Browsing NTNU Open by Author "Mozuraityte, Revilija"
Now showing items 1-20 of 28
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A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2018)The aim of this study was to investigate the potential of fluorescence microscopy coupled with chemical, physical and data analysis methods for reliable and non-invasive detection of changes in texture parameters of sous-vide ... -
Analytical Methods for Determination of the Oxidative Status in Oils
Semb, Thea Norveel (Master thesis, 2012)In industry today standard oxidative quality parameters are based on measurements of primary and secondary oxidation products, measured by PV and AV respectively. These methods are all prone to limitations and weaknesses, ... -
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019)The aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical and data analysis methods. Sous ... -
Bioactivities of fish protein hydrolysates from defatted salmon backbones
Slizyte, Rasa; Rommi, Katariina; Mozuraityte, Revilija; Eck, Peter; Five, Kathrine; Rustad, Turid (Journal article; Peer reviewed, 2016)Bioactivities of bulk fish protein hydrolysates (FPH) from defatted salmon backbones obtained with eight different commercial enzymes and their combinations were tested. All FPH showed antioxidative activity in vitro. DPPH ... -
Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish Oils. Opinion of Steering Committee of the Norwegian Scientific Committee for Food Safety
Aursand, Marit; Hamre, Kristin; Knutsen, Helle Katrine; Maage, Amund; Arukwe, Augustine; Alexander, Jan; Amlund, Heidi; Bernhoft, Aksel; Brantsæter, Anne Lise; Eriksen, Gunnar Sundstøl; Fæste, Christiane Kruse; Krogdahl, Åshild; Haugen, Margaretha; Hemre, Gro Ingunn; Lassen, Jørgen Fr; Nerland, Audun Helge; Nesse, Live Lingaas; Næss, Bjørn; Ringø, Einar; Ruus, Anders; Skåre, Janneche Utne; Steffensen, Inger-Lise; Sundheim, Leif; Sverdrup, Line Emilie; Svihus, Birger; Thomsen, Cathrine; Torrissen, Ole; Østerås, Olav; Torstensen, Bente Elisabeth; Ørnsrud, Robin; Mozuraityte, Revilija (VKM Report;, Research report, 2011)The Norwegian Scientific Committee for Food Safety (VKM) has been asked by the Norwegian Food Safety Authority to perform a health risk assessment on decomposition substances and oxidation products ... -
Enzymatic re-esterification for the purpose of TAG production from high PUFA content ethyl esters: A mechanical investigation
Sørskår, Emil (Master thesis, 2013)There is little available information on the synthesis of triacylglycerol?s due to the industrial value of this field. There is also a shifting focus on enzymatic in favour of chemical processes due to more environmental ... -
Herbs as antioxidants in oxidation of marine lipids
Janani, Tahereh (Master thesis, 2013)Marine lipids have beneficial health effects due to the high content of long chain polyunsaturated omega-3-fatty acids (LC-PUFA), especially EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) and they aretherefore ... -
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh (Journal article; Peer reviewed, 2019)The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40 °C. Dry matter, water-holding capacity, protein ... -
Iron Catalyzed Lipid Oxidation in Emulsions and the Influence of Antioxidants
Aaneby, Jorunn (Master thesis, 2012)Lipids from marine sources contain high amounts of omega-3 fatty acids which are known to have several beneficial effects on human health. Their use as food ingredients is however limited due to their high susceptibility ... -
Optimizing Utilization of Pelagic Fish Rest Raw Material: A Study on Oxidative Stability in North Sea Herring Oil
Lukomski, Bartosz Piotr (Master thesis, 2024)Bearbeidingen av pelagisk fisk, som sild, gir verdifullt restråstoff (innvoller, hoder, avskjær, bein, skinn) hovedsakelig brukt til dyrefôrproduksjon. Dette restråstoffet er hovedkilden til langkjedede omega-3-fettsyrer, ... -
Oxidation of Fish Oil - The Influence of Aroma Compounds on Determination of PV and AV
Eap, Karoline Kaknita (Master thesis, 2016)The consumption of fish oil as a nutraceutical has increased extensively in the recent years, due to their high content of health beneficial omega-3 fatty acids. The omega-3 fatty acids in fish oil are highly unsaturated ... -
Oxidation of marine phospholipids in liposomes
Mozuraityte, Revilija (Doktoravhandlinger ved NTNU, 1503-8181; 2007:143, Doctoral thesis, 2007)Marine phospholipids contain a high amount of n-3 polyunsaturated fatty acids (PUFAs), which have documented beneficial effect on human health. Due to this, marine phospholipids have a high potential for use in products ... -
Oxidative and Hydrolytic Changes in Lipids of pelagic Fish during different Processing Steps
Iversen, Katrine Horne (Master thesis, 2014)Lipid oxidation and lipid hydrolysis are two major causes for deterioration in marine lipids, mainly due to the high content of polyunsaturated fatty acids. Differences in fatty acid composition, storage conditions and ... -
Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic)
Digre, Hanne; Standal, Inger Beate; Kristinova, Vera; Hyldig, Grete; Undeland, Ingrid; Rustad, Turid; Mozuraityte, Revilija (Research report, 2016)This is the final report of the project ProHealthPelagic (2012-2015) funded by the Norwegian Research Council, BIONÆR. The project aim was to investigate potential changes in well documented and tentative health promoting ... -
Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage
Standal, Inger Beate; Slizyte, Rasa; Mozuraityte, Revilija; Kirkholt, Even Moen; Shumilina, Elena; Dikiy, Alexander (Journal article; Peer reviewed, 2023)Post-harvest changes in the quality of cut and whole S. latissima upon 23 days storage with or without acidification at different temperatures were studied by bacterial counts, amino acids composition, and 1H-NMR profiling ... -
Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines
Standal, Inger Beate; Mozuraityte, Revilija; Rustad, Turid; Alinasabhematabadi, Leili; Carlsson, Nils-Gunnar; Undeland, Ingrid (Journal article; Peer reviewed, 2018)Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at −27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at −27°C preserved the long chain n-3 ... -
Reduction of salt during marinating of herring and the effect on stability of lipids
Taraldsvik, Kristine (Master thesis, 2015)Salt (NaCl) is the most established food additive in the world and still widely used for its good preservative effects, sensorial properties and low cost. A large part of the food consumed today contain higher levels of ... -
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid (Peer reviewed; Journal article, 2021)Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content ... -
Sensory shelf life for protein products made from salmon backbones.
Storrø, Ivar; Mozuraityte, Revilija (Research report, 2013)The main goal of this project was to determine the sensory shelflife of proteins with neutral taste. Proteins were isolated from both the solid phase (sludge) from salmon oil production and from cooked salmon backbones. ... -
Short Path Distillation - En ny metode for analyse av flyktige forbindelser i marine oljer
Andal, Hannah (Master thesis, 2011)Dette prosjektet ble satt i gang på grunnlag av et ønske om en ny metode for analyse av flyktige forbindelser i marine oljer. En ønsker å se på hvilke flyktige forbindelser som finnes i oljen under normale forhold. Det er ...