Category: Reports

Reports

Treatment of halibut (Hippoglossus hippoglossus L.) eggs and larvae using putative probions isolated from the production system

Published:

01/09/2008

Authors:

Jónína Þ. Jóhannsdóttir, Heiðdís Smáradóttir, Eyrún Gígja Káradóttir, Eydís Elva Þórarinsdóttir, María Pétursdóttir, Rannveig Björnsdóttir

Supported by:

Tækniþróunarsjóður Rannís (2006-2008) / Technology Development Fund of Rannís, the Icelandic Center for Research (2006-2008)

Treatment of halibut (Hippoglossus hippoglossus L.) eggs and larvae using putative probions isolated from the production system

The aim of the project as a whole is to improve the survival and quality of halibut larvae in starter feeding and use environmentally friendly methods where eggs and larvae are treated with a new mixture of additive bacteria that have been isolated from the halibut breeding environment. There will be great losses in the first stages of halibut farming and therefore it is important to create an optimal environment during these first and most sensitive stages of farming. The use of supplemental bacteria is one way of doing this, but supplementary bacteria can in various ways have a positive effect on their host, such as preventing unwanted bacteria from gaining a foothold in its digestive tract, stimulating the immune response and improving the balance in its digestive tract. Three separate experiments were carried out in the fish farm of Fiskey hf. where it was treated with a mixture of additive bacteria at different stages of the culture. The effect of the treatment was assessed in terms of the performance and quality of the eggs and larvae, but the composition of the bacterial flora of the farm was also examined. Supplementary bacteria were added to the breeding environment of eggs, but larvae were treated through the feed animals. The main results suggest that treatment with a new mixture of additive bacteria can affect the composition of the bacterial flora of eggs, larvae and their feed animals, but that treatment needs to be done more frequently than was done in the study if long-term effects are to be maintained. Repeated treatment at the egg stage seemed to reduce the incidence of defective peritoneal larvae, in addition to which treatment from the beginning of the initial feeding seemed to have a positive effect on the larval performance at the end of the initial feeding.

Poor survival of larvae during the first feeding phases calls for measures to create optimal environmental conditions during the first and most sensitive phases of the larval production. The overall aim of the project was to promote increased survival and quality of halibut larvae, using putative probionts isolated from halibut production units. Probiotic bacteria can affect their host in various ways, eg by preventing the attachment of unfavorable bacteria, stimulating the immune system and promoting increased stability in the gastrointestinal tract. In this project three separate experiments were carried out at a commercial halibut farm, Fiskey Ltd. in Iceland. Different treatment schedules were used for treatment of eggs from fertilization and larvae throughout first feeding. A mixture of equal concentration of three selected strains was added to the tank water environment of eggs or through grazing of the live feed. The effects of treatment were evaluated with respect to the overall success of eggs and larvae as well as with respect to chances in the bacterial community structure. The results indicate that treatment may affect the bacterial community of eggs, larvae and live feed but more frequent treatments seem to be needed than examined in the present study. Repeated treatment of eggs resulted in reduced incidence of jaw deformation (gaping) amongst yolk sac larvae and treatment from the onset of exogenous feeding resulted in improved survival of larvae compared to sibling tank units.

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Reports

Pollution monitoring in the marine environment around Iceland 2006 and 2007 / Monitoring of the marine biosphere around Iceland 2006 and 2007

Published:

01/08/2008

Authors:

Sasan Rabieh, Ingibjörg Jónsdóttir, Þuríður Ragnarsdóttir, Helga Gunnlaugsdóttir

Supported by:

Ministry for the Environment and Ministry of Fisheries

Pollution monitoring in the marine environment around Iceland 2006 and 2007 / Monitoring of the marine biosphere around Iceland 2006 and 2007

This report presents the results of the Ministry of the Environment's annual monitoring project for the years 2006 and 2007. The aim of this monitoring is to fulfill Iceland's obligations regarding the Oslo and Paris Agreement (OSPAR), as well as the AMAP (Artic Monitoring Assessment Program). The data has been sent to the International Council for the Exploration of the Sea (ICES) database. The Marine Research Institute collects samples and Matís oversees the preparation of samples and measurements of trace elements in the marine environment. The samples are measured at Matís and at the Laboratory of Pharmacology and Toxicology. Various inorganic trace elements and chloro-organic substances were measured in cod caught in Hafró's annual spring rally in March 2007 and in mussels collected at 11 locations around the country in August / September 2006. Monitoring in the marine environment around Iceland began in 1989.

