Reports

Utilization and nutritional value of Icelandic poultry meat

Published:

23/03/2020

Authors:

Ólafur Reykdal, Óli Þór Hilmarsson

Supported by:

Agricultural Productivity Fund, Matfugl ehf, Reykjagarður hf, Ísfugl ehf

contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Utilization and nutritional value of Icelandic poultry meat

The aim of the project was to improve information on the utilization and nutritional value of chickens and turkeys produced in Iceland and thus strengthen the position of the livestock industry in competition with imports. Precision analysis revealed the proportions of individual chicken and turkey parts. Chemical measurements were performed on the factors required for nutrition labeling. In addition, measurements were made of minerals and vitamins in selected chicken parts. It turned out that Icelandic chickens are now lower in fat, with less saturated fatty acids and less energy than before, according to a comparison with old values in the ÍSGEM database. The concentrations of some minerals and vitamins in chicken meat were so high that they could be added to the nutritional value label. Nutrition results will be used to update the ÍSGEM database and information on utilization will be part of the Meat Book and will be useful to the meat industry and meat buyers.  

The purpose was to obtain new data for dissection yields and nutrient value of Icelandic chicken and turkey and by this strengthen the position of the poultry production in Iceland. Detailed dissection yields were determined for several chicken and turkey parts. Nutrients were analyzed for nutrient declarations. Additionally, minerals and vitamins were analyzed in selected products. Fat, saturated fat and energy in chicken meat were lower than reported earlier. The concentrations of some of the minerals and vitamins were high enough to allow nutrient declaration. The nutrient data are made available in the ISGEM database. The dissection yield data will be available in the Icelandic Meat Book and will be important for the meat industry and meat buyers. 

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Reports

Nutritional value of goat products - Meat and milk

Published:

11/01/2019

Authors:

Ólafur Reykdal, Óli Þór Hilmarsson, Svanhildur Hauksdóttir

Supported by:

Agricultural Productivity Fund

contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Nutritional value of goat products - Meat and milk

This report on the nutrient content of goat meat and goat milk is a part of the project “Added value and special status of goat products”. The project is supported by the Agricultural Productivity Fund and carried out at Matis in cooperation with the Association of Goat Farmers in Iceland. Goat carcasses were cut into legs, loin, forequarters and flanks. Proportions of meat, bones and waste were determined. On the average meat was 66% of the carcasses, bones 31% and waste 3%. The meat was analyzed for proximates. The protein content was high (21% protein for meat from the whole carcass). Fat content was generally low (4-24%). Goat milk was sampled from spring until autumn 2018. Each milk sample was collected from composite milk from 3-57 animals. Fat content was on average 3.9%, protein 3.7% and lactose 3.9%. The contents of polyunsaturated fatty acids and omega-3 fatty acids were higher than in Icelandic cow milk. The results should be valuable for promotion of goat products, work on nutrient declarations and product development.

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Reports

Nutrient value of seafood - Proximates, minerals, trace elements and fatty acids in products

Published:

01/10/2011

Authors:

Ólafur Reykdal, Hrönn Ólína Jörundsdóttir, Natasa Desnica, Svanhildur Hauksdóttir, Þuríður Ragnarsdóttir, Annabelle Vrac, Helga Gunnlaugsdóttir, Heiða Pálmadóttir

Supported by:

AVS Fisheries Research Fund

contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Nutrient value of seafood - Proximates, minerals, trace elements and fatty acids in products

Measurements were made of the main substances (protein, fat, ash and water), minerals (Na, K, P, Mg, Ca) and trace elements (Se, Fe, Cu, Zn, Hg) in the main types of marine products prepared on the market. These included fish fillets, roe, shrimp, lobster and various processed products. Measurements were made of fatty acids, iodine and three vitamins in selected samples. Several products were chemically analyzed both raw and cooked. The aim of the project was to remedy the lack of data on Icelandic seafood and make it accessible to consumers, producers and retailers of Icelandic seafood. The information is available in the Icelandic database on the chemical content of food on Matís' website. Selenium was generally high in the marine products studied (33-50 µg / 100g) and it is clear that marine products can play a key role in satisfying people's selenium needs. The fatty acid composition varied according to the types of seafood and there were special characteristics that can be used as indicators of the origin of the fat. The majority of polyunsaturated fatty acids in seafood were long-chain omega-3 fatty acids. The amount of minerals was very variable in seafood and there are changes in the concentration of these substances in processing and cooking. There was little loss of the trace elements selenium, iron, copper and zinc during cooking. Measurements were made on both selenium and mercury as selenium counteracts the toxicity of mercury and mercury is one of the undesirable substances in marine products. In all cases, mercury proved to be well below the maximum levels in the regulation. Roe and roe products had the special feature of containing very much selenium but also very little mercury.

Proximates (protein, fat, ash and water), minerals (Na, K, P, Mg, Ca) and trace elements (Se, Fe, Cu, Zn, Hg) were analyzed in the most important Icelandic seafoods ready to be sent to market. The samples were fish fillets, roe, shrimp, lobster, and several processed seafoods. Fatty acids, iodine, and three vitamins were analyzed in selected seafoods. A few seafoods were analyzed both raw and cooked. The aim of the study was to collect information on the nutrient composition of seafood products and make this information available to consumers, producers and seafood dealers. The information is available in the Icelandic Food Composition Database. Selenium levels were generally high in the seafoods studied (33‐50 µg / 100g) and seafoods can be an important source of selenium in the diet. Fatty acid composition was variable depending on species and certain characteristics can be used to indicate the fat source. Polyunsaturated fatty acids were mainly long chain omega ‐ 3 fatty acids. The concentration of minerals was variable, depending on processing and cooking. Small losses were found for selenium, iron, copper and zinc during boiling. Both selenium and mercury were analyzed since selenium protects against mercury toxicity and data are needed for mercury. Mercury in all samples was below the maximum limit set by regulation. Roe and lumpsucker products had the special status of high selenium levels and very low mercury levels.

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