Category: Reports

Reports

"Fat is the bait" - bait from fishery byproducts

Published:

01/11/2007

Authors:

Rósa Jónsdóttir, Soffía Vala Tryggvadóttir, Margrét Bragadóttir, Haraldur Einarsson, Höskuldur Björnsson, Sveinbjörn Jónsson

Supported by:

AVS Fisheries Research Fund

Contact

Rósa Jónsdóttir

Research Group Leader

rosa.jonsdottir@matis.is

"Fat is the bait" - bait from fishery byproducts

The aim of the project was to develop and produce composite baits for longline fishing from underutilized raw materials with newly developed snow technology that has been granted a patent. The chemical composition of bait raw material and the use of algae as antidote in bait were examined, in addition to which fishing experiments were carried out. In connection with the project, an application machine was designed and built, and experiments carried out with it in the spring of 2007 ended with 97% application. The use of algae as an antioxidant in bait was not very effective. The bait was quite developed right at the beginning of the storage experiment, so most likely the algae did not work properly. Vitamin C ice cream coating seemed to provide some protection, although vacuum packaging was most important. Many of the experiments that were carried out on the bait aimed to compare the bait with traditional baits made from the same material. Usually, less power was obtained from the bag bait, which can be traced in part to storage, but more problems are needed for storing bag bait than conventional bait. These experiments aim to test whether the bag bait has any repellent effect on fish approaching it. When interpreting the results, however, it must be borne in mind that raw material can be used in bag bait that cannot be used in traditional bait, better utilization of bait raw material is obtained and it is probably best for bag bait to be frozen in the sea. Towards the end of the project, fishing experiments indicated that bag bait yielded similar catches as traditional bait. During the last fishing trip in November 2006, haddock catches were better on bag bait than normal bait, but a flaw in the set-up of the experiment somewhat diminishes the veracity of the result. In addition, vitamin C-fortified bag bait gave slightly more catch than bag bait without vitamin C.

The aim of the project was to develop and produce effective bait for long line fishing from under-utilized raw material using newly developed snow technology that has been patented. The chemical composition of bait raw material and the use of seaweed as an antioxidant in the bait were studied and fishing experiments were done. In connection with the project a baiting machine was designed and produced. Experiments using the machine gave 97% of baited hooks. The use of seaweed as an antioxidant was not successful. The antioxidant activity of the seaweed was probably limited because the bait raw material was already oxidized in the beginning of the storage study. Icing the bait with vitamin C did give some protection although the most important factor seems to be the vacuum packaging. The aim of the fishing experiment was to study the attractiveness of the artificial bait. Most of the fishing experiments were done by studding the artificial bait against the traditional bait using the same raw material. The catch was often less from the artificial bait compared to traditional bait. This can possibly be explained by lower storage stability of the artificial bait due to oxidation. Using artificial bait mainly based on waste from fish processing plants and / or pelagic fish instead of expensive traditional bait material is however promising. The latest fishing experiments showed better results given similar catch for both the artificial and traditional bait. In the last experiment in November 2006 the haddock catch was better for the artificial bait that the traditional bait although it has to be mentioned that the experimental design was incomplete. Artificial bait with vitamin C added gave also better result than the artificial bait without vitamin C.

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Reports

Information on fish consumption and buying behavior from fishmongers and restaurants

Published:

01/10/2007

Authors:

Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Emilia Martinsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Information on fish consumption and buying behavior from fishmongers and restaurants

