processing was passed through a membrane filter set up by coarse centrifugation. This equipment was able to reduce the salt content from 11% to 4.5%. Membrane filtration equipment is expensive and has a high maintenance cost to run it in the process. Therefore, it was decided to change the procedure for fishing, storage and landing without changing the production process for flour processing, and this action has resulted in a reduction in the salt content of gold powder flour from 10 - 12 %, which is too high, down to 5 - 6 %.

Silvery lightfish was first caught 2008 near Iceland. Salt diffusion is a problem in silvery lightfish from catch to processing. To lower the salt content in fishmeal the stickwater was put through a membrane filter after coarse centrifuge, with this method the salt content was lowered from 11% down to 4,5%. The membrane filter system is expensive and maintenance cost is relatively high. These are the main reasons for changing procedure while catching, storing and landing without changing the fishmealprocess. This procedure has made salt content in silvery lightfish meal dropp from 10 - 12 % witch was to high down to 5 - 6 %.

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Reports

Small vessels - Optimizing catch value

Published:

01/12/2010

Authors:

Jónas R. Viðarsson, Sveinn Margeirsson, Sigurjón Arason

Supported by:

AVS (project R 011‐09)

Contact

Jónas Rúnar Viðarsson

Sviðsstjóri rannsókna

jonas@matis.is

Small vessels - Optimizing catch value

The catch of small boats has the potential to be the best raw material available, as it is hardly possible to think of a fresher fish than the catch of day-trippers fishing on line or hand gear. Improper handling can, however, have the effect that small-boat fish do not live up to the expectations placed on them, which in turn means that it is not possible to process the catch into the most valuable products. Often, however, relatively small changes in working methods are required to ensure that the catch is under the brand name as a fish of maximum quality. This report discusses the issues that most affect the quality and shelf life of small boat fish, measures and comparisons are made of various influencing factors, reports on the preparation of guidance and incentive material published in connection with the project, and finally proposals are made for improvements in the value chain of small boat fish. The main emphasis in the project was on the preparation and distribution of teaching and instructional material for seafarers. A booklet and leaflets were published and distributed to all small boat fishermen in the country, and it is expected that the result will be reflected in increased knowledge of the importance of good handling of fish. Interested parties can contact Matís and receive the brochure by post, but it is also available on the company's website, ie. www.matis.is/media/matis/utgafa/Mikilvaegi‐godrar‐medhondlunar‐a‐fiski.pdf

The catch of small day ‐ boats using handline or longline has the potentials of being the best available raw material for the production of high value seafood. Improper handling has however often resulted in poor quality of this catch, which makes the products unsuitable for high ‐ end markets. Generally speaking there is however only need for relatively small adjustments in handling procedures in order to allow fish from small day ‐ boats to live up to its potentials as top quality seafood. In this report are discussed various quality issues related to small day ‐ boats. Measurements and comparisons are made between quality factors. Work related to writing, publishing and distribution of an educational brochure and other quality inducing material is accounted for. And finally there are brought forth suggestions on how to improve the value chain of catch from small day‐ boats. The main focus of this project was awarded to publishing practical and easy to understand educational material for fishermen. A brochure and a one ‐ pager were published and distributed to every small vessel in the Icelandic fleet. Hopefully, this educational material will be widely used amongst fishermen and contribute to improved knowledge on the importance of proper handling of seafood. The brochure is available at Matís and online at www.matis.is/media/matis/utgafa/Mikilvaegi‐godrar‐medhondlunar‐a‐fiski.pdf

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Reports

QALIBRA-Heilsuvogin. Fourth Annual Report

Published:

01/12/2010

Authors:

Helga Gunnlaugsdottir, Nynke de Jong, Matthew Atkinson, Heleen van Dijk, Meike Wentholt, Lynn Frewer, Bjorn Thorgilsson, Heida Palmadottir, Andy Hart

Supported by:

