Tag: Processing

Reports

Overview on fish quality research - Impact of fish handling, processing, storage and logistics on fish quality deterioration

Published:

01/11/2010

Authors:

Hélène L. Lauzon, Björn Margeirsson, Kolbrún Sveinsdóttir, María Guðjónsdóttir, Magnea G. Karlsdóttir, Emilia Martinsdóttir

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland, Technology Development Fund and EU IP Chill-on (contract FP6-016333-2)

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Overview on fish quality research - Impact of fish handling, processing, storage and logistics on fish quality deterioration

The short shelf life of fish is a limiting factor in the export of fresh fish products from Iceland. The initial quality of raw materials, methods of cooling, processing, packaging and conditions during storage and transport are discussed, as well as the effects of all these factors on the freshness and shelf life of fish products. Temperature control is very important to maintain the quality of the fish. Pre-processed fillets have been used to lower the pre-packing temperature. However, care must be taken that the pre-cooling technology does not endanger the microbial condition of the product and thus causes it to be damaged earlier after packaging. The synergistic effects of supercooling and aerated packaging (MAP) can significantly extend the freshness period and shelf life of fish products. Furthermore, packaging methods are examined, including new, more environmentally friendly packaging. Finally, the effect of transport routes of fresh fish products on their final quality to consumers in the market is discussed. This report provides an overview of the research of the Fisheries Research Institute and Matís ohf over the past three decades on the subject. Furthermore, it is discussed how these results can benefit the fishing industry.

The limited shelf life of fresh fish products is a large hurdle for the export of fresh products from Iceland. The influence of raw material quality, cooling methods, processing, packaging and storage conditions on freshness and shelf life extension is discussed. Temperature control is important to maintain fish quality. Pre-cooling of fillets in process has been used to lower the temperature prior to packaging. However, the cooling technique applied should not compromise the microbiological quality of the product and render it vulnerable to faster spoilage postpackaging. Synergism of combined superchilling and modified atmosphere packaging (MAP) can lead to a considerable extension of the freshness period and shelf life of fish products. Further, alternative and environmentally-friendly packaging methods are considered. Finally, the impact of transportation mode of fresh fish products on their resulting quality is examined. This report provides an overview of the findings on fish research carried out at Matís (Icelandic Fisheries Laboratories) over the last three decades and further discusses their practicality for the fish processing industry.

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Reports

Processing in line boats / Processing in line boats

Published:

01/10/2010

Authors:

Róbert Hafsteinsson, Albert Högnason, Sigurjón Arason

Supported by:

Technology Development Fund

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Processing in line boats / Processing in line boats

This project is a collaborative project of the following companies; Matís ohf, Brim hf, Samherji hf, Vísir hf, Hraðfrystihúsið Gunnvör hf and 3X Technology. The aim of the project is to improve the processing processes of longline vessels with a view to reducing the cost of processing, increasing work efficiency and product quality. The result of this report is: Design of a production process on board liner vessels, a result report. Experimental report on thawing of bait, saury, condoms and herring. And a preliminary draft for the design of an automatic train system on board a liner. The main results of the project are the following: Great optimization involves thawing the bait in so-called snail tanks, the thawing time will be reduced from 17 hours to about 2-3 hours. Instead of taking the bait out 17 hours earlier, it is fed directly into the thawing tank from the bait freezer. This method saves a lot of time. Experiments show that fish that are allowed to bleed for approx. 10-15 minutes during a large water change, are then gutted and then cooled down to zero degrees for approx. A special processing process was designed on board liners that addresses these quality stamps. A preliminary draft of an automatic train system on board future liner vessels was also designed. The purpose of such a system is to have no train attendant on board the train, but to arrange and sort it on top of the working deck in the trolleys. The tub then goes into a specially designed tub lift, which was also designed for this project, onto the train and onto special train straps that move the tub to the relevant place on the train.

This project is a collaboration work between; Matis ohf, Brim hf, Samherji hf, Vísir hf, Hradfrystihusið Gunnvör hf and 3X Technology. The object of this project is to improve the process in line boats by reducing production costs, improve working conditions and product quality. The projects payoff is; Design of processing line onboard line boats, payoff report. Experiment report on thawing of bait, Saury, Cuttle and Herring. Also preliminary design of automatic system for loading boxes from holds in line boats. The primary results from this report are as follows: A great increase in efficiency is by thawing the bait in so called screw tanks, the thawing time reduced from 17 hours (current thawing method) down to appr. 2 - 3 hours. Instead of taking the bait out of the freezer 17 hours before use, the screw tank is feed from the freezer simultaneously. Previous experiments show that when the fish is bleeded for appr. 10‐15 minutes, and then gutted and afterwards cooled down to zero degree on Celsius for approx. 20-25 minutes in a special screw tank filled with slush gives increased fish quality. A special processing trail was designed for lineboats which takes into account this quality.