The project "Attitudes and fish consumption of young people: Improving the image of seafood" aims, among other things, to gather information on the attitudes and fish consumption of young people. Questionnaires on various issues concerning fish consumption and young people's buying behavior were submitted to 14 fishmongers and five restaurants in the capital area at the end of 2005. This report summarizes information based on these parties' information and their views on young people's fish consumption. Some of the fishmongers expressed their concern about the tender specifications for the pre-schools and primary schools in Reykjavík, which were later found to be not good enough and clear enough, but it is very important to have clear definitions of what fresh ingredients are. This is important in light of the fact that some fishmongers say they know of examples where parents stop cooking fish at home where their children get it at school. The questions that must then arise are: How is fish in schools? Do the kids eat the fish at school? It seems to be different what people think the fish is expensive. The majority of people find it too expensive and there are examples of it comparing the price of fish with other foods. The fishmongers who have "gourmet fish shops", ie. are almost exclusively with ready-made fish dishes, but say they do not feel that people complain about the price. The people who come to them know what they are doing and are willing to pay for it. From the responses from the restaurants, it is clear that sales of fish dishes have increased over the years. Most fishmongers and restaurant owners agree that all fish and seafood commercials are good.

There is a consensus that fish and other seafood contain nutrients that have a positive effect on public health and consumption should thus be promoted. The overall objective of the project Young consumer attitudes and fish consumption: Improved image of seafood is to find ways to increase seafood consumption. This report discusses a particular survey, which was carried out in the project with the aim of gaining information about the purchasing and consumption behavior, as well as preferences especially of young consumers, with regard to seafood. Fishmongers, restaurateurs and caterers and others who have the occupation of dealing in fish and seafood, are among those believed to possess valuable information about consumer behavior in this respect. In order to tap into this data, a questionnaire was devised and 14 fishmongers, chosen by random selection, were visited and interviewed. The same questionnaire was also used to gain information from randomly selected restaurants that offer seafood, as well as managers at preschool- and compulsory school canteens. The many issues brought up by the questionnaire included purchasing behavior, quality, preferences, pricing etc. Some fishmongers voiced complaints about how Reykjavik City Treasury handled tendering procedures, especially the manner in which tender specification with regard to seafood for preschool- and compulsory school canteens has been carried out. The fishmongers claimed that the tender specifications regarding quality, freshness etc. were incomplete. Following these complaints, an informal investigation into the matter revealed that the criticism had some valid grounds.

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Reports

Dried fish as health food

Published:

01/09/2007

Authors:

Ásbjörn Jónsson, Guðrún Anna Finnbogadóttir, Guðjón Þorkelsson, Hannes Magnússon, Ólafur Reykdal, Sigurjón Arason

Supported by:

AVS Research Fund, (AVS-Fund)

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Dried fish as health food

One of the main goals of the project was to obtain basic information about the properties of Icelandic dried fish and that the information would be open and thus for the benefit of all dried fish producers in Iceland. The main conclusion of the project is that dried fish is a very rich protein source with 80-85% protein content. The amino acids were measured and compared with amino acids in eggs. The result is that dried fish proteins are of high quality. These results support the marketing of dried fish as both a healthy food and a national food. It is important to look at the salt content in dried fish better and try to reduce it to increase the health of dried fish, especially in hot-dried dried fish, as it was much higher than in other dried fish. Measurements of trace elements showed that their amount in dried fish is well within limits compared to the recommended daily allowance (RDS) except in selenium. Its amount in 100 g is three times the recommended daily dose. However, it is not considered harmful in any way.

The main object of this project was to provide information of the quality in Icelandic dried fish to be of benefit for all producers in Iceland. The main results showed that dried fish was a very rich source of proteins, containing 80-85% protein. Amino acids were measured and compared to the amino acids in eggs. It was concluded that the proteins in the dried fish were of high quality. This supports the marketing of dried fish in the health foods and traditional food markets. It is important to better analyze the salt content in dried fish and reduce it to improve balanced diet in dried fish, especially for indoor produced dried fish, which salt content is rather high. The trace elements in dried fish showed minimal content, except for selen where the content was threefold the recommended daily allowance (RDA). This is not hazardous for people in any way.

