Skýrslur

Holding of Arctic char in a RAS transport system

Útgefið:

16/12/2019

Höfundar:

Guðmundur Stefánsson, Aðalheiður Ólafsdóttir

Styrkt af:

EIT Food

Tengiliður

Guðmundur Stefánsson

Fagsviðsstjóri

gudmundur.stefansson@matis.is

Holding of Arctic char in a RAS transport system

In September 2019 two live holding trials with Arctic char (Salvelinus alpinus) were carried out at Matís where the fish was kept for up to eight days in a RAS holding and transport system developed by Technion, Israel Institute of Technology. The RAS system, which recirculated the water, controled the pH and removed accumulated ammonia, was set up in a 40 feet reefer tank to control the temperature at 4°C. The project was funded by EIT food and the participants were Technion and Matís.

The results show that Arctic char could be held at a density of 80 kg/m3 at 4°C for 8 days in the RAS system, without adverse effects on mortality. Moreover, no differences were found in the sensory quality (flavour, odour, appearance and texture) of the stored fish compared with fish before it was placed in the RAS system. The stored fish had however more gaping, higher cooking yield and marginally lighter colour than fish before placing in the system. 

However, a bio-load of 135-145 kg/m3 Arctic char in the RAS storage and holding system led to a high mortality. Moreover, on slaughter the surviving fish had adverse sensory quality as indicated by loss of characteristic flavour and odour as well as firmer, drier and tougher texture. The fish had a high incidence of gaping, a high cooking yield and showed evidence of deformation on cooking.

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Skýrslur

Gæðakönnun á nautahakki í janúar 2010 / Evaluation of the quality of minced beef in January 2010

Útgefið:

01/03/2010

Höfundar:

Ólafur Reykdal, Óli Þór Hilmarsson, Guðjón Þorkelsson

Styrkt af:

Landssamband kúabænda, sjávarútvegs- og landbúnaðarráðuneytið, Neytendasamtökin

Tengiliður

Ólafur Reykdal

Verkefnastjóri

olafur.reykdal@matis.is

Gæðakönnun á nautahakki í janúar 2010 / Evaluation of the quality of minced beef in January 2010

Um miðjan janúar 2010 var gerð könnun á innihaldi og merkingum nautahakks. Átta sýni voru tekin af forpökkuðu nautahakki í verslunum á höfuðborgarsvæðinu. Merkingar á umbúðum voru kannaðar með tilliti til ákvæða í reglugerðum. Gerðar voru mælingar á kjöttegundum, sojapróteini, fitu, próteini og vatni. Lagt var mat á viðbætt vatn og viðbættar trefjar/kolvetni með útreikningum. Meginniðurstöður könnunarinnar eru þær að öðrum kjöttegundum var ekki blandað saman við nautahakkið og sojaprótein greindist ekki. Samkvæmt útreikningum var viðbætt vatn í 6 sýnum af 8 en fyrir eitt af sýnunum sex var vatn ekki í innihaldslýsingu. Á umbúðir tveggja sýna var merkt 12% viðbætt vatn en útreikningar gáfu ekki svo mikið viðbætt vatn til kynna. Samkvæmt innihaldslýsingum er kartöflutrefjum aukið í 4 vörur af 8. Trefjarnar binda vatn en notkun á slíkum efnum er heimil samkvæmt reglugerð. Samanburður við næringargildismerkingar leiddi í ljós að fita var í þremur tilfellum yfir uppgefnu gildi og prótein var í tveimur tilfellum undir merktu gildi. Merkingar á umbúðum uppfylltu í nokkrum tilfellum ekki kröfur í reglugerðum. Næringargildismerkingu vantaði fyrir tvö sýni. Nokkuð vantaði upp á að merkingar á heimilisfangi og undirheiti væru fullnægjandi. Álykta má að þörf sé á að bæta merkingar á umbúðum fyrir nautahakk. Reglugerð um kjöt og kjötvörur nr. 331/2005 er óljós um atriði eins og viðbætt vatn og því er full ástæða til að endurskoða reglugerðina.

A survey on the composition and labelling of minced beef was carried out in January 2010. Eight products of prepacked minced beef were sampled from supermarkets in Reykjavik. The labels were compared to provisions in regulations. The products were analyzed for meat species soy protein, fat, protein, ash and water. Added water and added carbohydrates/fiber were calculated from analytical values. The main results of the survey were that other meat species were not added to the minced beef and soy protein was not detected. According to calculations, water was added to 6 out of 8 samples but for one of the samples water was not listed as an ingredient. In two products added water was less than the 12 percentage stated on the label. Potato fibers were according to the labels added to 4 products. This is in accordance with regulations. Fat percentage was higher than declared in three products and protein was less than declared in two products. Labelling did not fulfil regulation requirements in some cases. Nutrient labelling was lacking in 2 samples. Addresses of producers and subtext in the name of the products were sometimes missing. The Icelandic regulation on meat and meat products No. 331/2005 is unclear on how to estimate and calculate added water and needs to be revised.

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