{"id":42456,"date":"2011-04-06T12:31:00","date_gmt":"2011-04-06T12:31:00","guid":{"rendered":"https:\/\/matis.is\/?p=42456"},"modified":"2021-08-13T12:33:23","modified_gmt":"2021-08-13T12:33:23","slug":"doktor-i-liftaekni-gaedabreytingar-sjavarafurda-vid-vinnslu-maeldar-med-nmr-og-nir-spektroskopiu","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/doktor-i-liftaekni-gaedabreytingar-sjavarafurda-vid-vinnslu-maeldar-med-nmr-og-nir-spektroskopiu\/","title":{"rendered":"Doctor of Biotechnology: Quality changes in marine products during processing measured by NMR and NIR spectroscopy"},"content":{"rendered":"

Last Friday, April 1, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir defended her doctoral dissertation "Quality changes in marine products during processing measured by NMR and NIR spectroscopy" (e. Quality changes during seafood processing as studied with NMR and NIR spectroscopy)<\/em><\/h4>\n\n\n\n

at the Department of Biotechnology Norwegian University of Technology in Trondheim (Norwegian University of Science and Technology, NTNU, Department of Biotechnology) in collaboration with Mat\u00eds.<\/p>\n\n\n\n

The main supervisor was Professor Turid Rustad (NTNU), but the doctoral committee also included Sigurj\u00f3n Arason, chief engineer at Mat\u00eds and associate professor at the University of Iceland, and Dr. Sveinn Margeirsson, CEO of Mat\u00eds. Opponents were Prof. Anders Karlsson from the University of Copenhagen and Dr. Kristin Lauritzsen from the University of Troms\u00f8. The chairman of the doctoral evaluation committee, Oleksandr Dykyy, associate professor at NTNU, chaired the ceremony.<\/p>\n\n\n\n

The project was carried out as part of the projects Quick measurement methods for food processing<\/em> in collaboration with Marel (funded by the Rann\u00eds Technology Development Fund no. 071320008), Chill-on<\/em> (strength of the 6th Framework Program of the European Union No. FP6-016333-2), Refrigeration<\/em> (funded by the Rann\u00eds Technology Development Fund no. 061358008 and AVS no. R 061-06), Processing and quality control of farmed cod<\/em> (supported by ACP No R026-06), Optimization of the thawing and pickling process of shrimp for pelleting<\/em> (supported by ACP) no.<\/em> R086-09), Process control for fishing, processing and processing of salted fish<\/em> (supported by ACP No R042-05) and Maximum resource utilization - Value added by fish by-products<\/em>, (sponsored by Nordic Innovation Center - NICe no. 04252).<\/p>\n\n\n\n

The dissertation is based on five peer-reviewed scientific articles. Three of them have already been published and the other two have been approved for publication.<\/p>\n\n\n\n

Summary<\/strong>
The production of seafood is a complex process that involves a number of stages where quality can be lost during processing and storage. The aim of the project was to gain a deeper understanding of the changes that take place within the muscles of seafood during processing and storage and how these changes affect the quality of the final product. The processes examined in the project were the different processing characteristics of wild cod and farmed cod (Gadus morhua<\/em>) in the production of lightly salted products, the effect of the salting method, supercooling and aerated packaging on the storage of cod neck pieces, the effect of different pre-salting methods in the production of salted fish, the effect of protein injection on the quality and stability of saithe fillets (Pollachius virens<\/em>) in freezing and refrigeration and the effect of polyphosphate concentration during pre-storage and storage duration during processing of cold-sea shrimp (Pandalus borealis<\/em>).<\/p>\n\n\n\n

Low field nuclear magnetic resonance (LF-NMR) technology was used to measure water distribution and to assess the water properties of the muscle. Relaxation time measurements indicated that 1-3 groups of water could be found in the muscle depending on how the samples had been treated. Multivariate analysis was performed to compare the results of spectroscopic methods with the results of conventional measurement methods and to facilitate the interpretation of results. Principal Component Analysis was used to find which covariates were co-ordinated and Partial Linear Square models were then used to find which variables showed a statistically strong correlation. A strong correlation was found between the NMR measurements and parameters that describe the water properties of the muscle, such as water content, water resistance, water activity, drip and boiling efficiency during processing, but also other important variables describing the chemical and physical properties of the muscle. TVB-N and TMA) to name a few variables. The project then indicated that low NMR can be used to assess the effects of deformation and degradation processes on the muscles of marine products, as the processes affect the water properties of the muscle.<\/p>\n\n\n\n

