Category: Reports

Reports

Reform of the food value chain. Summary / Improvements in the food value chain. Roundup

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Hlynur Stefánsson, Emil B. Karlsson, Óli Þór Hilmarsson, Einar Karl Þórhallsson, Jón Haukur Arnarson, Sveinn Margeirsson, Ragnheiður Héðinsdóttir

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Summary / Improvements in the food value chain. Roundup

It is known that a lot of waste takes place in the food value chain. There are many causes, such as incorrect product management, incorrect handling, broken cooling chain or insufficient cooling at some stage, broken packaging and countless many more. Food producers and retailers believe that such waste can be significantly reduced through the concerted efforts of all those involved in the value chain. In this way, food prices could be reduced significantly. The aim of the project was to identify where in the food value chain shrinkage takes place and to define measures to minimize the waste resulting from the shrinkage. Emphasis was placed on the value chain of one category of food: chilled meat products. Excessive or incorrect production and excess inventory of sensitive products were identified as one of the main causes of waste. Incorrect product handling and logistics are also important. A prototype of an information system was developed to improve production management and reduce inventory costs in the value chain. The results of the project indicate that high-quality and disciplined work methods in the entire value chain and a good flow of information between suppliers and retailers offer enormous potential for optimization, not least in the field of product management.

Great amount of waste is created in the food value chain. The reason is manifold; inadequate logistics, wrong treatment, inadequate temperature management, damaged packaging etc. Food producers and retail belief this waste can be reduced substantially by joint forces of stakeholders in the food supply chain, resulting in lower food prices. The aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. Fresh / chilled meat products were chosen for the case study. The main sources of waste were identified as excessive production and inventory levels of persiable products, improper handling of products and raw material and problems with logistics. Prototype of decision support system was made to improve inventory and production management in the supply chain. The results indicate that elaborate and disciplined practices throughout the value chain and improved information sharing between suppliers and retailers can create opportunities for rationalization, especially in the field of logistics.

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Reports

Reform of the food value chain. Product mapping and product management / Improvements in the food value chain. Mapping of product process and logistics

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson, Hlynur Stefánsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Product mapping and product management / Improvements in the food value chain. Mapping of product process and logistics

This report addresses the first part of the Food Chain Reform project, the main objective of which is to identify where food degradation occurs in the food chain and to define measures to minimize the waste resulting from shrinkage. In this first part, emphasis was placed on analysis / mapping of the product process and product management, and it was divided into three work components that were carried out in parallel. All participating companies were visited. The work processes of the companies were reviewed, their facilities inspected and an opinion obtained on what could be done better in the process of chilled meat products from their point of view. It was examined what kind of information the companies have about the products, in what form they are and how they are used. It was also examined what information is received between links in the value chain, how it is received and what information / data from other links can help the party in question to better manage unnecessary shrinkage. Following this work, an analysis was made of the factors that were considered most important and proposals were formulated for improvements regarding procedures, information, measurements, etc.

This report discusses the first part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this first part emphasis was put on product processes and logistics.

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Reports

Reform of the food value chain. Effects of the cold chain on the shrinkage of meat / Improvements in the food value chain. Influence of the chill chain on impairment of meat product

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Effects of the cold chain on the shrinkage of meat / Improvements in the food value chain. Influence of the chill chain on impairment of meat product

This report covers one part of the Food Value Improvement Project, the main objective of which is to identify where in the food value chain shrinkage is taking place and to define measures to minimize the waste resulting from the shrinkage. In this section, emphasis was placed on examining the effect of temperature on shrinkage in relation to the main steps in the process of chilled meat products from producers until they reach consumers.

This report discusses a part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this part emphasis was put on the influence of temperature on impairment of chilled meat products in respect to the different steps in the supply chain.

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Reports

Reform of the food value chain. Proposal for project descriptions for the meat value chain / Improvements in the food value chain. Propositions for managing the meat chill chain

Published:

01/03/2010

Authors:

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson, Hlynur Stefánsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Reform of the food value chain. Proposal for project descriptions for the meat value chain / Improvements in the food value chain. Propositions for managing the meat chill chain

This report covers one part of the Food Value Improvement Chain project, the main objective of which is to identify where in the food value value chain waste is occurring and to define measures to minimize the waste resulting from the waste. This section sets out proposals for improved procedures to improve the production and transport processes of chilled meat products, with the main emphasis on temperature control in the process. The project descriptions are based on requirements set by regulations, official guidelines and research results. The rules of procedure are divided into three parts; production, transport and retail. No project descriptions are made for specific processing methods.

This report discusses a part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this part propositions are made for good practices in relation to the meat chill chain. The propositions are based on regulation requirements; good manufacturing guidelines and research conclusions. They are divided into three main parts; processing, transport and retail. Specific processing methods are not included.