This report contains results of the annual monitoring of the biosphere around Iceland in 2006 and 2007. The project, overseen by the Environmental and Food Agency of Iceland, is to fulfill the OSPAR (Oslo and Paris agreement) and AMAP (Arctic Monitoring Assessment Program) agreements. The data has been submitted to the ICES databank (ices.dk), collection of data began 1989. Matís ohf is the coordinator for marine biota monitoring and is responsible for methods relating to sampling, preparation and analysis of samples. The samples were analyzed at the Matís and at the Department of Pharmacology and Toxicology at the University of Iceland. Trace metals and organochlorines were analyzed in cod (Gadus morhua) caught in March 2007 and in blue mussel (Mytilus edulis) collected in August / Sept 2006. Marine monitoring began in Iceland 1989.

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Reports

Chemical composition and properties of saithe isolate

Published:

01/07/2008

Authors:

Sigrún Mjöll Halldórsdóttir, Patricia Y. Hamaguchi, Ragnar Jóhannsson, Sigurður Hauksson, Hörður G. Kristinsson, Guðjón Þorkelsson

Chemical composition and properties of saithe isolate

Iceprotein ehf produces protein from raw fish wood with acid and alkali treatment. This process results in two layers: the upper layer is a protein isolate and the lower layer is a liquid phase. The liquid phase contains proteins that have not been used so far but have potential as food ingredients and as dietary supplements. Saithe proteins have a good chance of being a substance in health food if they are treated correctly. This could increase the value of saithe as it is a cheap and underutilized fish species. The purpose of this experiment was to investigate the possibility of utilization of the lower layer from acid and alkali treatment from saithe. The composition and properties of this substance were identified and its potential as a health food ingredient was concluded. Saithe was treated with acid and alkali and the lower layer was collected. The liquid phase was microfiltered and the protein mass was washed. Analysis of the chemical composition of the raw material, electrophoresis (SDS-PAGE), lyophilization, examination of the relationship between protein solubility and acidity and measurement of ACE inhibitory activity were performed. The results show that the material was about 95% water, 4% protein, 0.16% fat and 0.5% minerals. The proteins were insoluble in water, mostly myosin and actin and were not measured by ACE inhibitory activity. Future plans are to hydrolyze the proteins with enzyme technology to make them soluble and bioactive. Experiments will also be made with the addition of antioxidants to the material before and after enzyme treatment to prevent the oxidation of fats that otherwise degrade the taste quality.

Iceprotein ehf processes proteins from fish raw material with a pH-shift method. The pH-shift method results in two phases: the upper layer being the protein isolate and the lower layer a liquid phase containing insoluble proteins. These insoluble proteins have not been utilized so far but are potential food ingredients or nutritional supplements. If handled in the right manner, saithe proteins have good potential as ingredients in health foods. This way it would be possible to increase the commercial value of saithe which is an underutilized and inexpensive fish species. The purpose of this investigation was to explore the possibilities of utilizing the lower layer from saithe processed with the pH-shift method. The chemical composition and functional properties of the proteins in the lower layer were analyzed and their potential as health food ingredients explored. Saithe was processed with the pH-shift method and the lower layer was collected. The liquid phase was filtered and the protein mass was washed. The chemical composition was determined, the samples were subjected to electrophoresis (SDS-PAGE), freeze-dried, the relationship between solubility of the protein and pH was investigated, and the ACE-inhibiting function was measured. The results demonstrated that the material was 95% water, 4% protein, 0.16% fat and 0.5% minerals. The proteins were insoluble in water and consisted mostly of myosin and actin and did not show ACE-inhibiting activity. The future plan is to hydrolyze the material using enzyme technology to make them soluble and bioactive. Experiments in which antioxidants are added to the material will also be performed before and after enzyme treatment to prevent lipid oxidation which can have a negative effect on the product.

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Reports

Undesirable substances in seafood products– results from the monitoring activities in 2006

Published:

01/07/2008

Authors:

Ásta Margrét Ásmundsdóttir, Vordís Baldursdóttir, Sasan Rabieh, Helga Gunnlaugsdóttir

Supported by:

Ministry of fisheries

Undesirable substances in seafood products– results from the monitoring activities in 2006

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 of 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 assessments and to influence the setting of maximum levels for undesirable substances, for example in Europe. 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 2006. It is a long-term goal to assess the condition of Icelandic seafood in terms of the amount of undesirable substances. This goal can only be achieved through continuous monitoring for a long time. Each year, the monitoring is aimed at adding the most needed data and thus making the database more accurate and comprehensive with each passing year. in marine products intended for human consumption and in fishery and flour products.

