Category: Reports

Reports

The effect of liquid cooling at processing and different cooling techniques during transport of cod (Gadus morhua) fillets

Published:

01/11/2009

Authors:

Hannes Magnússon, Lárus Þorvaldsson, Kolbrún Sveinsdóttir, Hélène L. Lauzon, Kristín Anna Þórarinsdóttir, Sigurjón Arason, Emilia Martinsdóttir

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland, the Technology Development Fund at the Icelandic Center for Research and EU (contract FP6-016333-2)

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

The effect of liquid cooling at processing and different cooling techniques during transport of cod (Gadus morhua) fillets

The purpose of the experiments was to investigate the effect of different refrigeration techniques and the effect of temperature fluctuations on the quality and shelf life of cod fillets. The following cooling technology was investigated: Liquid cooling in brine during processing based on no cooling and the effect of temperature fluctuations during storage compared to a constant temperature (-1 ° C). 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 14 days from fishing (11 days from processing and packaging). Different treatment resulted in different freshness times and shelf life according to sensory evaluation. Groups that were liquid-cooled during processing had a shelf life of about 2-3 days shorter than fillets that were not cooled in this way. The reasons for this can be traced to the fact that the cooling brine contained a considerable amount of microorganisms, including the destructive bacterium Photobacterium phosphoreum, which is a very active producer of trimethylamine (TMA). Comparison of liquid-cooled fillets showed that the use of dry ice prolonged shelf life by 1-2 days compared to ice mats. Storage at -1 ° C did not have a significant effect on freshness time and shelf life compared to fillets where temperature fluctuations were applied according to sensory evaluation. The results of microbial and chemical measurements were consistent with these results.

The aim of the experiment was to investigate the effects of different cooling techniques and temperature fluctuations on the storage life of cod fillets. The following cooling techniques were studied: liquid cooling in brine at plant as compared to no special cooling at processing. The effect of real temperature (RTS) simulation during storage was compared to a steady storage temperature at -1 ° C. Additionally, the influence of using either dry ice or ice packs during storage was studied. The temperature history of each group was studied using temperature loggings. The samples were analyzed with sensory evaluation, microbial and chemical methods for up to 14 days from catch (11 days from packaging). The different treatments of the groups resulted in different lengths of freshness period and maximum shelf life according to sensory evaluation. Liquid cooling resulted in a 2-3 days shorter maximum shelf life than the group that was not receiving liquid cooling. This could be attributed to the fact that the cooling brine carried considerable amounts of microbes including the spoilage bacterium Photobacterium phosphoreum which is an active producer of trimethylamine (TMA). Comparison of the groups receiving liquid cooling showed that dry ice appeared to extend the shelf life of 1-2 days as compared to ice packs. Storage at -1 ° C did not have much influence on the freshness period or maximum shelf life. These results were confirmed by total volatile bases (TVB-N) and TMA analysis and microbial counts.

View report

Reports

Development of industrialized cod farming: Control of growth and sexual maturation with advanced lighting equipment / Improved lighting technology for regulating sexual maturation of farmed cod

Published:

01/11/2009

Authors:

Rannveig Björnsdóttir, Jónína Þ Jóhannsdóttir, Jón Árnason, Þorleifur Eiríksson, Cristian Gallo, Böðvar Þórisson, Þorleifur Ágústsson, Björn Þrándur Björnsson, Guðbjörg Stella Árnadóttir

Supported by:

AVS Fisheries Research Fund

Development of industrialized cod farming: Control of growth and sexual maturation with advanced lighting equipment / Improved lighting technology for regulating sexual maturation of farmed cod

The overall goal of the project was to improve farming techniques in cod farming with the use of a new type of light in the goal of controlling the sexual maturity of cod. These are lights that emit a single wavelength that is better distributed over the aqueous phase compared to halogen lights that are traditionally used, and this new type of light has proven to be very effective in preliminary research. It was also investigated whether light control immediately at the juvenile stage could possibly contribute to this effect in the heifer fire. Continuous treatment with the lights at the juvenile stage did not affect the juveniles' growth, but there were indications of fewer growth defects in the juveniles. However, light control at the juvenile stage seemed to have a negative effect on the growth of the fish after transport to sea cages, in addition to which there were many unexplained declines in that group. Light control of fish in cages had a positive effect on the growth of the fish compared to fish kept during the natural light cycle in sea cage farming. The project also developed and standardized new methods for measuring the concentration of growth hormones in cod, and the method proved to be both sensitive and safe. The relationship between growth rate and concentration of growth hormone in the blood of the fish could not be demonstrated in this study, but the method offers great future potential in studies of, for example, the growth rate of wild cod. The project also carried out a detailed study of the effects of seaweed farming on the diversity and species composition of benthic fauna under pens. Extensive changes in the species composition of benthic animals were observed despite a small load associated with fire in the pens over a three-year period.

