Browsing NTNU Open by Author "Roth, Bjørn"
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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 ... -
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 ... -
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 ... -
Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus)
Anders, Neil; Eide, Ida; Lerfall, Jørgen; Roth, Bjørn; Breen, Michael (Peer reviewed; Journal article, 2020)In commercial wild capture pelagic fisheries it is common practice to crowd catches to high densities to allow efficient pumping onboard. Crowding during the final stages of purse seine capture for small pelagic species ... -
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) -
Water holding properties of Atlantic salmon
Roth, Bjørn; Jessen, Flemming; Jakobsen, Anita Nordeng; Lerfall, Jørgen (Peer reviewed; Journal article, 2021)With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water ...