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Reports

Bacterial diversity in the processing environment of fish products

Published:

01/03/2010

Authors:

Eyjólfur Reynisson, Sveinn Haukur Magnússon, Árni Rafn Rúnarsson, Viggó Þór Marteinsson

Supported by:

Tækniþróunarsjóður, AVS

Contact

Viggó Marteinsson

Research Group Leader

viggo@matis.is

Bacterial diversity in the processing environment of fish products

The report seeks to address the diversity and species composition of micro-organisms in fish processing environments. The research work began with the installation and development of methods for scanning microbial composition using molecular biological methods, and then at a later stage, work began on examining selected environments from the fishing industry. Two fish processing plants were visited, each twice where an evaluation was made of the processing and approx. 20 samples taken in each trip. A diverse community of bacteria was found, where known harmful bacteria were usually in a high proportion along with various other species. Microbial counts showed high levels of bacteria on the surface of production lines during processing with few bacterial groups in excess but also numerous other species in smaller quantities. The main groups of bacteria found belong to Photobacterium phosphoreum, which was in the highest proportion overall throughout the study, along with Flavobacterium, Psychrobacter, Chryseobacter, Acinetobacter and Pseudoalteromonas. All of these species are known fish bacteria that live in the redness and intestines of live fish. This is the first known project where molecular biological methods are used to scan the bacterial ecosystem of fish processing plants. A knowledge base has therefore been laid here for bacterial ecosystems in different conditions in fish processing, which will be used permanently in research and development of improved processing processes and storage methods for fish.

In this report we seek answers on diversity and species composition of bacteria in fish processing environment. The study initiated method development to screen microbial systems using molecular methods followed by analysis of samples from 2 fish processing plants. This research shows the presence of a diverse microbial community in fish processing environment where known spoilage microorganisms are typically in high relative numbers along with various other bacterial species. Total viable counts showed the presence of bacteria in high numbers on processing surfaces during fish processing where few species typically dominated the community. Photobacterium phosphoreum was the most apparent species followed by genera such as Flavobacterium, Psychrobacter, Chryseobacter, Acinetobacter and Pseudoalteromonas. All these species are known fish associated bacteria that live on the skin and in the digestive tract of a living animal. To our knowledge, this is the first study where molecular methods are used to screen microbial communities in fish processing plants. This research has therefore contributed a database on bacterial diversity in fish processing plants that will be used in the future to improve processing and storage methods in the fish industry.

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Reports

Improved utilization of marine catch

Published:

01/02/2010

Authors:

Sjöfn Sigurgísladóttir, Sveinn Margeirsson, Sigurjón Arason, Jónas R. Viðarsson

Supported by:

Ministry of Fisheries and Agriculture

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Improved utilization of marine catch

This report is prepared for the Ministry of Fisheries and Agriculture; and it is mainly intended as a contribution to the Ministry's work in reviewing the policy regarding the utilization of marine catch. The content of the report can be divided into two main components, i.e. in the first part, a status assessment is made of the utilization and value creation of cod catches with regard to sea freezing, land processing and container exports; but in the second part, an attempt is made to identify where the main opportunities are for improved utilization and increased value creation in the Icelandic catfish catch. When collecting data, the main catch and disposal reports of the Directorate of Fisheries and Statistics Iceland's export data for the years 2007 and 2008 were sought. however, the authors of the report recommend that this be done as soon as all the data is available. In 2008, Icelandic vessels caught about 151 thousand tonnes of cod (127 thousand tonnes gutted) from which 90 thousand tonnes of products were processed to a value of ISK 59.5 billion (fob). About 75% of the catch went to land processing, 20% was frozen at sea and over 5% was exported unprocessed in containers. The data show that there was a significant difference between utilization figures in land and sea production, i.e. fillet utilization, head utilization and utilization of by-products were significantly poorer in the freezer trawler fleet. Roughly estimated utilization in land processing was about 72% (mass ratio of raw materials and products compared to gutted) versus 44% in sea freezing. There may be various reasons for the fact that the utilization of catch from freezer vessels is much poorer than in land-based processing, but it is clear that there are significant opportunities to increase utilization of the freezer trawler fleet. As an example of where utilization could be increased, it can be mentioned, for example, that the head utilization of fillet freezer trawlers is generally 35.5%, while in fillet processing on land it is 22-30%; and the overwhelming majority of trawlers are also unable to bring their heads ashore. There are also various indications that it would be possible to bring more other by-products into the country than is currently the case, such as cuttings, marrow, liver, eggs, eggs, etc. Much has been achieved regarding utilization in land processing in recent months, but there are still opportunities for improvement. The greatest progress in improved utilization has taken place in the processing of cod products, but the utilization of by-products in the processing of other species has not been able to keep up, as most of the cod is being slaughtered. For example, there has been a satisfactory development in the last three years in liver canning, which has doubled in volume since 2006-2009. A large amount of fish is exported unprocessed in containers every year, but high fish prices in the markets in the UK and Germany mean that shipowners see greater hope of profit in sending the fish out of the country than selling it for domestic processing. It is possible to increase the export value of part of this catch by processing it here at home. Although improved utilization is important, it must not be forgotten that quantity and quality do not always go hand in hand, so it is no less important to maximize the proportion of products that go into the most expensive product categories. In order for this to be the case, proper handling and process management must be ensured throughout the entire value chain, as quality is maximized at all stages of fishing, processing and transport.

