Category: Reports

Reports

Isolation and processing of bioactive peptides from underutilized species of marine organisms - preparation and formation of networks

Published:

01/05/2007

Authors:

Sigurður Vilhelmsson, Guðmundur Gunnarsson, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Isolation and processing of bioactive peptides from underutilized species of marine organisms - preparation and formation of networks

In this preliminary project, preparations were made for the establishment of a center in the Westman Islands that will specialize in research, processing and marketing of products made from by-products of fish processing and underutilized species. The long-term goal is to start processing bioactive substances from seafood. To bridge the gap between raw material sourcing and specialized processing of bioactive substances, the center was expected to embark on projects that increase the value of by-products. A network was formed to ensure the development of skills and knowledge regarding the processing of bioactive and pharmaceutical forms. The network brought together both foreign and domestic researchers and stakeholders. Applications for collaborative projects were sent to Nordforsk and the NORA Fund, as well as applications to the ACP Fund with companies in Iceland for slag digestion processing, value added and product development. These emphases were also successfully incorporated into proposals for the Growth Agreement of the South, which was signed in October 2006. The collaboration will continue and the aim is to establish large international research projects on bioactivity in seafood. Special attention is paid to the 7th EC Framework Program. The group is also working on reviewing the status of each individual's knowledge and skills, and subsequently aims to publish a peer-reviewed review article on bioactive peptides in seafood.

The foundation of an R&D center in Vestmannaeyjar for utilizing marine byproducts by turning them into commercially viable products was prepared. The aim of the center is to establish state of the art of the processing of bioactive compounds from marine by-products and underutilized species. A small Nordic knowledge network to build competence and skills regarding bio processing of bio- and pharmaceutically active compounds was also established. The network now consists of scientists and industry related stakeholders from Norway, Scotland, Finland and Iceland. The network partners have decided to work together on joint international grant applications for R&D projects in marine bioprocessing. The network is currently comparing resources of knowledge and subsequently the aim is to publish a peer reviewed state of the art review of marine bioactive peptides.

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Reports

Shelf life tests on cod pieces: Effect of supercooling, pickling and gas packaging on quality changes and shelf life / Storage trials on cod loins: Effect of superchilling, brining and modified atmosphere packaging (MAP) on quality changes and sensory shelf-life

Published:

01/05/2007

Authors:

Hannes Magnússon, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Ása Þorkelsdóttir, Birna Guðbjörnsdóttir, Emilia Martinsdóttir, Guðrún Ólafsdóttir, María Guðjónsdóttir, Sigurður Bogason, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund, Technology Development Fund (Rannís)

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Shelf life tests on cod pieces: Effect of supercooling, pickling and gas packaging on quality changes and shelf life / Storage trials on cod loins: Effect of superchilling, brining and modified atmosphere packaging (MAP) on quality changes and sensory shelf-life

The aim of these experiments was to evaluate the effect of supercooling, aerated packaging (MAP) and brine on quality changes and shelf life of cod pieces. The effects of gas packaging and different storage temperatures on the growth of several pathogens and pointing organisms were also investigated. The experiment was carried out in October 2006 at Samherji in Dalvík. After storage (0.6 and 2% salt), the fish was trimmed and the neck pieces were packed in standard 3 kg foam packs (air packs) and in air-conditioned packaging. The gas mixture was adjusted to 50% CO2, 5% O2 and 45% N2. Three pieces (350- 550g) were placed in each tray with a drying mat. After packing, the samples were placed in Matís freezer simulators set at 0 ° C, -2 ° C and -4 ° C. The samples were examined over a four-week storage period. Sensory evaluation, microbial counts and chemical measurements were used to assess quality changes and shelf life. Pickled (2% salt) fish were stored shorter than uncooked (0.6% salt). A comparison of the number of micro-organisms the day after packing showed that the pickled fish contained ten times more cold-resistant micro-organisms than the non-pickled ones. According to sensory evaluation, the shelf life of the pickled fish at -2 ° C was 12-15 days in both air- and gas-packed pieces. In the blunt fish, the effects of gas packaging and supercooling were evident. The shelf life of air-packed pieces was about 11 days at 0 ° C and 14-15 days at -2 ° C. The shelf life of gas-packed pieces, on the other hand, was about 15 days at 0 ° C and about 21 days at -2 ° C. Supercooling of fresh uncooked fish products in air-conditioned packaging can therefore significantly increase shelf life. Gas packing significantly reduced the growth rate of pathogens and microorganisms at low temperatures. Salmonella was most affected, then Escherichia coli and Listeria monocytogenes the least. Under air conditions, L. monocytogenes grew at -2 ° C, but E. coli began to multiply at 5 ° C and Salmonella at 10 ° C.

