Anna Birna Björnsdóttir will give a lecture for a master's degree in food science at the University of Iceland tomorrow, Monday 24 October, but the project was done at Matís.
When does this event start: October 24, 2016 - 3:00 p.m.
Further location: Matís, meeting room 312, Vínlandsleið 12 Reykjavík
Anna Birna Björnsdóttir's master's lecture deals with:
Variability of cod and saithe liver according to season, chemical and physical properties - “Annually variation in lipid composition and vitamin content in the liver of cod and saith. “
The aim of the project was to investigate whether the size of the fish affects which fish oil comes from the liver (weight sample) as well as seasonal changes in the fish oil depending on the time of year the fish is caught (standard sample). In both standard and weight samples, vitamin A, D and E measurements were performed along with EPA and DHA fatty acid measurements. Measurements were also made of unsaponifiable matter, iodine content, refractive index, water, protein and fat. Meat coefficient, liver coefficient and relative liver fat were also studied. From the standard samples taken each month, it was clear that the time of year the fish was caught and the food it ate.
On weight samples, there was a significant difference between the size of the fish in several measurements. This applied to both cod and saithe. Projects for a master's degree in food science worked in collaboration with Lýsir and Matís and the liver samples came from HB Grandi. From the standard samples taken each month, it was clear that the time of year the fish was caught and the food it ate. On weight samples, there was a significant difference between the size of the fish in several measurements. This applied to both cod and saithe.
The project is for a master's degree in food science and is carried out at Matís.
Supervisors:
Sigurjón Arason, Þórhallur Ingi Halldórsson, Ásbjörn Jónsson and Rakel Sæmundsdóttir