The overall aim of the project was to improve cod farming technology by delaying sexual maturation of cod by the use of a new lighting technology. The novel lights emit only one wavelength that is more effectively dispersed in water compared to the metal halogen lights traditionally used. Continuous manipulation using the novel light technology during the juvenile stage did not affect fish growth or survival. Indications of reduced frequency of deformities were however observed in this group. Light manipulation during the juvenile stage was further found to negatively affect fish growth following transfer to sea cages and significantly higher unexplained loss of fish was observed in this group. Continuous light manipulation during on growing in sea cages resulted in significantly improved growth of the fish compared with fish exposed to ambient light. New methods were furthermore developed for measuring the concentration of growth hormones in cod. A relationship between fish growth and the concentration of growth hormones could not be established. The method however provides an important tool for future studies of the growth of eg wild cod. Detailed studies of species diversity in bottom layers below the sea cages were also carried out, revealing extensive changes in species composition during the three-year study.

View report

Reports

QALIBRA-Heilsuvogin. Third Annual Report

Published:

01/10/2009

Authors:

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

Supported by:

ESB

QALIBRA-Heilsuvogin. Third Annual Report

This report is the third annual report of the European project QALIBRA and covers the period 1.04.2008 to 31.03.2009. 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-and-a-half-year project managed by the Fisheries Research Institute (now Matís ohf). The project manager 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 will be presented in a computer program that will be open and accessible to all stakeholders on the World Wide Web. Participants in the project are from Iceland, the United Kingdom, the Netherlands, Greece, Portugal and Hungary.

“QALIBRA - Quality of life - integrated benefit and risk analysis. Web - based tool for assessing food safety and health benefits ”is a project funded by the EC's Sixth Framework Program, Priority 5, Food Quality & Safety. It started in April 2006 and will end in 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 will develop methods that can take into account multiple risks, benefits and uncertainties and implement them in webbased software for assessing and communicating net health impacts. The objectives of QALIBRA are to develop a suite of quantitative methods for assessing and integrating beneficial and adverse effects of foods, and make them available to all stakeholders as web-based software for assessing and communicating net health impacts. The participants in the project are: Matís, Iceland, coordinator, Central Science Laboratory, United Kingdom, National Institute of Public Health and The Environment, The Netherlands, Wageningen University, The Netherlands, University of Patras, Greece, Altagra Business Service, Hungary, National Institute for Agriculture and Fisheries Research, Portugal.

View report

Reports

Development of food imaging methods - Part B. Use of image analysis in research on the composition of muscle fibers in lambs / Development of analytical methods - The use of image analysis for analyzing lamb muscle

Published:

01/10/2009

Authors:

Eyrún Harpa Hlynsdóttir, Jónína Þ Jóhannsdóttir, Rannveig Björnsdóttir

Supported by:

Matvælasetur Háskólinn á Akureyri

Development of food imaging methods - Part B. Use of image analysis in research on the composition of muscle fibers in lambs / Development of analytical methods - The use of image analysis for analyzing lamb muscle

Research has shown that there is a great difference in the quality of food according to its origin and different treatment, and therefore it is important to be able to monitor the quality of processed raw materials and food in the easiest and most reliable way. Imaging is an interesting option that can provide information that is accessible and shows well the structure of tissues and the effect of different factors on the composition and properties of products. The report is a summary of methods for the analysis of different types of muscle cells in lambs. In summary, it can be said that the dyeing was successful and that it was possible to clearly separate the different types of muscle fibers in the spinal and thigh muscles of lambs. However, the method that has been used to differentiate type II muscle fibers into subtypes IIA and IIB is excluded, but it was found that the response with that method was not decisive and it is therefore appropriate to point out the use of other and more precise methods.

