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Reports

Hitastigsbreytingar við vinnslu, flutning og geymslu á frosinni síld / Temperature profiles during processing, transportation and storage of frozen herring products

Author(s):

Magnea Karlsdóttir, Finnur Jónasson, Ásbjörn Jónsson, Sigurjón Arason

Funded by:

AVS R&D Fund

Contact

Sigurjón Arason

Head Engineer

sigurjon.arason@matis.is

Hitastigsbreytingar við vinnslu, flutning og geymslu á frosinni síld / Temperature profiles during processing, transportation and storage of frozen herring products

The main objective of the project was to maximize the qualiry and value of herring products. Quality and stability of frocen herring products seasonally and impact of pre-cooling, freezing and storage condition were explored. The results will not only lead to a less decrease in quality due to storage and transportation, but also increase understanding on connection between product defect and their influence on the raw material from catch to market.

The results showed thar frozen herring products didn‘t get enough cooling through the process, from production to export, and in some cases the variation was too much. The freezing planti n Iceland was good, and all the pallets was kept at right temperature. The problem is, when they were taken out of the freezing storage in Iceland, the cooling was not sufficient, which was necessary to maintain low temperature. It is difficult to prevent heat stress when exporting frozen product.

The results of the project indicated that the temprature in freezing trawls was stable during the sailing. Also the results indicated that it is a need for improvements in the freezing plant in Poland, where the temperature in freezing storage is higher compared to Iceland. Transportation in containers was much better than in freezing trawlers, but much more expensive.

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Reports

Drying and storing of harvested grain – A Review of Methods / Þurrkun og geymsla á korni

Author(s):

Ólafur Reykdal

Funded by:

Northern Periphery and Arctic Programme

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Drying and storing of harvested grain – A Review of Methods / Þurrkun og geymsla á korni

Á norðurslóðum er korn að öllu jöfnu skorið það rakt að það skemmist fljótt ef það er ekki þurrkað eða votverkað í fóður. Þurrkun korns er kostnaðarsöm og því þarf að vanda val á tækjabúnaði og orkugjöfum. Mælt er með notkun jarðhita þar sem þess er kostur enda ætti jarðhiti að vera ódýrasti orkugjafinn. Blandaðar lausnir geta reynst vel, t.d. jarðhiti og dísilolía. Landbúnaðurinn þarf að stefna að aukinni sjálfbærni og þá eru jarðhiti og rafmagn góðir kostir. Sumir myglusveppir á akri eða í geymslum geta myndað mýkótoxín (sveppaeiturefni) við rök og hlý skilyrði. Mýkótoxín geta skaðað heilsu fólks og búfjár. Hætta á mýkótoxínmyndum er í lágmarki á köldum norðlægum slóðum. Samt sem áður er nauðsynlegt að fylgjast með gæðum korns í geymslum og vakta mögulega myndun mýkótoxína. Þessi skýrsla gefur yfirlit um þurrkunaraðferðir, orkugjafa og öryggi korns og er grundvöllur ráðgjafar og athuguna á kornþurrkun.

In the Northern Periphery Region, grains are usually harvested at moisture contents too high for safe storage. Therefore the grain should be dried (or wet processed) as soon as possible. The drying process is expensive and the selection of equipment and fuel should be studied carefully. Where available, the use of geothermal water is recommended. In Iceland, geothermal energy has been found to be the cheapest energy source for grain drying. The use of mixed solutions, e.g. geothermal energy and diesel, is possible. Grain producers should aim at increased sustainability. Excellent solutions are geothermal energy and electricity. Mould in the field or in stores can produce mycotoxins under humid conditions and quite high temperature. Mycotoxins can harm the health of humans and animals. The existence of mycotoxins in grain grown under the cool conditions of northern regions is likely to be minimal but the situation should be studied and monitored. This report reviews grain drying methods, possible energy sources, safety aspects and is the basis for guidelines and case studies.

