Reports

Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

Published:

01/06/2011

Authors:

Þóra Valsdóttir, Karl Gunnarsson

Supported by:

AVS

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

Many things need to be considered when catching and processing salt and other algae for human consumption. There are different requirements and criteria among processors, buyers and consumers regarding how sales should be and what their desired quality is. This report gathers information on official requirements and known standards for the processing of dried human food for human consumption, which processors and purchasers can use to set product and quality standards for these products. Despite the fact that it is a traditional product, much work remains to be done to gain adequate knowledge of many aspects of the production of dried silver and how to best manage it (such as the storage of fresh ingredients). Guidelines for the processing of dried silver will therefore continue to evolve and change as knowledge advances.

Many things need to be considered when collecting and processing dulse and other seaweed for human consumption. Requirements on how dried dulse should be and their required quality, vary between buyers and consumers. Information was collected on official requirements and known paradigms on the processing of dried dulse. Despite being a traditional product, extended knowledge on the influence of different processing parameters on the properties of dried dulse and how they can be controlled, is needed. Instructions on processing of dried dulse will therefore continue to develop as knowledge on the matter extends.

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Reports

A brief summary of processing fish proteins

Published:

01/11/2008

Authors:

Arnljótur B. Bergsson, Margrét Geirsdóttir, Rósa Jónsdóttir, Þóra Valsdóttir, Hörður G. Kristinsson, Guðjón Þorkelsson

Supported by:

Rannís Technology Development Fund

contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

A brief summary of processing fish proteins

Oxidation is an important issue in protein processing. The report is a summary with a selection of processing parameters and properties of fish proteins and at the end of the report you can find suggestions regarding the effect of processing variables on the properties of the proteins. The report contains a draft risk factor analysis with the quality factors of protein, isolate and hydrolyzate processing.

Oxidation is high profile topic in protein processing. This report is a summary on the influence of process and a selection of process parameters and properties, quality and yield of fish proteins, isolates and hydrolysates and it includes suggestions regarding the effect of processing parameters on these protein properties. The report lists up a draft for hazard analysis of quality parameters in protein, isolate, and hydrolyzate processing.

The report is closed for 2 years

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Reports

Knowledgeable fish consumers: Do consumers benefit from education about quality characteristics and fish handling?

Published:

01/12/2007

Authors:

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Hannes Magnússon, Emilia Martinsdóttir

Supported by:

AVS Research Fund

contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Knowledgeable fish consumers: Do consumers benefit from education about quality characteristics and fish handling?

The goal of AVS Knowledgeable Fish Consumers is to prepare guidelines for consumers with general information on quality characteristics and fish handling. The purpose is to improve the public's knowledge of fish, which will hopefully contribute to increased consumption and the increased value of seafood. This report describes the preparation of the instructions and the results of a course held for consumers on how to assess the freshness of fish and an introduction to the content of the instructions. The course was divided into two parts. In the first part, eight consumers received a short lecture on the quality characteristics of cod and how they change during storage. They were trained to evaluate the freshness of raw and boiled cod fillets of different freshness according to rating scales. In the second part of the course, the (same) consumers were asked to rate raw and cooked fillets according to their own taste and also to evaluate freshness. Furthermore, they were asked for suggestions regarding the instructions, the grading scales and whether the content of the course was useful. The results of the course indicated that guidelines of this kind are fully relevant to consumers. The course participants' assessment of raw and cooked fish fillets according to grading scales showed that they were quick to adopt the methods and descriptions given of different raw materials. At the end of the course, the participants in question were more confident in assessing the quality of fish, believing that they would enjoy fish meals better than before and that they would buy fish more often than before. It would be sensible to follow up the project with a larger group of consumers, both to obtain a more reliable assessment of the usefulness of such guidelines, as well as to monitor the long-term impact of this type of information. The annexes to the report provide guidance and a shortened rating scale for consumers to assess the freshness of fish.

The aim of the project Fróðir fiskneytendur (English: Informed fish consumers) is to write guidelines about seafood with general information for consumers about quality attributes and fish handling. The purpose is to increase knowledge about fish in general, which will hopefully result in increased fish consumption and increased value of seafood. This report describes the conception and writing of the guidelines and the results from a workshop on evaluation of fish freshness and fish handling, held for consumers. Eight consumers received a lecture about fish handling and sensory quality of cod. They were trained to evaluate the freshness of raw- and cooked cod fillets of different storage times, using short sensory grading schemes. The consumers were also asked to grade the fillets according to their liking. In addition, the participants were asked for comments on the guidelines and the grading schemes and to evaluate if the topic in the workshop was useful. The results indicated that the guidelines and sensory grading schemes for freshness evaluation were useful for consumers. After the workshop, consumers felt more confident about evaluating fish, thought they would enjoy fish meals more than before and would buy fish more often.

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