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Reports

Fish consumption of 17 to 49 year old Icelanders on different fish species and products

Published:

01/09/2007

Authors:

Kolbrún Sveinsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Fish consumption of 17 to 49 year old Icelanders on different fish species and products

This report is part of the AVS project "Value and safety of Icelandic seafood - Risk composition and risk ranking". Its aim is to provide a detailed and accessible summary of the information available on Icelanders' fish consumption, and is based on information obtained in the AVS attitude and consumption survey of the project "Attitudes and fish consumption of young people: Improving the image of seafood" conducted in 2006. A national sample of people aged 17-49 was obtained from Statistics Iceland and a total of 2198 responses were received. The results concerning the total frequency of fish consumption, the frequency of consumption of fish species and products, the relative consumption of fatty and lean fish species were examined in terms of age, sex and place of residence. People's attitudes towards the health and risk of fish consumption were also examined. Although people generally seem well-informed and convinced of the health and safety of seafood, fish consumption is lower than recommended. People in the oldest age group (40-49 years) eat fish 1.9 times a week on average, but fish consumption is lower in the youngest age group (17-29 years) or 1.3 times a week. Icelanders eat the most lean fish such as haddock and cod, and it can be estimated that the 50% fish we eat are lean, about 25% medium fat and about 20% fatty fish such as salmon, trout and herring. Consumption of packaged, prepared fish dishes, chilled and frozen was insignificant and less than 10% people eat these dishes once a month or more. However, 30% people eat semi-prepared chilled fish dishes from a fresh fish table once a month or more. There were some differences in the consumption of different fish species and products according to age. The choice of younger people is not as diverse as that of older people, and younger people often do not eat fish species and products that older people have become accustomed to, such as marinated herring and caviar. A large part of the youngest age group eats fast food twice a week or more often. There is a considerable difference in people's consumption according to place of residence. People in the capital area eat fish less often, people in the countryside eat more traditional fish species such as haddock, but far more often frozen fish and salted fish. Residents of the capital, on the other hand, more often eat semi-prepared fish dishes from a fresh fish table.

The beneficial effects of fish on health are well known. Access to accurate information about fish consumption, fish species and -products, the percentage of lean vs fat fish species is very important in order to estimate the value and safety of Icelandic seafood products. This report is a part of the project Food safety and added value of Icelandic seafood products, funded by the AVS Fund of the Ministry of Fisheries in Iceland. The aim of this report is to provide detailed overview of the available information on fish consumption in Iceland. The information was collected in the project Young consumer attitudes and fish consumption: Improved image of seafood, an attitude and consumption survey in 2006 which was funded by AVS. A representative sample of the population in Iceland was provided by Statistics Iceland and answers from 2198 people 17-49 years were received. Results concerning total fish consumption frequency, fish species and -products, the relative consumption of fat vs lean fish species, attitudes towards the wholesomeness and risks of fish consumption were analyzed with regard to age, gender and residence. Although, people are generally well informed and convinced that seafood is wholesome and safe, fish consumption is below recommendations. People in the oldest age group (40-49 years) consume fish 1.9 times per week on average, but the youngest age group (17-29 years) consumes even less fish, only 1.3 times per week. Lean fish species, such as haddock and cod, is the most popular and it can be estimated that more than half of the fish consumed is lean, approx. 25% medium fat species but only 20% fat fish species such as salmon, trout and herring. Consumption of packed fish meals, chilled and frozen, is very low, less than 10% consume such products once a month or more frequently. However, 30% consume chilled ready-to-cook fish meals bought from fishmongers or fresh fish counters at supermarkets. Differences in consumption of fish species and -products were observed with age, the preferences of younger people tended to be more limited range and they often did not consume some of the fish species and -products which older people were accustomed to, such as marinated herring and caviar. Differences in consumption were also observed depending on residence. People in the capital area are likely to consume fish less frequently, whilst people living in the countryside are more inclined to prefer traditional fish species such as haddock, but much more often frozen- and salted fish.