EU, Matís

QALIBRA-Heilsuvogin. Fourth Annual Report

This report is the fourth and final annual report of the European project QALIBRA and covers the period 1.04. 2009 to 31.12. 2010. QALIBRA, or “Quality of Life - Integarted Benefit and Risk Analysis. Webbased tool for assessing food safety and health benefits, ”abbreviated QALIBRA (Heilsuvogin in Icelandic), is the name of a European project, which falls under Priority 5, Food Quality & Safety in the 6th EU Research Program. This is a three-year and 9-month project managed by Matís ohf. The project manager for the project as a whole is Helga Gunnlaugsdóttir, department manager at Matís. The aim of the QALIBRA project is to develop quantitative methods to assess both the positive and negative effects of food ingredients on human health. These methods have been presented in a computer program that is open and accessible to all stakeholders on the website project http://www.qalibra.eu. The methods developed test two types of food, ie fish and target foods. Participants in the project are from Iceland, the UK, the Netherlands, Greece; Portugal and Hungary.

This is the fourth and last annual report from the “QALIBRA - Quality of life - integrated benefit and risk analysis. Web - based tool for assessing food safety and health benefits ”project funded by the EC's Sixth Framework Program, Priority 5, Food Quality & Safety. It began in April 2006 and ended December 2009. To assess the balance between the risks and benefits associated with a particular food, they must be converted into a common measure of net health impact. Uncertainties affecting the risks and benefits cause uncertainty about the magnitude and even the direction of the net health impact. QALIBRA has developed methods that can take into account multiple risks, benefits and uncertainties and implemented them in a web ‐ based software for assessing and communicating net health impacts. The methods and software developed by QALIBRA were used to carry out detailed case studies on the benefits and risks of oily fish and functional foods. The software developed in the project to assess and integrate beneficial and adverse effects of foods is available at the website of the project http://www.qalibra.eu. Participants in the project: Matís, Iceland, coordinator, The Food and Environment Research Agency United Kingdom, National Institute of Public Health and The Environment, The Netherlands, Wageningen University, The Netherlands, University of Patras, Greece, Altagra Business Service.

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Reports

Review of evidence for the beneficial effect of fish consumption / Overview article on the positive effects of fish consumption

Published:

01/12/2010

Authors:

Björn Þorgilsson, Maria Leonor Nunes, Helga Gunnlaugsdóttir

Supported by:

EU, Matís

Review of evidence for the beneficial effect of fish consumption / Overview article on the positive effects of fish consumption

This report provides an overview of the main ingredients in fish that are thought to have a beneficial effect on human health. A number of health factors that have been linked to the positive effects of fish consumption were examined and evaluated. The greatest emphasis was placed on examining and evaluating the ingredients in fish that are present in relatively high concentrations and therefore likely to affect health, such as long-chain polyunsaturated omega-3 fatty acids, selenium and vitamin D. Emphasis was placed on reviewing and evaluating information on the positive effects of fish ingredients on human health in recent meta-analyzes, review articles and expert opinions. The report was part of the European project QALIBRA or “Quality of Life - Integrated Benefit and Risk Analysis. Webbased tool for assessing food safety and health benefits ”or QALIBRA ‐Heilsuvogin in Icelandic.

The aim of this review is to facilitate policy makers, nutritionists and other interested parties of Western societies in judging claims regarding the health benefits of fish consumption. This review focuses on the main constituents in fish that have been associated with health benefits of fish consumption. A variety of human health endpoints that may be positively influenced by fish constituents are considered and evaluated. Most attention is given to the constituents in fish that are present at relatively high levels in fish and thus are likely to influence human health. These include omega ‐ 3 fatty acids (omega ‐ 3 FAs), selenium, and vitamin D. The scope of this review is broad rather than detailed concentrating on collation and evaluation of existing information about human benefits of fish consumption from meta ‐ analysis studies, reviews and expert opinions. This report was part of the work performed in the EU 6th Framework project “QALIBRA - Quality of life - integrated benefit and risk analysis. Web - based tool for assessing food safety and health benefits ”.

