{"id":28212,"date":"2020-06-30T17:01:42","date_gmt":"2020-06-30T17:01:42","guid":{"rendered":"http:\/\/dev.matis.is\/?post_type=matis_staff&p=28212"},"modified":"2025-12-08T10:51:49","modified_gmt":"2025-12-08T10:51:49","slug":"kolbrun-sveinsdottir","status":"publish","type":"matis_staff","link":"https:\/\/matis.is\/en\/matis_staff\/kolbrun-sveinsdottir\/","title":{"rendered":"Kolbr\u00fan Sveinsd\u00f3ttir"},"content":{"rendered":"
Doctoral thesis<\/strong><\/h5>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance. University of Iceland, Faculty of Food and Nutrition, School of Health Sciences. Doctoral thesis, September 2009. Abstract \/ Abstract<\/a>. News on Mat\u00eds' website can be seen here<\/a>.<\/p>\n\n\n\n

Participation in Conferences:<\/strong><\/h5>\n\n\n\n

2011:<\/strong><\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. 2011. Is there a difference between wild fish and farmed fish? Food is on the human side, 23rd year. s 6. Read the article.<\/a><\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir, R\u00f3sa J\u00f3nsd\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir, Emilia Martinsd\u00f3ttir. Innovative consumer-oriented product development of enriched seafood. Presentation: 41st<\/sup> WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.<\/p>\n\n\n\n

2010:
<\/strong>Sveinsd\u00f3ttir K, Lauzon HL, Martinsd\u00f3ttir E, Margeirsson B (2010). Effects of different coolong techniques<\/a> during processing and temperature flucations during air and sea freight on storage life of cod loins. Oral presentation. 40th<\/sup> WEFTA Annual Meeting, 4-7 October 2010, Izmir, Turkey<\/p>\n\n\n\n

Valt\u00fdsd\u00f3ttir KL, Margeirsson B, Sveinsd\u00f3ttir K, Arason S (2010). Influence of improved packaging design on temperature control and shelf life of pre-chilled cod fillets during dynamic temperature storage. Oral presentation. 40th<\/sup> WEFTA Annual Meeting, 4-7 October 2010, Izmir, Turkey<\/p>\n\n\n\n

Themistoklis A, Schelvis R, Carleh\u00f6g M, Sveinsd\u00f3ttir K, Perrea T, Valsdottir T, Martinsdottir E, Sk\u00e5ra T, Brunso K, Luten J (2010). Consumer evaluation of an innovative seafood product concept and relevant communication strategies in an in-home real-life situation test in Norway. Oral presentation. 40th<\/sup> WEFTA Annual Meeting, 4-7 October 2010, Izmir, Turkey<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. Effect of labeling on consumer perception. Oral presentation. The Nordic Workshop in Sensory Science 2010 - The Nordic Sensory Workshop with the focus on Nordic Sensory Communication<\/em>, Reykjav\u00edk 20-21 May 2010.<\/p>\n\n\n\n

2009:
<\/strong>Sveinsd\u00f3ttir K. 2009. Differences in consumer attitudes and liking between regions and segments. Oral presentation. Nordic values in the Food sector - The way forward in a global perspective<\/em>, Reykjavik 15 - 17 November, 2009.<\/p>\n\n\n\n

Emilia Martinsd\u00f3ttir, Cyprian Ogombe Odoli, H\u00e9l\u00e8ne L. Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir, Hannes Magn\u00fasson, Sigurj\u00f3n Arason, Ragnar J\u00f3hannsson. 'Arctic' tilapia (Oreochromis niloticus) Optimal storage and transport conditions for fillets. Poster at the conference TAFT 2009<\/em>, Copenhagen 15.-18. September. The poster<\/a> was chosen the best poster of the conference.<\/p>\n\n\n\n

2008:
<\/strong>Damsg\u00e5rd, B., Toften, H., Schelvis-Smit, R., Kole, A., Sveinsdottir, K., Martinsdottir, E., Midling, K. & Aas-Hansen, \u00d8. 2008. Ethical production of farmed cod from farm to barrel. ("Ethical production of farmed cod from farm to fork"). Oral presentation. Aquaculture 2008. Troms\u00f8, Norway, April 2008.<\/p>\n\n\n\n

