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Revilija Mozuraityte

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Revilija Mozuraityte

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Revilija Mozuraityte
Telefon: 930 05 107
Avdeling: Sjømatteknologi
Kontorsted: Trondheim

Publikasjoner og ansvarsområder

Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1811594

Surimi processing generates rest raw materials (RRM) including viscera, skin, filleting frame, bone and wash water, which potentially could be used in preparation of valuable ingredients like marine proteins and oil, protein hydrolysate, and gelatine for food or feed application. The report gives an...

Forfattere Mozuraityte Revilija Perote Alfonso Kaushik Nutan Thakur Maitri
År 2020
Type Rapport/avhandling
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1743580

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...

Forfattere Cropotova Janna Mozuraityte Revilija Standal Inger Beate Ojha Shikha Rustad Turid Tiwari Brijesh
År 2020
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1693468

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....

Forfattere Cropotova Janna Mozuraityte Revilija Standal Inger Beate Aftret Kari Cecilie Rustad Turid
År 2019
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1693464

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...

Forfattere Cropotova Janna Mozuraityte Revilija Standal Inger Beate Rustad Turid
År 2019
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1693450

The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10,...

Forfattere Cropotova Janna Mozuraityte Revilija Standal Inger Beate Rustad Turid
År 2019
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1681563

Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility...

Forfattere Cropotova Janna Mozuraityte Revilija Standal Inger Beate Grøvlen Magnhild Seim Rustad Turid
År 2019
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1678430

The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disod...

Forfattere Mozuraityte Revilija Berget Ingunn Mahdalova Martina Grønsberg Ane Øye Elling Ruud Greiff Kirsti
År 2019
Type Tidsskriftspublikasjon