Matís Staff

Aðalheiður Ólafsdóttir

Sensory evaluation manager

Group: Value chain

Phone: +354 4225010 /

Email: adalheiduro@matis.is

Focus Areas:

Freshness, Consumer Surveys, Consumers, Sensory Food, Shelf Life, Courses

Peer-reviewed Articles:
  • Skírnisdóttir S, Knobloch S, Lauzon HL, Ólafsdóttir A, Steinþórsson P, Bergsten P, Marteinsson V .. Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres - (2021). Food Microbiology, 97, 103723

  • Arnarson, A., Ólafsdóttir, A., Ramel, A. Martinsdóttir, E., Reykdal, Ó., Þórsdóttir, I., Þorkelsson, G .. Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals - (2011). International Journal of Food Sciences and Nutrition, 62(8), 872-880

  • Gholam Reza Shaviklo, Adalheidur Olafsdottir, Kolbrun Sveinsdottir, Gudjon Thorkelsson, Fereidoon Rafipour. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack - (2011). Journal of Food Science and Technology, 48(6), 668-676

  • Reports:
  • Improved quality, shelf life and less waste in the value chain of Icelandic vegetables

  • Seaweed supplementation to mitigate methane (CH4) emissions by cattle

  • Chitosan treatments for the fishery industry - Enhancing quality and safety of fishery products

  • Processing qualities of different potato strains

  • Production of fish sauce from Icelandic seafood with useful fermentation / Fish Sauce produced by useful fermentation

  • Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

  • Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

  • Minimizing spoilage in lobster with enzyme inhibition and hypothermia / Minimizing spoilage in Nephrops in Iceland

  • Effect of cooling and packaging methods on the quality deterioration of redfish fillets

  • Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study

  • Icelandic baby food - market and public requirements

  • Development of Quality Index Method and shelf life of thawed mackerel (Scomber scombrus) / Development of Quality Index Method and storage life of thawed mackerel (Scomber scombrus)

  • Injection and brining of tilapia fillets

  • Taste and pastures. Progress report

  • Product development of healthier processed meat products

  • Grazing on Angelica archangelica and flavor of lamb meat / Grazing on Angelica archangelica and flavor of lamb meat

  • Conferences - Posters

    Jón Árnason, Ólafur Ingi Sigurgeirsson and Aðalheiður Ólafsdóttir Effect of dietary protein level on protein content and quality of Arctic charr. Paper presented at the conference 14th International Symposium on Fish Nutrition & Feeding, May 31. - June 4. 2010, Qingdao, China.

    Jón Árnason, Ólafur Ingi Sigurgeirsson and Aðalheiður Ólafsdóttir Effect of dietary protein level on protein content and quality of Arctic charr. Poster at the conference 14th International Symposium on Fish Nutrition & Feeding, May 31. - June 4. 2010, Qingdao, China.

    Ólafur Ingi Sigurgeirsson, Jón Árnason, Helgi Thorarensen and Aðalheiður Ólafsdóttir. Protein requirements of Arctic charr (Salvelinus alpinus). Poster at the conference 14th International Symposium on Fish Nutrition & Feeding, May 31. - June 4. 2010, Qingdao, China.