Contact
Aðalheiður Ólafsdóttir
Sensory evaluation manager
adalheiduro@matis.is
Minimizing spoilage in lobster with enzyme inhibition and hypothermia / Minimizing spoilage in Nephrops in Iceland
The purpose of this project was to maximize the activity of enzyme inhibitors (hasenose) with high subcooling to reduce myocardial infarction in lobster off Iceland. The effect of enzyme inhibitors on the quality aspects of lobster was assessed. The activity of different refrigerants on board fishing vessels during lobster fishing. The product of the project is then a definition of a processing process for the lobster industry with the use of enzyme inhibitors and high subcooling.
The aim of this project was to maximize the effects of using food grade protein inhibitor (EDTA) with combination of effective ice / seawater cooling to minimize muscle spoilage in nephrops in Iceland. To analyze different effects on nephrops quality factors when using the food grade protein inhibitor (EDTA) and to measure the effects of using different cooling media. The end product of this project is a simple code of practice information for the lobster industry in Iceland on how to use the combination of the food grade protein inhibitor (EDTA) with different cooling media to get the most effects on reducing muscle spoilage in nephrops in Iceland.
Report closed until 01.09.2013