Research reveal variable quality of food products, depending on the origin, processing and other treatment of the product. Hence, it is considered of importance to be able to easily monitor the quality of the raw material. Image analysis is considered an interesting choice of analytical method which allows detection of tissue structures and analysis of the effects of various factors on tissue structure and various quality parameters. The report compiles methods used for identifying different types of cells in the muscle of lambs. The main results show that it is possible to distinguish different types of muscular fibers in lambs. Classification of the Type II fibers, based on their oxidative activity using the NADH ‐ TR method, however, proved inaccurate. More accurate methods such as the SDH method are therefore recommended.

View report

Reports

Proposals for the establishment of retail fish markets in Iceland / Public fish markets in Iceland - propositions

Published:

01/10/2009

Authors:

Þóra Valsdóttir, Brynhildur Pálsdóttir, Theresa Himmer

Supported by:

AVS Fisheries Research Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Proposals for the establishment of retail fish markets in Iceland / Public fish markets in Iceland - propositions

Why is it not common in Iceland for the public to be able to buy fresh fish on the quayside or at the fish market? Iceland is known for its large and healthy fishing grounds and fish products of high quality. Why not make more of an experience in connection with the fish, both for Icelanders and for tourists? Many people are interested in the idea of a fish market, but for some reason it has not been implemented. These proposals review the status of fish markets in Iceland and what "retail fish markets" can offer. Examples of fish markets abroad are taken, various ways of setting up a retail fish market are reviewed, and the main steps that need to be kept in mind when setting out are reviewed. Finally, an example is taken of the process of original idea work for the establishment of a retail fish market in Reykjavík. The authors hope that this summary will spark interest in and contribute to the establishment of fish markets for the general public across the country.  

There are currently no public fish markets in Iceland - why? Iceland is known for its rich fishing grounds and quality fish products. Why has the seafood experience been more exploited, for the Icelandic public as well as tourists? The idea of a public fish market greatest excitement among most people, however, it has not resulted in an up and running market. In these propositions the current situation in Iceland is reviewed as well as what is to gain by creating and running public fish markets. Examples are taken from fish markets abroad, different scenarios are illustrated and important steps in the preparation process discussed. Finally, example is given on the first steps in idea generation for a public fish market in Reykjavik. The authors aim for these propositions to encourage the establishment of public fish markets all around Iceland. 

View report

Reports

Freezing and thawing of Greenland halibut - experiments and CFD simulation

Published:

01/10/2009

Authors:

Björn Margeirsson, Lárus Þorvaldsson, Sigurjón Arason

Supported by:

AVS, TÞS, UI Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Freezing and thawing of Greenland halibut - experiments and CFD simulation

Freezing and thawing of halibut were studied experimentally and computerized thermodynamics (CFD) models. Whole pallets of semi-frozen halibut were placed in a cold store and the air temperature and halibut temperature in different places on the pallet were measured by thermometers. The time taken for the halibut to freeze from -10 to -5 ° C below -15 ° C ranged from one to four days depending on the location of the pallets. In thawing experiments, both individual bags and twenty bags, stacked on pallets, were examined in the temperature-controlled cold rooms of Matís and UI. The heating of a frozen product was mapped under conditions that may occur during unloading from freezer trawlers or 10 - 20 ° C air temperature. The results of the experiments were compared with the results of three-dimensional heat transfer models, and there was generally good agreement between them. At 10 p.m. storage at 12.6 ° C air temperature raised the temperature in individual bags from about -26 ° C to approx. ‐5 ° C. At such a long temperature load, the temperature in pallet bags rose from -22.5 ° C to from -17 to -3 ° C, which shows how homogeneous the heat distribution can be with prolonged heat load. The results of the CFD model showed that 10 m / s wind during loading significantly accelerates the thawing of frozen fish on pallets.   

Freezing and thawing of Greenland halibut was investigated with experiments and computational fluid dynamics (CFD) models. A whole pallet of half ‐ frozen halibut was put in a frozen storage and ambient temperature and fish temperature at different locations in the stack monitored. The required freezing time from ‐10 - ‐5 ° C down to ‐15 ° C was one to four days depending on the location within the stack. In the thawing experiments, both single, free standing halibut bags and twenty halibut bags stacked on a pallet, were investigated in an air climate chamber. The warm up of full ‐ frozen product was mapped under typical temperature conditions during unloading of products from freezer trawlers, ie at 10 - 20 ° C ambient temperature. A good comparison between the CFD simulation and experimental results was obtained. Fish temperature increased from ‐26 ° C to - 5 ° C inside single bags when thermally loaded for 10 hours at 12.6 ° C ambient temperature. Equally long temperature abuse for the whole pallet, initially at ‐22.5 ° C, resulted in a very inhomogeneous temperature distribution from ‐17 to ‐3 ° C. The results from the CFD modeling showed that 10 m / s wind during unloading seriously accelerates thawing of frozen fish.

View report

Reports

Development of a process for enzyme treatment of liver before canning

Published:

01/09/2009

Authors:

Ásbjörn Jónsson, Irek Klonowski, Sigurjón Arason, Sveinn Margeirsson

Supported by:

AVS Fisheries Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Development of a process for enzyme treatment of liver before canning

The aim of the project was to increase the value and utilization of liver for canning, by developing a process and processing pathway for enzyme purification in the membrane of the liver to release roundworms located on the surface of the liver. Furthermore, the aim was to develop a method and equipment for brine salting for canning. The results and benefits of the project consisted of the development of a technology with enzymes that is effective in releasing membrane and ringworm on the surface of the liver for canning. Processing speeds increased and utilization increased from 60% to 80-85%. The investment is considered profitable and the return on total investment (ROTA) returns within a few years.

The aim of this project was to increase the profitability in the production of canned liver, by developing a process to remove the ringworms from the membrane at the surface of the liver with enzymes, before canning. Furthermore, to develop a process for brining of liver before canning. The yield and the profit of the project consisted of a development of a technique with enzyme which successfully remove membrane and ringworms from the surface of the liver before canning. The efficiency of production increased along with the yield from 60% to 80‐85%. The investment is profitable and the return on total asset will be in a few years.

Closed report

View report

Reports

Fatty saithe products / Fat ‐ skinning of pollock

Published:

01/09/2009

Authors:

Ragnheiður Sveinþórsdóttir, Hörður G. Kristinsson, Jónína Jóhannsdóttir, Arnljótur Bjarki Bergsson

Supported by:

AVS

Fatty saithe products / Fat ‐ skinning of pollock

The aim of this project was to investigate whether value-adding of saithe fillets could be increased in value. With fat removal, it could be possible to divide saithe fillets into white and valuable neck pieces and by-products that are tail pieces, red and brown cuts.

The project included:

Examined the quality difference between ordinary and fatty saithe fillets with sensory evaluation.

• Chemically analyzed the brown layer that is on the skin of saithe but it was peeled off in the project.  

• Explored ways to utilize by-products.

Examined utilization in traditional filleting and fat skinning.

The objective of this project is to explore if it´s possible to increase the value of pollock when fat ‐ skinning it. When fat ‐ skinning pollock it is possible to split a pollock fillet into white fillet and by ‐ products like tail, skin and brown layer.

In this project was:

• Quality explored for normal pollock fillets and fat ‐ skinned pollock fillets.

• The brown layer we fat ‐ skinned from the fillet was analyzed.

• We explored how to yield the byproducts.

• Difference of normal filleting and fat ‐ skinning explored.  

View report

Reports

Undesirable substances in seafood products. Results from the monitoring activities in 2007

Published:

01/09/2009

Authors:

Hrönn Ólína Jörundsdóttir, Sasan Rabieh, Helga Gunnlaugsdóttir

Supported by:

Ministry of fisheries and agriculture

Undesirable substances in seafood products. Results from the monitoring activities in 2007

