Blar i NTNU Open på tidsskrift "Food Chemistry"
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A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
(Journal article; Peer reviewed, 2017)Several major market operators argue that the current level of knowledge about quality is too scant to justify a switch to a large-scale production of triploid salmon. The aim of the present study was, therefore, to elucidate ... -
A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods
(Journal article; Peer reviewed, 2019)Muscle foods, particularly fish products are highly exposed to oxidative stress during processing and storage, resulting in oxidative modification of proteins. Protein carbonyls content has been used as one of the measures ... -
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
(Peer reviewed; Journal article, 2020)This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at −25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and ... -
Seasonal variation in chemical composition and contaminants in European plaice (Pleuronectes Platessa) originated from the west-coast of Norway
(Peer reviewed; Journal article, 2022)The seasonal effect on chemical composition and contaminants in European plaice (Pleuronectes platessa) captured in Norwegian waters was investigated in three seasons (September, December, April). Fillets were compared by ...