Browsing Institutt for bioteknologi og matvitenskap by Journals "Journal of Food Science"
Now showing items 1-5 of 5
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Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
(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
(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 edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi
(Journal article; Peer reviewed, 2022) -
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
(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 ... -
Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke
(Peer reviewed; Journal article, 2021)Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to ...