Pacific cod shelf-life experiment report
This report on the Pacific cod shelf-life experiment compares two methods of handling and preserving fish quality aboard fishing vessels:
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Reports
Quality
Branches
The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets
Growing fish consumption worldwide has driven fish processors to introduce innovative seafood products with extended shelf-life and desirable organoleptic properties.
Reports
Dry-aged fish: First trials to a new product
Tilgangur rannsóknarinnar var að kanna möguleika í hæg-meyrnun “dry-ageing” á mismunandi gerðum af fiski: mögrum og feitum. Þar sem þurrkskápurinn
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Reports
Dry-aged fish: Second trials in a commercial dry-ager
Annar hluti rannsóknarinnar á hæg-meyrnun (dry-ageing) á fiski, beindist að því að auka skilning á þeim breytum sem virka best
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Branches
Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis
In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious