Brim participates in 5 various scientific projects at MATÍS which is an Icelandic food research company founded in 2006. MATÍS merged from three government institutions i.e. The Icelandic Fisheries Laboratories, Matra (a joint venture of IceTec and the Agricultural Research Institute), and the Environment and Food Agency operating under the direction of the Ministry of Environment.
The projects in which Brim takes part are as follows:
1. Fish protein in processing water.
The aim is to recover proteins from processing water for human conumption, with regard to maximising profits and maintaining functional properties of the proteins. Processes for recovering proteins from filleting and skinning machines will be evaluated and their effect on microbial and functional properties of the proteins. The result will be purer waste water and higher yields of ground fish catch used for human consumption.
2. Feed for Atlantic cod.
The aim is to bring the Nordic countries together in their research on feed for cod by creating an extensive network of feed producers, producers of single feed components, future cod farmers as well as scientists within this field of research. Presently there is very limited knowledge and experience available regarding the correct composition of feed for cod. This information is, however, crucial for the cod farming industry. As feed is the biggest single variable cost in farming of cod, high cost of feed is considered to be the main drawback in making cod farming profitable.
3. The effects of superchilling on physicochemical characteristics of cod muscle.
The aim is to study the effects of superchilling (zero to -4°C) on the physicochemical characteristics of cod muscle and what is gained compared to traditional chilling methods. The risk of using superchilling is that the temperature in the muscle may be too low, leading to ice formation, and this may have negative effects on the water holding properties of the fish muscle. The effects of termperature on salt uptake and ice formation will be evaluated. Effects of superchilling on enzyme activity with regard to temperature and salt concentration will be evaluated. Superchilling of fillets (zero to -2°C) will be compared to traditional chilling processes (zero to 2°C) by evaluation of protein denaturation, water holding capacity and spoilage. The results will be used to estimate the value of these methods with regard to storage life of fresh products compared to traditional methods.
The knowledge gained in the project will increase understanding on changes occurring in fish muscle during superchilling. Results may be used in future research projects in this field and to improve chilling processes in the fish industry, leading to increased value and quantity in fresh fish export.
4. Integration of research on chilling. [Chill-Add on]
The objective of the project is to be the platform for optimisation of chilling technologies for fishery products and seafood to ensure their quality and provide stimulus for the practical application of the information and knowledge required for marketing success of the Icelandic industries.
5. Maximum resource utilisation; value added fish by-products.
Project aim: There is a large market within the fish industry for ingredients made from by-products. Based on the requirements of the industry / market, ingredients (e.g. protein/gelatine/cytosine) will be developed with specific functional properties. This will be achieved by optimisation of selected mixtures and processes with improved properties of the ingredients for the main products.
6. Process Control - drying fish heads.
The aim of the project is to minimise odour emission from the production of dried products from fish processing by improved process control. This is necessary to comply with the implementation of integrated pollution prevention and control. Further effort is needed to improve the current situation in order to justify and establish basis for continued production of high value traditional dried products from by-products in fisheries.