In 2003, at the initiative of the Ministry of Fisheries, monitoring of undesirable substances in marine products began, both products intended for human consumption and products for the fish oil and flour industry. The purpose of the monitoring is to assess the condition of Icelandic marine products with regard to the amount of contaminants. The data collected in the monitoring project will also be used in risk assessment and to build up a database on contaminants in the Icelandic ecosystem. Coverage of contaminants in marine products, both in the mainstream media and in scientific journals, has many times demanded the response of the Icelandic government. It is necessary to have scientific results available that demonstrate the actual condition of Icelandic seafood in order to prevent damage that may result from such coverage. Furthermore, the limits of contaminants are under constant review and it is important for Icelanders to participate in such a review and support their case with scientific data. This shows the importance of regular monitoring and that Iceland conducts independent research on such an important issue as marine product pollution. This report is a summary of the results of the monitoring in 2007. Assessment of the state of Icelandic marine products with regard to contaminants is a long-term project and will only be carried out through continuous monitoring. Every year, therefore, the missing data is carefully reviewed and thus the aim is to fill in the gaps. In 2007, the following were measured: dioxins, dioxin-like PCBs and PCBs, PBDEs, PAHs, as well as ten different types of pesticides, as well as heavy metals and other trace elements, in marine products intended for human consumption as well as products for the fish oil and flour industries.

This project was started in 2003 at the request of the Icelandic Ministry of Fisheries and Agriculture. Until then, monitoring of undesirable substances in the edible portion of marine catches had been rather limited in Iceland. The purpose of the project is to gather information and evaluate the status of Icelandic seafood products in terms of undesirable substances. The information will also be utilized in a risk assessment and gathering reference data. This report summarizes the results obtained in 2007 for the monitoring of various undesirable substances in the edible part of marine catches, fish meal and fish oil for feed. The monitoring began in 2003 and has now been carried out for five consecutive years. The evaluation of the status of the Icelandic seafood products in terms of undesirable substances is a long-term project which can only be reached through continuous monitoring. For this reason, we carefully select which undesirable substances are measured in the various seafood samples each year with the aim to fill in the gaps in the available data over couple of years. In 2007 data was collected on dioxins, dioxin-like PCBs, marker PCBs, ten different types of pesticides, PBDE, PAH, as well as trace elements and heavy metals in the edible part of fish, fish liver, fish oil and fish meal for feed.

View report

Reports

Development of bakery products made from Icelandic corn

Published:

01/09/2009

Authors:

Gunnþórunn Einarsdóttir, Emilía Martinsdóttir, Þóra Valsdóttir, Guðjón Þorkelsson

Supported by:

Growth agreement between the South and the Westman Islands

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Development of bakery products made from Icelandic corn

The aim of the project was to develop bread, biscuits and other products exclusively from Icelandic ingredients. They started to develop oatmeal from barley. We tried to have as high a proportion of Icelandic ingredients in the recipes as possible. Eight types of biscuits were produced. Three of them were selected and put to a consumer survey in which 120 people participated. Significant differences were found between the two, both in terms of overall rating and whether consumers could consider buying the product. Consumers were divided into two groups according to their consumption of oatmeal cookies. Those who ate oatmeal twice a month or more often noticed differences in the three products and gave them a higher overall score than those who ate oatmeal less than twice a month. The product that consumers liked best was 67.2 % of Icelandic raw materials, of which 6.2% was barley flour. On the other hand, it was the sample that consumers liked the most with 67.4% of Icelandic raw materials, of which 9.1% was barley flour. There seems to be a limit to how much barley flour can be used in the biscuits. The target group for barley oatmeal is those consumers who eat oatmeal cookies regularly, as the results showed that they generally liked all types of biscuits better.

The aim of the project was to develop bread, biscuit and other products exclusively made from Icelandic raw material. Digestive biscuits made from barley were developed. The ratio of the Icelandic raw material in the recipes was kept as high as possible. Eight types of biscuits were produced. A consumer study with 120 participants was carried out and three biscuits were chosen out of the eight in the beginning. Significant differences were found between two products regarding the overall liking of the products and if the consumer could envision that he was going to buy the product. The consumers were divided into two groups regarding their own consumption of digestive biscuits. Those who consumed digestive biscuits two times or more per month could distinguish a difference between the three products and gave them higher scores on the overall liking then the consumer who consumed digestive biscuits rarer than two times per month. The product that the consumers liked the most had 67.2 % Icelandic raw material, thereof 6.2% barley. However, the product that the consumers liked the least had 67.4% Icelandic raw material, thereof 9.1% barley. It seems that there is some limit to how much barley can be used in the recipes for the biscuits. The target consumer group for digestive biscuits with barley are the consumers that eat digestive biscuits regularly as the finding of this study showed that they overall liked all the biscuits more.

View report
EN
IS EN