The influence of lipid content and packaging methods on lipid degradation, sensory properties and microbial quality during storage of dried and smoked fish was assessed, as well as the marketing potential of sardine dried under more hygienic conditions and imported dried capelin.
Einnig voru kannaðir skynmatseiginleikar og magn örvera í þurrkuðum og reyktum afurðum. Að síðustu var hugað að markaðssetningu á hollari þurrkaðri sardínu og innfluttri þurrkaðri loðnu.