The use of unilateral low field NMR magnets was tested in shrimp processing. The technology proved to be promising for use in real-time measurements of the quality factors of shrimp and other marine products, although more work needs to be done to optimize the measuring settings of the device.<\/p>\n\n\n\n

N\u00e6rinnrau\u00f0ar raunt\u00edmam\u00e6lingar (NIR) me\u00f0 trefjapr\u00f3bu \u00e1 r\u00e6kju voru einnig pr\u00f3fa\u00f0ar \u00ed verkefninu. Sterk fylgni fannst vi\u00f0 vatnsinnihald og vatnsheldni r\u00e6kjunnar m.v. hef\u00f0bundnar chemical measurements<\/a>. Kal\u00edbreringar tilb\u00fanar til notkunar \u00ed vinnslul\u00ednum r\u00e6kju, voru b\u00fanar til fyrir \u00feessar breytur.<\/p>\n\n\n\n

The project shows that LF-NMR and NIR are very useful methods for real-time measurements of various chemical and physical properties of marine products during processing and storage. However, these methods need to be optimized and adapted for each process with regard to the properties of the raw material, the choice of processing method, the choice of additives and auxiliaries and their concentration, what the final product should be and assess based on which quality variables are most important. each process individually.<\/p>\n\n\n\n

Password:<\/em><\/strong> Low field Nuclear Magnetic Resonance (LF-NMR), marine products, muscle properties, process control, near infrared spectroscopy (NIR), chemical and physical properties.<\/p>\n\n\n\n

Mar\u00eda was born on August 25, 1980 in Reykjav\u00edk. She completed her B.Sc. degree in chemical engineering from the University of Iceland in collaboration with the University of California, Santa Barbara 2004 and M.Sc. degree in chemical engineering with a focus on physics from Chalmers University of Technology in Gothenburg in 2006. Mar\u00eda has worked for Mat\u00eds as a project manager in the processing and value chain division since 2007. Her research has focused on the development and use of rapid measurement methods to assess the chemical and physical properties of food. how to use such methods to improve food processing processes. Maria's parents are Dr. Gu\u00f0j\u00f3n Haraldsson, urologist and Sigr\u00ed\u00f0ur Siemsen, pharmacist. Maria's boyfriend is Edmond Eric Alexandrenne, an engineer, and they have a son, Oliver Alexandrenne.<\/p>\n\n\n\n

Inquiries can be directed to Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir at tel. 422-5091 or by e-mail mariag@matis.is<\/a>.<\/p>\n\n\n\n

List of articles from the project<\/strong>
  I.Gudjonsdottir M, Gunnlaugsson VN, Finnbogadottir GA, Sveinsdottir K, Magnusson H, Arason S, Rustad T. 2010. Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua<\/em>) by brine injection, brining and freezing \u2013 A low field NMR study. Journal of Food Science<\/em> 75 (8), E527-536.<\/p>\n\n\n\n

  II. Gudj\u00f3nsd\u00f3ttir M, Lauzon HL, Magn\u00fasson H, Sveinsd\u00f3ttir K, Arason S, Martinsd\u00f3ttir E, Rustad T. 2011. Low field Nuclear Magnetic Resonance study on the effect of salt and modified atmosphere packaging on cod (Gadus morhua<\/em>) during superchilled storage. Food Research International<\/em> 44, 241-249.<\/p>\n\n\n\n

  III. Gudj\u00f3nsd\u00f3ttir M, Arason S, Rustad T. 2011. The effects of pre salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low field NMR study. Journal of Food Engineering 104, 23-29.<\/em><\/p>\n\n\n\n

  IV. Gudj\u00f3nsd\u00f3ttir M, Karlsd\u00f3ttir MG, Arason S, Rustad T. 2010. Injection of fish protein solutions to fresh saithe (Pollachius virens<\/em>) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements. Accepted for publication in Journal of Food Science and Technology<\/em>.<\/p>\n\n\n\n

  V. Gudj\u00f3nsd\u00f3ttir M, J\u00f3nsson \u00c1, Bergsson AB, Arason S, Margeirsson S, Rustad T. 2010. Shrimp processing assessed by low field Nuclear Magnetic Resonance, Near Infrared spectroscopy and physicochemical measurements - The effect of polyphosphate content and length of pre-brining on shrimp muscle. Accepted for publication in Journal of Food Science<\/em>.<\/p>","protected":false},"excerpt":{"rendered":"

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