Browsing NTNU Open by Author "Standal, Inger Beate"
Now showing items 1-16 of 16
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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 ... -
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 ... -
Growth and nutritional composition of the polychaete Hediste diversicolor (OF Müller, 1776) cultivated on waste from land-based salmon smolt aquaculture
Wang, Haiqing; Seekamp, Inka; Malzahn, Arne; Hagemann, Andreas; Carvajal, Ana Karina; Slizyte, Rasa; Standal, Inger Beate; Handå, Aleksander; Reitan, Kjell Inge (Journal article; Peer reviewed, 2019)Increased aquaculture production will result in increased amounts of waste produced, and these wastes are highly underexploited. Polychaetes might effectively consume such waste and transfer them into compounds as marine ... -
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 ... -
Kunnskapsstatus om bærekraftig norsk fôrproduksjon til havbruk og husdyr i jordbruket
Melås, Anders Mahlum; Aursand, Marit; Aursand, Ida Grong; Eidem, Bjørn; Forbord, Silje; Kvam, Gunn Turid; Sand, Roald; Standal, Inger Beate; Stokstad, Grete; Stræte, Egil Petter; Øverland, Margareth (Rapport Norsk senter for bygdeforskning, Research report, 2022) -
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 ... -
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 ... -
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality
Meidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Standal, Inger Beate; Kopczyk, Monika; Falch, Eva (Peer reviewed; Journal article, 2023)The main objective of this study was to investigate how the freshness of saithe (Pollachius virens) viscera affected the quality, composition and yield of oil obtained by silaging. Minced viscera with and without liver ... -
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Gløvlen, Magnhild; Rustad, Turid (Journal article; Peer reviewed, 2019)Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite ... -
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. ... -
The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid (Journal article; Peer reviewed, 2019)The aim of the present study was to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract and ascorbyl palmitate) on ... -
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019)Full Article Figures & data References Citations Metrics Reprints & Permissions Get access ABSTRACT The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their ... -
Use of NMR spectroscopy in combination with pattern recognition techniques for elucidation of origin and adulteration of foodstuffs
Standal, Inger Beate (Doktoravhandlinger ved NTNU, 1503-8181; 2009:114, Doctoral thesis, 2009)Consumers and food authorities are, to an increasing extent, concerned about factors such as the origin of food, how it is produced, and if it is healthy and safe. There are methods for general quality control to map the ... -
Varmebehandling av makrell - Effekt på proteinstabilitet
Grønstad, Christina (Master thesis, 2015)Denne masteroppgaven er skrevet som en del av The ProHealthPelagic Project som er ledet av SINTEF Fiskeri og havbruk AS. Målet med oppgaven er å studere kvalitetsendringer ved varmebehandling av makrell (Scomber scombrus). ...