Martinsd\u00f3ttir, E., Sveind\u00f3ttir, K., Hyldig, G., Green-Petersen, D. and Schelvis, R. 2008. Improved Seafood Sensory Quality for the consumer. Oral presentation. The 5th SEAFOODplus Conference, Copenhagen, Denmark, June 2008<\/p>\n\n\n\n

Schelvis, R., Kole, A., Martinsdottir, E., Sveinsdottir, K., Verbeke, W., Olsen, SO, Honkanen, P., \u00d8stli, J., Damsg\u00e5rd, B., Toften, H., and Luten, J. 2008. ETHICOD - is it possible to 'sell' welfare to EU consumers? Oral presentation. The 5th SEAFOODplus Conference, Copenhagen, Denmark, June 2008<\/p>\n\n\n\n

Schelvis, R., Kole, A., Martinsdottir, E., Sveinsdottir, K., Verbeke, W., Olsen, SO, Honkanen, P., \u00d8stli, J., Damsg\u00e5rd, B., Toften, H., and Luten, J. 2008. ETHICOD - is it possible to 'sell' welfare to EU consumers? Oral presentation, WEFTA, Florence, Italy, September 2008<\/p>\n\n\n\n

Damsg\u00e5rd, B., Toften, H., Schelvis-Smit, R., Kole, A., Sveinsdottir, K., Martinsdottir, E., Midling, K. & Aas-Hansen, \u00d8. 2008. A full value chain approach to ethical production of Atlantic cod. Oral presentation. World Fisheries Conference. Yokohama, Japen, Oct. 2008.<\/p>\n\n\n\n

2007:
<\/strong>Rian Schelvis, Adriaan Kole, Kolbrun Sveinsdottir and Emilia Martinsdottir (2007). Do consumers like unstressed farmed cod better than stressed cod? Paper presented at The Fourth SEAFOODplus Conference, Bilbao, Spain, 4-8 June 2007.<\/p>\n\n\n\n

2006:
<\/strong>Kolbr\u00fan Sveinsd\u00f3ttir, Emilia Martinsd\u00f3ttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty 2006. Consumer liking and sensory characteristics of different cod products. Paper presented at the Sense of Diversity - Second European Conference on Sensory Consumer Science, September 2006, The Hague, The Netherlands.

Emilia Martinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir 2006. Attitudes and Fish Consumption Improved Image of Seafood. Paper presented at The 9th Nordic congress for dietitians, The Young Consumer, August, 2006. Reykjavik, Iceland

Kolbr\u00fan Sveinsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty 2006. Consumer preferences for different cod products: Why do some consumers prefer one product to another? Paper presented at the 3rd SEAFOODplus Conference, 29.05-02. Troms\u00f8, Norway

Kolbr\u00fan Sveinsd\u00f3ttir, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Emilia Martinsd\u00f3ttir. 2006. The young consumer: attitudes and fish consumption. Paper presented at the Nordic Workshop in Sensory Science, Focus on the Nordic Consumer, 2-5 May Oslo, Norway
Emilia Martinsd\u00f3ttir, Kolbrun Sveinsd\u00f3ttir, Grethe Hyldig, Rian Schelvis-Smit. 2006. Consumer preferences for different fish products in four countries. Paper presented at the Nordic Workshop in Sensory Science, Focus on the Nordic Consumer, 2-5 May Oslo, Norway<\/p>\n\n\n\n

2000-2005:<\/strong><\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. 2005. Consumer survey on cod: Who wants cod? Wednesday lecture at IFL, December 7, 2005.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. 2004. Improved seafood sensory quality for the consumer. Paper presented at the International QIM workshop in Brussels on 5 May 2004.<\/p>\n\n\n\n

Sveinsd\u00f3ttir K, \u00deorkelsd\u00f3ttir \u00c1, Martinsd\u00f3ttir E. 2003. Consumer survey: Cod fillets packaged in air and modified atmosphere (MAP). Lecture at TAFT 2003, Reykjavik, Iceland, June 2003.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. 2002. Fisheries Exhibition K\u00f3pavogur, September 2002. Presentation of a computerized sensory evaluation method to assess the freshness of fish (quality index method (QIM)).

