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EIT Food Reports

Holding of Sea Urchins and Scallops in a RAS Transport System

Author(s):

Guðmundur Stefánsson, Aðalheiður Ólafsdóttir

Funded by:

EIT Food

Contact

Guðmundur Stefánsson

Group Leader

gudmundur.stefansson@matis.is

Holding of Sea Urchins and Scallops in a RAS Transport System

Trials were carried out at Matís on holding live sea urchins and scallops in a RAS system developed by Technion, Israel, which not only recirculates the water, but additionally controls the pH and removes toxic ammonia. The aim of the trials was to test the feasibility of holding sea urchins and scallops alive in the RAS system for 10 days at 4°C, with at least 90% survival. The project was funded by EIT food, and the participants were Technion and Matís. 

The survival of sea urchins held in the RAS system at 4°C was high during the first five days. Eight days from catch the survival was only 80%, after 12 days about 50% and after 15 days, 10%. Sea urchins, packed in the standard way of transporting live urchins (in polystyrene boxes at 4°C) were at similar quality as the RAS stored sea urchins, five days from catch and the roe was still edible at eight days from catch. All the urchins in the polystyrene boxes were dead after 12 days storage and the roe inedible.

Scallops had a high survival when held in the RAS system or about 89% after 24-days at 4°C.  

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Reports

Branding Sea Urchin for the NPA (Northern Periphery and Arctic) Regions

Author(s):

Holly T. Kristinsson, Guðmundur Stefánsson

Funded by:

Northern Periphery and Arctic Programme

Contact

Guðmundur Stefánsson

Group Leader

gudmundur.stefansson@matis.is

Branding Sea Urchin for the NPA (Northern Periphery and Arctic) Regions

Skýrsla þessi er hluti af URCHIN verkefninu sem var styrkt af NPA sjóðnum. Í skýrslunni er hugmyndafræði vörumerkja (brands) lýst og kynntar hugmyndir til að vera með eitt sameiginlegt vörumerki fyrir ígulker frá NPA (Northern Periphery and Arctic) löndunum. Í skýrslunni eru tekin dæmi af góðri reynslu annarra af notkun vörumerkja á dýrar sjávarafurðir m.a. á ígulkerum. Notkun vörumerkis getur verið góð leið til að markaðsetja ígulker bæði á nærmörkuðum (t.d. innanlands) og á alþjóðlegum mörkuðum. Fyrirtæki sem kemur sér upp vörumerki sem öðlast hylli hjá kaupendum og neytendum getur skapað sér sérstöðu og eftirspurn eftir merktum afurðum. Til að vörumerki nái hylli þarf rannsóknir á væntanlegum viðskiptavinum til að skilja þeirra þarfir og hvers vegna þeir vilja ígulker og hvers þeir vænta af afurðunum og söluaðilanum t.d. hvað varðar þjónustu. Án vörumerkis, er erfitt að aðskilja vöruna og fyrirtækið frá samkeppnisaðilum og þeirra vörum. Í dag hafa kaupendur og dreifendur ígulkera ekki neina leið til að tengja aukin gæði við ígulker frá NPA svæðunum þar sem vörumerki vantar. Framleiðendur innan NPA svæðanna ættu að íhuga vörumerkjastefnu við markaðsetningu ígulkera; merki sem annað hvort væri byggt á ímynd fyrirtækisins eða vörunnar. Til þess að ná árangri í uppbyggingu vörumerkis þarf að huga að neytendarannsóknum, IP leyfum, markaðsmálum og arðsemi fjárfestingarinnar.

