Browsing NTNU Open by Author "Jakobsen, Anita Nordeng"
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A comparison of atomized purified condensed smoke and traditionally wooden smoke in processing of cold smoked salmon (Salmo salar), in relation to quality, yield and food safety
Dahle, Melissa Moe (Master thesis, 2020)Forbrukerkrav presser matindustrien til å produsere sunnere og mindre konserverte produkter, noe som også er tilfelle for kaldrøkt laks (CSS). For CSS innebærer dette redusering av saltinnhold, men endring i røyketeknologi ... -
The application of microwave and ultrasound technologies for extracting collagen from European plaice by-products
Kendler, Sophie; Kobbenes, Sine Marie Moen; Jakobsen, Anita Nordeng; Mukhatov, Kirill; Lerfall, Jørgen (Peer reviewed; Journal article, 2023)This study’s main aim was to utilize green extraction protocols to recover collagen from by-products originating from European plaice. Moreover, the objective was to evaluate pre-treatments, the composition of the up-cycled ... -
Application of soluble gas stabilization (SGS) on pre- and post-rigor filleted salmon prior to packaging
Gabrielsen, Lisa (Master thesis, 2020)Målet med masteren var å undersøke om innløsning av CO2 før pakking, ved bruk av soluble-gas-stabilization (SGS) teknologi, forbedrer lagringskvaliteten til laks. Metoden ble utført på pre-rigor og post-rigor filetert laks ... -
Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
Jakobsen, Anita Nordeng; Gabrielsen, Lisa; Johnsen, Elena Marie; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2022)The demand for high-quality, convenient, and sustainable salmon products represents a potential for value-added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies ... -
Arbeidslivets perspektiv inn i klasserommet via filmatiserte case
Jakobsen, Anita Nordeng; Mehli, Lisbeth; Hoel, Sunniva (Peer reviewed; Journal article, 2020)Arbeidslivsrelevans i høyere utdanning er avhengig av kontakt med arbeidslivet, men like viktig er det å ruste studenten til en fremtid preget av livslang læring. I tillegg til fagkunnskap er arbeidsgivere opptatt av de ... -
Bioaktive komponenter fra butare (Alaria esculenta) som ingrediens i aktiv emballasje for økt holdbarhet og mattrygghet i modifisert atmosfærepakket laks (Salmo salar L.)
Østvik, Hanna (Master thesis, 2020)I denne masteroppgaven skulle det undersøkes om bioaktive komponenter fra butare (Alaria esculenta) kunne benyttes som ingrediens i en aktiv emballasjeløsning for økt holdbarhet og mattrygghet i et filetprodukt av Atlantisk ... -
Biokonservering av fersk laks med utvalgte melkesyrebakteriestammer (Carnobacterium maltaromaticum, Carnobacterium divergens, Leuconostoc gelidum) – påvirkning på sensorisk kvalitet
Gansmo, Malin Aaen; Grønseth, Hannah Sha Bai; Haakonsen, Phillipa Sofie Degerstrøm (Bachelor thesis, 2024)Sjømat utgjør en betydelig del av næringsmiddelindustrien globalt, og Norge står som den fremste produsenten av oppdrettslaks. Forbrukere har vist økt etterspørsel etter lite prosesserte og spiseklare fiskeprodukter, noe ... -
Biokonservering – Screening av melkesyrebakterier fra spiseklare sjømatprodukter for antimikrobiell effekt mot Aeromonas salmonicida og Brochothrix thermosphacta og karakterisering av vekstkinetikk i vakuumpakket laks (Salmo salar L.)