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Reports

Catfish. Catch, markets, utilization and chemical content / Atlantic wolffish. Icelandic catch volumes, markets, yield and chemical content

Published:

01/01/2010

Authors:

Kristín Anna Þórarinsdóttir

Catfish. Catch, markets, utilization and chemical content / Atlantic wolffish. Icelandic catch volumes, markets, yield and chemical content

The report is a brief overview of the state of the knowledge available today on the catch volume, life pattern, utilization and chemical content of catfish caught in Iceland. The Marine Research Institute has been working on research into the distribution and life pattern of catfish in the sea around Iceland. Statistics Iceland's statistics show developments in, among other things, fishing and the disposal of catfish catches. Knowledge of the variability in the processing properties and chemical content of the fish is limited and nothing was found about the stability of catfish products during storage. The research based on utilization and chemical content is based on older data from IFL (now Matís ohf) from around 1980. They show that, as with other species, the condition of the fish is highly dependent on the time of spawning and the time of year. What makes catfish different from more common species such as cod is that it loses teeth during spawning and guards its eggs which inhibits food acquisition.

This report is a broad literature review about catch volumes, reproduction, yield and chemical content of Atlantic wolffish caught in Icelandic waters. The Icelandic Marine Institute has investigated the distribution, growth, maturity and fecundity of the fish and the Icelandic Statistics collects and produces statistics on fish catch, manufactured products and exports. Information about the variability in yield and chemical content of wolffish are limited and knowledge about the stability and degradation process of wolffish products is limited.

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Reports

Ichthyophonus hoferi herring and other fishes / Ichthyophonus hoferi in infected herring and other fishes

Published:

01/12/2009

Authors:

Sigurlaug Skírnisdóttir, Sigurbjörg Hauksdóttir, Eyjólfur Reynisson, Sigurður Helgason, Guðmundur Óskarsson, Sigríður Hjörleifsdóttir

Supported by:

AVS small project

Contact

Sigurlaug Skírnisdóttir

Project Manager

sigurlaug.skirnisdottir@matis.is

Ichthyophonus hoferi herring and other fishes / Ichthyophonus hoferi in infected herring and other fishes

The aim of the project was to set up a simple DNA analysis method to detect the parasite Ichthyophonus hoferi in infected fish and to check if there is a difference between the parasite found in herring and plaice in Iceland. The intention was also to investigate whether I. hoferi was found in cod that had eaten infected herring, both fresh and salted fish. The objectives of the project were achieved, but the method development was more extensive than expected in the application. In this project, technology was developed for the genetic analysis of the Ihoferi infection in herring and plaice in Iceland. Methods based on conventional PCR and sequencing were tested and developed, in fact time PCR but also genetic analysis with the size analysis of the 18S mark, but to the best of our knowledge, the latter two methods have not been used before to analyze the I. hoferi. The method can be used both to diagnose infection in blood-rich organs such as the heart and kidneys but also in infected flesh. The cod could not be detected in cod. In the future, the method can be used for further research into the infection to try to shed light on the extent and extent of the infection and to try to identify the origin of the infection by applying the method to the different food types of herring.

The goal of the project was to develop a genetic analysis method to diagnose if the parasite Ichthyophonus hoferi was found in herring and other fish species. Furthermore, to determine if the same parasite species was infecting herring and infecting European plaice (Pleuronectes platessa) in Icelandic waters. Another goal was to analyze if I. hoferi could be found in cod (Gadus morhua) either salted or fresh which had been caught from infected herring areas during 2009. The goal of the project was reached and four different genetic methods were tested and all were successful. Conventional PCR technique as well as sequencing was used in the project. Real-time PCR and genotyping on ABI3730 sequencing machine were also developed successfully. The most sensitive technique is the last one (genotyping on ABI3730). The last two methods have not been published to our knowledge in this purpose. We detected I. hoferi parasite both in hearts, kidneys and fresh fillets of the fish. The parasite could not be detected in cod. In future studies, these techniques may be used for research of the origin of the parasite in the herring feed and to determine the distribution of the parasite.

