Tag: Lax

Reports

Optimization of salmonid bleeding and its effect on product quality and environment

Published:

08/06/2020

Authors:

Gunnar Þórðarson, Hildur Inga Sveinsdóttir, Sigurjón Arason

Supported by:

Environmental Fund for Aquaculture (ANR18011143), Rannís

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Optimization of salmonid bleeding and its effect on product quality and environment

There is a great deal of experience and knowledge in the best way of bleeding cod, but residual blood in fillets is considered a quality problem; both in terms of appearance and as a result, residual blood causes storage during storage. One of the goals of the project was to improve the bleeding of salmonids, but it was not possible to complete it as no further funding was available. 

Salmon farming is an environmentally friendly protein production and it is important to minimize the environmental impact of the production. One of the goals of the project was to develop equipment for purifying processing water before it is returned to nature. New equipment has been installed at Arnarlax, but the company is a partner in the project.

Preliminary studies were carried out to develop future value from materials in processing water, and the task of the future will be to complete that work.   

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Reports

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

Published:

01/09/2018

Authors:

Rúnar Ingi Tryggvason, Magnea Karlsdóttir, Björn Margeirsson, Aðalheiður Ólafsdóttir, Sigurjón Arason

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061), The Icelandic Student Innovation Fund (185693- 0091)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

The aim of the project was to compare the quality of farmed salmon, which was frozen and supercooled, and stored in different packaging solutions. Different insulated pots (32, 42 and 60 cm deep) and EPS boxes were used to transport and store the farmed salmon. Quality was examined after 4, 10 and 14 days of storage in supercooled conditions, where water loss, texture, boiling efficiency and sensory evaluation factors were assessed. Water loss on supercooled salmon was significantly more in deeper packaging compared to shallower packaging after 10 to 14 days of storage at -1 ° C. Frozen salmon stored in EPS lost less water than supercooled salmon in EPS, probably due to inaccurate temperature control during supercooling. Sensory evaluation, texture measurements and boiling efficiency showed little difference between salmon stored in different depths of packaging. Icebergs were more visible in frozen salmon stored in deep pots compared to EPS boxes. Discharge was more visible in frozen salmon compared to super-chilled salmon. The results do not exclude the use of deep tanks for the transport and storage of fresh salmon, but do not specify the maximum size of packaging. The size and volume utilization of packaging affects water loss and transport costs. Supercooling can have many benefits for manufacturers and consumers, but it is necessary to have good control of the supercooling to ensure its effectiveness.

The aim of the study was to compare quality differences of farmed Atlantic salmon, both iced and superchilled, that was stored in different sized packaging solutions. Different sized insulated containers (32, 42 and 60 cm deep) as well as EPS boxes were used to transport and store the fish. The quality was evaluated after 4, 10 and 14 days of storage, where drip loss, texture, cooking yield and sensory evaluation were performed. Increased container depth significantly increased the drip loss of superchilled salmon during 10 to 14 days storage at -1 ° C. Iced storage of salmon in EPS resulted in less drip loss compared to superchilled salmon stored in EPS, most likely due to uncontrolled superchilling conditions. Sensory evaluation, texture analysis and cooking yield did not reveal any major differences between salmon stored in containers of different depths. In case of iced salmon, pressure marks were more prominent with increased depth of containers. Gap was more noticeable in iced salmon compared to superchilled salmon. The results did not rule out the use of large insulated containers, but they do not specify the maximum recommended depth of containers intended for salmon packaging. The size and volume of packaging containers affect drip loss as well as transportation costs. Superchilling of fresh foods can have many benefits for producers and consumers but a controlled and optimized superchilling process is needed to ensure its effectiveness.

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Reports

Consumer's evaluation of enriched seafood product concepts / Consumer survey of enriched seafood dishes

Published:

01/03/2013

Authors:

Kolbrún Sveinsdóttir, Kyösti Pennanen, Raija ‐ Liisa Heiniö, Rósa Jónsdóttir, Emilía Martinsdóttir

Supported by:

Nordic Innovation

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Consumer's evaluation of enriched seafood product concepts / Consumer survey of enriched seafood dishes

