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 solubility and oxidation, lipid oxidation, microbiological parameters, low mo...

Formålet med prosjektet Fish2Farm var å evaluere potensialet for resirkulering av næringsstoffer fra fiskeoppdrett ved å vurdere kvaliteten på tørket slam fra settefisk som gjødsel, undersøke påvirkningen av ulike behandlingsteknologier, og evaluere marke...

This study is a part of iProcess project funded by the Research Council of Norway (NFR 255596). The aim of this study was to evaluate various data capture technologies for traceability of hides in a pilot setting. The RFID enabled hide tags provided best readability while there were challenges with ...

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 quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage....

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 vide-cooking at 70 °C and 80 °C for 10 and 20 min was performed with and w...