Value added fish by-products - Nordic Innovation

Hydrolysates Obtained from Cod (Gadus morhua) Backbones. Process Biochemistry,
44(6), 668-677.
Eysturskarð, J., Haug, I.J., Elharfaoui, N., Djabourov, M., & Draget, K.I. (2009). Structural
and mechanical properties of fish gelatin as a function of extraction conditions. Food
Hydrocolloids, 23, 1702–1711.
Eysturskarð, J., Haug, I.J., Ulset, A.-S., & Draget, K.I. (2009). Mechanical properties of
mammalian and fish gelatins based on their weight average molecular weight and
molecular weight distribution. Food Hydrocolloids, 23, 2315-2321.
Eysturskarð, J., Haug, I.J., Ulset, A.-S., Joensen, H., & Draget, K.I. (2009). Mechanical
properties of mammalian and fish gelatines as a function of the contents of α-chain, β-
chain, low and high molecular weight fractions. Food Biophysics, “In Press”.
Articles ready for publication and planned publications (under writing):
Shaviklo, G.R., Arason S. and Thorkelsson G. Functional Properties of Haddock
(Melanogrammus aeglefinus) Protein Isolates as Affected by Additives and Various
Storage Temperatures, in prep., 2009.
Eysturskarð, J., Haug, I.J., and Draget, K.I. Effect of polyols and gelatine hydrolysate on the
mechanical properties of mammalian and fish gelatine gels, in prep., 2009.
Rasa Šližytė, Turid Rustad, Revilija Mozuraitytė and Eva Falch, Fish protein hydrolysates as
antioxidants in model and food system, will be submitted by the end of 2009
Posters:
Gholam Reza Shaviklo, Gudjon Thorkelsson, Sigurjon Arason, and Hordur G. Kristinsson.
Influence of different drying methods and additives on lipid oxidation and functional
properties of saithe surimi powder. Poster at the conference Innovation in the Nordic
Marine Sector, 12 May 2009 Reykjavík, Iceland.
Magnea Karlsdottir, Kristín Thorarinsdottir, Irek Klonowski, Arnljótur Bergsson, Sindri
Sigurðsson and Sigurjon Arason. Homogenization – Increased value of fish mince.
Poster at the conference Nordic Values in the Food Sector, 15-17 November 2009.
Reykjavík, Iceland.
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