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Reports

Optimised Chilling Protocols for Fresh Fish

Author(s):

Björn Margeirsson, Hélène L. Lauzon, Lárus Þorvaldsson, Sveinn Víkingur Árnason, Sigurjón Arason, Kristín Líf Valtýsdóttir, Emilía Martinsdóttir

Funded by:

AVS R&D Fund of Ministry of Fisheries in Iceland, the Technology Development Fund at the Icelandic Centre for Research, University of Iceland Research Fund and EU (contract FP6-016333-2)

Contact

Sigurjón Arason

Head Engineer

sigurjon.arason@matis.is

Optimised Chilling Protocols for Fresh Fish

Leiðbeiningar um kælingu á ferskum fiski  lýsa áhrifamestu kæliaðferðum á öllum stigum kælikeðjunnar með  áherslu á hvítan fisk. Lýst er hvernig eigi að besta kælingu og viðhalda hitastigi til þess að hámarka gæði og öryggi afurða og minnka kostnað og orkunotkun. Í skýrslunni eru bakgrunnsupplýsingar fyrir leiðbeiningar i upplýsingaveituna Kæligátt á heimasíðu Matís sem settar eru fram á notendavænan hátt   á íslensku www.kaeligatt.is og ensku www.chillfish.net. Leiðbeiningarnar eru ætlaðar fyrir sjómenn, framleiðendur, flutningsaðila og aðra aðila virðiskeðjunnar. Leiðbeiningarnar byggja á rannsóknum sem framkvæmdar hafa verið innan rannsóknaverkefna eins og Chill‐on, Hermun kæliferla og Kælibótar.  Helstu kaflar fjalla um kælingu um borð, í vinnslu, við pökkun, flutning og geymslu á fiski.

The overall aim of the optimised chilling protocols is to describe the most effective chilling methods for any stage in the food supply chain with emphasis on whitefish. This comprises optimisation of the whole chain for lowering and maintaining low temperature with the aim of maximising quality and safety of the products and minimising costs and energy use. This report is the background for the protocols and guidelines published with open access at Matís website in Icelandic and English in a user‐friendly way: www.chillfish.net. These are protocols to follow aimed for the use of fishermen, manufacturers, transporters and other stakeholders in the fisheries chain. The information is divided into subchapters of different links in the chain. How to chill fish on‐board, during processing, packaging, transport and    storage are the main chapters.

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Reports

SSS PREDICTION Námskeið / SSS PREDICTION WORKSHOP

Author(s):

Paw Dalgaard, Anna Kristín Daníelsdóttir, Steinar B. Aðalbjörnsson

Contact

Anna Kristín Daníelsdóttir

Deputy CEO / Director of Research & Innovation

annak@matis.is

SSS PREDICTION Námskeið / SSS PREDICTION WORKSHOP

Námskeið í notkun á spáforritum í sjávarútvegi: SSS (Seafood Spoilage and Safety) Prediction version 3.1 2009 (http://sssp.dtuaqua.dk/), Combase (www.combase.cc) and Pathogen Modeling forrit (http://pmp.arserrc.gov/PMPOnline.aspx). Kennari er Dr. Paw Dalgaard frá Tækniháskólanum í Danmörku (DTU) og fer kennslan fram á ensku. Forritið nýtist vísindamönnum, yfirvöldum og iðnaði í sjávarútvegi.

Workshop on the practical use of computer software to manage seafood quality and safety. It includes presentations and hands-on computer exercises to demonstrate how available software can be used by industry, authorities and scientists within the seafood sector. Examples with fresh fish, shellfish and ready-to-eat seafood (smoked and marinated products) are included in the workshop. Special attention is given to: (i) the effect of storage temperature and modified atmosphere packing on shelf-life and (ii) management of Listeria monocytogens according to existing EU regulations (EC 2073/2005 and EC 1441/2007) and new guidelines from the Codex Alimentarius Commission. The presentations included in the workshop are given in English by Paw Dalgaard from the Technical University of Denmark. Participants will use their own laptop computers for the PC-exercises included in the workshop. Instruction for download of freeware will be mailed to the participants prior to the start of the workshop.

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