To supplement the NPA Report, Markets for Sea Urchins: A Review of Global Supply and Markets, this branding report sets out to explain the concept and elements of branding. Examples of successful branding of sea urchin and other high value seafood products are highlighted. Considerations and steps to building a brand are also discussed and can serve as a basis for brand strategy. Branding can be a way of promoting NPA sea urchin both locally and in international markets. It could be a solution to reducing the generic, anonymous sale and distribution of NPA sea urchins to Europe and other global markets. Establishing and maintaining a brand can create demand and differentiate a company and/ or its products from competitors. Currently, branding of sea urchin is untapped and thus, there is significant branding potential. A brand is the over-all customer experience. It is how consumers feel or perceive your company and what you should offer in terms of services or products. Understanding who the consumers are and who would buy sea urchin and why, will be key in building and launching a sea urchin brand. To establish a brand acknowledged and known by customers, there must be sufficient research and a clear understanding of the target audience. Without a brand, it is difficult to differentiate a product or company from a competitor. Today, distributors, food service companies, restaurants, and other customers do not have a significant way to attach added value to NPA sea urchin. A unified vision and branding platform are needed to add value to the sea urchin. A key starting point for the NPA partners will be to consider a corporate and/ or product branding strategy. Consumer research, a brand strategy, IP investigation, social and media marketing, and assessing return of investment (ROI) are fundamental to building a successful brand. With these building blocks and aspects in mind, the NPA can decide whether branding is a right fit and a sensible approach to creating increased value for the NPA regions, sea urchin fisheries, and small to medium enterprises (SMEs).

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Reports

The keeping quality of chilled sea urchin roe and whole urchins

Author(s):

Guðmundur Stefánsson, Aðalheiður Ólafsdóttir

Funded by:

Northern Periphery and Arctic Programme 2014-2020

Contact

Guðmundur Stefánsson

Group Leader

gudmundur.stefansson@matis.is

The keeping quality of chilled sea urchin roe and whole urchins

Ígulker (Strongylocentrotus droebachiensis) eru algeng við strendur Íslands og eru veidd í litlu magni og flutt út einkum sem heil ker. Aflinn árið 2015 var 280 tonn. Markaðir eru til staðar í Evrópu og Asíu fyrir ígulkerahrogn fersk, frosin eða unnin á annan hátt. Í þessari rannsókn var lagt mat á geymsluþol ferskra og gerilsneyddra hrogna sem geymd voru við 0-2°C. Áhrif frystingar, bæði hægfrystingar (blástursfrysting við -24°C) og hraðfrystingar (frysting í köfnunarefni) voru könnuð sem og meðhöndlun með dextríni og alúmi. Einnig var lagt mat á það hversu lengi ker héldust lifandi sem geymd voru við 3-4°C. Ígulkerin voru veidd í Breiðafirði með plóg og þeim landað hjá Þórishólma í Stykkishólmi þar sem þau voru unnin. Hluti af ígulkerunum var opnaður, hrognin fjarlægð, hreinsuð og notuð í tilraunirnar. Heilum ígulkerum var pakkað í plastkassa á sambærilegan máta og við útflutning. Ferskleikaeinkenni ferskra ígulkerahrogna eru sjávarlykt og bragð, eggjarauðulykt og bragð og sætubragð. Bragð gerilsneyddra hrogna var svipað bragði ferskra hrogn en mildara. Almennt má segja að með tíma dofnaði sætu, sjávarog eggjarauðubragðið en málmkennd, þara og efnabragðeinkenni jukust. Geymsluþol ferskra ígulkerahrogna er takmarkað af áferðarbreytingum – hrogn leysast upp og verða ólystileg – og má gera ráð fyrir um eins til fjögurra daga geymsluþoli við 0-2°C. Gerilsneydd hrogn héldu ferksleikaeinkennum sínum í a.m.k. 14 daga og höfðu 22 daga geymsluþol eða meira við 0-2°C án þess að fram kæmu breytingar á áferð. Frysting ferskra ígulkerahrogna leiddi til þess að þau urðu grautarleg við þýðingu og ekki virtist vera munur á milli hægfrystingar eða hraðfrystingar. Eftir þriggja mánaða geymslu við -24°C var komið sterkt óbragð í þídd hrogn sem gerðu þau óhæf til neyslu. Frysting gerilsneyddra hrogna hafði lítil sem engin áhrif á áferð eða bragð þeirra; hins vegar eftir sex mánaða frystigeymslu fannst vottur af óbragði. Meðhöndlun með alúmi leiddi til sterks óbragðs sem gerði hrognin óhæf til neyslu. Rotvarnarefnin sorbat og bensóat leiddu til sterks bragðs í hrognunum og málmkennds eftirbragðs en meðhöndlun með dextríni virtust ekki have mikil áhrif á skynmatseiginileika. Öll heil ígulker voru lifandi eftir 5 daga frá veiði en á degi 9 var eitt ker af 18 dautt en engin skemmdarlykt fannst. Það má ætla að heil ígulker haldist lifandi við 3-4°C á milli fimm til níu daga frá veiði.

