Blar i Fakultet for naturvitenskap (NV) på tidsskrift "Lebensmittel-Wissenschaft + Technologie"
Viser treff 1-12 av 12
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Co-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredients
(Peer reviewed; Journal article, 2023)The present study impacts the growing knowledge about co-products obtained from the primary processing of Atlantic salmon (Salmo Salar L.) as food ingredients by highlighting their microbial and chemical composition and ... -
Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets
(Peer reviewed; Journal article, 2021)It is usually quite challenging to rely on one single intervention to achieve a satisfactory antimicrobial effect and maintain quality attributes of food. This study aimed to investigate the decontamination effectiveness ... -
The effect of fishing season and storage conditions on the quality of European plaice (Pleuronectes platessa)
(Peer reviewed; Journal article, 2022)The combined effect of fishing season (September/April) and storage conditions on the quality of European plaice (Pleuronectes platessa) was investigated. Investigated storage conditions were; fillets packaged in vacuum ... -
Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters
(Peer reviewed; Journal article, 2020)Mildly cooked snow crab clusters were subjected to three freezing methods (in brine, in still air, and in circulating air), two frozen storage times (72 h and 6 months), and two thawing methods (in air and in circulating ... -
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
(Journal article; Peer reviewed, 2019)Different mild cooking treatments of snow crab clusters in combination with immediate refrigeration (IR) or freezing-thawing before refrigeration (FBR) have been performed. The clusters were cooked in either fresh or salted ... -
Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood
(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 ... -
The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.
(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 ... -
Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)
(Journal article; Peer reviewed, 2021) -
Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua)
(Journal article; Peer reviewed, 2018)Novel strategies for thawing of pre-rigor frozen Atlantic cod (Gadus morhua) in water with air circulation, applying different and controlled temperatures are presented. After thawing (day 0) and after six days of storage ... -
A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP)
(Peer reviewed; Journal article, 2020)A new fluorimetric assay for simultaneous determination of lipid and protein hydroperoxides in muscle foods by the use of diphenyl-1-pyrenylphosphine (DPPP) was proposed in the study. Non-fluorescent DPPP that reacts with ... -
Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C
(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 significance of Shewanella sp. strain HSO12, Photobacterium phosphoreum strain HS254 and packaging gas composition in quality deterioration of fresh saithe fillets
(Peer reviewed; Journal article, 2022)This study presents the significance of Shewanella sp. strain HS012 and Photobacterium phosphoreum strain HS254 and the packaging gas composition (67% CO2 balanced with either O2 or N2) related to fillet freshness, ...