Category: Reports

Reports

Gold in the fists of Ægis / Antioxidants from Icelandic marine sources

Published:

01/05/2010

Authors:

Rósa Jónsdóttir, Patricia Hamaguchi, Guðrún Ólafsdóttir, Tao Wang

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland

Contact

Rósa Jónsdóttir

Research Group Leader

rosa.jonsdottir@matis.is

Gold in the fists of Ægis / Antioxidants from Icelandic marine sources

The purpose of this project was to screen for anti-corrosive substances from Icelandic seafood such as algae, capelin and sagebrush, to be used as a food additive, target food or as a dietary supplement. Particular attention was paid to the possible use of polyphenols from algae as natural antioxidants to prevent the development of fish products and fish muscle proteins (isolates). This was done by screening for antioxidant activity with several types of antioxidant tests. The most promising antioxidant was chosen to better study its antioxidant properties in food models, i.e. washed cod muscle system, cod protein system and in fish burgers. The results showed, among other things, that polyphenols from the seaweed (Fucus vesiculosus) have high antioxidant properties and are promising for use as a dietary supplement or in food to promote greater stability, taste and nutritional value.

The aim of this project was to explore the natural antioxidant activity of marine sources like seaweed, capelin and cod spleen to use as food additives, functional ingredients or nutritional supplements. The potential application of algal polyphenols as novel natural antioxidants to prevent lipid oxidation of fish muscle and fish protein based products was of special interest. This was done by screening for antioxidant activity using different types of antioxidant assays. The most promising antioxidants were selected and their antioxidant properties studied further in fish model systems and fish patties. The results showed that phlorotannins isolated from bladderwrack (Fucus vesiculosus) had very high antioxidant properties and has a potential as nutritional supplements or food additive to enhance oxidative stability, flavor quality and nutritional value.

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Reports

SSS PREDICTION WORKSHOP

Published:

29/04/2010

Authors:

Paw Dalgaard, Anna Kristín Daníelsdóttir, Steinar B. Aðalbjörnsson

Contact

Anna Kristín Daníelsdóttir

Deputy CEO / Director of Research & Innovation

annak@matis.is

SSS PREDICTION WORKSHOP

Courses in the use of forecasting programs in the fisheries sector: SSS (Seafood Spoilage and Safety) Prediction version 3.1 2009 (http://sssp.dtuaqua.dk/), Combase (www.combase.cc) and Pathogen Modeling programs (http: // pmp .arserrc.gov/PMPOnline.aspx). The teacher is Dr. Paw Dalgaard from the Technical University of Denmark (DTU) and the teaching is in English. The program is useful for scientists, authorities and industry in the fisheries sector.

Workshop on the practical use of computer software to manage seafood quality and safety. It includes presentations and hands-on computer exercises to demonstrate how available software can be used by industry, authorities and scientists within the seafood sector. Examples with fresh fish, shellfish and ready-to-eat seafood (smoked and marinated products) are included in the workshop. Special attention is given to: (i) the effect of storage temperature and modified atmosphere packing on shelf-life and (ii) management of Listeria monocytogens according to existing EU regulations (EC 2073/2005 and EC 1441/2007) and new guidelines from the Codex Alimentarius Commission. The presentations included in the workshop are given in English by Paw Dalgaard from the Technical University of Denmark. Participants will use their own laptop computers for the PC-exercises included in the workshop. Instruction for download of freeware will be mailed to the participants prior to the start of the workshop.

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Reports

Supply chain of Icelandic containerized fish to the UK / Supply chain of Icelandic containerized fish to the UK

Published:

01/04/2010

Authors:

Jónas R. Viðarsson, Sveinn Margeirsson

Supported by:

AVS

Contact

Jónas Rúnar Viðarsson

Sviðsstjóri rannsókna

jonas@matis.is

Supply chain of Icelandic containerized fish to the UK / Supply chain of Icelandic containerized fish to the UK

