Reports

Values from waste / By-products in value

Published:

29/11/2016

Authors:

Oddvar Ottesen, Jón Árnason, Birgir Örn Smárason, Nonna Zhuravleva, Rannveig Björnsdóttir

Supported by:

Nordregio

Values from waste / By-products in value

The report describes the first results of a technology transfer project for development and innovation in the production of value-added products from underutilized by-products of fish processing in three different areas, ie. Northern Iceland, Northern Norway and Northwest Russia. The project was a joint effort of researchers and developers as well as the fishing industry in the areas. The report provides an insight into the amount of unused products in the area. In addition, it discusses the utilization of three unused raw materials, blood, oats and eyes, and their possible utilization as bioactive substances, including feed for fish and other uses.

The report describes first results of work on technology transfer for development and innovation for production of value added products from underutilized by-products of fish production and processing in three different areas ie Northern Iceland, Northern Norway and North Western Russia. The project is a joint effort of research and development entities and fish processing industries in the above mentioned areas. The report gives an overview on availability of underutilized by-products in the area. In addition, possible ways of utilizing three different by products, fish blood, fish testes and fish eye compounds, and how they might be used as bioactive compounds into specialty feeds for aquaculture and other possible products.

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Reports

Marketing and development of health bars with fish proteins / Health bars with fish proteins - development and marketing

Published:

01/09/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir, Sóley Ósk Einarsdóttir

Supported by:

AVS (V 13 012‐13)

contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Marketing and development of health bars with fish proteins / Health bars with fish proteins - development and marketing

The aim of the project was to develop and market energy bars that contain fish proteins. In this way, a broader basis for MPF Ísland's protein products in Grindavík is formed from extra fish raw materials. The implementation of the project went well and different types of energy bars were tested, baked and frozen and with different ingredients. Good products were obtained but none were considered good enough for marketing, but further experiments are planned based on the experience gained in this project.  

The aim of the project was to develop and market health bars with fish proteins and thereby strengthen the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Different health bars were tried out and developed. Both frozen and baked types were processed but none was evaluated ready for marketing at this stage and further trials are therefore planned based on the presented findings.

Report closed until 01.09.2016

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Reports

Production of fish sauce from Icelandic seafood with useful fermentation / Fish Sauce produced by useful fermentation

Published:

01/01/2012

Authors:

Arnljótur B. Bergsson, Aðalheiður Ólafsdóttir, Alexandra M. Klonowski, Ásbjörn Jónsson, Loftur Þórarinsson, María Pétursdóttir, Sigrún Sigmundsdóttir, Patricia Y. Hamaguchi

Supported by:

AVS Fisheries Research Fund, East Iceland Growth Agreement

contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Production of fish sauce from Icelandic seafood with useful fermentation / Fish Sauce produced by useful fermentation

Fish sauce is a clear brownish liquid that has a characteristic smell and taste. Fish sauce can be produced by fermenting fish puree and salt with or without added excipients. Fish sauce is often used as a flavoring in cooking. Fish sauce was produced using 3 methods from different raw materials such as by-products of fillet processing as well as pelagic fish. Specially treated Icelandic barley was also tested for fish sauce production. Samples from fish sauces were evaluated in sensory evaluation, ie. taste, smell, color and turbidity. The chemical content, amino acid composition and bioactivity of the samples were measured. The yield of fish sauce production was assessed. Business analysis for fish sauce was performed. The results of the project indicate that it has been possible to produce fish sauce that can be compared to sauces that are sold widely.

Fish sauce is a brownish liquid with distinctive odor and flavor. Fish sauce can be produced with fermentation w./wo added enzymes. Fish sauce is commonly used as a condiment. Fish sauce was produced by 3 methods from various raw materials eg by ‐ products of fillet production and pelagic species. Koji developed from Icelandic barley was used in trials of fish sauce preparation. Samples of fish sauces went through sensory analyzes. Chemical content, free amino acid proportion and bioactivity of the samples were measured. Yield in fish sauce preparation was estimated and business plan was drafted. Results indicate that preparation of fish sauce similar to commonly traded products was successful.

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