Publikasjoner og ansvarsområder
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites
Quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage focusing on lipid quality, colour and changes in low molecular weight metabolites relevant for quality and safety were studied. Low formation of oxidation products was observed in chilled (up to 7 days...
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
Making marine proteins for human consumption - enzymatic hydrolysis of frozen/thawed cod heads caught by line and trawl
High value products from mackerel rest raw materials
Hvordan bevare kvaliteten av nye marine proteinkilder - eksempler fra førstehåndtering av tare
Regulations on the use of rest raw materials from seafood processing in EU and India - ReValue Project Deliverable 4.2 - 2020:00471 A
The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
Vi må framsnakke makrellen!
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
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...