This report describes the progress and results of the project "value chain of Icelandic container fish to the UK" funded by the ACP Fund. The aim of the project is to promote improvements in the value chain of container fish with the aim of increasing the quality and value of the products. In the first part of the project, a statistical assessment is made of whether the price and quality of container fish go hand in hand, but the results from that analysis indicate that supply has a dominant effect on fish prices and that the effect of quality is completely overshadowed. One of the main preconditions for encouraging improvements in the container fish value chain is that it can be shown that increased quality has financial benefits. Therefore, attempts were made to increase the provision of information on the forthcoming supply, in addition to which the information that accompanied catches was added to the floor of the auction markets. This was done in the hope that it would boost buyers' awareness of quality and that it would have a positive effect on fish prices. However, this experiment did not yield the desired results. It is the project partner's opinion that the key to increasing the quality and value of container fish is to arouse more interest among sellers as well as buyers in quality. In this way, buyers will be more willing to pay a higher price for the best quality, thus creating a market-related incentive among sellers to deliver only the best possible quality. With this aim in mind, the project partners were responsible for the introduction of quality assessment in the classification of fish in the UK markets and it is hoped that this will be useful to buyers in identifying which exporters perform best. The website www.matis.is/gamafiskur was also launched, with the aim of disseminating information to everyone in the container fish value chain on the issues that are likely to affect quality and value.

This is a report on the progress and results from the project "supply chain of Icelandic containerized fish to the UK". The objective of the project is to contribute to improvements in the supply chain of containerized fish from Iceland with the aim to improve quality and value. Financial benefits are a necessary condition in order to motivate improvements in the supply chain of containerized fish. Experiments were therefore made where information on expected supply and labeling of bins at auction markets were improved. This however did not return the expected results ie it did not affect average prices. The key to increasing quality and value of Icelandic containerized fish is to raise awareness for quality amongst suppliers and processors. Processors need to identify the suppliers that are supplying the best fish and they also need to reward them with higher prices. This would create a market-based incentive for suppliers to supply only top-quality fish. In order to contribute to this an intake quality score system has been implemented at Fishgate and Grimsby Fish Market, collecting data on the performance of individual suppliers. Also, a web-based supply chain guide www.matis.is/supplychainguide has been published, where relevant information for each link in the supply chain will be gathered.

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Reports

The effect of different precooling media during processing and cooling techniques during packaging of cod (Gadus morhua) fillets

Published:

01/04/2010

Authors:

Björn Margeirsson, Hannes Magnússon, Kolbrún Sveinsdóttir, Kristín Líf Valtýsdóttir, Eyjólfur Reynisson, Sigurjón Arason

Supported by:

AVS Fund of Ministry of Fisheries in Iceland, The Technology Development Fund at the Icelandic Center for Research, University of Iceland Research Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

The effect of different precooling media during processing and cooling techniques during packaging of cod (Gadus morhua) fillets

The purpose of the experiments was to investigate the effect of different refrigerants in pre-cooling before packaging on temperature control, quality and shelf life of cod fillets. The following refrigerants were examined and compared with no special pre-packing pre-packing:

  1. brine with a low salt content, 2) ice cream with a low salt content.

In addition, the effects of using ice mats and dry ice on the storage of the wrecks were investigated. Temperature changes were monitored by temperature sensors at all levels. Samples were quality assessed by sensory evaluation, microbial and chemical measurements for up to 13 days from processing and packaging (16 days from fishing). The fillets were stored in supercooled conditions (below 0 ° C) for most of the storage time. Lower temperatures of slurry ice than brine led to lower fillet temperatures during packing, and the temperature of the liquid brine was found to rise rapidly during processing. Different treatment resulted in a comparable freshness period according to sensory evaluation. However, the use of a liquid brine during pre-packaging pre-packing proved to lead to a shorter shelf life of 1-2 days compared to no pre-cooling or pre-cooling with slush ice. The reasons for this can be traced to the fact that the brine contained a considerable amount of microorganisms, including H2S-producing bacteria which are active producers of trimethylamine (TMA). Comparison of liquid-cooled fillets showed that the use of dry ice prolonged shelf life by 1 day compared to ice mats. The results of microbial and chemical measurements were consistent with these results.

