Blar i Institutt for Biologiske fag Ålesund på forfatter "Rustad, Turid"
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The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)
Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid (Peer reviewed; Journal article, 2021)A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the ... -
Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets
Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen; Tiwari, Brijesh (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 ... -
Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries
Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna (Peer reviewed; Journal article, 2023)The study aimed at zero-waste utilization of fish processing streams for cultivation of microalgae Galdieria sulphuraria. Wastewater from a fish processing facility, slam (mix of used fish feed and faeces), and dried pellet ... -
Induced oxidation and addition of antioxidant before enzymatic hydrolysisof heads of rainbow trout (Oncorhynchus mykiss)–effect on the resulting oiland protein fraction
Kvangarsnes, Kristine; Kendler, Sophie; Rustad, Turid; Aas, Grete Hansen (Peer reviewed; Journal article, 2021)The effect of freshness of heads of rainbow trout (Onchorhynchus mykiss) for hydrolysing fish protein was investigated. To simulate storage and transportation, hydrogen peroxide and iron was added to minced heads to induce ... -
Lipids and proteins in marine raw materials - Effect of antioxidants during storage and processing of protein hydrolysates
Kvangarsnes, Kristine (Doctoral theses at NTNU;2021:302, Doctoral thesis, 2021)The world population is increasing and valuable nutrients from fish is in high demand. Fish, especially fatty fish, is a nutritionally valuable raw material rich in lipids and proteins. The rest raw material such as heads, ... -
Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days
Dalsvåg, Hanne; Cropotova, Janna; Režek Jambrak, Anet; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya; Smith, David; Rustad, Turid (Peer reviewed; Journal article, 2021)Atlantic salmon is rich in bioactive proteins, antioxidants, vitamins, and omega-3 fatty acids, making it a rich source of essential nutrients. However, it is highly susceptible to biochemical, physicochemical, and microbial ... -
Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate
Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian; Lammi, Carmen; Cropotova, Janna (Peer reviewed; Journal article, 2023)Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60–70% of the whole fish, ... -
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 ... -
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid (Peer reviewed; Journal article, 2021)Pulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea ... -
Transformation of Seafood Side-Streams and Residuals into Valuable Products
Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna; Heinz, Volker; Smetana, Sergiy (Peer reviewed; Journal article, 2023)Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for ... -
Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020)In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were ...