Tag: Utilization

Reports

Utilization and composition of lumpfish

Published:

01/02/2012

Authors:

Ólafur Reykdal, Þuríður Ragnarsdóttir, Gunnar Þórðarson

Supported by:

AVS Fisheries Research Fund

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Utilization and composition of lumpfish

The results published in this report are part of the project Improved utilization of roe products. In the 2011 season, samples were taken from grayling caught in Húnaflói, Skagafjörður and Skjálfandi. Samples of gutted grayling were also obtained from two companies. The grayling was cut into five parts and individual parts were weighed. The average fillet utilization was 14% of total weight, eggs were 30%, liver 3%, spine 6%, beat 6% and whale along with head and tail 40%. Greenland halibut fillets were high in fat (8-18 g / 100g) but low in protein (8-9 g / 100g). The wave, on the other hand, was low in fat. Roe were particularly selenium-rich, but the heavy metals mercury, cadmium and lead were not measurable.  

Results in this report are part of the project Increasing utilization of lumpfish. Sampling was carried out in March to June 2011 in Húnaflói, Skagafjörður and Skjálfandi. Samples were also obtained from two companies. The lumpfish were cut into five parts and the parts were weighed. Fillets were 14% of lumpfish weight, roe were 30%, liver 3%, spine 6%, viscera 6% and skin together with head and tail 40%. Fillets were rich in fat (8‐18 g / 100g) but low in proteins (8‐9 g / 100g). The skin was however low in fat. Roe were very rich in selenium but the heavy metals mercury, cadmium and lead were below the quantification limits.

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Reports

Lumpfish production in the Westfjords

Published:

15/01/2012

Authors:

Gunnar Þórðarson, Óskar Torfason

Supported by:

Westfjords Growth Agreement

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Lumpfish production in the Westfjords

From the year 2012, it will be obligatory to bring all grayling catch ashore according to the new regulation of the Ministry of Fisheries, no. 1083/2010. The project "Grayling, value from underutilized raw materials" is intended to strengthen the economy in the Westfjords by developing the processing of grayling products for export. The most suitable methods must be found for handling the raw material on board boats, in land processing, during transport and storage. Revenues increase in coastal areas and the more so as more and more of the grayling's by-products are sold. It is important that product development takes place to maximize revenue. Utilization of by-products of grayling contributes to increased employment in the coastal areas of the Westfjords. The occupation is related to handling catches, gutting, cleaning, packing, freezing and transport. 

From the year 2012 it will be required to bring the whole lumpfish catch to shore, under a new regulation from the Minister of Fisheries and Agriculture, No. 1083/2010. The project "Lumpfish, the value of underutilized species" is intended to support economic activity in the West-fjords by developing processing methods for lumpfish export. The aim is also to find the most suitable methods for handling the raw material on board the fishing vessels, at the processing side, and through storage and transport. Income will increase at coastal areas by more product landed and more extra production and export. Further product development is important to maximize revenue. Utilization of lumpfish by‐products contributes to increased employment in West‐fjords costal areas. Jobs related to handling of catch, gutting, cleaning, packing, freezing and transportation.

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Reports

Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

Published:

01/11/2011

Authors:

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson

Supported by:

AVS (R 11 006‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

The purpose of the experiment was to investigate whether the waiting time (0, 2, 4 hours) from slaughter to processing had an effect on weight uptake during injection and the properties of frozen fillets. In addition, changes in thawed fillets during refrigerated storage were assessed. Changes in weight, chemical content, water resistance, microbial growth and levels of degradable substances were monitored, as well as the fillets were sensitized. For comparison, untreated fillets were used. Weight gain was greater as the waiting time became longer. Salting increased the water resistance of the fillets and reduced shrinkage during thawing and boiling compared to untreated fillets. The injected fillets were therefore also juicier. Higher water resistance of injected fillets is explained by the fact that a higher proportion of water was inside the muscle cells in the injected fillets, while the extracellular fluid was higher in untreated fillets and proportionally more water was loosely bound. The number of micro-organisms was higher in injected fillets, as expected, as the injection spreads micro-organisms throughout the muscle instead of being found only on the surface of the muscle after filleting. Damage symptoms therefore became more pronounced in injected fillets as the storage of thawed fillets progressed over a 2-week period, despite the fact that the fillets were not initially considered more relaxed. Desalination of salted fillets was higher according to TBA values, but its effect was not noticeable on sensory evaluation. Higher salt content was thought to increase the death stiffness of the injected fillets and give a rubberier and stiffer texture compared to untreated fillets. The appearance of injected fillets was poorer, they were a bit darker and more uneven than untreated fillets.