Kolbr\u00fan Sveinsd\u00f3ttir. 2002. Lecture on sensory evaluation for 10th grade, presentation of sensory evaluation at Science Days, Reykjav\u00edk City Hall.<\/p>\n\n\n\n

Sveinsd\u00f3ttir K, Martinsd\u00f3ttir E, Hyldig G, J\u00f8rgensen B, Kristbergsson K. 2001. Application of the Quality Index Method (QIM) in shelf life study of farmed salmon. Lecture at WEFTA meeting, Finland, May 2001.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. 2000. Introduction of a computerized sensory evaluation method to assess the freshness of fish (QIM). Fisheries Exhibition Bremen, Germany, March 2000.

Reports:<\/strong><\/p>\n\n\n\n

2012:<\/strong><\/p>\n\n\n\n

A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Bj\u00f6rn Margeirsson, Kolbr\u00fan Sveinsd\u00f3ttir, Sigurj\u00f3n Arason, Eyj\u00f3lfur Reynisson, Emil\u00eda Martinsd\u00f3ttir. Effect of superchilled processing of whole whitefish - pre-rigor \/ Effect of supercooling on spoilage processes and shelf life of whole fish and fillets. Mat\u00eds Report 22-12<\/a>, 34 s.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, Anna L\u00e1ra Sigur\u00f0ard\u00f3ttir, Vigf\u00fas \u00c1sbj\u00f6rnsson, Sandra R\u00fan J\u00f3hannesd\u00f3ttir, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Valger\u00f0ur Lilja J\u00f3nsd\u00f3ttir. Efling gr\u00e6nmetisr\u00e6ktar \u00e1 \u00cdslandi \/ Increased opportunities in Icelandic vegetable production. Mat\u00eds Report 16-12<\/a>, 42 p.<\/p>\n\n\n\n

A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Elvar Steinn Traustason, \u00c1sbj\u00f6rn J\u00f3nsson, Kolbr\u00fan Sveinsd\u00f3ttir, Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir. Development of quality coefficient method and shelf life of fresh mackerel (Scomber scombrus)<\/em> \/ Development of QIM and shelf life of fresh mackerel (Scomber scombrus).<\/em> Mat\u00eds Report 07-12<\/a>, 19 p.<\/p>\n\n\n\n

2011:<\/strong><\/p>\n\n\n\n

Bj\u00f6rn Margeirsson, Krist\u00edn L\u00edf Valt\u00fdsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, H\u00e9l\u00e8ne L. Lauzon, Sigurj\u00f3n Arason. Usage of SuperChiller for precooling salmon fillets - study on the effects on temperature control, storage life and yield. Mat\u00eds Report 42-11, 22. p. Closed report.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir, Dagn\u00fd Yrsa Ey\u00fe\u00f3rsd\u00f3ttir, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Emilia Martinsd\u00f3ttir. Attitudes and fish consumption in Iceland 2011. Mat\u00eds Report 41-11<\/a>, 61 p.<\/p>\n\n\n\n

Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sbj\u00f6rn J\u00f3nsson, Hannes Magn\u00fasson, Kristj\u00e1n G. J\u00f3akimsson, Sveinn K. Gu\u00f0j\u00f3nsson. 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. Mat\u00eds Report 40-11, 33 p. Closed report. Report summary.<\/a>
Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sbj\u00f6rn J\u00f3nsson, Hannes Magn\u00fasson, Kristj\u00e1n G. J\u00f3akimsson, Sveinn K. Gu\u00f0j\u00f3nsson. Effect of post-slaughter time intervals on yield and quality of farmed cod \/ Effect of post-slaughter time intervals on yield and quality of farmed cod. Mat\u00eds Report 39-11, 32 p. Closed report. Report summary.<\/a><\/p>\n\n\n\n

H\u00e9l\u00e8ne L. Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir, Magnea G. Karlsd\u00f3ttir, Eyj\u00f3lfur Reynisson, Bj\u00f6rn Margeirsson, Emilia Martinsd\u00f3ttir. Effect of temperature control on the efficiency of modified atmosphere packaging of cod loins in bulk. Mat\u00eds Report 21-11<\/a>, 34 s.<\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, Rakel Eva S\u00e6varsd\u00f3ttir, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir. Icelandic baby food - market and public requirements. Mat\u00eds Report 07-11<\/a>, 44 s.<\/p>\n\n\n\n

