{"id":53303,"date":"2024-08-23T14:18:34","date_gmt":"2024-08-23T14:18:34","guid":{"rendered":"https:\/\/matis.is\/?p=53303"},"modified":"2024-12-16T12:34:54","modified_gmt":"2024-12-16T12:34:54","slug":"influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/","title":{"rendered":"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage"},"content":{"rendered":"<p>Atlantic mackerel (<em>Scomber scombrus<\/em>) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 \u00b1 0.6\u00b0C). In addition, the quality of smoked mackerel from frozen\u2013thawed fillets (9 months at \u221225 \u00b1 1.8\u00b0C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated\u00a0<em>Listeria monocytogenes<\/em>. Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen\u2013thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1\u00b0C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen\u2013thawed raw materials.<\/p>","protected":false},"excerpt":{"rendered":"<p>Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, [&hellip;]<\/p>\n","protected":false},"author":3,"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-53303","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage - 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-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/matis.is\/en\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/\" \/>\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=\"2024-08-23T14:18:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-16T12:34:54+00:00\" \/>\n<meta name=\"author\" content=\"Krist\u00edn Edda Gylfad\u00f3ttir\" \/>\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=\"Krist\u00edn Edda Gylfad\u00f3ttir\" \/>\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-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/\"},\"author\":{\"name\":\"Krist\u00edn Edda Gylfad\u00f3ttir\",\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/person\\\/af2d479c72e5e79c4570d409abf2dc9b\"},\"headline\":\"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage\",\"datePublished\":\"2024-08-23T14:18:34+00:00\",\"dateModified\":\"2024-12-16T12:34:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/\"},\"wordCount\":236,\"publisher\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#organization\"},\"articleSection\":[\"Greinar\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/\",\"url\":\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/\",\"name\":\"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage - Mat\u00eds\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#website\"},\"datePublished\":\"2024-08-23T14:18:34+00:00\",\"dateModified\":\"2024-12-16T12:34:54+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/matis.is\\\/greinar\\\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/matis.is\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage\"}]},{\"@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\\\/af2d479c72e5e79c4570d409abf2dc9b\",\"name\":\"Krist\u00edn Edda Gylfad\u00f3ttir\",\"url\":\"https:\\\/\\\/matis.is\\\/en\\\/author\\\/kristingmatis-is\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage - 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-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/","og_locale":"en_GB","og_type":"article","og_title":"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage - Mat\u00eds","og_description":"Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, [&hellip;]","og_url":"https:\/\/matis.is\/en\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/","og_site_name":"Mat\u00eds","article_publisher":"https:\/\/www.facebook.com\/matisiceland","article_published_time":"2024-08-23T14:18:34+00:00","article_modified_time":"2024-12-16T12:34:54+00:00","author":"Krist\u00edn Edda Gylfad\u00f3ttir","twitter_card":"summary_large_image","twitter_creator":"@matisiceland","twitter_site":"@matisiceland","twitter_misc":{"Written by":"Krist\u00edn Edda Gylfad\u00f3ttir","Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/#article","isPartOf":{"@id":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/"},"author":{"name":"Krist\u00edn Edda Gylfad\u00f3ttir","@id":"https:\/\/matis.is\/#\/schema\/person\/af2d479c72e5e79c4570d409abf2dc9b"},"headline":"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage","datePublished":"2024-08-23T14:18:34+00:00","dateModified":"2024-12-16T12:34:54+00:00","mainEntityOfPage":{"@id":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/"},"wordCount":236,"publisher":{"@id":"https:\/\/matis.is\/#organization"},"articleSection":["Greinar"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/","url":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/","name":"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage - Mat\u00eds","isPartOf":{"@id":"https:\/\/matis.is\/#website"},"datePublished":"2024-08-23T14:18:34+00:00","dateModified":"2024-12-16T12:34:54+00:00","breadcrumb":{"@id":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/matis.is\/greinar\/influence-of-hot-smoking-on-the-stability-of-fresh-and-frozen-thawed-deep-skinned-atlantic-mackerel-fillets-during-cold-storage\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/matis.is\/"},{"@type":"ListItem","position":2,"name":"Influence of hot-smoking on the stability of fresh and frozen\u2013thawed deep-skinned Atlantic mackerel fillets during cold storage"}]},{"@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\/af2d479c72e5e79c4570d409abf2dc9b","name":"Krist\u00edn Edda Gylfad\u00f3ttir","url":"https:\/\/matis.is\/en\/author\/kristingmatis-is\/"}]}},"spectra_custom_meta":{"_edit_lock":["1734352508:3"],"_wp_page_template":["template-greinar.php"],"content-type":[""],"footnotes":[""],"_edit_last":["3"],"authors":["Carina Mascarenhas Fernandes, Hildur Inga Sveinsd\u00f3ttir, Tumi T\u00f3masson, Sigurj\u00f3n Arason, Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir "],"_authors":["field_60a287218a0ab"],"publication":["Food Science & Nutrition"],"_publication":["field_60a287738a0ac"],"edition":["Volume 12"],"_edition":["field_60a287918a0ad"],"page":["Issue 7"],"_page":["field_60a2879f8a0ae"],"year":["2024"],"_year":["field_60a287a58a0af"],"link":["a:3:{s:5:\"title\";s:12:\"Sko\u00f0a grein\";s:3:\"url\";s:58:\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/fsn3.4132\";s:6:\"target\";s:6:\"_blank\";}"],"_link":["field_60a287aa8a0b0"],"orcidid":[""],"_orcidid":["field_60a287c28a0b1"],"matis_tengilidur":["a:3:{i:0;s:5:\"28176\";i:1;s:5:\"28284\";i:2;s:5:\"47186\";}"],"_matis_tengilidur":["field_60a65b61f4532"],"tengill_a_grein":["https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/fsn3.4132"],"_tengill_a_grein":["field_61641790ac6c9"],"doi":["https:\/\/doi.org\/10.1002\/fsn3.4132"],"_doi":["field_616417d8ac6ca"],"_":["field_630df27cc5801"],"tengilidur":[""],"_tengilidur":["field_5ef905e0538b2"],"_yoast_wpseo_primary_category":["2011"],"_yoast_wpseo_content_score":["30"],"_yoast_wpseo_estimated-reading-time-minutes":["2"],"_uag_css_file_name":["uag-css-53303.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:\"1776774990\";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":"Krist\u00edn Edda Gylfad\u00f3ttir","author_link":"https:\/\/matis.is\/en\/author\/kristingmatis-is\/"},"uagb_comment_info":0,"uagb_excerpt":"Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, [&hellip;]","_links":{"self":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/53303","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/comments?post=53303"}],"version-history":[{"count":4,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/53303\/revisions"}],"predecessor-version":[{"id":53583,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/53303\/revisions\/53583"}],"wp:attachment":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/media?parent=53303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/categories?post=53303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/tags?post=53303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}