Blar i NTNU Open på forfatter "Chan, Sherry Stephanie"
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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 ... -
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 ... -
A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities.
Skare, Maren; Chan, Sherry Stephanie; Handeland, Sigurd Olav; Løvdal, Trond; Lerfall, Jørgen; Roth, Bjørn (Peer reviewed; Journal article, 2021)The purpose of this study was to investigate the shelf life and quality of Atlantic salmon (Salmo salar) slaughtered onboard vessels and shipped to Denmark in −0.8 °C refrigerated seawater (RSW) as compared to traditional ... -
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 ... -
The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.
Chan, Sherry Stephanie; Pettersen, Gøril Nygård; Rode, Tone Mari; Lerfall, Jørgen; Rotabakk, Bjørn Tore (Journal article; Peer reviewed, 2024)This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors ... -
Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin
Chan, Sherry Stephanie; Skare, Maren; Rotabakk, Bjørn Tore; Sivertsvik, Morten; Lerfall, Jørgen; Løvdal, Trond; Roth, Bjørn (Peer reviewed; Journal article, 2021)Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned and packaged six to eight days later in modified atmosphere (CO2:N2 60:40) packaging (MAP), vacuum skin packaging and open air. ... -
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice
Chan, Sherry Stephanie; Feyissa, Aberham Hailu; Jessen, Flemming; Roth, Bjørn; Jakobsen, Anita Nordeng; Lerfall, Jørgen (Peer reviewed; Journal article, 2022)The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the ... -
The Effect of High-Pressure Processing and Soluble Gas Stabilization on Biobased Packaging Material, Packaging of Rehydrated Clip-Fish Loins
Pettersen, Gøril Nygård (Master thesis, 2023)Formålet med denne masteroppgaven har vært å evaluere hvorvidt biologisk nedbrytbar matemballasje (folie av cellulose laminert til BioPBS) gir like god beskyttelse som ikke-gjenvinnbar emballasje (PA/PE), når det utsettes ... -
The Effect of Osmotic Pressure on Rigor Mortis in Salmonids
Chan, Sherry Stephanie (Master thesis, 2016)Rigor mortis is a natural phenomenon caused by a series of complicated chemical changes in the muscles after the death of an animal. This concept is important especially in meat technology since it affects texture, yield ... -
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
Chan, Sherry Stephanie; Iversen, Stian Gjerstad; Skuland, Aase Vorre; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Rognså, Guro Helgesdotter; Roth, Bjørn (Journal article; Peer reviewed, 2023)