Research is being carried out to increase knowledge of the properties of fat and its stability with regard to the condition of fish during fishing.
Fat composition in cod meat (Gadus morhua) according to season and fishing areas
In lean fish such as cod, fat development was not considered a problem. However, cod muscle contains a lot of unsaturated fatty acids which are easy to crave during storage. These changes have a negative effect on the taste and appearance of products. Research is being carried out to increase knowledge of the properties of fat and its stability with regard to the condition of fish during fishing. The condition of the fish is determined by various factors, such as the season, fishing area, size and age of the fish. Improved knowledge of raw materials and their stability during processing and storage will facilitate production management in fish processing, where the shelf life and quality of products are taken into account.
The research is funded by the Fisheries Project Fund, which will run until the end of 2011.
Participants in the project are Oddi hf, KG Fiskverkun ehf, Þorbjörn, Skinney-Þinganes hf and Matís ohf. Project manager is Kristín A. Þórarinsdóttir, Matís ohf.
Project title: Fat composition in cod meat (Gadus morhua) according to season and fishing areas
For further information, please contact Kristín A. Þórarinsdóttir, tel: 422-5081, e-mail: kristin.a.thorarinsdottir@matis.is.