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Reports

Solutions due to environmental impact during stroke release

Published:

01/09/2007

Authors:

Heimir Tryggvason, Guðrún Anna Finnbogadóttir

Supported by:

AVS Fisheries Research Fund

Solutions due to environmental impact during stroke release

In recent years and decades, satisfactory solutions to sludge discharge have been sought. Considerable emphasis has been placed on finding ways to process the slug into usable products that could be sold. This work has mainly been done by individuals, organizations and institutions. In this connection, one can mention plans for digestion from slag to feed production, but these experiments were well under way in the mid-1980s. It can be said that the problem with slag processing is twofold. The slag is damaged very quickly, which makes it difficult to use it in certain products. Secondly, the transport cost is high compared to the value of the product made from slag. The way in which slag is discharged varies greatly from one situation to another, but the growing emphasis on environmental issues in recent years has fueled old ideas about the utilization of slag.

In recent years, a considerable effort has been made to ensure a proper disposal of viscera from fish processing. The emphasis has been on processes that could return a marketable product. In the late 20th Century a lot of this work was focused on silage production. There are mainly two major problems with regard to the processing of viscera: Firstly, viscera spoils very rapidly, which makes it difficult to use in many products. Secondly, the cost of transportation is very high compared to the value of the products processed from viscera. Handling of viscera is very diverse in different places but increased emphasis on environmental issues has raised the issue of utilization again.

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Reports

Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish

Published:

01/08/2007

Authors:

Lárus Þorvaldsson, Þóra Valsdóttir, Sigurjón Arason, Kristín Anna Þórarinsdóttir

Supported by:

AVS, Rannís Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish

Data was collected from Vísir hf. and Þorbjörn hf. and the relationship between utilization and quality with fishing areas, fishing time, fishing vessels, cooling on board and changes in the processing process are assessed. It was found that fishing areas had a significant effect on processing utilization, but the difference in effect utilization and quality by fishing area was smaller. Fluctuations in efficiency and quality proved to be seasonal and there was also a difference between years. Changes in cooling on board, ie. the use of liquid ice instead of flake ice on board did not prove to have a significant effect in the aforementioned manner. On the other hand, changes in the mechanism of action, ie. injection, both utilization and quality. The content of the report was part of the project "Process management for fishing, processing and processing of salted fish".

Analysis of data collected by the fisheries companies Vísir and Thorfish revealed the effects of fishing grounds, season, fishing vessels, chilling methods on board and salting procedure on yield and quality of salted products. Effects of fishing grounds on processing yield were significant but curing yield and quality were less influenced. Variation in curing yield and quality were seasonal and differences between years were observed. Changes in chilling methods on-board, ie use of liquid ice instead of flake ice did not affect yield and quality of salted products. On the other hand, changes in the salting procedure did, when injection was added as the initial step in the process.

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Reports

Monitoring of the marine biosphere around Iceland in 2005 - 2006

Published:

01/08/2007

Authors:

Sasan Rabieh, Ernst Schmeisser, Eva Yngvadóttir, Ingibjörg Jónsdóttir, Þuríður Ragnarsdóttir, Helga Gunnlaugsdóttir

Supported by:

Ministry for the Environment

Monitoring of the marine biosphere around Iceland in 2005 - 2006

This report presents the results of the Ministry of the Environment's annual monitoring project for the years 2005 and 2006. The aim of this monitoring is to fulfill Iceland's obligations under 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 the Fisheries Research Institute supervised the preparation of samples and measurements of trace elements in the marine environment. The samples were measured at IFL and at the Laboratory of Pharmacology and Toxicology. Various inorganic trace elements and chloro-organic substances in cod were caught in the annual spring survey of the Marine Research Institute in March 2006 and in mussels collected at 11 locations around the country in August / September 2005. Monitoring in the marine environment around Iceland began in 1989.