The aim of the experiment was to investigate effects of two cooling media during precooling at processing on temperature control, quality and storage life of cod fillets. The two cooling media compared to no special precooling during processing (NC) were: 1) liquid brine (LC) and 2) slurry ice (SIC). In addition, the influence of using either dry ice or ice packs during storage was studied. The samples were kept at superchilled conditions during most of the trial. The environmental and product temperature history of each group was studied using temperature monitors. The samples were analyzed with sensory evaluation, microbial and chemical methods for up to sixteen days from catch (thirteen days from processing). Lower temperature of the slurry ice than the liquid brine resulted in lower fillet temperature at packaging and the liquid brine temperature increased rapidly during a processing break, which seems to be a weakness of the liquid brine tank. Results from sensory, microbial and chemical analysis all showed that immersing the skinless cod fillets in liquid cooling brine prior to packaging resulted in one to two days reduction of shelf life in comparison with fillets that were not immersed in liquid brine (no cooling) or in slurry ice. This could be attributed to the fact that the cooling brine carried considerable amounts of microbes including H2Sproducing bacteria which are active producers of trimethylamine (TMA). Comparison of the groups receiving liquid cooling showed that dry ice appeared to extend the shelf life of one day as compared to ice packs. The length of the freshness period was, however, similar in all experimental groups according to sensory evaluation. These results were confirmed by total volatile bases (TVB-N) and TMA analysis and microbial counts.

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Reports

Photoperiod and genetics of growth and maturity in cod (Gadus morhua)

Published:

01/04/2010

Authors:

Guðmundur Óli Hreggviðsson, Ólafur H. Friðjónsson, Þorleifur Ágústsson, Sigríður Hjörleifsdóttir, Kjell Hellman, Filipe Figueiredo, Helgi Thorarensen

Supported by:

Technology Development Fund, The Icelandic Center for Research

Contact

Guðmundur Óli Hreggviðsson

Strategic Scientist

gudmundo@matis.is

Photoperiod and genetics of growth and maturity in cod (Gadus morhua)

One of the main problems of cod farming is premature puberty, which results in slower growth and a much longer rearing period. Preliminary studies carried out in pots on land indicated that a new type of light, the so-called CC light, which emits light of one wavelength (green light) had a much greater effect on growth (up to 60% growth increase) and timing of puberty than conventional halogen light. This study examined the role of genotype and expression of certain key genes in response to light cycles, the determination of premature puberty and the association with increased cod growth in aquaculture. It was investigated whether, body size, weight and premature puberty were familial traits. At the end of a six-month indoor spawning season with two types of lighting, one with white halogen light and the other with continuous CC light, the cod was warlike in sea cages. In the sea cages he was also subjected to different light cycle treatments on the one hand with continuous CC light and on the other hand with natural light. After two years of sea farming, the fish were slaughtered, the phenotype of growth and sexual maturity was determined and it was divided into sibling groups, a total of approx. 2000 fish from each treatment separately. It was found that CCL light had a clear effect on delaying puberty and was much more noticeable in hens. The gonads developed much more slowly and not at all to the full compared to cod raised during the natural light cycle at the same time. There was also some variation between sibling groups in the effect of light on the development of gonads. On the other hand, this delay in puberty did not lead to such a sensitive growth rate. The familial similarity of growth patterns was also examined and a clear difference in mean weight was found between sibling groups. Responses to CCL treatment, however, were very divergent and appeared to vary between sibling groups. CCL treatment appeared to increase growth rate in some groups but slow growth rate in others. This could vary by gender. It was also investigated whether pretreatment of broths with CCL light during the coastal spawning season made the cod more sensitive to the effects of CCL light at sea level. That did not turn out to be the case. Certain key genes in growth and puberty control were isolated, along with some or all of their infiltrates. These were growth hormone (GH) genes, growth hormone receptors, growth hormone releasing factor (GHRF) receptors and insulin-like growth factor receptor2 (IGF2) receptors. In the sequences of three of these genes, GH, GHR and IGF2, variable mutations were found and a method for genetic marking was developed based on these sequences. The effect of light cycles on growth expression was also assessed by measuring the expression of two of these genes, GH and GHR. The relative expression of GHR was not found to be greater in larger fish and no association was found between CCL delayed puberty and GHR expression. GH expression was also examined in fish at sea level. Significant differences in GH expression were measured at only one sampling point, early in the first year in the sea cages in the CCL-treated group. This increase did not occur in the corresponding changes in the staging characteristics of growth and puberty measured at the same time.