The aim of the experiment was to evaluate the effect of post ‐ slaughter time intervals on injection yield and characteristics of frozen cod fillets. In addition, to evaluate changes in thawed fillets during chilled storage. Weight gain by injection was higher as the waiting time was longer. Salting increased water retention during storage and cooking in comparison to untreated fillets. Therefore, the injected fillets were also juicier. The higher water retention of injected fillets was explained by a higher percentage of water within the muscle cells while the ration of intercellular fluid was higher in untreated fillets. Spoilage became more pronounced in injected fillets over 2 weeks of chilled storage of the fillets after thawing. Oxidation was higher in salted complex as expressed by higher TBARS ‐ values, but the effect was not observed in sensory analysis. Higher salt content seemed to increase rigor contraction in injected fillets and result in a more rubbery texture of the injected fillets, which were also slightly darker and more heterogeneous than untreated fillets.

Report closed until 01.01.2015

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Reports

Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

Published:

01/11/2011

Authors:

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson

Supported by:

AVS (R 11 006‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

The aim of the experiments was to examine the effect of salting methods and brine composition on the utilization and quality of products processed from farmed cod before freezing to death. Fillets were either injected or injected and pickled. The brine was of different salinity, in addition to which the use of polyphosphate and a mixture of citrate and ascorbate was examined. Changes in utilization, water content, water resistance and quality were monitored over a 9-month period in frost. The results of the project show that it is possible to increase salt uptake and weight changes of fillets by changing processing processes even though the fish has not died of freezing. There was a definite difference in efficacy symptoms in the first 3 months depending on whether the fillets were only injected or injected and pickled. With longer storage, the difference between the groups decreased. At the beginning of storage, factors that characterize fresh products were prominent, but as the storage period progressed, factors such as cold storage odor, freezing taste, craving and tableware odor became more prominent. The use of phosphate and a mixture of citrate and ascorbate appeared to be able to reduce the development to some extent according to the results for TBARS, but the effect was not found in color measurements or sensory evaluation. 

The aim of experiments was to investigate the effects of different salting methods and brine composition on yield and quality of products, processed from pre ‐ rigor farmed cod. Fillets were either injected or injected and brined. Different brine concentrations were used, as well as polyphosphates and a mixture of citrate and ascorbate. Changes in yield, water content, water retention and quality of the products were followed over 9 months period of frozen storage. Results show that it is possible to increase the salt uptake and weight changes of the fillets by altering processing procedures for the pre ‐ rigor fish. The curing characteristics of the products depended on salting methods, ie if the fillets were only injected or injected and brine salted before freezing, especially during the first 3 months. Longer storage time reduced the difference between the groups. At the beginning of the storage, freshness characteristics were strong but during storage attributes like frozen odor and taste, rancid taste and dish cloth odor become predominant. Oxidation was reduced by use of phosphate and the mixture of citrate and ascorbate, as indicated by lower TBARS ‐ values. However, the effect was neither detected in results from color measurements nor sensory analysis.

Report closed until 01.01.2015

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Reports

Symposium on seaweed for food February 26th 2011. Summary

Published:

01/06/2011

Authors:

Þóra Valsdóttir, Karl Gunnarsson, Róbert A. Stefánsson, Rósa Jónsdóttir

Supported by:

AVS

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Symposium on seaweed for food February 26th 2011. Summary

An open seminar, Forðabúr fjörunnar, was held in Stykkishólmur in February 2011 with the aim of encouraging increased utilization of algae in Iceland, connecting the parties who have been working in this field and coming up with ideas for actions and projects that promote development. in algae processing. The seminar presented the results of recent research in the field of food algae, companies introduced themselves and encouraged discussions about opportunities and strategies in connection with the utilization of food algae off the coast of Iceland. Almost 50 participants attended the seminar and a variety of discussions ensued. The seminar included a proposal for the establishment of an interest group of parties working in the algae industry, which would, among other things, have the role of promoting the acquisition and dissemination of knowledge and experience to and between members.

