Blar i NTNU Open på forfatter "Budzko, Emilia"
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Storage and processing of mackerel - effect on lipid stability.
Budzko, Emilia (Master thesis, 2018)Atlantic mackerel (Scomber scombrus) provides numerous important nutrients linked to lipids, proteins and other bioactive compounds. Mackerel is a very good source of long chain n-3 polyunsaturated fatty acids which have ... -
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. ...