This report contains results of the annual monitoring of the biosphere around Iceland in 2005 and 2006. 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. The Icelandic Fisheries Laboratories (IFL) (now Matís) 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 IFL / 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 2006 and in blue mussel (Mytilus edulis) collected in August / Sept 2005. Marine monitoring began in Iceland 1989.

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Reports

Process control for fishing, processing and processing of salted fish. Effect of cooling after fishing on the muscular structure of cod

Published:

01/08/2007

Authors:

Valur N. Gunnlaugsson, Jónína Ragnarsdóttir, Þóra Valsdóttir, Kristín Anna Þórarinsdóttir

Supported by:

AVS, Rannís Technology Development Fund

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur@matis.is

Process control for fishing, processing and processing of salted fish. Effect of cooling after fishing on the muscular structure of cod

This report describes the results of a cod image analysis. The effect of cooling methods after fishing on the muscular cod stock was assessed. It was not possible to detect differences in fillets depending on whether the fish had been stored in liquid ice or flake ice in a train or had been cooled separately on deck. Muscle changes during salt fish processing were monitored and the effect of injection was assessed. During salting, cells contracted and the extracellular space increased. There was a clear difference in the fillets depending on whether they were injected or not. During dehydration, the difference due to injection decreased again.

Results from image analyzes on cod are discussed in this report. The effects of chilling methods after catch on microstructure of cod fillets were also evaluated. No significant effects were observed, neither when extra chilling was added on deck nor with regard to different ice types (liquid ice / flake) used for storage of the fish. Changes in the fish muscle during heavy salting were examined and the effects of injection as the initial step in the process studied. During salting muscle cells shrank and the ratio of extracellular fluid increased. Significant effects of injection were observed after salting but during rehydration the difference decreased again.

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Reports

Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)

Published:

01/08/2007

Authors:

Hannes Hafsteinsson, Ásbjörn Jónsson, Valur Norðri Gunnlaugsson, Birna Guðbjörnsdóttir, Magnús Guðmundsson

Supported by:

Icelandic Research Center Research Fund

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur@matis.is

Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)

The main objective of the project was to investigate the effect of hypertension (400-900 MPa) on the death of the bacterium Listeria monocytogenes and quality factors (image structure, texture and color) in cold smoked salmon after treatment for 10, 20, 30 and 60 seconds. Effects on the total number of aerobic bacteria, lactic acid bacteria and Bacillus spores were also studied. Two experiments were performed, one in July 2005 and the other in November 2006. The study showed that short-term hypertension treatment was effective in improving the quality and safety of cold-smoked products. Due to changes in the appearance and texture of the products, further research is needed. This new method promises to meet the requirements for longer shelf life of smoked salmon. The study is of great value to the industry, due to the innovation of using high pressure for a short time (seconds) to eliminate the bacterium Listeria in smoked salmon and thus increase the shelf life of this valuable product.

The main object of this research was to study the effects of high pressure processing (400-900 MPa) on the survival of Listeria monocytogenes and the characteristics (microstructure, texture and color) of cold smoked salmon when it was processed for 10, 20, 30 and 60 seconds. The changes in counts of total aerobic bacteria, lactic acid bacteria and Bacillus spores were also studied. Two experiments were carried out, one in July 2005 and the second in November 2006. It is concluded here that the combination of high pressure and short time treatment is very effective to improve the quality and safety of cold smoked products. However, because of the changes in the visual appearance and texture, further studies are necessary. This new development is promising to meet requirements for extended shelf life of ready-to-eat cold smoked salmon with high microbiological quality and safety. This study is of high industrial relevance because it combines the innovative approach of using high pressure processing for short time (seconds) to reduce the number of Listeria in cold smoked salmon and thereby extend the shelf life of this valuable product.

