Reports

Quality factors in processing and processing of belted algae (Saccharina latissima)

Published:

01/10/2014

Authors:

Þóra Valsdóttir, Símon Sturluson

Supported by:

AVS (V11 002‐11)

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Quality factors in processing and processing of belt algae (Saccharina latissima)

This report describes the collection of information on methods for assessing the main quality aspects of raw materials, the processing and processing of gillnets and their control for human consumption. Sampling and measurements of raw materials and processed products were then carried out to test and evaluate the relevant methods. The report is part of the Belt Algae Food Development project, which aims to acquire knowledge and skills in the handling and processing of algae and to demonstrate the potential for value creation from it.

Methods were evaluated for measuring the main quality indicators of sugar kelp (Saccharina latissima) as raw material for food applications.

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Reports

Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

Published:

01/06/2011

Authors:

Þóra Valsdóttir, Karl Gunnarsson

Supported by:

AVS

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

Many things need to be considered when catching and processing salt and other algae for human consumption. There are different requirements and criteria among processors, buyers and consumers regarding how sales should be and what their desired quality is. This report gathers information on official requirements and known standards for the processing of dried human food for human consumption, which processors and purchasers can use to set product and quality standards for these products. Despite the fact that it is a traditional product, much work remains to be done to gain adequate knowledge of many aspects of the production of dried silver and how to best manage it (such as the storage of fresh ingredients). Guidelines for the processing of dried silver will therefore continue to evolve and change as knowledge advances.

Many things need to be considered when collecting and processing dulse and other seaweed for human consumption. Requirements on how dried dulse should be and their required quality, vary between buyers and consumers. Information was collected on official requirements and known paradigms on the processing of dried dulse. Despite being a traditional product, extended knowledge on the influence of different processing parameters on the properties of dried dulse and how they can be controlled, is needed. Instructions on processing of dried dulse will therefore continue to develop as knowledge on the matter extends.

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Reports

A brief summary of processing fish proteins

Published:

01/11/2008

Authors:

Arnljótur B. Bergsson, Margrét Geirsdóttir, Rósa Jónsdóttir, Þóra Valsdóttir, Hörður G. Kristinsson, Guðjón Þorkelsson

Supported by:

Rannís Technology Development Fund

contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

A brief summary of processing fish proteins

Oxidation is an important issue in protein processing. The report is a summary with a selection of processing parameters and properties of fish proteins and at the end of the report you can find suggestions regarding the effect of processing variables on the properties of the proteins. The report contains a draft risk factor analysis with the quality factors of protein, isolate and hydrolyzate processing.

Oxidation is high profile topic in protein processing. This report is a summary on the influence of process and a selection of process parameters and properties, quality and yield of fish proteins, isolates and hydrolysates and it includes suggestions regarding the effect of processing parameters on these protein properties. The report lists up a draft for hazard analysis of quality parameters in protein, isolate, and hydrolyzate processing.

The report is closed for 2 years

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