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Revilija Mozuraityte

Research Scientist

Revilija Mozuraityte

Research Scientist

Revilija Mozuraityte
Phone: 930 05 107
Department: Seafood Technology
Office: Trondheim

Publications and responsibilities

Publication
https://www.sintef.no/en/publications/publication/?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...

Authors Mozuraityte Revilija Perote Alfonso Kumari Asha Kaushik Nutan Thakur Maitri
Year 2020
Type Report/thesis
Publication
https://www.sintef.no/en/publications/publication/?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...

Authors Cropotova Janna Mozuraityte Revilija Standal Inger Beate Ojha Shikha Rustad Turid Tiwari Brijesh
Year 2020
Type Journal publication
Publication
https://www.sintef.no/en/publications/publication/?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....

Authors Cropotova Janna Mozuraityte Revilija Standal Inger Beate Aftret Kari Cecilie Rustad Turid
Year 2019
Type Journal publication
Publication
https://www.sintef.no/en/publications/publication/?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...

Authors Cropotova Janna Mozuraityte Revilija Standal Inger Beate Rustad Turid
Year 2019
Type Journal publication
Publication
https://www.sintef.no/en/publications/publication/?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,...

Authors Cropotova Janna Mozuraityte Revilija Standal Inger Beate Rustad Turid
Year 2019
Type Journal publication
Publication
https://www.sintef.no/en/publications/publication/?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...

Authors Cropotova Janna Mozuraityte Revilija Standal Inger Beate Grøvlen Magnhild Seim Rustad Turid
Year 2019
Type Journal publication
Publication
https://www.sintef.no/en/publications/publication/?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...

Authors Mozuraityte Revilija Berget Ingunn Mahdalova Martina Grønsberg Ane Øye Elling Ruud Greiff Kirsti
Year 2019
Type Journal publication