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Reports

QALIBRA Final activity report / Final Report QALIBRA

Published:

01/12/2010

Authors:

Helga Gunnlaugsdóttir, Andy Hart, Anna Kristín Daníelsdottir

Supported by:

EU, Matís

QALIBRA Final activity report / Final Report QALIBRA

This report is the final report of the European project QALIBRA or “Quality of Life - Integrated Benefit and Risk Analysis. Webbased tool for assessing food safety and health benefits ”or QALIBRA - Heilsuvogin in Icelandic. Matís ohf managed the project, which was partly funded by the European Union, with a total of seven participants from six countries. The project began on April 1, 2006 and formally ended on December 31, 2009, but the final completion lasted until 2010. This report describes the main results, benefits and results of the project. The aim of the QALIBRA project was to develop quantitative methods to assess both the positive and negative effects of food ingredients on human health. When we eat food, we get both negative and positive elements in the body and until now, food risk assessment has been limited to examining the effects of individual substances on living beings (eg experimental animals). The QALIBRA project developed methods that take into account both the negative and positive aspects of food consumption and evaluate the overall impact of the risks and benefits on human health as well as the uncertainty of the assessment. These methods have been presented in a computer program that is open and accessible to all stakeholders free of charge on the project's website http://www.qalibra.eu. The methods were tested on two types of food, ie fish and target foods.

This is the final report to the commission from the “QALIBRA - Quality of life - integrated benefit and risk analysis. Web - based tool for assessing food safety and health benefits ”project. QALIBRA was an EU 6th Framework project with seven partners, conducted between 1st April 2006 and 31st December 2009, although the finalization of project was accomplished in year 2010. In this report the objectives, main work performed and achievements of the project to the state‐ of ‐ the ‐ art are summarized. To assess the balance between the risks and benefits associated with a particular food, they must be converted into a common measure of net health impact. Uncertainties affecting the risks and benefits cause uncertainty about the magnitude and even the direction of the net health impact. QALIBRA has developed methods that can take into account multiple risks, benefits and uncertainties and implemented them in a web ‐ based software for assessing and communicating net health impacts. The methods and software developed by QALIBRA were used to carry out detailed case studies on the benefits and risks of oily fish and functional foods. The software developed (QALIBRA tool) in the project to assess and integrate beneficial and adverse effects of foods is freely available on the website of the project http://www.qalibra.eu.

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Reports

Affinity of benthic communities in Ísafjarðardjúpur

Published:

01/12/2010

Authors:

Þorleifur Eiríksson, Ólafur Ögmundarson, Guðmundur V. Helgason, Böðvar Þórisson

Supported by:

Fisheries Project Fund

Affinity of benthic communities in Ísafjarðardjúpur

Knowledge of benthic life in the shallow waters off Iceland is low, both in terms of natural conditions and under stress from, for example, aquaculture. There is also a lack of knowledge about how benthic communities react to stress from aquaculture, but one study has tried to answer this regarding low stress. In order to understand which benthic community types exist under natural conditions and which are present in the case of pollution from pollution, the relationship between benthic life inside and outside the area must be examined. In this way, it is possible to understand which animal groups are predominant in similar situations. This study uses data on benthic life in Ísafjarðardjúpur, which is mostly due to fish farming in the fjords. A benthic study is also being carried out in fjords that may be suitable for aquaculture, but are still only under pressure from natural conditions. The project is part of a larger project "Icelandic fjords: The natural ecosystem of Ísfjarðardjúp and the limits of pollution" and is funded by the Fisheries Project Fund.

Knowledge about the benthic live in shallow waters around Iceland is poor, both regarding natural circumstances and when there is pressure from aquaculture. Knowledge is also poor about how benthic communities respond to pollution from aquaculture. This study shows the relationships between research stations with regards to kinship between found indicative species.

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