Tag: Effect

Reports

Quality factors in processing and processing of belted algae (Saccharina latissima)

Published:

01/10/2014

Authors:

Þóra Valsdóttir, Símon Sturluson

Supported by:

AVS (V11 002‐11)

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Quality factors in processing and processing of belt algae (Saccharina latissima)

This report describes the collection of information on methods for assessing the main quality aspects of raw materials, the processing and processing of gillnets and their control for human consumption. Sampling and measurements of raw materials and processed products were then carried out to test and evaluate the relevant methods. The report is part of the Belt Algae Food Development project, which aims to acquire knowledge and skills in the handling and processing of algae and to demonstrate the potential for value creation from it.

Methods were evaluated for measuring the main quality indicators of sugar kelp (Saccharina latissima) as raw material for food applications.

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Reports

Spicy salt / Pickled dulce

Published:

01/12/2009

Authors:

Þóra Valsdóttir, Irek Klonowski, Eyjólfur Friðgeirsson

Supported by:

AVS Fisheries Research Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Spicy salt / Pickled dulce

Íslensk hollusta ehf got Matís to collaborate with them to complete product development on spicy silver. Tests were performed on marinating in several common materials, ie. oil, soy sauce, vinegar, whey and brine. Marinating similar to that used by Íslensk hollusta ehf turned out to be the best, but tests showed that the processing process could be significantly improved to the best product in terms of appearance, taste and shelf life. Spicy salts are now an interesting product with a beautiful look and delicious taste. It will be interesting to see how the market responds to this innovation.

The project focused on finalizing product development of pickled dulse developed by Íslensk hollusta ehf. Tests were executed with various curing media; oil, soy, vinegar, whey and salt brine. The curing media selected was similar to the one already developed by Íslensk hollusta. However, improvements in the processing were obtained, especially with regard to optimization of appearance, flavor and storage time or shelf life. Pickled dulse is now an interesting product with attractive appearance and taste. It will be interesting to see how the market will respond to this new product.

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