2010:
<\/strong>H\u00e9l\u00e8ne L. Lauzon, Bj\u00f6rn Margeirsson, Kolbr\u00fan Sveinsd\u00f3ttir, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Magnea G. Karlsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir. Overview on fish quality research - Impact of fish handling, processing, storage and logistics on fish quality deterioration.  Mat\u00eds Report 39-10<\/a>, 70 s. <\/p>\n\n\n\n

H\u00e9l\u00e8ne L. Lauzon, Bj\u00f6rn Margeirsson, Kolbr\u00fan Sveinsd\u00f3ttir, Eyj\u00f3lfur Reynisson, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir, Radovan Gospavic, Nasimul Haque, Viktor Popov, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, T\u00f3mas Hafli\u00f0ason, Einir Gu\u00f0laugsson, Sigur\u00f0ur Bogason. Functionality testing of selected Chill-on technologies during a transport-simulation study of palletized cod boxes: qPCR for fish spoilage bacteria, SLP model and QMRA to evaluate pathogen growth in spiked cod. Mat\u00eds Report 35-10<\/a>, 31 p.<\/p>\n\n\n\n

Bj\u00f6rn Margeirsson, H\u00e9l\u00e8ne L. Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir, Eyj\u00f3lfur Reynisson, Hannes Magn\u00fasson, Sigurj\u00f3n Arason, Emil\u00eda Martinsd\u00f3ttir. Effect of improved design of wholesale EPS fish boxes on thermal insulation and storage life of cod loins - simulation of air and sea transport. Mat\u00eds Report 29-10<\/a>, 38 p.<\/p>\n\n\n\n

Hannes Magn\u00fasson, Kolbr\u00fan Sveinsd\u00f3ttir, L\u00e1rus \u00deorvaldsson, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, H\u00e9l\u00e8ne L. Lauzon, Eyj\u00f3lfur Reynisson, \u00c1rni R. R\u00fanarsson, Sveinn H. Magn\u00fasson, J\u00f3nas R. Vi\u00f0arsson, Sigurj\u00f3n Arason, Emil\u00eda Martinsd\u00f3ttir. The effect of different cooling techniques on the quality changes and shelf life of whole cod (Gadus morhua).<\/em> Mat\u00eds Report 28-10<\/a>, 25 s.  <\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir, Patricia Miranda Alfama, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir and Emil\u00eda Martinsd\u00f3ttir. Development of a quality index method and shelf life of thawed mackerel (Scomber scombrus) \/ Development of Quality Index Method and storage life of thawed mackerel (Scomber scombrus). Mat\u00eds Report 25-10<\/a>, 22 p.<\/p>\n\n\n\n

Emilia Martinsd\u00f3ttir, H\u00e9l\u00e8ne L. Lauzon, Bj\u00f6rn Margeirsson, Kolbr\u00fan Sveinsd\u00f3ttir, L\u00e1rus \u00deorvaldsson, Hannes Magn\u00fasson, Eyj\u00f3lfur Reynisson, Arna Vigd\u00eds J\u00f3nsd\u00f3ttir, Sigurj\u00f3n Arason, Maria Eden. The effect of cooling methods at processing and use of gel-packs on storage life of cod (Gadus morhua<\/em>) loins - Effect of transport via air and sea on temperature control and retail-packaging on cod deterioration. Mat\u00eds Report 18-10<\/a>, 53 p.<\/p>\n\n\n\n

Bj\u00f6rn Margeirsson, Hannes Magn\u00fasson, Kolbr\u00fan Sveinsd\u00f3ttir, Krist\u00edn L\u00edf Valt\u00fdsd\u00f3ttir, Eyj\u00f3lfur Reynisson, Sigurj\u00f3n Arason. The effect of different precooling media during processing and cooling techniques during packaging of cod (Gadus morhua)<\/em> fillets. Mat\u00eds Report 15-10<\/a>, 27 p.<\/p>\n\n\n\n