Light and photoperiod is a powerful environmental regulator of growth and sexual maturation in fish. Initial studies had indicated that a new type of lights, Cold Cathode ‐ lights (CCL), had much greater effect on growth and sexual development than white halogen light traditionally used in fish farming. In this study we investigated selected candidate gene expression in cod in response to CC ‐ light photoperiod treatment and possible genetic contribution to this response. This effect was evaluated by quantitatively comparing phenotypic traits under the different treatments. On December 2008 (“*”), significant differences were found fish farmed under natural light, in combination with gene expression studies and genotypic family assignments. After hatching the fish was reared from 6 months in indoor tanks under two different light regimes, white halogen light and CC ‐ light. The fish was then transported to sea cages and divided into two groups, one that received continuous CC ‐ light and another that received only natural light treatment. The fish was reared in these sea cages for an additional two years until harvesting. Approximately 2000 individuals from each treatment were genotyped and assigned to different full sib groups. Total body weight, length and gonadal weight were also measured for all individuals. Physiologically, the fish responded clearly to CCL treatment regarding maturity related traits, with less gonadal development in the CCL treated fish. The difference was substantial and the same trend could be observed in all families. The degree of response however differed somewhat between families to some which may signify underlying genetic differences. The effect of CCL treatment on growth related traits was less clear. Apparent growth responses to CCL treatment varied greatly between families and they appeared to be either negative or positive, depending on family and sex. Opposite effects were even observed within families on different sexes. In this project genes associated with growth and maturity were retrieved partly or completely from cod (Gadus morhua). These genes were: Growth hormone (GH), growth hormone receptor (GHR), growth hormone releasing factor (GHR F) and insulin like growth factor 2 receptor (IGF2R). A number of their introns were also obtained and variable microsatellite regions could be identified in intron regions of three of these genes, GH, GHR F, and IGF2R. A method was developed based on the GH and GHR gene sequences to amplify and evaluate expression of these genes in different tissues of cod. GHR expression levels were measured at different sampling points both during the indoor stage where different size groups and treatments were compared and at the outdoor stage where different light treatments were mainly compared. Differences in expression levels between different size groups and between different light treatment groups were insignificant. The light influence is on the GH gene expression, was only observed in the beginning of March early at the sea cage stage and could not be associated with increased growth or delayed reproductive development. The CCL (Cold ‐ Cathode Light) has a single green wavelength that diffuses more effectively throughout the water column than white light. It may therefore mask natural light more efficiently. Still it may be necessary to train fish for the CCL lights and at the indoor stage one half of the juveniles received CCL treatment before transportation to the sea cages. When imprinted and not imprinted were compared negligible difference in gonadal development were, however, observed strongly indicating that prior imprinting to sea cage rearing had no effect.  

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Reports

Experimental production of natural zooplankton and the quality of stored eggs

Published:

01/03/2010

Authors:

Jónína Þ. Jóhannsdóttir, Hugrún Lísa Heimisdóttir (student of the University of Akureyri), Friðbjörn Möller, Rannveig Björnsdóttir

Supported by:

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

Experimental production of natural zooplankton and the quality of stored eggs

Plankton is the most important food for our juveniles' main fish stocks and redfish is the most common species of plankton in Iceland, but Acartia species can also be found in plankton almost all year round. The aim of the project was to cultivate selected species of natural zooplankton that are common in Iceland (redfish and Acartia) and produce hibernation eggs to ensure its supply all year round. In connection with the project, facilities have been set up for the cultivation of zooplankton and live algae that were used as feed for the plankton. Wild zooplankton has been collected using various methods and breeding experiments performed under different environmental conditions. Experiments have also been performed with the hatching eggs of Acartia tonsa in two separate experiments. The main results indicate that the animals are very sensitive to any kind of treatment as well as temperature changes during collection. There were large losses in the first days after collection and it proved difficult to keep the animals alive for more than a few weeks. Nutrition has a far-reaching effect on animal reproduction, performance and productivity, and the results indicate that the algae concentrate used was not suitable for the cultivation of zooplankton, but much better results were obtained with the use of live algae. The hatching of the laying eggs went well and they managed to get the animals to produce eggs. Subsequently, it is planned to investigate the effects of various factors such as the nutritional content of food, food supply and density on the development, sex ratio and egg production of the animals.

Zooplankton is the food source of our fish stocks, with Calanus finmarchicus being the most abundant species in the marine ecosystem around Iceland in addition to Acartia that may be found in the zooplankton throughout the year. The overall goal of this project was to culture natural zooplankton species (Calanus finmarchicus and Acartia) for production of eggs that is the basis for commercial production of copepods. Facilities for culturing zooplanktonic species and live algae have been set up as part of the project. Natural zooplankton has been collected using various approach and attempts have been made to culture copepods under various conditions. Eggs of Acartia tonsa have furthermore been hatched and cultured in two separate experiments. The main results indicate that zooplankton species are extremely sensitive to handling and temperature changes during collection and transport. Significant losses were observed during the first days following collection and the copepod cultures only survived through a few weeks. Previous studies show that nutrition profoundly affects reproduction, survival and productivity of zooplankton species. The present results indicate that the algae paste used did not fulfill the nutritional requirements of the copepods but improved results were achieved using live algae cultures. Hatching of dormant eggs proved successful and eggs have been collected from the experimental units. Further experiments are planned with the aim to study the effects of nutrition, food supply and copepod densities on the development, sex ratio and productivity of the cultures.

