Reports

 Hrognkelsakollagen – umhverfisvæn afurð 

Published:

11/12/2025

Authors:

Margrét Geirsdóttir & Cécile Dargentolle

Supported by:

Food Fund - Kelda

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

This report is closed.

Hrognkelsi eru í dag að mestu nýtt vegna hrogna eða sem hreinsifiskar í laxeldi (hrognkelsisseiði), en stór hluti hráefnisins er lítt eða ekki nýttur. Markmið verkefnisins var að kanna möguleika á framleiðslu gelatíns og kollagens úr hrognkelsum, bæði úr villtum fiski og hrognkelsum sem falla til við fiskeldi. Verkefnið beindist að því að þróa aðferðir sem stuðla að aukinni verðmætasköpun úr þessari tegund með framleiðslu hágæða lífefna, einkum kollagens, sem hefur fjölbreytt notagildi í matvælum, fæðubótarefnum, snyrtivörum og líftækni.

Verkefnið var samvinnuverkefni Matís, Hafrannsóknastofnunar (Hafró), Háskóla Íslands (HÍ), Marine Collagen og Arctic Fish, og var styrkt af Matvælasjóði.

Niðurstöður verkefnisins stuðla að aukinni nýtingu sjávarauðlinda og leggja grunn að þróun sjálfbærari og umhverfisvænni framleiðslu á verðmætum lífefnum úr hliðarstraumum fiskeldis og sjávarútvegs. 
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Lumpfish are currently utilized mainly for their roe or as cleaner fish in salmon aquaculture (juveniles), while a significant proportion of the biomass remains underutilized. The objective of the project was to investigate the potential for producing gelatin and collagen from lumpfish, both from wild-caught fish and from aquaculture by-products. The project focused on developing methods to enhance value creation from this species through the production of high-quality bio-based compounds, particularly collagen, which has versatile applications in food, dietary supplements, cosmetics, and biotechnology. The project was a collaborative effort between Matís, the Marine and Freshwater Research Institute (MFRI), the University of Iceland (UI), Marine Collagen, and Arctic Fish, and was funded by the Icelandic Food Fund.

The outcomes of the project contribute to improved utilization of marine resources and provide a foundation for developing sustainable and environmentally friendly production of valuable bio-based compounds from aquaculture and fisheries side streams. 

Reports

Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets

Published:

01/05/2011

Authors:

Kristín Anna Þórarinsdóttir, Hannes Magnússon, Irek Klonowski, Ásbjörn Jónsson, Frank Hansen, Egil Olsen, Sigurjón Arason

Supported by:

NORA

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets

The effect of added gelatin extracted from fish was investigated on the utilization, chemical composition and quality of chilled, frozen and salted cod fillets. The gelatin was mixed into brine which was then injected into the fillets. Salted fillets were pickled after injection, then salted dry for 3 weeks and finally dehydrated. For comparison, fillets were sprayed only with brine. The main results were that the effect of gelatin on utilization and chemical composition was insignificant. Changes were mainly due to increased salt content. Another issue was the damage processes in chilled products. Microbial growth and degradation formation were higher in the fillets injected with gelatin. However, no visual difference in fillet appearance could be detected by brine composition. 

The effects of added fish gelatin on yield, chemical composition and quality of chilled, frozen and salted cod fillets were evaluated. The gelatin was mixed with salt brine and injected to the fillets. Salted fillets were brined after injection, dry salted for 3 weeks and finally rehydrated. Fillets injected only with salt brine were used as control. Effects of added gelatin on yield and chemical composition were not significant. Alterations were primarily due to the increased salt content by injection. Conversely, the growth of microorganisms and degradation within chilled fillets was accelerated by addition of gelatin. However, no significant differences were observed in visual appearance of the fillets. 

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