Symposium on utilization of seaweed for food was held in Stykkishólmur February 26th 2011. The aim of the symposium was to encourage utilization of seaweed in Iceland, give stakeholders opportunity to meet and elicit ideas for actions and projects which can contribute to further development of the seaweed industry in Iceland. At the symposium results from recent research on seaweed and seaweed companies were presented. Opportunities and strategy for improved utilization and value of seaweed were discussed. The first step in establishing Icelandic seaweed consortium was taken.

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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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Reports

Improved utilization of marine catch

Published:

01/02/2010

Authors:

Sjöfn Sigurgísladóttir, Sveinn Margeirsson, Sigurjón Arason, Jónas R. Viðarsson

Supported by:

Ministry of Fisheries and Agriculture

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Improved utilization of marine catch

This report is prepared for the Ministry of Fisheries and Agriculture; and it is mainly intended as a contribution to the Ministry's work in reviewing the policy regarding the utilization of marine catch. The content of the report can be divided into two main components, i.e. in the first part, a status assessment is made of the utilization and value creation of cod catches with regard to sea freezing, land processing and container exports; but in the second part, an attempt is made to identify where the main opportunities are for improved utilization and increased value creation in the Icelandic catfish catch. When collecting data, the main catch and disposal reports of the Directorate of Fisheries and Statistics Iceland's export data for the years 2007 and 2008 were sought. however, the authors of the report recommend that this be done as soon as all the data is available. In 2008, Icelandic vessels caught about 151 thousand tonnes of cod (127 thousand tonnes gutted) from which 90 thousand tonnes of products were processed to a value of ISK 59.5 billion (fob). About 75% of the catch went to land processing, 20% was frozen at sea and over 5% was exported unprocessed in containers. The data show that there was a significant difference between utilization figures in land and sea production, i.e. fillet utilization, head utilization and utilization of by-products were significantly poorer in the freezer trawler fleet. Roughly estimated utilization in land processing was about 72% (mass ratio of raw materials and products compared to gutted) versus 44% in sea freezing. There may be various reasons for the fact that the utilization of catch from freezer vessels is much poorer than in land-based processing, but it is clear that there are significant opportunities to increase utilization of the freezer trawler fleet. As an example of where utilization could be increased, it can be mentioned, for example, that the head utilization of fillet freezer trawlers is generally 35.5%, while in fillet processing on land it is 22-30%; and the overwhelming majority of trawlers are also unable to bring their heads ashore. There are also various indications that it would be possible to bring more other by-products into the country than is currently the case, such as cuttings, marrow, liver, eggs, eggs, etc. Much has been achieved regarding utilization in land processing in recent months, but there are still opportunities for improvement. The greatest progress in improved utilization has taken place in the processing of cod products, but the utilization of by-products in the processing of other species has not been able to keep up, as most of the cod is being slaughtered. For example, there has been a satisfactory development in the last three years in liver canning, which has doubled in volume since 2006-2009. A large amount of fish is exported unprocessed in containers every year, but high fish prices in the markets in the UK and Germany mean that shipowners see greater hope of profit in sending the fish out of the country than selling it for domestic processing. It is possible to increase the export value of part of this catch by processing it here at home. Although improved utilization is important, it must not be forgotten that quantity and quality do not always go hand in hand, so it is no less important to maximize the proportion of products that go into the most expensive product categories. In order for this to be the case, proper handling and process management must be ensured throughout the entire value chain, as quality is maximized at all stages of fishing, processing and transport.

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Reports

Catfish. Catch, markets, utilization and chemical content / Atlantic wolffish. Icelandic catch volumes, markets, yield and chemical content

Published:

01/01/2010

Authors:

Kristín Anna Þórarinsdóttir

Catfish. Catch, markets, utilization and chemical content / Atlantic wolffish. Icelandic catch volumes, markets, yield and chemical content

The report is a brief overview of the state of the knowledge available today on the catch volume, life pattern, utilization and chemical content of catfish caught in Iceland. The Marine Research Institute has been working on research into the distribution and life pattern of catfish in the sea around Iceland. Statistics Iceland's statistics show developments in, among other things, fishing and the disposal of catfish catches. Knowledge of the variability in the processing properties and chemical content of the fish is limited and nothing was found about the stability of catfish products during storage. The research based on utilization and chemical content is based on older data from IFL (now Matís ohf) from around 1980. They show that, as with other species, the condition of the fish is highly dependent on the time of spawning and the time of year. What makes catfish different from more common species such as cod is that it loses teeth during spawning and guards its eggs which inhibits food acquisition.

