Processing Lobster mince from lobster claws 2
The purpose of the project is to optimize a previously developed process in the production of lobster marl from lobster claws from a previous project carried out in the years 2011-2012. Investigate its properties and uses with the aim of demonstrating the feasibility of producing such a product in lobster processing in Iceland. Many experiments and measurements are made with the marlin and it is evaluated by Matís experts so that there is a professional evaluation of the product that can be used in the processing of the product in fish processing plants in Iceland.
The purpose of the project is to fine tune the process of isolating mince from nephrops lobster claws which was developed in an earlier project which was performed in the years 2011‐2012. Analyze the mince features and functions with the purpose of pointing out the mince feasibility of producing the material in Icelandic lobster industry. Many experiments and measurements are performed on the mince in the project where it is evaluated by Matis food specialists so the existence of professional evaluation of the product can be used in processing the product in the fish industry in Iceland.