Tag: Properties

Reports

Processing of nephrops lobster claw meat

Published:

01/03/2012

Authors:

Vigfús Ásbjörnsson, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

AVS Fisheries Research Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Processing of nephrops lobster claw meat

The project was about the utilization of previously unused raw materials from seafood, which is lobster meat. The project involved both the processing of lobster claw marrow and the processing of marrow products. Processing processes were defined using utilization factors and raw materials were studied. The processing properties of the marlin were studied and tested in two products. Estimated margins were measured to assess the feasibility of complete processing of lobster marrow products. Efforts will be made to make full use of all the raw materials that come from lobster clones so that value creation is maximized in the processing of food related to lobster claws from lobster claws.

A process for isolating mince from nephrops lobster claws was developed and the product tested for microbial, chemical and sensory quality. The mince was tested in two ready to eat products. Production cost, yield and gross margin were calculated in order to determine the feasibility of starting up an industrial scale production of the mince as well as for production of ready to eat products.  

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Reports

Seasonal variations in quality and processing properties of whiting (Merlangius merlangus) by season

Published:

30/10/2011

Authors:

Ásbjörn Jónsson

Supported by:

Fisheries Project Fund

Seasonal variations in quality and processing properties of whiting (Merlangius merlangus) by season

The aim of the project was to build up a specific knowledge base for cod (Merlangius merlangus) and obtain information on the variability of its quality and processing properties (chemical and physical properties) according to the season. For comparison, information on haddock was used. The results showed that fillet utilization (processing utilization) was related to carcass production, as there was a positive correlation between fillet utilization and body mass index, which was noticeably highest in March. At the same time, there was less release in the fish compared to other seasons. The results of the project seem to indicate that it is not appropriate to fish for halibut around the spawning season, or in the middle of summer, in terms of processing, physical and other quality characteristics.

The aim of the project was to study seasonal variation in quality and processing properties of whiting (Merlangius merlangus). Haddock was used as a reference group. The results showed positive correlation between fillet yield and condition factor, with highest value in March. At the same time gaping was minor. The results indicated that during spawning time it is not suitable to catch whiting with regards to processing‐ and quality properties.

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Reports

Influence of drying methods on the properties of dulse

Published:

01/06/2011

Authors:

Þóra Valsdóttir, Irek Klonowski

Supported by:

AVS

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Influence of drying methods on the properties of dulse

Knowledge of the parameters that control the quality and properties of dried silver (Palmaria palmata) is relatively small and little is known. If the utilization of brokers is to be increased and expanded, it is important to study these variables in more detail and document them. This report presents the results of experiments whose main objective was to compare the effects of three different drying methods on the nutritional value and physical properties of dried silver. The drying methods compared were solar drying, oven drying and lyophilization, as well as the effect of the effect on the sun-dried salts was assessed. Comparable changes in nutrients were measured after the drying process. The main difference in terms of drying methods was detected in the amount of vitamin C. There was a noticeable difference in color and texture. Taste properties were not measured but it is believed that there is some difference. Despite the fact that the results gave certain answers, many questions arose when interpreting them. There is therefore a need to acquire more knowledge about the properties of silver and their interaction with different processing factors.

The influence of three different drying methods on selected nutritional and physiochemical properties of dulse were compared; sun drying, oven drying and freeze drying. Similar influence was found on nutritional components. The main difference was found on vitamin C retention. Difference was found as well in color and texture. Flavor characteristics were not analyzed, however some differences are expected. Despite giving some answers, the results raised many questions on their interpretation. There is a need for extended knowledge on the properties of dulse and their interplay with different processing parameters.

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Reports

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Published:

01/05/2011

Authors:

Þóra Valsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Skyr is an important part of the Icelandic heritage, since the settlement, but a dairy product under this same name was then known in all the Nordic countries. Skyrgerð, however, seems to have been preserved only in Iceland. Major changes have taken place in the production of skyr in the last century with the advent of its factory production, and there has been a discussion that traditional skyr should be affected. This summary will cover information gathering on traditional skyr production, a survey of where and how it is produced today, an overview of research, criteria and descriptions of traditional skyr, as well as the preparation of an application for international recognition of traditional skyr. . Such recognition can lead to an increase in the value of the product and contribute to the maintenance and growth of work knowledge that is currently in decline. This can boost local food production, diversify it and thereby increase the number of valuable jobs.

Skyr is an important part of Icelandic heritage, dating back to the settlement of the country. At that time skyr production existed as well in the other Nordic countries but seems to have vanished except for Iceland. With industrial production starting in the 20th century, processing of skyr has changed, and growing concern is of the maintenance of traditional skyr production. In this summation, overview of existing knowledge on traditional skyr production is made as well as opportunities for international recognition are discussed. Such recognition could be a tool for maintaining the traditional production and processing knowledge, as well as provide opportunities for local food production in rural areas.

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