The green sea urchin (Strongylocentrotus droebachiensis) is commonly found in Iceland and is currently fished and exported mainly as whole urchins. The catch in 2015 was 280 tons. There are markets both in Europe and Asia for urchin roe, fresh, frozen or processed. In this study the shelf-life of fresh and pasteurised sea urchin roe, stored at 0-2°C was evaluated. The effect of freezing (blast freezing and freezing in liquid nitrogen), treatment with dextrin and alum was evaluated on both fresh and pasteurised roe. Further, the keeping quality of whole (live) sea urchins at 3-4°C was evaluated. The sea urchins were caught in the Breidafjordur area using a modified dredge, landed at Thorisholmi in Stykkishólmur, cleaned and the whole live sea urchin were packed in the same manner as that for export. Part of the sea urchins was opened up and the roe removed, cleaned and used for the experimental trial. The freshness characteristics of fresh sea urchin roe were found to be sea odour & flavour, egg yolk odour & flavour and sweet flavour. The flavour was similar but milder in pasteurised roe. In general, with time the sweet, egg yolk and sea flavours seemed to decrease but metallic, seaweed and chemical flavours increased. The shelf-life of fresh roe is limited by changes in texture – the roe liquefies – as indicated by sensory evaluation and can be expected to be between one and four days at 0-2°C. Pasteurised roe had a freshness period of at least 14 days and a shelf life of 22 days or more at 0-2°C, with no detectable changes in appearance or texture during that time. Freezing of fresh roe resulted in a porridge like texture at thawing and no difference was seen between freezing methods, blast freezing and liquid nitrogen freezing. After three months storage at -24°C frozen roe had developed a strong off-flavour and were considered unfit for consumption by the panellists. Freezing of pasteurised roe did not change the texture or flavour of the roe; however, after 6 months freezer storage, the roe had a trace of an off-flavour. Treatment with alum gave all samples a strong off-flavour which made them unfit for consumption. Preservatives (a mix of sorbate and benzoate) gave a strong flavour and a metallic aftertaste but treatments with dextrin did not have a considerable effect on sensory characteristics. All whole sea urchins were alive after 5 days from catch, but on day 9 from catch, one urchin out of 18 had an open mouth but no spoilage odour was detected. It is estimated that the shelf life of live sea urchins is between five and nine days from catch at 3-4°C.

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Tilraunir við vinnslu ígulkerahrogna

Author(s):

Jón Trausti Kárason, Ragnheiður Sveinþórsdóttir, Kolbrún Sveinsdóttir, Guðmundur Stefánsson, Sæmundur Elíasson, Stefán Freyr Björnsson, Aðalheiður Ólafsdóttir, Irek Klonowski, Ragnar Jóhannsson

Funded by:

Vaxtarsamningur Vesturlands

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Tilraunir við vinnslu ígulkerahrogna

Í þessu verkefni voru framkvæmdar þrjár tilraunir með mismunandi markmið. Markmið fyrstu tilraunarinnar var að kanna gæði ígulkerahrogna og prófa snöggfrystingu hrogna með útflutning í huga. Í annarri tilrauninni voru notaðar greinóttar dextrin sykrur (cluster dextrin, Glico) og alginate til þess að styrkja ytra byrði hrognanna, tilgangurinn var að finna efni sem gæti komið í stað alums til að hrognin héldu sér betur frá vinnslu til kaupanda. Í þriðju tilrauninni var markmiðið að kanna hvort hægt væri að vinna ígulkerahrogn með hitameðhöndlun sem magnvöru og jafnframt hvort hægt væri aðskilja vinnsluna í tíma, þ.e. hvort opna mætti kerin og pakka hrognunum í stærri einingar svo hægt væri að meðhöndla þau annars staðar en þar sem kerin væru opnuð.

In this project three experiments were undertaken. The goal in the first one was to explore the quality of gonads (sea urchin roes) and try to instant-freeze it for export. In the second experiment clusterdextrin and alginate was used to make the surface of the roes stronger. The purpose of that experiment was to find a substitude for alum for the gonads to keep their shape during the time from prosessing to buyer. In the third experiment the goal was to explore if it was possible to process gonads with heating in a large quantity and if it was possible to separate the stages of processing so tha the gonads could be collected and packed in one location, then further processed in another.

Skýrsla lokuð til 01.07.2016

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