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Revilija Mozuraityte

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Revilija Mozuraityte

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

Publikasjoner og ansvarsområder

Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=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 without use...

Forfattere Janna Cropotova Revilija Mozuraityte Inger Beate Standal Turid Rustad
År 2019
Type Vitenskapelig artikkel
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=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, 15, ...

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