Blar i NTNU Open på forfatter "Mozuraityte, Revilija"
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Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Gløvlen, Magnhild; Rustad, Turid (Journal article; Peer reviewed, 2019)Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite ... -
Superchilled, chilled and frozen storage of Atlantic mackerel(Scomber scombrus) – effect on lipids and low molecular weightmetabolites
Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid (Peer reviewed; Journal article, 2020)Quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage focusing on lipid quality, colour and changes in low molecular weight metabolites relevant for quality and safety were studied. ... -
The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid (Journal article; Peer reviewed, 2019)The aim of the present study was to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract and ascorbyl palmitate) on ... -
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019)Full Article Figures & data References Citations Metrics Reprints & Permissions Get access ABSTRACT The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their ... -
Two-stage processing of salmon backbones to obtain high-quality oil and proteins
Slizyte, Rasa; Mozuraityte, Revilija; Remman, Tore; Rustad, Turid (Journal article; Peer reviewed, 2018)Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, ... -
Workshop in Trondheim and excursions to the Norwegian seafood industry and NTNU
Erikson, Ulf Gøran; Mozuraityte, Revilija; Grimsmo, Leif; Aursand, Marit (Research report, 2014)During the SeaMed project we have arranged workshops and visited seafood industry in Albania, Montenegro, Kosovo and Bosnia & Herzegovina. In October 2014, the whole consortium visited Trondheim. The three-day workshop ...