{"id":43512,"date":"2008-03-13T13:30:00","date_gmt":"2008-03-13T13:30:00","guid":{"rendered":"https:\/\/matis.is\/?p=43512"},"modified":"2021-08-27T13:30:58","modified_gmt":"2021-08-27T13:30:58","slug":"grein-um-fishnose-verkefnid-i-food-chemistry","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/grein-um-fishnose-verkefnid-i-food-chemistry\/","title":{"rendered":"Article about the FISHNOSE project in Food Chemistry"},"content":{"rendered":"<h4 class=\"wp-block-heading\">An article was recently published in the journal Food Chemistry on the results of the EU project &quot;Fishnose&quot;. The authors of the article are R\u00f3sa J\u00f3nsd\u00f3ttir, an employee of Mat\u00eds, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, Erik Chanie and John-Erik Haugen.<\/h4>\n\n\n\n<p>The Fishnose project focused on the use of an electric nose to assess the quality of smoked salmon and involved developing \/ adapting an electric nose from the company AlphaMOS in France to evaluate smoked salmon, ie. whether he had begun to be damaged. Sensors in the electric nose detect substances in the air, which are formed in fish during storage and cause a malodorous odor. Mat\u00eds&#039; (formerly IFL) participation in the project consisted, among other things, of defining the quality of the product in terms of chemical content and stability, where microorganisms and chemical degradation were measured. Sensory evaluation studies were performed in parallel.<\/p>\n\n\n\n<p><br>It is necessary to know well the composition of volatile substances when storing salmon, but Mat\u00eds (formerly IFL) has specialized in gas analysis of volatile odorants. Volatile substances are formed, among other things, by decomposition and damage to food. They cause a characteristic odor of freshness (aroma) while the raw material is being used, but later the smell of spoilage or odor during the storage period. The electronic nose can quickly detect these substances and thus evaluate the quality of the product.<\/p>\n\n\n\n<p><br>Ni\u00f0urst\u00f6\u00f0ur verkefnisins leiddu \u00ed lj\u00f3s a\u00f0 mest einkennandi lykt af reyktum laxi eru af v\u00f6ldum efnisins guaiacol \u00far reyknum auk rokgjarnra efna sem myndast vi\u00f0 ni\u00f0urbrot \u00e1 fitu. Einnig voru einkennandi efnin 3-methyl-butanal og 3-hydroxybutanone en \u00feau valda s\u00e6tri lykt og myndast vegna \u00f6rveruni\u00f0urbrots vi\u00f0 geymslu. \u00d6nnur einkennandi efni eins og furan efni \u00far reyk, skemmdarefni (t.d. etan\u00f3l, 3- methyl-1-butan\u00f3l, 2-butanone og ediks\u00fdra) og ni\u00f0urbrotsefni fitu ( t.d. 1-penten-3-\u00f3l, hexanal, nonanal and decanal) voru \u00ed \u00fe\u00f3 nokkru magni en h\u00f6f\u00f0u ekki eins mikil \u00e1hrif \u00e1 lyktina. \u00deessi helstu lyktarefni reyndust betri til a\u00f0 \u00fatsk\u00fdra g\u00e6\u00f0aeiginleika reykts lax en hef\u00f0bundnar <a href=\"https:\/\/matis.is\/en\/frettir\/samstarfssamningur-matis-og-als-i-svithjod\/\">chemical measurements<\/a> og \u00f6rverum\u00e6lingar og fjallar greinin \u00ed Food Chemistry um \u00fea\u00f0.<\/p>\n\n\n\n<p><br>The project was a CRAFT project run by the European Union, but it is a project that aims to encourage small companies to participate in research and development work. The Icelandic company Reykofninn participated in the Fishnose project and was responsible for providing raw materials for research and helping to define the quality of the product. Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, a former IFL employee, was the project manager in the project, but in addition to her, R\u00f3sa J\u00f3nsd\u00f3ttir worked on the project.<\/p>\n\n\n\n<p>It is worth mentioning that the presentation of the results of the project received the G\u00f6pel award at the international conference ISOEN2005 in Barcelona.<\/p>\n\n\n\n<p><br><strong>The following articles have been published from the project:<br><\/strong><br>R\u00f3sa J\u00f3nsd\u00f3ttir, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, Erik Chanie, John-Erik Haugen. Volatile Compounds Suitable for Rapid Detection as Quality Indicators of Cold Smoked Salmon (Salmo salar). Food Chemistry 109 (2008) 184\u2013195.&nbsp;<strong><a href=\"https:\/\/gamla.matis.is\/media\/frettir\/\/Volatile_compounds_suitable_for_rapid_detection_as_quality_indicators_of_cold_smoked_salmon.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Read the article<\/a><\/strong><\/p>\n\n\n\n<p><br>Haugen J., Chanie E, Westad F, Jonsdottir R, Bazzo S, Labreche S, Marcq P, Lundby F., Olafsdottir G. 2006. Rapid control of smoked Atlantic salmon quality by electronic nose: correlation with classical evaluation methods. Sensors and Actuators B, 116, 72\u201377.<br><br>Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, Eric Chanie, Frank Westad, R\u00f3sa J\u00f3nsd\u00f3ttir, Claudia R. Thalmann, Sandrine Bazzo, Sa\u00efd Labreche, Pauline Marcq, Frank Lundby, John-Erik Haugen, 2005. Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar ) by Electronic Nose. J Food Sci 70 (9): S563-574.<\/p>\n\n\n\n<p>Olafsdottir G, Chanie E, Westad F, Jonsdottir R, Bazzo S, Labreche S, Marcq P, Lundby F, Haugen JE. 2005. Rapid Control of Smoked Atlantic Salmon Quality by Electronic Nose: Correlation with Classical Evaluation Methods. In: Marco S, Montoliu I, editors. Proceedings of the 11th International Symposium on Olfaction and Electronic Nose, ISOEN2005, Electronic Department, Physics Faculty, Barcelona University, Barcelona, Spain. p 110-114.<\/p>\n\n\n\n<p>The project has also been introduced&nbsp;<a href=\"https:\/\/gamla.matis.is\/media\/frettir\/\/Fishnose_poster.pdf\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>poster<\/strong><\/a>&nbsp;at conferences.<\/p>","protected":false},"excerpt":{"rendered":"<p>N\u00fdlega birtist grein \u00ed t\u00edmaritinu Food Chemistry um ni\u00f0urst\u00f6\u00f0ur \u00far ESB-verkefninu \u201cFishnose\u201d. H\u00f6fundar greinarinnar eru R\u00f3sa J\u00f3nsd\u00f3ttir, starfsma\u00f0ur Mat\u00eds, Gu\u00f0r\u00fan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":43513,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1973],"tags":[],"class_list":["post-43512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Grein um FISHNOSE-verkefni\u00f0 \u00ed Food Chemistry - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/frettir\/grein-um-fishnose-verkefnid-i-food-chemistry\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grein um FISHNOSE-verkefni\u00f0 \u00ed Food Chemistry - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"N\u00fdlega birtist grein \u00ed t\u00edmaritinu Food Chemistry um ni\u00f0urst\u00f6\u00f0ur \u00far ESB-verkefninu \u201cFishnose\u201d. 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