The aim of these experiments was to evaluate the effect of superchilling, modified atmosphere packaging (MAP) and brining on the quality changes and sensory shelf-life of cod loins. The effect of MAP and different storage temperatures on some pathogenic and indicator bacteria was also tested. These experiments were initiated in October 2006 at Samherji, Dalvík. After brining (0.6 and 2% salt) the fish fillets were trimmed, and loins packed on one hand in 3 kg styrofoam boxes (air) and on the other in MA. The gas mixture used was 50% CO2, 5% O2 and 45% N2. Three pieces (350-550 g) were placed in each tray with an absorbent mat. After packaging the samples were placed in 3 coolers at Matís which were adjusted to 0 ° C, -2 ° C and -4 ° C. Samples were examined over a four-week period. Sensory analysis, microbial counts and chemical measurements were used to determine the quality changes and shelf-life. Brined loins had a shorter shelf-life than unbrined (0.6% salt). Comparison on numbers of microorganisms the day after packaging revealed that the brined pieces contained ten times more microbes than the unbrined ones. According to sensory analysis the shelf-life of the brined loins at -2 ° C was 12-15 days for both air- and MA-packed fish. In the unbrined loins the effects of superchilling and MAP were obvious. The shelf-life of air-packed loins was about 11 days at 0 ° C and 14-15 days at -2 ° C. The shelf-life of MA-packed loins was about 15 days at 0 ° C but 21 days at -2 ° C. Superchilling of unbrined fish under MA can therefore increase the keeping quality considerably. MA packaging clearly decreased the growth rate of pathogenic and indicator bacteria at low storage temperatures. Most effects were seen with Salmonella, then Escherichia coli but least with Listeria monocytogenes. In fact, L. monocytogenes could grow at -2 ° C under aerobic conditions, while proliferation of E. coli was first observed at 5 ° C but 10 ° C for Salmonella.

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Reports

Nordic information and communication network regarding safety of seafood products. Final Report

Published:

01/03/2007

Authors:

Helga Gunnlaugsdóttir, Björn Auðunsson

Supported by:

NSK (Strategy Reserve), NEF (Nordic Officials' Committee for Fisheries Policy), IFL

Nordic information and communication network regarding safety of seafood products. Final Report

This report is the final report in the Nordic information and communication network project regarding the safety of seafood products, which began in 2005 and was formally completed at the end of 2006. The project developed a joint Nordic website (www.seafoodnet.info) which gathers in one place relevant links containing information on the chemical content of marine products, both undesirable substances and also nutrients. Iceland (first the Fisheries Research Institute and then Matís ohf) was responsible for developing the website and maintaining it, but each country is responsible for its information and for updating it. The project was formally completed at the end of 2006, when the website had just been moved to a new content management system, Eplica, which simplifies all web management and also makes it easier for visitors to find the content they are looking for. It is hoped that these will enable the web to stay "alive" with little effort and cost.

This report is the final report in a Nordic project called “Nordic information and communication network regarding safety of seafood products and utilization of the resources from the sea”. The report contains a summary of the activities in the projects after the 2nd workshop in the project, which was held in Copenhagen, Denmark on April 21st 2006 until the project formally ended at the end of 2006. During this period the website was transferred into a new web content management system called Eplica product suite, which makes administering much easier than in the earlier version and accessing the website much more user-friendly. This was done in accordance with agreements reached at the workshop in Copenhagen. Although the project has formally ended, it is hoped that the seafoodnet.info website will continue to live for some time to come, as a common database or co-ordination of information and reporting of chemical substances, ie nutrients and undesirable substances in seafood. Furthermore, it was hoped that the project would be a cornerstone for further networking and innovative transnational research with the participation of scientists in the Nordic countries and EU.

