Blar i NTNU Open på forfatter "Rotabakk, Bjørn Tore"
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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
Lerfall, Jørgen; Hasli, Pål Rune; Skare, Even Flønes; Olsen, Rolf Erik; Rotabakk, Bjørn Tore; Roth, Bjørn; Slinde, Erik; Egelandsdal, Bjørg Tordis (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 ... -
Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
Jakobsen, Anita Nordeng; Gabrielsen, Lisa; Johnsen, Elena Marie; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2022)The demand for high-quality, convenient, and sustainable salmon products represents a potential for value-added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies ... -
Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore (Journal article; Peer reviewed, 2018)A comparative evaluation on the effect of carbon dioxide (CO2) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 ... -
Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2019)Increasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial ... -
Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2020)Salt and CO2 in the form of modified atmosphere (MA) packaging are often used forms of preservation of seafood, as they both are known for their ability to reduce spoilage and health risks. However, little is known regarding ... -
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)
Rotabakk, Bjørn Tore; Melberg, Gaute Lunde; Lerfall, Jørgen (Journal article; Peer reviewed, 2018)The effect of season, localization, filleting regime and storage on water-holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (in the north and ... -
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. ... -
Hvordan håndteres avrenning fra ferskfisktransport i andre fiskenasjoner, en komparativ studie av Irland, Island og Færøyene
Rotabakk, Bjørn Tore; Petrich, Chris; Lerfall, Jørgen (Nofima rapportserie, Research report, 2022)Det ble gjennomført en komparativ studie hos villfiskforedlere, lakseslakteri, transportbyrå og tilsynsmyndigheter i Irland, Island og Færøyene der man diskuterte problemstillingen rundt avrenning fra lastebiler som ... -
Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
Gurusamy, Revathy; Lerfall, Jørgen; Rotabakk, Bjørn Tore; Jakobsen, Anita Nordeng (Journal article; Peer reviewed, 2024)The soluble gas stabilisation (SGS) technology involves dissolving CO2 into food at low temperatures before packaging. This study examines the impact of SGS on superchilled vacuum-packed salmon portions under varying cold ... -
Improving the quality and safety of seafood: The contribution of modified atmosphere (MA) packaging and soluble gas stabilization (SGS) to light processing of seafood
Abel, Nanna (Doctoral theses at NTNU;2021:44, Doctoral thesis, 2021)Summary Extensive changes in consumer food purchases have taken place throughout the last decades. Consumers demand convenient, natural, high quality, fresh products, and especially seafood products are becoming increasingly ... -
Kartlegging av kjølerutiner, temperaturkontroll og temperatursporing ved transport av fersk fisk på is
Lerfall, Jørgen; Rotabakk, Bjørn Tore (Research report, 2022)Hovedandelen av fersk fisk som eksporteres fra Norge transporteres med lastebil og er pakket i ekspandert polystryen (EPS)-bokser der kjølemediet er is. For fisk som transporteres på lastebil eller på bane benyttes det ... -
Konserveringsmetoder for sjømat – Muligheter for forlenget holdbarhet til laks
Rotabakk, Bjørn Tore; Lerfall, Jørgen (Nofima rapportserie;, Research report, 2021)Det eksisterer flere metoder for å forlenge holdbarheten til laks. Den aller viktigste er å senke temperaturen, slik at bakterier vokser saktere og enzymatisk reaksjoner gå tregere. Frysing er den teknologien som gir ... -
Mild processing of seafood—A review
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2021)Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or ... -
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
Lerfall, Jørgen; Rotabakk, Bjørn Tore (Journal article, 2016)The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: ... -
Nye metoder for bedre holdbarhet og mer miljøvennlig transport av lakseprodukter, faglig sluttrapport
Rotabakk, Bjørn Tore; Heide, Morten; Skåra, Torstein; Voldnes, Gøril; Lerfall, Jørgen; Vangen, Emma Råkvåg; Ziegler, Friederike; Iversen, Audun (Nofima rapportserie;, Research report, 2023)Resultatene i dette prosjektet viser at det er fullt mulig å senke klimautslippet knyttet til transport av norsk laks. Ved å gå over til eksport av fryst laks med båt til markeder som i dag får fersk fisk transportert med ... -
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Ahlsen, Vidar B; Lerfall, Jørgen (Peer reviewed; Journal article, 2019)Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products ... -
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes
Rotabakk, Bjørn Tore; Rognstad, Elena Marie; Jakobsen, Anita Nordeng; Lerfall, Jørgen (Peer reviewed; Journal article, 2023)Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can ... -
Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C
Lerfall, Jørgen; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn Tore (Journal article, 2017)This study determined the processing characteristics, textural and colorimetric properties, NaCl content and consumer's acceptability of dry salted cold smoked triploid Atlantic salmon (average weight of 1.6 ± 0.3 kg) ... -
The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing
Lerfall, Jørgen; Vangen, Emma; Rotabakk, Bjørn Tore (Journal article; Peer reviewed, 2024)Background: To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long-distance export, a study was designed to investigate the effects of ...