{"id":37814,"date":"2016-06-01T13:10:00","date_gmt":"2016-06-01T13:10:00","guid":{"rendered":"https:\/\/matis.is\/?p=37814"},"modified":"2023-02-03T12:43:49","modified_gmt":"2023-02-03T12:43:49","slug":"influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/","title":{"rendered":"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel"},"content":{"rendered":"

Limited knowledge is currently available on the influence of fish thawing and subsequent storage conditions on bacterial growth kinetics, succession, and diversity alongside the production of biogenic amines. This study aimed to address these factors during the thawing and subsequent storage of mackerel. Thawing was either done fast in 18 \u00b0 C water for 2 h or slowly at 30 \u00b0 C overnight. Subsequent storage was at 30 \u00b0 C (ambient) for 36 h and 2 to 5 \u00b0 C (refrigerated) for 12 days. The cultivation methods used were total viable counts, hydrogen sulfide \u2013 producing bacteria, and Pseudomonas<\/em>. Maximum growth rate, population density, and lag time were fitted on the counts using the Baranyi model. The bacterial diversity and succession were based on sequencing of 16S rRNA amplicons, and biogenic amines were quantified on high-pressure liquid chromatography \u2013 UV. The results show that lag time of hydrogen sulfide \u2013 producing bacteria was significantly affected by both thawing methods, and further, the interaction between thawing and storage significantly affected the maximum growth rate of these bacteria. However, the maximum growth rate of Pseudomonas<\/em> was higher during refrigerated storage compared to storage at ambient temperature. Total viable counts showed longer lag time and reduced growth rate during refrigerated storage. Higher bacterial diversity was correlated to slow thawing and storage at ambient temperature compared with slow thawing and refrigerated storage. Overall, Acinetobacter<\/em> and Psychrobacter<\/em> genera were the dominant bacterial populations. The amine levels were low and could not be differentiated along the thawing and storage approaches, despite a clear increase in bacterial load, succession, and diversity. This corresponded well with the low abundance of biogenic amine \u2013 producing bacteria, with the exception of the genus Proteus<\/em>, which was 8.6% in fast-thawed mackerel during storage at ambient temperature. This suggests that the decarboxylation potential is dependent on both microbial load and microbial community structure.<\/p>\n\n\n\n

Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Limited knowledge is currently available on the influence of fish thawing and subsequent storage conditions on bacterial growth kinetics, succession, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_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":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-37814","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"\nInfluence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Limited knowledge is currently available on the influence of fish thawing and subsequent storage conditions on bacterial growth kinetics, succession, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/matis.is\/en\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\" \/>\n<meta property=\"og:site_name\" content=\"Mat\u00eds\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matisiceland\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-01T13:10:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-03T12:43:49+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:site\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a\"},\"headline\":\"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel\",\"datePublished\":\"2016-06-01T13:10:00+00:00\",\"dateModified\":\"2023-02-03T12:43:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\"},\"wordCount\":327,\"publisher\":{\"@id\":\"https:\/\/matis.is\/#organization\"},\"articleSection\":[\"Greinar\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\",\"url\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\",\"name\":\"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel - Mat\u00eds\",\"isPartOf\":{\"@id\":\"https:\/\/matis.is\/#website\"},\"datePublished\":\"2016-06-01T13:10:00+00:00\",\"dateModified\":\"2023-02-03T12:43:49+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/matis.is\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/matis.is\/#website\",\"url\":\"https:\/\/matis.is\/\",\"name\":\"Mat\u00eds\",\"description\":\"Ver\u00f0m\u00e6task\u00f6pun, matv\u00e6la\u00f6ryggi og l\u00fd\u00f0heilsa\",\"publisher\":{\"@id\":\"https:\/\/matis.is\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/matis.is\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/matis.is\/#organization\",\"name\":\"Mat\u00eds ohf.\",\"url\":\"https:\/\/matis.is\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/matis.is\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png\",\"contentUrl\":\"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png\",\"width\":1507,\"height\":1507,\"caption\":\"Mat\u00eds ohf.