This project was started in 2003 at the request of the Icelandic Ministry of Fisheries. 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 for a risk assessment and the setting of maximum values that are now under consideration within the EU. This report summarizes the results obtained in 2006 for the monitoring of various undesirable substances in the edible part of marine catches, fish meal and fish oil for feed. This project began in 2003 and has now been carried out for four consecutive years. One of the goals of this annual monitoring program of various undesirable substances in seafood is to gather information on the status Icelandic seafood products in terms of undesirable substances, this is a long-term goal which can be reached through continuous monitoring by filling in the gaps of data available over many years. For this reason, we carefully select which undesirable substances are measured in the various seafood samples each year with the aim to eventually fill in the gaps in the available data over couple of year time. The results obtained in 2003, 2004 and 2005 have already been published and are accessible at the Matis website (IFL Report 06-04, IFL Report 33-05 and IFL Report 22-06, respectively). In 2006, data were collected on, polychlorinated dibenzodioxins and dibenzofurans (17 substances), dioxin-like PCBs (12 substances), marker PCBs (7 substances), 10 different types of pesticides, polybrominated flame retardants PBDE as well as trace elements and heavy metals.

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Reports

Fat tolerance of cod

Published:

01/07/2008

Authors:

Jón Árnason, Rannveig Björnsdóttir, Helgi Thorarensen, Ingólfur Arnarson

Fat tolerance of cod

The purpose of this study was to investigate the effect of fat content in feed on the growth and cleaning of cod of different sizes. Knowledge of the nutritional needs of fish is a necessary prerequisite for the preparation of feed for them. Two-size cod (120 g and 600 g) were fed (in triplicate) for 12 weeks on feed containing 10.0%, 13.5%, 21.2%, 24.5% and 27.7% fats in dry matter. Different fat content did not affect growth (SGR), body mass index (CF), fillet utilization, liver fat content or fillet fat content. In the smaller fish, the feed index (FCR) decreased with increased fat in the feed. The feed fat did not affect the fat content of offal without liver in the smaller fish (120g) but in 600 g fish the fat in the intestines increased with increased fat content of the feed. The fat content did not affect the proportion of gutted weight of the total weight in the 600 g fish, but in the smaller fish the proportion decreased with increased fat in the feed. Liver ratio (HSI) in 600g fish was not dependent on the fat content of the feed, but there was a positive correlation between feed fat and HSI in the 120 g fish. This means that the fat tolerance of cod in terms of liver ratio depends on the size of the fish.

Detailed knowledge of the nutritional requirements of fish is essential for feed formulation. The aim of this research was to investigate the effects of different lipid content in diets for Atlantic cod of different size. Cod of two size groups (initial weight 120 grams and 600 grams) were fed, in triplicate, for 12 weeks diets containing 10.0%, 13.5%, 21.2%, 24.5% and 27.7% lipid in dry matter. Different lipid content in the diet did not affect growth (SGR), condition factor (CF), fillet yield, lipid content in liver or lipid content in fillet. In the smaller fish, FCR was reduced with increased diet lipid. The lipid content in the diet did not affect the lipid content of intestines in the 120 grams fish but in the 600 grams fish there was a positive correlation between lipid content in diet and intestines. Dietary lipid did not affect gutted weight (calculated as the percentage of round weight) in the 600 grams fish but in the 120 grams fish, the percent gutted weight decreased with lipid content of the diet. The Heposomatic index (HSI) in the 600 gram fish was not affected by the lipid content of the diet but dietary lipid content significantly affected the HSI in the smaller fish. This indicates that the lipid tolerance of Atlantic cod, with respect to the effect on HSI, is size dependent.

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Reports

HEALTH DIET: A summary of the main categories of health foods and scientific evidence of their effectiveness

Published:

01/07/2008

Authors:

Sigrún Mjöll Halldórsdóttir, Guðjón Þorkelsson, Þóra Valsdóttir

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

HEALTH DIET: A summary of the main categories of health foods and scientific evidence of their effectiveness

Foods that are considered to be able to improve human health can be classified as health foods such as unchanged organically grown foods, dietary supplements and target foods. In the first part of this dissertation, definitions and regulations are reviewed, the material and function of popular health products and permitted health claims are discussed. According to regulations, food supplements are foods that are intended as a supplement to a regular diet, but targeted foods are often defined as foods that have been modified in order to increase their health effects. The second part of the dissertation deals specifically with proteins in health products with an emphasis on the bioactivity of peptides. Bioactive peptides have a beneficial effect on health beyond normal nutritional value. They can have physiological effects on the activity of the gastrointestinal tract, cardiovascular system, immune system and nervous system. The effects of peptides in these systems are reviewed. The potential of fish muscle protein in the healthcare product market is being considered. Nowadays, a very large amount of underutilized by-products from seafood, and research has therefore focused a lot on finding ways to utilize and increase their value. The target food market is booming at the moment and is forecast to expand. Seafood has a positive health image among consumers and therefore health products that contain fish muscle protein could have an impact. However, it requires the right taste, texture and bioactivity to be delivered to the consumer, in addition to which the products need to be introduced to the products in a targeted and powerful way.