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Reports

Quality survey of minced beef in January 2010 / Evaluation of the quality of minced beef in January 2010

Published:

01/03/2010

Authors:

Ólafur Reykdal, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

National Association of Cow Farmers, Ministry of Fisheries and Agriculture, Consumer Association

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Quality survey of minced beef in January 2010 / Evaluation of the quality of minced beef in January 2010

In mid-January 2010, a survey was conducted on the content and labeling of ground beef. Eight samples were taken from pre-packaged ground beef in shops in the capital area. The labeling of the packaging was examined with regard to the provisions in regulations. Measurements were made of meat species, soy protein, fat, protein and water. Added water and added fiber / hydrocarbons were evaluated by calculations. The main results of the survey are that other types of meat were not mixed with ground beef and soy protein was not detected. According to calculations, water was added in 6 samples out of 8, but for one of the six samples, water was not in the description of ingredients. The packaging of two samples was marked with 12% added water, but the calculations did not indicate much added water. According to the ingredient descriptions, potato fiber is increased to 4 products out of 8. The fibers bind water, but the use of such substances is permitted according to regulations. A comparison with nutrition labeling revealed that fat was above the stated value in three cases and protein was below the marked value in two cases. In some cases, the labeling on the packaging did not meet the requirements of the regulations. Nutrition labeling was missing for two samples. There was a lack of adequate address and subtitle markings. It can be concluded that there is a need to improve the labeling of beef mince packaging. Regulation on meat and meat products no. 331/2005 is unclear on issues such as added water and therefore there is every reason to review the regulation.

A survey on the composition and labeling of minced beef was carried out in January 2010. Eight products of prepacked minced beef were sampled from supermarkets in Reykjavik. The labels were compared to provisions in regulations. The products were analyzed for meat species soy protein, fat, protein, ash and water. Added water and added carbohydrates / fiber were calculated from analytical values. The main results of the survey were that other meat species were not added to the minced beef and soy protein was not detected. According to calculations, water was added to 6 out of 8 samples but for one of the samples water was not listed as an ingredient. In two products added water was less than the 12 percent stated on the label. Potato fibers were according to the labels added to 4 products. This is in accordance with regulations. Fat percentage was higher than declared in three products and protein was less than declared in two products. Labeling did not fulfill regulatory requirements in some cases. Nutrient labeling was lacking in 2 samples. Addresses of producers and subtext in the name of the products were sometimes missing. The Icelandic regulation on meat and meat products No. 331/2005 is unclear on how to estimate and calculate added water and needs to be revised.

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Reports

The Food Cluster "Region of Vatnajökull"

Published:

01/03/2010

Authors:

Guðmundur H. Gunnarsson

Supported by:

Klasar (Icelandic Innovation Center)

The Food Cluster "Region of Vatnajökull"

The project supported the development of the Food Cluster in the State of Vatnajökull. The main goals were to build efficient grassroots activities within the cluster, work on the development of a common image, work on promotional material for Food in the State of Vatnajökull and last but not least work on defined product development projects to strengthen the selection of local gourmet food in the area. The project was successful in all respects. Participants in the food cluster work closely together in the continuation of the project. A common and clear image of products from the State of Vatnajökull has been built up. Among other things, a cookbook and experience book was published where we discuss products, producers and their environment in the State of Vatnajökull. The book has now sold about 2000 copies. The project led the group to start running a joint home market store in Pakkhúsið in Höfn in the summer of 2009, which turned into a weekly market during the winter of 2009-2010. A number of products are now ready for sale following the product development process.

In the project the focus was on strengthening the infrastructure of the Food Cluster “Region of Vatnajökull”. The main aims were to ensure efficient collaboration between different food industry entrepreneurs and designing a strong joint image for the cluster. Other aim was to publish fully designed promotional material for the initiative and to carry out product development to further strengthen local food products catalog. We succeeded in fulfilling all the major aims of the project. The cluster is now very capable of strong collaboration. A strong joint image for the cluster has been designed and applied for promotional purposes. The cluster published recipe and experience local food ‐ book covering the local products, producers and culture. The cluster operated a local food store in the town of Höfn during the summer of 2009. The store was changed into a weekly local food market in the winter 2009‐2010. Various new products were also developed to increase the local food diversity of the region.

