What do the titles above have in common? Of course, these are the topics of two lectures that take place today and are both related to Matís. The lectures are part of a master's degree for two students in food science at the University of Iceland.
MS lecture in food science
Dagný Björk Aðalsteinsdóttir
Matís, Room 312. Vínlandsleið 14 Reykjavík
October 3, 2016 at 14: 00-15: 00
Isolation, hydrolysis and bioactivity of cod liver collagen
“Isolation, hydrolysis and bioactive properties of collagen from cod skin”.
The objectives of this project can be divided into three steps. The first step was to find a method to isolate collagen from cod skin with good yields, the second step was to hydrolyze collagen with different enzymes to obtain the highest DH value and the third step was to measure the bioactivity of collagen peptides. The aim was to investigate the effect of different DH values on bioactivity. The enzymes selected for the hydrolysis were: Alcalase, Flavourzyme, Neutrase, Protamex, Tail-37 and TZ-02-L and the bioactivity measurements performed: ACE-inhibiting, elastase-inhibiting, Metal Chelating, ORAC and Reducing power.
The isolation step was successful and collagen was isolated from the cod skin with good yields. The collagen was hydrolyzed by different enzymes and the type and proportion of enzymes affected the degree of hydrolysis and bioactivity. The results showed low values in antioxidant measurements, but the results also showed that collagen from cod skin can have an inhibitory effect on elastase and have a good effect on the skin.
Project for a master's degree in food science worked on at Matís in collaboration with Codland with support from Nordic Innovation.
Supervisors: Margrét Geirsdóttir MSc Matís and Sigurjón Arason Professor at the Faculty of Food and Nutrition and Chief Engineer at Matís.
Examiner: Þórhallur Ingi Halldórsson Professor at the Faculty of Food and Nutrition
MS lecture in food science
Ásgeir Jónsson
Matís, Room 312. Vínlandsleið 14 Reykjavík
October 3, 2016 at 15: 00-16: 00
Best sea transport of fresh fish fillets and pieces. Quality and cost
“Optimized Sea Transport of Fresh Fillets and Loins. Quality and Cost ”.
The aim of this project is to analyze the development of transport of fresh fillets and pieces from Iceland in recent years. Also to evaluate its effect on quality and shelf life when packing a fresh product in the traditional way in a foam box compared to packing it in an ice scraper in a tub. Finally, to compare the packaging and transportation costs of these two packaging methods.
The results show that the amount of fresh fillets and pieces transported by ship from Iceland almost increased sixfold from 2004 to 2014. In 2013 and 2014, about 90% of the fresh fillets and pieces transported by ship were transported to two markets; Britain and France. The results of research show that there is a strong positive relationship between longer shelf life and packing a product in an ice scraper in a pot compared to a foam box. The ice scraper also made up for the lack of pre-cooling before packing. The results of a cost analysis show that it is considerably cheaper to pack a product in a pot than a foam box. Transport costs are also lower in most cases when pots are compared to foam boxes. More than half as low if you compare the cost of transporting a full container of pots on the one hand and 3 kg foam boxes on the other. However, the flexibility of using pots is much less and this reduces the possibilities of use
Project for a master's degree in food science worked on at Matís in collaboration with Sæplast, ThorIce, Eimskip, Samskip and the Westfjords Fisheries Cluster with the support of the AVS Fisheries Research Fund.
Supervisors: Dr. Björn Margeirsson, Matís consultant, Sigurjón Arason, professor at the Faculty of Food and Nutrition and chief engineer at Matís, and Ögmundur Knútsson, president of the School of Business and Science at the University of Akureyri.
Examiner: Daði Már Kristófersson Professor and President of the School of Social Sciences at the University of Iceland.