Moen, Åshild Therese (Master thesis, 2020)Sjømatprodukter er blant de mest omsatte matvarene i verden og fraktes ofte over store geografiske avstander. Fisk er spesielt utsatt for mikrobiell ødeleggelse og betegnes som et lettbedervelig produkt med kort holdbarhet. ... -
Biokonservering- Screening av melkesyrebakterier som mulig beskyttende kultur i spiseklar sjømat
Olsen, Kristina D. (Master thesis, 2020)Forbrukernes ønske om spiseklare sjømatprodukter med høy sensorisk og ernæringsmessig kvalitet er utfordrende og kan medføre økt matsvinn. For å hindre dette bør barriereteknologi anvendes for å sikre trygg mat med ... -
Biopreservation of Atlantic salmon using lactic acid bacteria isolated from ready-to-eat seafood: Insight into antimicrobial activity, growth properties and effect on quality
Stupar, Jelena (Doctoral theses at NTNU;2024:192, Doctoral thesis, 2024)Today’s fast lifestyle and changes in dietary habits have increased the demand for ready-to-eat (RTE) seafood products. These products, rich in polyunsaturated fatty acids, proteins, essential amino acids, minerals, and ... -
Biopreservation of Ready-to-Eat Seafood Using Lactic Acid Bacteria Against Listeria monocytogenes
Irfan, Atika (Master thesis, 2024)Seafood is a healthy, nutritious diet that can promote the growth of various pathogens. Pathogenic bacteria that can be commonly present in seafood are Listeria monocytogenes, Escherichia coli, Salmonella species, and ... -
Chilling of Atlantic salmon (Salmo salar) in Refrigerated Seawater. Its effect on water holding properties and general quality through the whole value chain
Chan, Sherry Stephanie (Doctoral theses at NTNU;2021:393, Doctoral thesis, 2021)Water holding properties, including drip loss and water holding capacity, are important fish quality parameters. Superchilling is a preservation method prolonging the shelf life of food, where products are stored at subzero ... -
Co-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredients
Ulleberg, Didrik; Sletten, Ingrid Bøe; Jakobsen, Anita Nordeng; Svenning, Jon Brage; Lerfall, Jørgen (Peer reviewed; Journal article, 2023)The present study impacts the growing knowledge about co-products obtained from the primary processing of Atlantic salmon (Salmo Salar L.) as food ingredients by highlighting their microbial and chemical composition and ... -
Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore (Journal article; Peer reviewed, 2018)A comparative evaluation on the effect of carbon dioxide (CO2) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 ... -
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
Chan, Sherry Stephanie; Roth, Bjørn; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen (Peer reviewed; Journal article, 2020)Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire ... -
Compatible solutes and docosahexaenoic acid accumulation of thraustochytrids of the Aurantiochytrium group
Jakobsen, Anita Nordeng (Doktoravhandlinger ved NTNU, 1503-8181; 2008:169, Doctoral thesis, 2008)Docosahexaenoic acid (DHA; 22:6 n-3), a polyunsaturated fatty acid (PUFA), is linked to various health benefits in humans including cognitive and visual development of infants and reduced risk of cancer, cardiovascular ... -
D2.1 User requirement specification (v1.0)
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Tsakanikas, Panagiotis; Guðjónsdóttir, María (Research report, 2022)The objective of WP2 "Tracking hazards and potential measures" is to track potential hazards across the Bluebio value chain affecting food quality and safety along three crucial value chains in Europe, and more precisely: ... -
Deteksjon og identifikasjon av mikrobiota i lakseslakteri - Sammenligning av multikultur biofilmer og deres påvirkning på vekst av Listeria monocytogenes ved 4 og 15 °C
Bjørgan, Ida Johansen (Master thesis, 2018)Norge er en stor eksportør av oppdrettslaks og 2017 var et rekordår for norsk lakseeksport. Kundebehovet har endret seg over tid, i dag er behovet for enkle løsninger og ready-to-eat produkter av laks større. Mikrobiell ... -
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood
Stupar, Jelena; Holøymoen, Ingunn Grimsbo; Hoel, Sunniva; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng (Peer reviewed; Journal article, 2021)Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and ... -
Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)
Chan, Sherry Stephanie; Roth, Bjørn; Skare, Maren; Hernar, Malin; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen (Peer reviewed; Journal article, 2020)The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included ...