Guðrún Ólafsdóttir

Learn More
Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contributed by guaiacol, boiled potato- and mushroom-like odours characteristic for fish lipid degradation and(More)
The bacteriology during storage of the North-Atlantic cod has been investigated for the past decades using conventional cultivation strategies which have generated large amount of information. This paper presents a study where both conventional cultivation and cultivation independent approaches were used to investigate the bacterial succession during(More)
Supervised by Dr. Kristberg Kristbergsson, Department of Food Science and Nutrition, University of Iceland Ph D Committee Dr. Jörg Oehlenschläger, Federal Research Centre for Fisheries (FRCF), Germany Dr. Joop B. Luten, Netherlands Institute for Fisheries Research (RIVO), The Netherlands Dr. Rögnvaldur Ólafsson University of Iceland Dr. Ágústa(More)
  • 1