2009:<\/strong><\/p>\n\n\n\n

Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Irek Klonowski, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Hannes Magn\u00fasson, Arnlj\u00f3tur Bjarki Bergsson, Ragnar J\u00f3hannsson, Emilia Martinsd\u00f3ttir. Injection and brining of tilapia fillets. Mat\u00eds Report 39-09<\/a>, 37 p.<\/p>\n\n\n\n

Emil\u00eda Martinsd\u00f3ttir, Cyprian Ogombe Odoli, H\u00e9l\u00e8ne L. Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir, Hannes Magn\u00fasson, Sigurj\u00f3n Arason and Ragnar J\u00f3hannsson. Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus)<\/em> fillets. Mat\u00eds Report 38-09<\/a>, 74 p.<\/p>\n\n\n\n

Hannes Magn\u00fasson, L\u00e1rus \u00deorvaldsson, Kolbr\u00fan Sveinsd\u00f3ttir, H\u00e9l\u00e8ne L. Lauzon, Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, Emilia Martinsd\u00f3ttir, Sigurj\u00f3n Arason. The effect of liquid cooling at processing and different cooling techniques during transport of cod (Gadus morhua) fillets. Mat\u00eds Report 34-09<\/a>, 33 p.<\/p>\n\n\n\n

A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson. Product development of healthier processed meat products. Mat\u00eds Report 25-09, 111 p. Report summary<\/a>.<\/p>\n\n\n\n

Hannes Magn\u00fasson, H\u00e9l\u00e8ne L. Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir, Bj\u00f6rn Margeirsson, Eyj\u00f3lfur Reynisson, \u00c1rni Rafn R\u00fanarsson, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, Sigurj\u00f3n Arason, Emil\u00eda Martinsd\u00f3ttir. The effect of different cooling techniques and temperature fluctuations on the storage life of cod fillets (Gadus morhua<\/em>). Mat\u00eds Report 23-09<\/a>, 36 p.<\/p>\n\n\n\n

Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, \u00c1sa Vala \u00de\u00f3risd\u00f3ttir, Fanney \u00de\u00f3rsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Emilia Martinsd\u00f3ttir, Fri\u00f0rik H. J\u00f3nsson, Inga \u00de\u00f3rsd\u00f3ttir. 2009. Attitudes and fish consumption of young people aged 16 to 20: Intervention in Akureyri. Mat\u00eds report 03-09<\/a>, 54 p.<\/p>\n\n\n\n

2008:<\/strong><\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson, Gu\u00f0r\u00fan Anna Finnbogad\u00f3ttir, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Kristj\u00e1n J\u00f3akimsson and Sigurj\u00f3n Arason. Comparison of lightly salted farmed cod and wild cod. Mat\u00eds Report 34-08, 36 p. Closed report. Report summary<\/a>.<\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson, Gu\u00f0r\u00fan Anna Finnbogad\u00f3ttir, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Hannes Magn\u00fasson, Kristj\u00e1n J\u00f3akimsson, Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, Sigurj\u00f3n Arason.<\/em> Comparison of the characteristics of farmed cod and wild cod. Mat\u00eds Report 33-08, 90 p. Closed report. Report summary<\/a>.<\/p>\n\n\n\n

Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Hannes Magn\u00fasson, Kolbr\u00fan Sveinsd\u00f3ttir, Bj\u00f6rn Margeirsson, H\u00e9l\u00e8ne L. Lauzon, Eyj\u00f3lfur Reynisson, Emil\u00eda Martinsd\u00f3ttir. Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua). Mat\u00eds report 22-08<\/a>, 38 p.<\/p>\n\n\n\n

2007:
<\/strong>Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Hannes Magn\u00fasson and Sigurj\u00f3n Arason, 2007. Shelf life tests on cod pieces: The effect of supercooling on salt and protein injected cod muscles. Mat\u00eds Report 49-07, 43 pages. Closed report.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir, Hannes Magn\u00fasson, 2007. Knowledgeable fish consumers: Do consumers benefit from education about quality characteristics and fish handling? Mat\u00eds Report 47-07.<\/a><\/p>\n\n\n\n

Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Emilia Martinsd\u00f3ttir. 2007. Information on fish consumption and purchasing behavior from fishmongers and restaurants. Mat\u00eds report 39-07<\/a>.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir. 2007. Fish consumption of 17-49 year old Icelanders on different fish species and products. Mat\u00eds Report 37-07<\/a>, 48 p.<\/p>\n\n\n\n