Compared to consumers elsewhere in the West, consumers in Europe seem to be more skeptical about food enrichment, and although food health claims carry a message of health effects, they do not necessarily make the product more attractive to consumers. Therefore, the development of enriched foods requires an understanding of consumer demands. An online survey was conducted to evaluate consumers' responses to product ideas on seafood that had been enriched with omega-3, fish proteins and algae, with different information on possible effects and functional properties. Icelandic consumers (n = 460) evaluated ideas for cod products and the results showed that enrichment of such seafood was a viable option, especially with omega-3. Although information on enrichment had a rather negative effect on people's experience of product ideas, information on ingredients and health effects of consumption had a positive effect on people's experience and the likelihood of buying the products in question. The impact of such information was somewhat greater among those consumers who placed more emphasis on health and had a positive attitude towards targeted foods. Finnish consumers (n = 432) evaluated ideas for salmon products and the results showed that the enrichment of seafood with kelp was one of the best results, especially when information on the reduction of salt content was included. From the results, it can be concluded that the enrichment of seafood is a realistic option. However, it is very important to consider the labels and information to consumers about such products.

Compared to consumers elsewhere in the Western world, European consumers generally seem to be more suspicious towards enrichment of food. Although health claims in food products communicate the health effect, it does not necessarily make the products more appealing to consumers. Therefore, development of enriched foods requires understanding of consumers' demands. The aim of this study was to measure consumer responses towards various concepts of enriched seafood products. Web ‐ based questionnaires were used to study Icelandic and Finnish consumers' responses towards concepts of convenience seafood products enriched with omega ‐ 3, fish proteins and seaweed extracts with different information about possible effects / functional properties. Icelandic consumers (n = 460) evaluated cod product concepts and the results showed that enrichment of convenience seafood was a realistic option, especially with omega ‐ 3. Although information about enrichment had rather negative effects, information about ingredients and health effects positively affected product perception and buying intention. The effect of information was greater among consumers which placed higher emphasis on health and expressed more positive attitudes towards functional foods. Two sets of Finnish consumers (n = 432) evaluated nine salmon product concepts. The results showed that products enriched with seaweed received relatively the highest scores, especially when information about salt reduction was provided. To conclude, enrichment of convenience seafood products with marine based ingredients is a realistic option. However, it is very important to consider labeling and information provided to the consumers.

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Reports

Gender analysis of fish

Published:

01/11/2007

Authors:

Dr. Sigurlaug Skírnisdóttir, Msc. Eiríkur Briem, Msc. Hlynur Sigurgíslason, Dr. Guðmundur Ó. Hreggviðsson, Dr. Sigríður Valgeirsdóttir, Dr. Jónas Jónasson, Dr. Sigríður Hjörleifsdóttir

Supported by:

Technology Development Fund (Icelandic Research Centers)

Contact

Sigurlaug Skírnisdóttir

Project Manager

sigurlaug.skirnisdottir@matis.is

Gender analysis of fish

The aim of the project was to find a gender-related difference between the genetic material of pike and females in salmon, halibut and cod. This information was then to be used to develop a gender analysis test for these fish species. Gene and female repositories for the three species were prepared by subtraction pairing. The sequences obtained in the gene pool were sequenced, palpated, and then plated. The flakes were then paired with genetic material on the hens and females and the binding was assessed for the sexes. The project involved a great deal of technical and market innovation, combining high-tech methods from molecular genetics and information technology to solve the existing market problem in gender analysis in aquaculture. The risk in the project was whether there was a sufficient gender difference in the genome of these fish to detect it by flake analysis. This project was a great challenge and although the final goal was not achieved, it worked out in terms of methodology and great results were obtained. The project was therefore important for development and method development within the companies Stofnfisk, Matís-Prokaria and Nimblegen Systems in Iceland.

The goal of the project was to develop a sex determination method for the three fish species, cod, salmon and halibut. Gene libraries for female and male fishes were produced for the three fish species by using the subtraction hybridization method from whole genomic DNA. Probes were designed for all the sequences obtained and the probes were put on microarrays. The microarrays were hybridized with DNA from both male and female fishes and the difference scored. The risk of the project was to determine if there is enough gene difference between the sexes of these three fish species to be analyzed by using microarrays. The project did not reveal sex determination genes, but this assignment was a big challenge for the three companies Stofnfiskur, Matís-Prokaria and Nimblegen Systems. Many new methods and technical solutions were solved during the project and a large set of results were built up. The project was an important part of the fast growing and development of the companies.

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