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Reports

Use of saithe in ready-made fish products / Using saithe in ready to eat fish product

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Guðjón Þorkelsson, Irek Klonowski

Supported by:

AVS Fund / R 09075‐09

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Use of saithe in ready-made fish products / Using saithe in ready to eat fish product

Almost all saithe caught off Iceland is exported little processed, especially to Europe and the United States. There, it is largely processed into consumer products, which results in a considerable increase in value. It is important to explore ways to increase the value of exported saithe. By processing the saithe in full or for the most part in consumer products in Iceland, a higher proportion of the increase in value is passed on to domestic parties. In this summary, emphasis is placed on market conditions and the main production methods of breaded fish products, which have long been one of the most common further processing of Icelandic saithe abroad. Today there are market opportunities for products that are at a favorable price, of good quality, convenient and fast. Breaded saithe products fit well with these consumer demands. When a positive image of Icelandic food is added from an environmental point of view, it can be estimated that there are good opportunities for marketing Icelandic consumer products abroad. However, it is important to keep in mind to choose and know the market you are aiming for. Breaded fish is considered a relatively traditional food, but the variability within the product is considerable and much depends on the tastes of consumers in each country.

Most of the saithe caught in Icelandic waters is exported as raw material, mostly to Europe and the USA, where it is further processed to consumer products of higher value. In this summation emphasis is put on the market situation and processing methods of breaded fish products, which are probably the most common end ‐ product of Icelandic saithe abroad. Today is an opportunity for marketing of products which are economical, of high quality, convenient and quick to serve. Breaded fish products fulfill those requirements by ensuring raw material quality, processing and handling conditions. Great variety is within this product category which is now categorized as conventional food. Local preferences can vary greatly. Thorough selection and knowledge of markets is essential. There is a great potential for further processing of saithe into consumer products for export within Iceland due to proximity to the raw material and local knowledge of handling, ensuring the quality of the product. By further processing of the raw material higher proportion of the value of the final product will fall to the local producers, increasing the export value of saithe caught in Icelandic waters.     

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Reports

Use of saithe in ready-made fish products - final report / Using saithe in ready to eat fish product - final report

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Irek Klonowski, Guðjón Þorkelsson

Supported by:

AVS-sjóðurinn / R 09075-09

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Use of saithe in ready-made fish products - final report / Using saithe in ready to eat fish product - final report

Almost all saithe caught off Iceland is exported little processed, especially to Europe and the United States. There, it is largely processed into consumer products, which results in a considerable increase in value. It is important to explore ways to increase the value of exported saithe. By processing the saithe in full or for the most part in consumer products in Iceland, a higher proportion of the increase in value is passed on to domestic parties. The project focused on methods for baking, which has long been one of the most common processing methods for Icelandic saithe abroad. The project got off to a good start and was soon contacted by potential buyers in Germany. Samples of products were sent to them for an assessment of how best to develop the product to their liking. Several experiments were carried out which indicated that the product development was on the right track. On the other hand, when the work progressed well, it was clear that Festarhald's operating basis was very uncertain and the company soon went into moratorium. Although the project developed in a different way than expected, the results of the experiments indicated that the products tested were of acceptable quality and likely to meet market requirements. There is therefore every reason to estimate that there is a basis for processing processed saithe products from saithe in this country. Today there are opportunities for products that are at a favorable price, of good quality, convenient and fast. Breaded saithe products fit well with these consumer demands. When a positive image of Icelandic food is added from an environmental point of view, it can be estimated that there are good opportunities for marketing Icelandic consumer products abroad.

Most of the saithe caught in Icelandic waters is exported as raw material, especially to Europe and the USA, where it is further processed to consumer products of higher value. In the project, analysis was performed on the potential of processing breaded fish products by a local processing plant. Results of experiments were positive and indicated that the products fulfilled market demands of composition and quality. There is a great potential for further processing of saithe into consumer products for export due to proximity to the raw material and local knowledge of handling, ensuring the quality of the product. By further processing of the raw material higher proportion of the value of the final product will fall to the local producers, increasing the export value of saithe caught in Icelandic waters.

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