Krist\u00edn A. \u00de\u00f3rarinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Ragnhildur Einarsd\u00f3ttir, Sigurj\u00f3n Arason. Use of fish proteins in fillet processing. Chilled and frozen cod products. Mat\u00eds Report 25-07, 67 pages. Closed report.<\/p>\n\n\n\n

Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Hannes Magn\u00fasson, Sigurj\u00f3n Arason, Krist\u00edn A. \u00de\u00f3rarinsd\u00f3ttir. 2007. Process management for fishing, processing and processing of salted fish. Effects of different salting methods on the effect of cod fillets. Mat\u00eds Report 20-07, 60 pages. Closed report.<\/p>\n\n\n\n

Hannes Magn\u00fasson, H\u00e9l\u00e8ne L. Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir, Birna Gu\u00f0bj\u00f6rnsd\u00f3ttir, Emilia Martinsd\u00f3ttir, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir, Sigur\u00f0ur Bogason, Sigurj\u00f3n Arason. 2007. Shelf life tests on cod pieces: Effects of supercooling, brine and gas packaging on quality changes and shelf life. Mat\u00eds report 12-07<\/a>, 44 p.<\/p>\n\n\n\n

Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Emilia Martinsd\u00f3ttir, Fri\u00f0rik H. J\u00f3nsson, Inga \u00de\u00f3rsd\u00f3ttir, Fanney \u00de\u00f3rsd\u00f3ttir. 2007. Attitudes and fish consumption of young people aged 18 to 25 - Descriptive statistical analysis. Mat\u00eds report 05-07<\/a>, 235 p.<\/p>\n\n\n\n

2006:
<\/strong>Hannes Magn\u00fasson, Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir, Emilia Martinsd\u00f3ttir. (2006). Thawed, dehydrated cod fillets in consumer packages. IFL report 32-06, 43 p.

Emilia Martinsd\u00f3ttir, Fri\u00f0rik H. J\u00f3nsson, Inga \u00de\u00f3rsd\u00f3ttir, Krist\u00edn Har\u00f0ard\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir. 2006. Progress report for the period 1.6.2005 to 1.2. Attitudes and fish consumption of young people: Improving the image of seafood. IFL \/ AVS report.

Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Emilia Martinsd\u00f3ttir 2006. Information from fish shops and restaurants. Attitudes and fish consumption of young people: Improving the image of seafood. IFL \/ AVS report.<\/p>\n\n\n\n

2005:<\/strong>
\u00c1sa \u00deorkelsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Krist\u00edn A. \u00de\u00f3rarinsd\u00f3ttir, Soff\u00eda Vala Tryggvad\u00f3ttir, Emilia Martinsd\u00f3ttir, P\u00e1ll Gunnar P\u00e1lsson. 2005. Shelf life of radio-frequency and conventional heated frozen cod and salmon fillets. IFL project report no 17-05, August 2005. Icelandic Fisheries Laboratories, Reykjav\u00edk, Iceland.

\u00c1sa \u00deorkelsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Krist\u00edn A. \u00de\u00f3rarinsd\u00f3ttir, Soff\u00eda Vala Tryggvad\u00f3ttir, Emilia Martinsd\u00f3ttir, R\u00f3sa J\u00f3nsd\u00f3ttir, P\u00e1ll Gunnar P\u00e1lsson. 2005. Shelf life of chilled radio-frequency and conventionally heated cod and salmon fillets. IFL project report no 18-05, August 2005. Icelandic Fisheries Laboratories, Reykjav\u00edk, Iceland

2004:
<\/strong>\u00c1sa \u00deorkelsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Soff\u00eda V. Tryggvad\u00f3ttir, Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, Emilia Martinsd\u00f3ttir, P\u00e1ll Gunnar P\u00e1lsson. 2004. Comparison of four different treatments of cod and salmon fillets: fresh, frozen, radio-frequency heated and conventionally heated. Project report IFL 02-04, March 2004. Fisheries Research Institute, Reykjav\u00edk.

