Magnea Guðrún Karlsdóttir, a food scientist, defended her doctoral dissertation, Oxidation processes and the stability of frozen seafood, in the Celebration Hall of the University of Iceland on 21.3. The opponents were dr. Santiago Aubourg professor at CSIC in Spain, and dr. Sigríður Jónsdóttir researcher at the University of Iceland. Supervisors were dr. Hörður G. Kristinsson and exam. Sigurjón Arason.
Consumption of processed and frozen seafood has increased in recent years. Fats in fish products are a good source of polyunsaturated fatty acids (PUFA) which have been shown to have a positive effect on human health. Fish products with a high percentage of PUFA are extremely sensitive to evolution. Preservation of fat quality is therefore important in the storage and processing of seafood. Freezing and freezing is an effective method of extending the shelf life of fish products, and has been used for many years. Nevertheless, the quality of the products can deteriorate in cold storage. The project was intended to increase understanding of the different oxidation processes that take place in frozen fish products, and to investigate the stability of different fish species during prolonged cold storage. The effect of different storage temperatures on raw material quality and stability of fish products was investigated, as well as the effect of heating and continued freezing of cooked products on the quality of the fat. In addition, various chemical and rapid measurements were often evaluated, which are often used to monitor fat breakdown.
The research of the project led to a clear deeper understanding of the different processes of oxidation and stability of frozen seafood and how different storage conditions and variability of raw materials affect these processes. Temperature and storage time proved to be very important factors for the stability of frozen products. The quality and stability of the fat in the cold store is very dependent on fish species. Prolonged pre-cooking storage also has the greatest effect on post-cooking fat stability.
Magnea Guðrún was born in 1978. She graduated with a BS degree in food science from the University of Iceland in 2008 and an MSc degree in food science in 2010. In addition to her studies, Magnea has worked for Matís ohf. and carried out various research projects.
Magnea's parents are Karl Jóhann Valdimarsson and Erla Þóra Óskarsdóttir. Magneu's husband is Ingvar Júlíus Tryggvason and their children are Ástrós, Erla Ósk, Eva María and Tryggvi.
For further information Magnea Guðrún Karlsdóttir.