This report is a broad literature review about catch volumes, reproduction, yield and chemical content of Atlantic wolffish caught in Icelandic waters. The Icelandic Marine Institute has investigated the distribution, growth, maturity and fecundity of the fish and the Icelandic Statistics collects and produces statistics on fish catch, manufactured products and exports. Information about the variability in yield and chemical content of wolffish are limited and knowledge about the stability and degradation process of wolffish products is limited.

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Reports

Injection and brining of tilapia fillets

Published:

01/12/2009

Authors:

Kristín Anna Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Irek Klonowski, Aðalheiður Ólafsdóttir, Hannes Magnússon, Arnljótur Bjarki Bergsson, Ragnar Jóhannsson, Emilia Martinsdóttir

Supported by:

Tækniþróunarsjóður Rannís / Technology Development Fund, RANNIS - Icelandic Center for Research

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Injection and brining of tilapia fillets

The aim of the project was to investigate the effect of spraying and pickling on the utilization, shelf life and properties of tilapia fillets. Three product categories were produced: chilled products, frozen products (with insignificant changes in salt content) and lightly salted, frozen products. During the processing of chilled products, red fillets were injected with a weak brine (1% salt) containing a reduced cod base (2% brine protein). Lightly salted fillets were initially sprayed with 4% brine, then pickled overnight. Part of the fillet was frozen after pickling but a similar amount was injected with the protein solution after pickling. Utilization increased during spraying and pickling, there was a significant difference in weight changes in frozen fillets and lightly salted fillets due to differences in the salt content of these two product categories. The waterproofness of fillets was poorer after freezing than after storage in the refrigerator. The shelf life of products was short and possible reasons for this are discussed in the report. Microbial growth and degradation processes were largely independent of injection and brine.

The objective of the project was to study effect of injection and brining on the yield, storage life and characteristics of tilapia fillets. Three different product groups were produced: chilled. Frozen (with small salt changes) and lightly salted products. During processing of chilled products fillets with skin were injected with brine containing minced cod (2%) protein in brine. Lightly brined fillets were initially injected with 4% brine and then brined overnight. A part of the fillets was frozen after brining but similar part was injected with protein solution after brining. The yield increased with injection and brining, distinct difference was in the weight changes of frozen and lightly salted fillets because of the difference of the salt content of these two product groups. Water holding capacity of the frozen fillets was lower than for chilled fillets and the storage life was very short. Microbial growth was mostly not depending on the injection and brining.

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Reports

Fatty saithe products / Fat ‐ skinning of pollock

Published:

01/09/2009

Authors:

Ragnheiður Sveinþórsdóttir, Hörður G. Kristinsson, Jónína Jóhannsdóttir, Arnljótur Bjarki Bergsson

Supported by:

AVS

Fatty saithe products / Fat ‐ skinning of pollock

The aim of this project was to investigate whether value-adding of saithe fillets could be increased in value. With fat removal, it could be possible to divide saithe fillets into white and valuable neck pieces and by-products that are tail pieces, red and brown cuts.

The project included:

Examined the quality difference between ordinary and fatty saithe fillets with sensory evaluation.

• Chemically analyzed the brown layer that is on the skin of saithe but it was peeled off in the project.  

• Explored ways to utilize by-products.

Examined utilization in traditional filleting and fat skinning.

The objective of this project is to explore if it´s possible to increase the value of pollock when fat ‐ skinning it. When fat ‐ skinning pollock it is possible to split a pollock fillet into white fillet and by ‐ products like tail, skin and brown layer.

In this project was:

• Quality explored for normal pollock fillets and fat ‐ skinned pollock fillets.

• The brown layer we fat ‐ skinned from the fillet was analyzed.

• We explored how to yield the byproducts.

• Difference of normal filleting and fat ‐ skinning explored.  

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