2003:
<\/strong>Kolbr\u00fan Sveinsd\u00f3ttir, G\u00fastaf Helgi Hj\u00e1lmarsson, Soff\u00eda Vala Tryggvad\u00f3ttir, Emilia Martinsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir, P\u00e1ll Gunnar P\u00e1lsson. 2003. Comparison of quality measurements of fresh and thawed cod fillets. IFL report 05-03, March 2003.
Emilia Martinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir, Bjarni \u00c1skelsson. 2003. Sensory evaluation of whole fish using a quality index method (QIM). Courses held for fish markets in January and February 2003. IFL report 04-03, April 2003.

Emilia Martinsd\u00f3ttir, Hannes Magn\u00fasson, H\u00e9l\u00e9ne L Lauzon, Kolbr\u00fan Sveinsd\u00f3ttir. 2003. Thawed sea-frozen MAP fillets with ships to foreign markets. IFL report 22-03, June 2003.

2000:
<\/strong>Martinsd\u00f3ttir E, Sveinsd\u00f3ttir K, \u00d3lafsd\u00f3ttir G. 2000. Development and implementation of a computerized sensory system (QIM) for fish freshness. Final report. IFL project report no 11-00, June 2000. <\/p>\n\n\n\n

 
Almennar greinar \u00ed bl\u00f6\u00f0 og t\u00edmarit \/ Articles in non-refereed journals:<\/strong><\/p>\n\n\n\n

Emil\u00eda Martinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, Rian Schelvis-Smit, Grethe Hyldig 2006. The consumers taste: The same fish samples tested in four different countries at the same time. InterSeafood.com, May 2006: 14-15

Emilia Martinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir 2006. Where are Icelanders' fish consumption heading? \u00c6gir, 99. \u00e1rg. 1st issue 12-14.

Emilia Martinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir 2003. Sensory evaluation of fresh fish using a quality index method (QIM). Handbook for fish markets. Fisheries Research Institute, Reykjav\u00edk<\/p>\n\n\n\n

Martinsd\u00f3ttir E, Sveinsd\u00f3ttir K, Luten J, Schelvis-Smith R, Hyldig G. 2001. Sensory Evaluation of Fish Freshness. Reference Manual for the Fish Sector. QIM-Eurofish
 
Posters \/ Posters:<\/strong><\/p>\n\n\n\n

K. Sveinsd\u00f3ttir, E. Martinsd\u00f3ttir, R. Schelvis, A.Kole, 2007. Consumer liking and sensory characteristics of farmed cod produced with conventional and animal friendly methods. Poster presentation at the 7th Pangborn Sensory Science Symposium, Minneapolis, USA, 12-16-11 August 2007.<\/p>\n\n\n\n

Emilia Martinsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir and Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, 2006. Attitudes and fish consumption of 18-25 year old Icelanders - Improved image of seafood. Poster at Rann\u00eds Science Week in Reykjav\u00edk, September 22, 2006.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsdottir, Emilia Martinsdottir, G Hyldig (2005). Improved Seafood Sensory Quality for the Consumer, Sensory Characterization of Different Cod Products. The 6th Pangborn Sensory Science Symposium, Yorkshire, UK, 7-11 August 2005.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir, \u00c1sa \u00deorkelsd\u00f3ttir, Emilia Martinsd\u00f3ttir. * Improved Seafood Sensory Quality for the Consumer - Part one: Sensory characterization of different cod products Poster at the conference A Sense of Identity - European Conference on Sensory science of food and beverages, held in Florence, Italy, 26-29. September 2004<\/p>\n\n\n\n

K. Sveinsd\u00f3ttir, E Martinsd\u00f3ttir, G. Hyldig, B. J\u00f8rgensen, B. and K. Kristbergsson. 2001 Quality Index Method (QIM) and Quantitative Descriptive Analysis (QDA) in Shelf Life Study of Farmed Atlantic Salmon (Salmo salar). The 4th Pangborn Sensory Science Symposium, 22-26 July 2001, Dijon, France<\/p>","protected":false},"featured_media":52296,"template":"","meta":{"_acf_changed":true,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"other":[],"class_list":["post-28212","matis_staff","type-matis_staff","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nKolbr\u00fan Sveinsd\u00f3ttir - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kolbr\u00fan Sveinsd\u00f3ttir - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Doktorsritger\u00f0 \/ Thesis Kolbr\u00fan Sveinsd\u00f3ttir.  Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance. 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