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Reports

Evaluation of mutton assessment

Published:

01/02/2007

Authors:

Ásbjörn Jónsson, Óli Þór Hilmarsson

Supported by:

Productivity Fund, Executive Committee for Agricultural Contracts

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Evaluation of mutton assessment

A new meat assessment for mutton according to the EUROP system was introduced in Iceland in the autumn of 1998. According to this, the carcasses are classified according to meat filling on the one hand and fat on the other. In the EUROP system, carcass filling is assessed in five main categories (E, U, R, O and P), where E is best and P is worst. Fat is also assessed in five main categories (1, 2, 3, 4 and 5), where 1 is the least and 5 the most. The fat subcategory, 3+, is also used in Iceland. In the EUROP system, the dilka carcasses are classified much more precisely by fat and body filling than was done in the old system. This precise classification serves both farmers, who get better information about their products, and meat processors who can better choose the type of meat carcass that is suitable for different processing. The aim of this project was to obtain information on the utilization, processing properties and chemical composition of dilka meat and dilka meat products, according to an assessment according to the EUROP system. During the 2003 and 2004 slaughter seasons, the assessment was carried out in three slaughterhouses. Carcasses in the following rating categories were studied: U2, U3, U3 +, U4, R1, R2, R3, R3 +, R4, O1, O2, O3, O3 +, P1 and P2. The right part of the carcass was divided into thighs, spine, beats and forequarters, to determine the ratio of meat, fat and bones. The left half was also disassembled and processed into products. Chemical measurements were performed on products to determine nutritional value. When carcasses were dissected into meat, fat, and bones, the average carcass meat content was 60%, the fat content averaged 19%, and the bone ratio averaged 18 %. Those who worked on the project were employees of Matís ohf. and Stefán Vilhjálmsson, chairman of the meat assessment, together with the employees of the slaughterhouses in question.

A new EU carcass classification system for lamb was introduced in Iceland in 1998. In the new system carcasses were evaluated according to conformation (EUROP classification: five classes, from E = '' good '', to P = '' bad '' conformation ) and fatness score (5 classes, from 1 = lean, to 5 = fat). The EU classification system is more accurate than the previous system and gives farmers more information about their carcasses and enables meat producers to select carcasses according to the different productions. The main objective of this study was to gain information about the utilization, processing quality and chemical combination of the carcasses, according to the new classification system. A study was performed in abattoirs in 2003-2004 according to the classification system. The right half of the carcasses were segmented into legs, loins, flanks and forequarters and then dissected into meat, fat and bone. The left half were segmented and processed further into final products. Chemical analysis was performed on the carcasses to estimate the nutritional value. The average proportion of the meat in the carcasses was 60%, proportion of the fat was 19% and the average bone proportion was 18%. The project was done by employees of Matís, Stefán Vilhjálmsson, chairman of the meat classification board, and the employees of the abattoirs.

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Reports

Effect of chilling on lamb tenderloin

Published:

01/01/2007

Authors:

Ásbjörn Jónsson, Óli Þór Hilmarsson, Valur Norðri Gunnlaugsson

Supported by:

Agricultural Contracts Executive Committee

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Effect of chilling on lamb tenderloin

In recent years, cooling in slaughterhouses has increased significantly. Therefore, cooling in meat is faster. The speed of cooling has a great influence on the quality of meat. The refrigeration must follow the process of freezing to death in such a way that the meat quality is as high as possible, and it is therefore important to control the refrigeration process. Too fast cooling or freezing of lamb shortly after slaughter can cause cooling in the meat and the result is stiffer meat. The main objective of the project was to study the texture properties (tenderness) in lamb meat at different refrigeration temperatures and time in the slaughterhouse. Temperature measurements were performed in dilka carcasses in the slaughterhouse of slaughterhouses at different air temperatures. Samples were taken from the vertebral body dilka carcasses after varying lengths of presence in the meat hall, and they were frozen. Texture measurements were then performed on the samples to assess the effect of cooling on the muscle. The results of this study showed that meat stored in a meat hall and frozen the same day (after 4-5 hours) was stiffer than meat that had a longer cooling time in a meat hall. The project was carried out by Matís employees and funded by the Agricultural Contracts Executive Committee.

In recent years chilling in abattoirs has increased significantly and, furthermore, chilling in meat has become more rapid. The chilling rate has great effects on the quality of meat. The chilling has to correlate with rigor mortis to gain the best quality of the meat. A too rapid chilling or freezing of the meat shortly after slaughtering will cause cold shortening in the meat and the result is tough meat. The main object of the project was to study the textural properties of lamb meat at different chilling conditions and time in abattoirs. Samples were taken from the M. longissimus after different storage in the chilling room, and frozen. Measurements of textural properties were performed on the samples to estimate the impact of chilling of the muscle. The results indicated that meat stored for a short time in the chilling room and then frozen the same day (after 4 -5 hours) was tougher than meat stored for longer time in the chilling room. The project was done by employees of Matís and sponsored by the Ministry of agriculture.

