The aim of the project is to evaluate the stability of Icelandic mackerel meal and to examine the properties and effectiveness of different anti-aging agents with the aim of finding a suitable replacement for ETQ. The project will also examine which factors affect the stability of the flour, and in that context data will be collected from the entire processing chain, i.e. from fishing and through processing.
Project title: New anti-aging agents and stability of mackerel meal
Partners: Herring processing, Ísfélagið, Skinney-Þinganes
Research Fund: Icelandic Food Innovation Fund (is. Matvælasjóður)
Initial year: 2021
Staða: Ongoing
Service Category: Array