Food that has the potential of improving health can be categorized as health food eg organic food, dietary supplements and functional food. Definitions, regulations, composition and functionality of popular health food and permitted health statements, are discussed. According to regulation dietary supplements are foods that are intended as an addition to a normal diet, however functional food is commonly referred to as food that has been fortified to enhance its positive effects on health. The latter part of this paper discusses proteins in health foods with emphasis on bioactive peptides. Bioactive peptides have a positive effect beyond their regular nutritional value. They have been shown to have a biological effect in the alimentary canal, the heart and the vascular system, the immune system and the nervous system. The mechanisms involved are reviewed. The potential of fish protein in the functional food market will also be addressed. Today, great quantity of marine by-products are underutilized. Therefore, emphasis has been within the research community on finding methods to utilize and enhance their value. Currently the functional food market is blooming and is expected to grow in the following years. Marine products have a positive health image among consumers, thus health products containing fish proteins could be a great success. To be realized, this requires that the right taste, texture and bioactivity is delivered to the consumer accompanied by a good advertisement campaign.

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Reports

QALIBRA-Heilsuvogin. Second Annual Report

Published:

01/06/2008

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. Second Annual Report

This report is the second annual report of the European project QALIBRA and covers the period 1.04. 2007 to 31.03. 2008. 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 began 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 web-based 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.

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Reports

Combined Blast and Contact cooling - Effects on physiochemical characteristics of fresh haddock (Melanogrammus aeglefinus) fillets

Published:

01/06/2008

Authors:

Magnea Guðrún Arnþórsdóttir, Sigurjón Arason, Björn Margeirsson

Supported by:

Tækniþróunarsjóður, AVS

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Combined Blast and Contact cooling - Effects on physiochemical characteristics of fresh haddock (Melanogrammus aeglefinus) fillets

Skaginn hf. has a patent for new processing technology for the processing of fresh and frozen fillets based on so-called skin cooling before peeling. The purpose of this research project was to compare fillet processing with skin cooling and traditional fillet processing. The project compares fresh fillets and chilled fillets with regard to utilization, quality and shelf life. Two experiments were performed, on the one hand Experiment I where water resistance, quality, boiling efficiency and appearance were examined, and on the other hand Experiment II where these same factors were examined and the effect of erosive cooling on the shelf life of fresh and frozen haddock was examined. The experiments were carried out at Festi ehf. in Hafnarfjörður. The main results of these studies showed that fillet processing with skin cooling has more advantages than traditional fillet processing. The erosive cooling gives higher utilization and more valuable products with a longer shelf life. Increased shelf life of fresh fish provides increased opportunities for export, which is very important for the fishing industry.

The aim of the project was to compare a new processing technique, CBC, with traditional processing of haddock fillets. In the latter the fillets go through the process without additional refrigeration. In the new processing technique, CBC, the fillets, after filleting and pre-trimming, go through pre-cooler / fluid-ice followed by CBC super-chilling. Two trials were performed, a preliminary experiment (I) and a main experiment (II). In the preliminary experiment (I), water holding capacity, quality and cooking yield were examined. In the main experiment (II) these same factors were examined, in addition to the superchilling effect on extended shelf-life of fresh and frozen haddock fillets. After the pre-cooler step, the fillets gained weight with yields of 101.6% to 102.7%. After the CBC super-chilling the fillets had final yields of 100.3% to 101.2%. After skinning, the fillets without refrigeration (traditional processing) lost most weight. The highest value of cooking yield was obtained in CBC super-chilled fillets with skin. Skinless traditional and CBC super-chilled fillets showed similar cooking yield (P> 0.05). CBC super-chilling increased the total yield of the fillets. The difference between the traditional fillets and the super-chilled fillets was significant. The appearance of the CBC super-chilled fillets was much better and with less gaping than the traditional fillets. The traditional fillets had more ragged outlines, and the ratio of cut-offs after fine-trimming was therefore higher for the traditional fillets than the CBC super-chilled fillets. Appearance of the traditional fillets showed a little yellow tinge which increased during the storage time. The CBC super-chilled fillets had a whiter and more "fresh" appearance and were therefore more attractive. Examination of total bacterial count, and amount of TMA and TVN showed that the CBC super-chilling process can extend the shelf life of fresh haddock fillets.

