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Quality optimization of frozen redfish products

Author(s):

Ásbjörn Jónsson, Cecile Dargentolle, Huong Thi Thu Dang, Magnea Karlsdóttir, María Guðjónsdóttir, Sigurjón Arason

Funded by:

AVS R&D Fund (R 029-15)

Contact

Sigurjón Arason

Head Engineer

sigurjon.arason@matis.is

Hámörkun gæða frosinna karfaafurða / Quality optimization of frozen redfish products

The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as can be expected during transportation, on the physicochemical characteristics and lipid stability of redfish fillets. Secondly, to investigate the effect of 4 days postcatch and 9 days postcatch, and seasonal variation on the quality and storage stability of frozen red fish.

Storage temperature and storage time affected the physical- and chemical properties in redfish, e.g free fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability of golden redfish. The light muscle of fish caught in November was richer in EPA and DHA than in the fish caught in June. The fish caught in November was also more unstable through frozen storage, due to a more unsaturated nature of the fatty acids present, indicating that special care needs to be applied during handling and treatment of golden redfish caught at this time. The light muscle had a higher nutritional value than the dark muscle and is a good nutritional source for human consumption. However, the dark muscle was prone to lipid oxidation which may have a negative influence on the more valuable light muscle. So there seems to be need to separate them.

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Categories
Reports

Íslenskur barnamatur – markaður og opinberar kröfur

Author(s):

Þóra Valsdóttir, Rakel Eva Sævarsdóttir, Gunnþórunn Einarsdóttir, Guðjón Þorkelsson, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir

Funded by:

Framleiðnisjóður landbúnaðarins

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Íslenskur barnamatur – markaður og opinberar kröfur

Með barnamat er átt við mat sem er sérstaklega ætlaður ungabörnum og smábörnum að undanskildum mjólkurblöndum sem koma eiga í stað móðurmjólkur. Að mörgu er að huga áður en hafist er handa við framleiðslu á barnamat. Smábörn og ungabörn eru mun viðkvæmari á allan hátt en fullorðnir. Miklar kröfur eru því gerðar um örugga framleiðslu. Íslenskt hráefni, sérstaklega grænmeti og lambakjöt, hentar vel til framleiðslu á barnamat því hér er notkun varnarefna í landbúnaði minni en víðast hvar og aðskotaefni og mengunarefni í algjöru lágmarki. Niðurstöður umræðuhópa foreldra unga- og smábarna benda til þess að það séu tækifæri til að koma með nýjar, íslenskar vörur á markaðinn. Einkum virðist vera vöntun á fleiri tegundum barnamatar en þegar eru í boði en ekki síður má sjá tækifæri í aðlögun umbúða og skammtastærða hefðbundinna íslenskra matvara að þörfum unga- og smábarna. Aðkeyptur barnamatur hefur neikvæða merkingu í hugum margra. Til þess að ný vara ætluð unga- og smábörnum gangi vel er því fyrst og fremst mikilvægt að byggja upp traust á vörumerkinu hjá kaupendunum.

Baby food is food which is specially aimed towards infants and toddlers, excluding infant formulas which are replacement for breast milk. Many things have to be considered before starting producing baby food. Infants and toddlers are much more susceptive than grown-ups. High demands are therefore on safety of the production. Icelandic raw material, especially vegetables and lamb meat, are well suited for baby food as in Iceland the use of pesticides in agriculture is much lower than in most countries and pollution levels are low. Results from focus group discussions among Icelandic parents indicate that there are opportunities for new, Icelandic products on the market. There is especially a need for more variety but there is as well a market for existing Icelandic products in more suitable form and packaging for infants and toddlers. Processed baby food has negative image in the eyes of many parents. For new baby food products to succeed it is essential to build up a trust among parents on the integrity of the producer and quality of the products.

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