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Reports

Attitudes and fish consumption of young people: Improving the image of seafood

Published:

01/01/2007

Authors:

Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Friðrik H. Jónsson, Inga Þórsdóttir, Fanney Þórsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Attitudes and fish consumption of young people: Improving the image of seafood

The aim of the project was to gather information on the attitudes and consumption of fish by young people. The report describes the results of an attitude and consumption survey among people aged 17-26 and data were collected in two ways in 2006. Information from Statistics Iceland showed that 61.5% people at this age were in school and the survey was submitted to that group. in lessons. A total of 800 upper secondary school students and 399 university students were reached. From a random sample of 2,300 working people (100% employment rate) aged 17-26 from Statistics Iceland, 2252 received the questionnaire by post. A total of 536 (24%) responded to the online survey. A total of 1735 respondents out of 2000 (86.7%) were initially targeted. The questionnaire can be divided into ten parts. The first part asked about attitudes towards health and food categories. The next part asked about fish consumption, consumption of fish species, various foods and the purchase of fish. The third part asked about the taste of different fish dishes. They were asked what was most important when buying fish in the fourth part. The fifth part asked about factors that affect fish consumption. In the sixth part, the assumptions of fish consumption were assessed, ie. inspiring and discouraging elements. The seventh asked about external influences on fish consumption. In the eighth part, knowledge of the nutritional value and handling of fish was assessed. The ninth part examined where consumers get information about fish and the trust they place in such information. Finally, the background of the interviewees was asked. The questions were analyzed in terms of gender, age, education, place of residence, number of children under the age of 18 in the household, whether the individuals had children or not and household income. On average, young people aged 17-26 eat fish as a main course 1.3 times a week or about five times a month, which is well below the recommended level. It was found that eating habits in childhood have a formative effect on people's fish consumption and also residence, on the one hand in the capital area and the countryside as well as living abroad at a young age. People aged 17-26 seem to have been brought up with fish consumption, which has a significant effect on their fish consumption. It was also found that the proportion of these people who have left home eat the least amount of fish. Those who live in the countryside do not have fish shops or fresh fish tables in the supermarkets in their area and therefore do not have as many fish dishes to choose from in the shops and rather eat traditional fish types and dishes. Fish balls, grated fish and boiled fish, all of which can be considered rather traditional dishes, seem to suit the tastes of a certain group of consumers. The second group prefers so-called hidden fish (light sauce, thick sauce, stew and oven-baked dishes), and the third group prefers exotic dishes (Mexican, tropical, Indian and Japanese). However, there are some gender differences in attitudes and men answer that they are less for healthy food, fish, vegetables, pasta dishes but are more for meat and fast food than women. Women are more for fish and enjoy the food better with fish than without it. They are still generally less for food but like to cook food more. The family is a strong influence on fish consumption, it is most sought after for information and most trusted. Young people seem to trust scientists to provide reliable information, but little is sought for information. The information that young people receive comes largely from the internet and other media. Scientists need to make greater use of this in disseminating information that is relevant to the public.

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Reports

Stability of frozen fish products

Published:

29/03/2000

Authors:

Margrét Geirsdóttir

Supported by:

Icelandic Research Council

The aim of this project is to examine the stability and shelf life of frozen cod products. Also to examine whether the glass transition temperature of products can be used in the preparation of forecasting models for shelf life in the freezer and as a control device in product development. Changes in the stability of the products are measured by sensory evaluation, texture and chemical measurements and an assessment is made of which factors change the most and mainly affect the stability.

The aim of the project is also to measure the glass mark in cod flesh and to examine its interaction and stability with the development of forecast models for the shelf life of products in cold storage in mind. Knowledge of stability and shelf life will be used in assessing the consumption quality of products, which can lead to greater value creation. Knowledge of glassware can be used as a tool in production management and product development and thus lead to improvements in processing.


There have been major delays in the project, mainly as it proved necessary to buy new refrigeration equipment at IFL, among other things due to this project. Freezers were purchased for very low temperatures and freezer simulators were installed which allow for precise setting and recording of temperatures. Results from measurements after 6 months in the freezer will be published in the summer / autumn of 2000.

Measuring glass marks in cod flesh has been difficult. When work began on measuring glass marks in cod, it was found that the cooling equipment of the DSC device used in the measurements could not cool the sample down to the desired temperature. A grant was received from the Research Council's Equipment Purchase Fund to supplement this equipment, and new cooling equipment was introduced last August. Measurements can now be carried out at lower temperatures, and the research facilities are all different after this addition was received. New software and a computer were also purchased for the device, which increases the possibility of processing data. It has not been possible to measure glass marks in cod flesh, but it is hoped that changed measurement methods will give better results.

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