Tag: Products

Reports

Quality optimization of frozen redfish products

Published:

21/02/2020

Authors:

Ásbjörn Jónsson, Cecile Dargentolle, Huong Thi Thu Dang, Magnea Karlsdóttir, María Guðjónsdóttir, Sigurjón Arason

Supported by:

AVS R&D Fund (R 029-15)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Maximizing the quality of frozen redfish products / Quality optimization of frozen redfish products

The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as can be expected during transportation, on the physicochemical characteristics and lipid stability of redfish fillets. Secondly, to investigate the effect of 4 days postcatch and 9 days postcatch, and seasonal variation on the quality and storage stability of frozen red fish.

Storage temperature and storage time affected the physical- and chemical properties in redfish, eg free fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability of golden redfish. The light muscle of fish caught in November was richer in EPA and DHA than in the fish caught in June. The fish caught in November was also more unstable through frozen storage, due to a more unsaturated nature of the fatty acids present, indicating that special care needs to be applied during handling and treatment of golden redfish caught at this time. The light muscle had a higher nutritional value than the dark muscle and is a good nutritional source for human consumption. However, the dark muscle was prone to lipid oxidation which may have a negative influence on the more valuable light muscle. So there seems to be a need to separate them.

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Reports

Icelandic baby food - market and public requirements

Published:

01/04/2011

Authors:

Þóra Valsdóttir, Rakel Eva Sævarsdóttir, Gunnþórunn Einarsdóttir, Guðjón Þorkelsson, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir

Supported by:

Agricultural Productivity Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Icelandic baby food - market and public requirements

Baby food refers to food that is specifically intended for infants and young children, with the exception of milk mixtures that are to replace breast milk. There are many things to consider before starting the production of baby food. Toddlers and infants are much more vulnerable in every way than adults. High demands are therefore made on safe production. Icelandic raw materials, especially vegetables and lamb, are well suited for the production of baby food because here the use of pesticides in agriculture is less than in most places and contaminants and pollutants are kept to a minimum. The results of discussion groups for parents of young children and toddlers indicate that there are opportunities to bring new, Icelandic products to market. In particular, there seems to be a lack of more types of baby food than are already available, but there are also opportunities to adapt the packaging and portion sizes of traditional Icelandic food to the needs of young children and toddlers. Purchased baby food has a negative connotation in the minds of many. In order for a new product intended for young and young children to be successful, it is first and foremost important to build trust in the brand among the buyers.

Baby food is food which is specially aimed towards infants and toddlers, excluding infant formulas which are replacement for breast milk. Many things have to be considered before starting producing baby food. Infants and toddlers are much more susceptive than grown-ups. High demands are therefore on safety of the production. Icelandic raw material, especially vegetables and lamb meat, are well suited for baby food as in Iceland the use of pesticides in agriculture is much lower than in most countries and pollution levels are low. Results from focus group discussions among Icelandic parents indicate that there are opportunities for new, Icelandic products on the market. There is especially a need for more variety but there is as well a market for existing Icelandic products in more suitable form and packaging for infants and toddlers. Processed baby food has negative image in the eyes of many parents. For new baby food products to succeed it is essential to build up a trust among parents on the integrity of the producer and quality of the products.

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