Browsing Institutt for bioteknologi og matvitenskap by Journals "Journal of Aquatic Food Product Technology"
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Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage
(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
(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 in haddock mince: Effect of different salts on the solubility of proteins
(Journal article; Peer reviewed, 2016)Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The ... -
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
(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 ...