Tag: Valuables

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

Values from by-products of slaughter and meat processing - Report for 2009

Published:

01/10/2011

Authors:

Guðjón Þorkelsson, Ágúst Andrésson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Ólafur Reykdal

Supported by:

Agricultural Productivity Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Values from by-products of slaughter and meat processing - Report for 2009

The project is about making value from by-products of slaughter and meat processing. The technical goal was to adapt and develop processing methods that transform by-products from cheap human food, feed and waste into expensive special products that will be sold to customers in other countries. The aim of research and education was to participate in and strengthen cluster collaboration and promote the training of young scientists. The project is for two years. This is a report on the previous years of the project, during which research and development projects were carried out on products from the intestines and rumen, improving the utilization of blood and offal. Freeze-drying of organs for drug and biochemical production also began.

The project is about creating more value from slaughter and meat processing by ‐ products. The technical aim is to adapt and develop processes to convert by ‐ products from being low value food, feed and waste to high value products for export. The aim is also to train young scientists by allowing them to take part in the project. This is a status report from the first year of the project. The project included:

- Development of casing processes

- Better utilization of organs and bloods

- Freeze drying of products for biotechnological development

Report closed

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Reports

Fish protein as a dietary supplement

Published:

01/05/2008

Authors:

Guðjón Þorkelsson, Margrét Geirsdóttir, Ragnar Jóhannsson, Sigurður Hauksson, Sjöfn Sigurgísladóttir, Arnljótur Bjarki Bergsson

Supported by:

AVS

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Fish protein as a dietary supplement

The market for food supplements and health products is growing and such products are now a larger part of people's nutrition than before. Dietary supplements are foods that are intended as a supplement to a regular diet. Proteins in supplements and health products are mainly made from milk and vegetable proteins. The nutritional composition of fish proteins is optimal as a dietary supplement, but development and research to produce them with the properties that are considered the most optimal for dietary supplements has been lacking. By processing food supplements from fish, it would be possible to increase the value of the raw material. The aim of the project was to develop fish proteins that were used as dietary supplements. Matís' project network has been built with an emphasis on protein and protein products.

The market for nutritional supplements and health beneficial products is increasing as such products play bigger role in people's nutrition. Nutritional supplements are food products intended as an addition to normal diet. Currently proteins in the aforementioned products are mainly processed soy proteins. Fish proteins contain many promising nutritional qualities, but development and research on producing them with the most favorable attributes have not been completed yet. If it were possible to produce nutritional supplements from fish, the catch value could be increased. The aim of this project was to develop fish proteins that could be used as food supplements. On the basis of the project a network of various projects with emphasis on protein and protein products of fish origin has been established at Matís.

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