Report closed until 01-01-2012

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Reports

Isolation, purification and investigation of peptides from fish proteins with blood pressure decreasing properties / Isolation, purification and research on blood pressure lowering peptides from fish proteins

Published:

01/12/2009

Authors:

Margrét Geirsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Isolation, purification and investigation of peptides from fish proteins with blood pressure decreasing properties / Isolation, purification and research on blood pressure lowering peptides from fish proteins

The aim of the project was to study the activity of fish peptides and to isolate, purify and define peptides that have an antihypertensive effect. The project set up facilities and knowledge acquired so far by Matis. This includes a method for measuring ACE inhibitory activity as well as peptide isolation and purification equipment. In collaboration with the University of Iceland, HPLC and Maldi-Tof equipment were used to analyze which peptides were in the active components. The results of the project show that Icelandic fish protein could be an important source of peptides with antihypertensive properties. With the knowledge and facilities that have been acquired in the project, it is possible to develop valuable fish products and health food.

The aim of this project was to study the activity of fish proteins and isolate, clarify and define peptides with antihypertensive properties. During the project time methods and equipment to be able to do this were set up at Matis facilities. This includes method to measure ACE inhibition activity as well as filtration and fractionation units to isolate different fractions of peptides. Furthermore, peptides have been identified in the most active fraction by using HPLC and Maldi-ToF equipment in collaboration with the University of Iceland. With this extensive tool box of know-how, equipment and facilities, development of valuable fish products and nutraceuticals from blood pressure-lowering peptides is possible. Thereby the value of the Icelandic natural resources in the sea can be increased.

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Reports

Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets

Published:

01/12/2009

Authors:

Emilia Martinsdóttir, Cyprian Ogombe Odoli, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Ragnar Jóhannsson

Supported by:

Technology Development Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets

The purpose of the experiments was to find the best storage conditions for fresh tilapia fillets by determining the shelf life by sensory evaluation, microbial counts and physical and chemical measurements. Nile tilapia (Oreochromis niloticus) raised in a renewable water cycle system was filleted and packed in 100% air and aerated packages 50% CO2: 50% N2 MA for storage at 1˚C and -1˚C. The development of the QIM rating scale and the sensory evaluation properties of fresh and cooked tilapia fillets and the use of the scale in shelf life testing are described. A linear relationship was found between the quality factor and the storage time (r> 0.93) for all storage groups. The results of sensory evaluation and microbial counts showed that fillets packed in air had a shelf life of 13-15 days at 1˚C and 20 days at -1˚C. At the end of shelf life in air packs, the total number of micro-organisms and the number of pseudomonads micro-logs were 7 CFU / g in meat. In fillets in aerated packages, the coating phase was longer and the total number of microorganisms was below log 4 CFU / g after 27 days of storage at both 1˚C and -1˚C. However, aerobic conditions adversely affected the color of the fillets shortly after packing, but the color of the fillets significantly affected buyers' choices. Chemical measurements such as TVB-N and TMA were not a good measure of damaged fillet fillets. The best storage conditions for tilapia fillets are air packing and storage at a constant low temperature of -1 ° C. This report is based on the main findings of Cyprian Ogombe Odoli's master's project.

The main aim was to establish optimal storage conditions for fresh tilapia fillets by determining its shelf life by sensory and microbiological evaluation, as well as monitoring its physical-chemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted and packaged in 100% air and 50% CO2: 50% N2 MA prior to storage at different temperature; 1˚C and -1˚C. This report further describes the development of a Quality Index Method (QIM) scheme and a sensory vocabulary for fresh and cooked tilapia fillets accordingly and application in a shelf life study. The application of the QIM scheme for tilapia fillets showed a linear relationship between QIM scores and storage time (r> 0.93) for all samples. The results from sensory analysis of cooked samples as well as microbial growth indicated that fillets packaged in 100% air had a shelf life of 13-15 days during storage at 1˚C and 20 days during storage at -1˚C. At the end of shelf life in 100% air packaged groups, TVC and pseudomonads counts reached log 7 CFU / g in flesh. In MA packaged fillets, the lag phase and generation time of bacteria was extended and recorded total counts below the limit for consumption (<log 4 CFU / g) up to 27 days of storage at both 1˚C and -1˚C. However, MA packaging negatively affected the color characteristics of the fillets soon after packaging (as from d6) but color is an important indicator of quality and a major factor in influencing retail purchase decisions. Chemical analyzes (TVB-N and TMA) were not good indicators of spoilage of tilapia fillets in the present study. 100% air packaging at -1˚C storage temperature is the optimal storage conditions for fresh tilapia fillets. The report is based on the master thesis of Cyprian Ogombe Odoli.

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