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Reports

Effects of subcooling on salt uptake by pickling cod neck pieces (Gadus morhua)

Published:

01/06/2008

Authors:

Ragnhildur Einarsdóttir, María Guðjónsdóttir, Sigurjón Arason

Supported by:

Rannís Research Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effects of subcooling on salt uptake by pickling cod neck pieces (Gadus morhua)

Salt uptake and shelf life of skinless and boneless cod fillets (Gadus morhua) were studied at different temperatures. Salt uptake was examined at 0.5 ° C, -2 ° C and 5 ° C. The results indicate that fish muscle absorbs salt faster at -2 ° C than 5 ° C and salt uptake occurs most rapidly in the first 5 minutes. When looking for a final salt concentration of 0.6%, 4% brine is most desirable. In the shelf life test, the temperature was 0 ° C on the one hand and - 2 ° C on the other. Shelf life of fillets stored at -2 ° C was found to have a shelf life of 3-4 days longer than those stored at 0 ° C. Enzyme activity, more specifically trypsin-like protease activity, was examined in supercooled fish muscles. Fish muscle with a salinity of 0.5% stored at -2 ° C was found to have higher activity than other groups. The study suggests that it would be interesting to look more closely at the interaction between treatment, temperature and enzymes.

The salt uptake during brining and shelf life of skinless and boneless cod loins (Gadus morhua) was investigated at different temperatures. The salt uptake was studied at 0.5 ° C, -2 ° C and 5 ° C. The results show that the salt uptake of the cod muscle is faster at -2 ° C than at 5 ° C and that the salt uptake is fastest during the first 5 minutes. When aiming for a salt concentration of 0.6% in the muscle during brining it is optimal to use a 4% salt brine. In the shelf life study, samples were stored at 0 ° C and -2 ° C. The cod loins stored at -2 ° C showed 3-4 days longer shelf life than samples stored at 0 ° C. Enzymatic activity, or trypsin like protease activity to be more precise was studied in the superchilled muscle. Cod muscle with 0.5% salt and stored at -2 ° C showed higher activity than other groups. The study shows that there is a need for further studies on the combined effects of processing and storage temperatures on enzymatic activity.

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Reports

Automation in salted fish processing

Published:

01/06/2008

Authors:

Róbert Hafsteinsson, Albert Högnasson, Sigurjón Arasson

Supported by:

Rannís Technology Development Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Automation in salted fish processing

This project is a development project between Matís ohf, Vísir hf and 3X Technology where the main goal was to develop equipment and processing systems to simplify the management and control of the processing process of salted fish, thereby ensuring better and more stable quality. The project investigated, among other things, how the equipment affects product quality, emissions, etc. Work efficiency and productivity as well as human savings were examined in particular by comparing Vísir hf's older facilities with the current ones. 3X Technology took care of the design and development of the equipment, Vísir hf provided processing and knowledge as well as putting most of the equipment into use. Matís was responsible for conducting experiments as well as evaluating the quality aspects of the project. The project was intended to address the main aspects of salted fish processing:

• Automatic sorting of fillets coming from a sprayer and into a basket.

• Salting of fillets and flat fish, ie. from brine to dry salting.

Desalination before packing and quality assessment

• Pre-analysis for quality assessment, sorting and packaging (approach of robots).

The main results of the project are that the capacity of Vísir hf in Grindavík and Djúpivogur has increased considerably with the introduction of the equipment from 3X Technology, or up to 20%.

This project is a developmental project between Matís ohf, Vísir hf and 3X Technology where the main objective is to develop an equipment and process plant to simplify the controlling process of salted fish and thereby ensuring continuous and better product quality. In this project, following things where mainly investigated: The influence from the equipment on the product quality. Working economy along with labor saving was specially investigated by comparing the “old” working arrangement with the new one. The company 3X Technology was responsible for the design and the development of the equipment. The salt fish company Vísir hf introduces the new equipment to their process plant along with providing knowledge about the product characteristic. The company Matís ohf took care of all the quality control along with performing all the experiment of this project.

This project is intended to take care of the following main parts in the salt fish processing plant:

• Automatic arranging of fish fillet coming from the injection machine and into the tub box.

• Dry salting fish fillet, ie from the brine storage into dry salt.

• Salting before weighing and wrapping the fish fillet along with quality control.

• Analysis and approach of robots for packing and grading the product.

The main conclusion for this project is that Vísir hf in Grindavík and Djúpavogur has increased their throughput for at approximately 20% by introducing their new equipment from 3X Technology.

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