Udnyttelse af restprodukter fra fiskeproduktion islandske eksempler. Sigurjón Arason, Chief Engineer, Matís ohf.,

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Fillet yield 50% 40% New processing methods Traceability applications Improved logistics Process optimizing Better handling Knowledge implementation / training Filleting machines Flow lines

1 Nordisk workshop om nyttiggørelse og optimering af hvidfisk ressourcen i Sisimiut - Grønland. Better utilization Udnyttelse af restprodukter fra Sigurjón Arason Professor, University of Iceland Chief Engineer, Matís ohf. Fillet yield 50% 40% New processing methods Traceability applications Improved logistics Process optimizing Better handling Knowledge implementation / training Filleting machines Flow lines TAQ-system Production control Development in the saltfish industry and in the total yield Production of cod fillet Side Side By-products raw-materials råstoff Packing - new materials Controlled conditions at curing and storage ( C, RH%) Employee training Traceability Fishing ground Nature variation Process optimizing Better handling on board Whole cod Gutted cod 100 kg Viscera kg Head with collar 28 kg Headed cod 72 kg Back bone 15 kg Skin 3 kg Cut-offs 4 kg Total yield = weight of salted prodoct/ weight of gutted fish Fillet skin- & boneless 48 kg Belly flap 3 kg Important that it's all included! Cod Kidne Backbone y Stomach Gasbladder Roe Gils Heard Liver Intestines Roe Gallbladder Pyloric caeca Whole fillet skinless, boneless or cut into portions- loin, center cut, tail 50% 1

2 Products and Rest Raw-Materials of Shore Processing of Cod Icelandic cod products 2017 Value and Quantity of exported cod products 1981 vs 2016 Export price cod products 1981 vs 2016 Chart Title ,6X 3, ,7 QUNTITY (TH. TONNES) VALUE (MILLIONS US$) US$ /KG Raw materials Head with collar 30 kg Cut-offs 2 kg Products Dried heads, Minced etc. Marine flavours Functional fish protein Calcium Our fresh high quality raw materials are mainly derived from white fish such as cod, haddock, red fish, flat fish and cat fish along with the much sought after salmon and arctic char. Back bone 17 kg Collagen and gelatin Skin 3 kg 2

3 Products from liver Fish oil Hermetisert fiskelever Head splitter Cheeks and tongue Splitted head and tongue A delicacy Produkter fra Hoder The world produces 4 billion tonnes of food annually which of 30% are wasted 3

4 The value-pyramid for by-products Value Pharmacy Nutraceutical $ /Kg Crude Oil $10-70/Kg Omega 3 oils Healthy food Nutrition/Food Feed Raw material Volume $ 1.2/kg protein IceProtein - Protis Fish enzyme cosmeceuticals Helps with weight control and has beneficial effects on the body's energetics and metabolism. Includes fish protein, chromium (III) picolinate and natural fibers that increases satiety and delays stomach emptying. The fish protein is extracted using the IceProtein technique, a hydrolysis technique where the fish protein is treated with water and enzymes before being filtered, leaving protein consisting only of small bioactive peptides Pris dkk per krukke (60 gr) (H.Kristinsson, 2015) Medical products from fish skin Iceland Mineral Supplements Marine Collagen Tissue regeneration Kerecis 4

5 NOVEL FOOD INGREDIENTS Use of fish proteins as functional ingredients Fish protein Gelation Fish Skin - Leathers Foaming Solubility Emulsification Water binding The quality of raw materials will effect on the quality of products. Bleeding will affect the quality and color of products The best raw materials Give the best products Liver and products Head and products Roe and product Color of cod mince A delicacy S.Arason 4 hours waiting time before bleeding 30 min. waiting for bleeding 2018 Fact of Global food system Keyword: Collaboration! The value Chain Collaboration between research institutes, seafood industry, service industry and universities Multidisciplinary projects Fisheries Iceland Tradition for M.Sc. Projects Ph.D projects becoming common The industry sees benefits in collaborative research Present market pull long term chain oriented The Added Value for Seafood, research program (AVS) 5

6 Research and Innovation:Return On Investment Matis Research and innovation company with focus on food and biotechnology research Based on data from Statistics Iceland Technical development in cooling projects ~100 scientists students >40 peer reviewed papers a year Tak for Takk fyrir 6

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