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Reports

Biodiversity in hot springs in Krísuvík and Gunnuhver in Reykjanes: Research carried out due to the Framework Plan for the utilization of geothermal energy in high-temperature areas

Published:

01/08/2007

Authors:

Sólveig K. Pétursdóttir, Sólveig Ólafsdóttir, Steinunn Magnúsdóttir, Guðmundur Óli Hreggviðsson

Contact

Steinunn Ásbjörg Magnúsdóttir

Project Manager

steinunn.magnusdottir@matis.is

Biodiversity in hot springs in Krísuvík and Gunnuhver in Reykjanes: Research carried out due to the Framework Plan for the utilization of geothermal energy in high-temperature areas

This study of the ecosystem in the hot springs in the Krísuvík area is the third biota assessment carried out within the Framework Program, but the first two dealt with the ecosystem in the hot springs in the Hengill area and in the Torfajökull area.

Emphasis was placed on the thermal area in Seltún, where sampling was joint with the geochemists of the Institute of Earth Sciences, which was the first step in an interdisciplinary approach to the subject, which is hoped for, but is still in its early stages. Other areas that were tried to explore were hot springs by Austurengjahver and the area by Gunnuhver in Reykjanes. The temperature in the hot springs in Seltún was in the range of 53-93 ° C and furthermore one soil sample was reported which was taken at a lower temperature or 34 ° C. The acidity of the hot springs in Seltún was in the range of pH 2.5-6. The temperature in the hot springs at Austurengjahver was between 50-75 ° C and the pH pH 2.4 - 4.3. The temperature in the hot springs at Gunnuhver was measured in the range of 70-90 ° C and the pH pH 3.8 - 4.2. A total of thirteen samples were taken in the above areas and DNA was successfully isolated from seven of them. DNA could not be extracted from the samples at Austurengjahver. Nucleic acid amplification of the 16S rRNA, a species-differentiating gene of the nuclear nucleus, was performed on six samples. Amplification was obtained from all these samples with specific real bacterial indicators, but three with ancient bacterial indicators.

A total of 304 sequences of real bacterial species were obtained in the area known as Seltún. These species are spread over 26 species which in turn are spread over 10 camps. The primitive species of the Aquificeae array house over 80% sequences and are therefore predominant in these samples and are primary producers in the ecosystems of the hot springs. Five species within this array were found in the samples from Seltún. Other species are mainly classified into different groups Proteobacteria (13%) but they are a very diverse group. Other species found are sparsely populated and less important here. A total of 81 sequences of ancient bacterial species were obtained from the Seltún area. Most of them or space 90% are classified as Thermoplasmatales within the Euryarchaeota class, but this is a heat and acid species. Other ancient bacteria in the samples in Seltún belong to the Chrenarchaeota group, mostly to the genus Desulfurococcales.

A total of 56 actual bacterial differentiations were obtained from the hot springs at Gunnuhver. The vast majority of them (about 70%) belong to the primitive class Aquificeae, but about 30% to different groups of Proteobacteria. The ancient bacteria in Gunnuhver are homogeneous as they are all of the genus Sulfolobales which is a very heat and acid group. 1 Overall, it can be said that the area around Seltún shows a typical pattern of a peripheral ecosystem where one species is predominant and other species are spread over various factions. The calculated biodiversity in the samples was relatively low or in the range of 1.0-2.0. For comparison, the same coefficient calculated for samples from the Torfajökull area and at Ölkelduháls was in the range of 1.1-4.7. The environmental conditions of temperature and acidity in Seltún and Gunnuhver are not on the edge, but it is likely that substances and compounds in the hot springs and clay can affect the diversity of the ecosystem, ie. which species get thrive and which do not.

Rare species that had only distant relatives in Genbank were found in the Seltún samples, among others. In most cases, however, there are only 1-2 representatives of the species in question. Most of these distantly related species were classified as Proteobacteria and Acidobacteria.

Matís - Prokaria will probably continue to work on sampling and species analysis in the Krísuvík area. The intention is to include these results in a final summary of the ecosystem in hot springs in Iceland in the last year of the Framework Program.

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