\"},\"image\":{\"@id\":\"https:\/\/matis.is\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/matisiceland\",\"https:\/\/x.com\/matisiceland\",\"https:\/\/www.instagram.com\/matisiceland\/\",\"https:\/\/www.linkedin.com\/matisiceland\/\",\"https:\/\/www.youtube.com\/channel\/UCY-frt3uTqgVZW-DLjoo5bA\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a\",\"name\":\"admin\",\"sameAs\":[\"https:\/\/matis.mareframe.eu\"],\"url\":\"https:\/\/matis.is\/en\/author\/thormodurmatis-is\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel - Mat\u00eds","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/matis.is\/en\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/","og_locale":"en_GB","og_type":"article","og_title":"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel - Mat\u00eds","og_description":"Limited knowledge is currently available on the influence of fish thawing and subsequent storage conditions on bacterial growth kinetics, succession, […]","og_url":"https:\/\/matis.is\/en\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/","og_site_name":"Mat\u00eds","article_publisher":"https:\/\/www.facebook.com\/matisiceland","article_published_time":"2016-06-01T13:10:00+00:00","article_modified_time":"2023-02-03T12:43:49+00:00","author":"admin","twitter_card":"summary_large_image","twitter_creator":"@matisiceland","twitter_site":"@matisiceland","twitter_misc":{"Written by":"admin","Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/#article","isPartOf":{"@id":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/"},"author":{"name":"admin","@id":"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a"},"headline":"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel","datePublished":"2016-06-01T13:10:00+00:00","dateModified":"2023-02-03T12:43:49+00:00","mainEntityOfPage":{"@id":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/"},"wordCount":327,"publisher":{"@id":"https:\/\/matis.is\/#organization"},"articleSection":["Greinar"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/","url":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/","name":"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel - Mat\u00eds","isPartOf":{"@id":"https:\/\/matis.is\/#website"},"datePublished":"2016-06-01T13:10:00+00:00","dateModified":"2023-02-03T12:43:49+00:00","breadcrumb":{"@id":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/matis.is\/greinar\/influence-of-thawing-and-storage-methods-and-storage-temperatures-on-bacterial-diversity-growth-kinetics-diversity-and-biogenic-amine-development-in-atlantic-mackerel\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/matis.is\/"},{"@type":"ListItem","position":2,"name":"Influence of thawing and storage methods and storage temperatures on bacterial diversity, growth kinetics, diversity and biogenic amine development in Atlantic Mackerel"}]},{"@type":"WebSite","@id":"https:\/\/matis.is\/#website","url":"https:\/\/matis.is\/","name":"Mat\u00eds","description":"Value creation, food security and public health","publisher":{"@id":"https:\/\/matis.is\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/matis.is\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/matis.is\/#organization","name":"Mat\u00eds ohf.","url":"https:\/\/matis.is\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/","url":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","contentUrl":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","width":1507,"height":1507,"caption":"Mat\u00eds ohf."},"image":{"@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/matisiceland","https:\/\/x.com\/matisiceland","https:\/\/www.instagram.com\/matisiceland\/","https:\/\/www.linkedin.com\/matisiceland\/","https:\/\/www.youtube.com\/channel\/UCY-frt3uTqgVZW-DLjoo5bA"]},{"@type":"Person","@id":"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a","name":"admin","sameAs":["https:\/\/matis.mareframe.eu"],"url":"https:\/\/matis.is\/en\/author\/thormodurmatis-is\/"}]}},"spectra_custom_meta":{"_edit_lock":["1675428230:1"],"_wp_page_template":["template-greinar.php"],"_edit_last":["1"],"_yoast_wpseo_primary_category":["2011"],"_yoast_wpseo_content_score":["30"],"_yoast_wpseo_estimated-reading-time-minutes":["2"],"authors":["Onyango, S.,\u00a0Palmadottir, H., T\u00f3mason, T.,\u00a0Marteinsson, V.T., Njage, P.M.K., and\u00a0Reynisson, E."],"_authors":["field_60a287218a0ab"],"publication":["Journal of food protection"],"_publication":["field_60a287738a0ac"],"edition":["11"],"_edition":["field_60a287918a0ad"],"page":["1828-2017"],"_page":["field_60a2879f8a0ae"],"year":["2016"],"_year":["field_60a287a58a0af"],"link":[""],"_link":["field_60a287aa8a0b0"],"orcidid":[""],"_orcidid":["field_60a287c28a0b1"],"matis_tengilidur":["a:1:{i:0;s:5:\"28317\";}"],"_matis_tengilidur":["field_60a65b61f4532"],"tengilidur":[""],"_tengilidur":["field_5ef905e0538b2"],"wpmm_postgrid_views":["532"],"_wp_old_date":["2021-06-01"],"tengill_a_grein":[""],"_tengill_a_grein":["field_61641790ac6c9"],"doi":[""],"_doi":["field_616417d8ac6ca"],"_":["field_630df27cc5801"],"_yoast_wpseo_wordproof_timestamp":[""],"_uag_css_file_name":["uag-css-37814.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:263:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:6:{i:0;s:14:\"core\/paragraph\";i:1;s:12:\"core\/buttons\";i:2;s:11:\"core\/button\";i:3;s:12:\"core\/heading\";i:4;s:12:\"core\/columns\";i:5;s:11:\"core\/column\";}s:8:\"uag_flag\";b:0;s:11:\"uag_version\";s:10:\"1774608973\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false},"uagb_author_info":{"display_name":"admin","author_link":"https:\/\/matis.is\/en\/author\/thormodurmatis-is\/"},"uagb_comment_info":0,"uagb_excerpt":"Limited knowledge is currently available on the influence of fish thawing and subsequent storage conditions on bacterial growth kinetics, succession, […]","_links":{"self":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/37814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/comments?post=37814"}],"version-history":[{"count":3,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/37814\/revisions"}],"predecessor-version":[{"id":49300,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/37814\/revisions\/49300"}],"wp:attachment":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/media?parent=37814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/categories?post=37814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/tags?post=37814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}