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Vinsamlegast notið þetta auðkenni þegar þið vitnið til verksins eða tengið í það: https://hdl.handle.net/1946/45213

Titill: 
  • Titill er á ensku Storage of iced salmon in insulated reusable food containers and EPS boxes - impact on quality and yield.
Námsstig: 
  • Meistara
Útdráttur: 
  • Útdráttur er á ensku

    Reusable containers and expanded polystyrene (EPS) boxes are commonly used to preserve fresh whole fish. The most common method of preserving fresh whole fish is to use reusable containers and expanded polystyrene (EPS) boxes. EPS boxes and reusable containers are often used to preserve fresh whole fish. Whole fish can be preserved using reusable containers or expanded polystyrene boxes (EPS). The quality of fish will be evaluated after 3, 6, 9, and 14 days of storage, where drip loss, Quality Index, gaping, and microbial growth will be studied.
    A reusable container or expanded polystyrene box (EPS) is commonly used to preserve fresh whole fish. It is common to use reusable containers and expanded polystyrene (EPS) boxes to preserve fresh whole fish. Fresh whole fish is commonly preserved with reusable containers and expanded polystyrene boxes (EPS). In order to preserve fresh whole fish, reusable containers and expanded polystyrene (EPS) boxes are common. Whole fish are typically preserved in reusable containers or expanded polystyrene (EPS) boxes.
    The overall gaping score was very high in this study. According to the present study, very low drip loss was obtained in Yellow (290 L) and in Gray containers. Gray containers showed a little higher drip loss than yellow because of its slightly greater depth.
    The overall temperature maintained in this study was around 1-4 °C and less drip loss was observed in ice storage of salmon in EPS boxes compared to insulated larger plastic containers. Current studies indicate that 290 L containers significantly reduce drip loss compared to 460 L and thus container depth should not be over 30 cm regarding drip loss.

Styrktaraðili: 
  • Styrktaraðili er á ensku The Icelandic Food Innovation Fund, grant number ANR21060110,
Samþykkt: 
  • 19.6.2023
URI: 
  • http://hdl.handle.net/1946/45213


Skrár
Skráarnafn Stærð AðgangurLýsingSkráartegund 
Showkat_14 May 2023_BM print.pdf1.35 MBOpinnHeildartextiPDFSkoða/Opna
FINAL THESIS.pdf236.21 kBLokaðurYfirlýsingPDF