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Reports

Porkmeat products from an ecological farm

Published:

01/12/2009

Authors:

Guðmundur Heiðar Gunnarsson, Óli Þór Hilmarsson

Supported by:

Agricultural Productivity Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Porkmeat products from an ecological farm

The project worked with a holistic approach to maximizing the profit from pig farming at Miðskersbúið through the processing of selected products for the consumer market. The project has resulted in Miðskersbúið processing and selling directly about 15% of its meat to the consumer market. The opportunities that existed in product development were thoroughly reviewed. This was done by defining potential products in detail. Subsequently, utilization and shrinkage in Miðskerssvín were analyzed by processing four animals. Based on the above, a calculation model was compiled where it is possible to estimate the margin of an entire animal based on different products and compare it with what the farmer would receive for the animal by selling it on foot to the slaughter license holder. With such a plan, it was found that a significant increase in margins can be achieved by further processing the thighs, loins and sides into Bayonne ham, hamburger loin and bacon. In parallel with product development, work was done on building an image and promotional material for the production. Miðskersbúið now sells its products directly, both through Beintfrá-býli and through the food cluster in Ríki Vatnajökull. The project has supported Miðskersbúið in its efforts to achieve efficiency in operations by fully processing gourmet products instead of concentrating on bulk production of raw meat.

In this project a holistic approach was taken to optimize the value of the meat produced by a local pig farmer. This was achieved by increased processing of the meat in such manner that it was ready for marketing at high end local gourmet market. Based on the project the farmer now processes and sells 15% of his produce directly to local customers. During the project candidate products were defined. Further the yield of meat was analyzed during deboning of the whole animal. Based on the observed yield it was possible to assemble a model to optimize the value of the meat with further production. With such studies we found out that the highest price was obtained with production of bacon, Bayonne ham, glazed ham (hamborgarhryggur), and pate. Parallel to the processing we designed new material for advertisement and media giving a clear image of the small scale production. Currently the farmer markets his high end products directly through two different clusters. One is a national co-op between farmers selling products directly and the other is a regional co-op for marketing the product of Vatnajokull Region (South-East of Iceland). The project has resulted in increased value addition for the farmer with further processing of his meat instead of turning into mass production approach to increase the margin of profit.

Closed report.

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Reports

Fishing and processing of live nephros for exportation

Published:

01/12/2009

Authors:

Guðmundur Heiðar Gunnarsson

Supported by:

AVS Fisheries Research Fund

Fishing and processing of live nephros for exportation

This was a pilot project aimed at defining conditions for efficient export of live lobsters. The project spanned the process from fishing to lobster marketing in Europe. The project succeeded in defining conditions for bringing live lobster from Hornafjörður to the market in Southern Europe. It was shown that it is possible to catch lobster in trawls for live export if it is ensured that precise quality categories take place on board the fishing vessel. Work processes were defined as minimizing discounts for short-term storage of lobster on land and for transport to the European market. A comparison with comparable Danish studies showed that survival was better in our process or 66% compared to 53%. However, there were higher discounts due to hake during trawling on Icelandic vessels, but this was supplemented by three times higher survival when transported ashore and short-term storage ashore (96 hours). It was shown that lobsters could be kept alive without discounts for up to 48 hours when transported to a foreign market. It was estimated that lobsters would need to live for at least 37 hours. in transit to reach the consumer in Europe. Prices in foreign markets were in line with market analysis. The project has therefore defined a work process that can be built on to start selling live lobster on the market in Southern Europe. However, it is necessary to master the catch of lobster traps in order to increase survival even further and reduce time-consuming sorting work in the process.

This research project was initiated to define conditions for optimized export procedure for Icelandic live nephrops. The project was based on holistic approach spanning the progress from catching nephrops to marketing of the live product in Europe. We were able to define conditions allowing for live export nephrops from Hornafjordur to Europe. We showed that it is possible to export live trawl fished nephrops but only after rigorous quality assessment. We defined workflow allowing for high survival rate of live nephrops during transportation and storage prior to exporting. Comparison with similar Danish project revealed that our setup allowed for higher survival rate or 66% compared to 53%. The survival rate after Icelandic trawl catching was lower than after Danish trawl catching. Survival rate during transportation and short time storage (96 hours) was three times higher in our setup. It was possible to keep nephrops alive for 48 hours in the export packaging, while it was assumed that such export would typically take up to 37 hours. Prices obtained in the pilot marketing tests were in the price range expected based on our marketing analysis. We have therefore defined a procedure suitable for initiating commercial export of live nephrops to Europe. However it is critical to build up capacity for creeling of nephrops in Icelandic waters to ensure higher survival rates and longer storage time of the live products. This would also reduce the extensive quality assessment needed if the nephrops is trawled.

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Reports

Improved processing of capelin roes

Published:

01/06/2009

Authors:

Margeir Gissurarson, Ragnheiður Sveinþórsdóttir, Þorgrímur Kjartansson, Sigurjón Arason, Guðjón Þorkelsson, Sindri Sigurðsson, Jón Helgason, Björn Brimar Hákonarson

Supported by:

AVS Fisheries Research Fund

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Improved processing of capelin roes

The processing of capelin roe is largely based on research and development that took place between 1972 and 1982. The weakness of the processing process has been the drying of the roe, where roe is left in pots for up to 20 hours where excess water is allowed to leak. . The drying method disrupts the continuity of processing, is costly and increases the risk of microbial growth in the product. The report discusses the effect of processing factors on the chemical and physical properties of capelin roe, as well as the results of experiments with continuous drying during the processing of capelin roe.

Current processing technique of Capelin roes is based on research and development carried out in 1972 to 1982. The weakness of the current process is the drying procedure where the roes are allowed to stand for up to 20 hours while excess water drains off to desirable level. This drying process disturbs the continuity of the process, is costly and increases the risk of bacteria growth. This report discusses the influence of various processing steps on the physical and chemical composition of the Capelin roes and results from experiments with continuous drying procedures in the processing of Capelin roes.

Report closed until 01.07.2011

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Reports

Processing and quality control of farmed cod

Published:

01/04/2009

Authors:

Kristín Anna Þórarinsdóttir, Valur Norðri Gunnlaugsson, Guðrún Anna Finnbogadóttir, Kristján Jóakimsson, Sigurjón Arason

Supported by:

AVS R26-06 / AVS R&D Fund of Ministry of Fisheries in Iceland

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur.n.gunnlaugsson@matis.is

Processing and quality control of farmed cod

The report is a summary of the results of the project "" Processing and quality control of farmed cod "which was carried out in collaboration between HG and Matís. Ways were sought to develop traditional methods for the production of fresh, frozen and lightly salted products so that they could be used for farmed fish. The aim of the project was to provide products from farmed cod with valuable and varied products that met the quality requirements of the market. Processing of farmed cod must be carried out before death. Otherwise there is a risk that the formation will be so great that the products will in the worst case be unsaleable. Chilled and loose-frozen products are of comparable quality to products made from wild cod. However, the properties are not the same and this is reflected in the taste and texture properties, among other things. Wild cod is coarser and often juicier, but farmed cod has a more meaty and stuttering texture and is sweeter in taste. Processing for death solidification means that traditional salting processes for farmed fish cannot be used. In light salting, methods such as injection and prolongation of the pickling time can be used to reduce the negative effects of lethal stiffness on uptake during normal course of action. Salting and temperature conditions need to be very well controlled to minimize the risk of microbial growth as very low salinity is used in the production of lightly salted (2% salt) products.

This report summarizes the results from the project "Processing and quality control of farmed cod" where processing and salting methods for farmed cod were developed in co-operation of HG (HradfrystihusidGunnvor Ltd) and Matís ohf. The main difference in processing of farmed and wild cod is that farmed cod has to be processed before rigor mortis. Otherwise there is a high risk of gaping and quality defects in products that are not accepted by markets. Chilled and IQF products processed from pre-rigor farmed cod were of similar quality as products from wild cod. However, farmed cod products have different properties, they have a sweeter taste and more "meaty" and firmer texture than products from wild cod which are softer and juicier. Processing of farmed cod before rigor retards weight increase and salt uptake during light salting. The effects of rigor can be reduced using brine injection and increasing brining time from traditional processed for farmed cod. Salting conditions and temperature must be carefully controlled during the process to avoid microbial growth at the low salt levels used in production of light salted (2% NaCl) products.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; Needs analysis and processing processes / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; requirements analysis and manufacturing processing

Published:

01/09/2008

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; Needs analysis and processing processes / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; requirements analysis and manufacturing processing

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this part, a needs analysis was made of what is needed to process mackerel on board vessels that catch it during the summer in Icelandic waters. Processing processes on two freezer vessels were also recorded.

The objective of this project is to examine mackerel fishing on Icelandic fishing grounds, perform geometrical measurements, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Analyze what kind of technology is necessary. Moreover, to examine the markets for mackerel caught on Icelandic fishing ground during the summer. In this part requirements analysis was carried out about what is needed to process mackerel on board vessels caught during summertime on Icelandic fishing grounds. Furthermore, manufacturing processing methods aboard two freezer vessels were documented.

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