Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Bjørn Tore Rotabakk"'
Autor:
Sherry Stephanie Chan, Birgitte Moen, Trond Løvdal, Bjørn Roth, Astrid Nilsson, Marit Kvalvåg Pettersen, Bjørn Tore Rotabakk
Publikováno v:
Foods, Vol 13, Iss 1, p 19 (2023)
This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at −1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding
Externí odkaz:
https://doaj.org/article/92baf203627642d1920fc671273aab46
Autor:
Bjørn Tore Rotabakk, Tone Mari Rode
Publikováno v:
Foods, Vol 12, Iss 19, p 3563 (2023)
The effect of high-pressure treatment with supercritical CO2 on the inactivation of Listeria innocua in a fish soup was investigated. The soup was inoculated with L. innocua, packaged in modified atmosphere with 50:50 or 95:5 CO2:N2, high-pressure pr
Externí odkaz:
https://doaj.org/article/a57568e730a34295aa1f3e6011a0d0ef
Publikováno v:
Foods, Vol 12, Iss 14, p 2788 (2023)
Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 i
Externí odkaz:
https://doaj.org/article/de2e44dd43dd4c6fb53a9b1034d59c04
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 2, Pp 238-246 (2018)
The effect of season, localization, filleting regime and storage on water-holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (in the north and south of Norway) in autumn a
Externí odkaz:
https://doaj.org/article/288dd29e9de0466f9a6b809d93bbcfab
Autor:
Anita Nordeng Jakobsen, Lisa Gabrielsen, Elena Marie Johnsen, Bjørn Tore Rotabakk, Jørgen Lerfall
Publikováno v:
Journal of Food Science
The demand for high-quality, convenient, and sustainable salmon products represents a potential for value-added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c7a62de62d78ca7fce970ee0aebc9c3
https://doi.org/10.1111/1750-3841.16164
https://doi.org/10.1111/1750-3841.16164
Autor:
Sherry Stephanie Chan, Stian Gjerstad Iversen, Aase Vorre Skuland, Bjørn Tore Rotabakk, Jørgen Lerfall, Guro Helgesdotter Rognså, Bjørn Roth
Publikováno v:
International Journal of Gastronomy and Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::969b9c571ffb5d93772c3852bc55d384
https://doi.org/10.1016/j.ijgfs.2022.100635
https://doi.org/10.1016/j.ijgfs.2022.100635
Publikováno v:
Lebensmittel-Wissenschaft + Technologie
The influence of stress, storage time and thawing regimes was investigated with respect to rigor development and other related physical traits, on farmed Atlantic salmon. The fish were sampled from a commercial slaughterhouse production line, fillete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a4ae63df5bf06101cdd064add407eba
https://hdl.handle.net/11250/3020552
https://hdl.handle.net/11250/3020552
Autor:
Grete Lorentzen, Jan Thomas Rosnes, Bjørn Tore Rotabakk, Aase Vorre Skuland, Jorunn S. Hansen, Tatiana N. Ageeva
Publikováno v:
Food Packaging and Shelf Life
The objective of this work was to study 1) the applicability of two selected time and temperature integrators (TTIs) and 2) the quality effects of different pre-treatments and packaging of fresh cod in a simulated e-commerce cold chain of 16 days. TT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a557c967774ef4fcffea73d04e936c
Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood
Publikováno v:
Lebensmittel-Wissenschaft + Technologie
Increasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df6a79d30d8712cf5696ebec4db57f24
https://doi.org/10.1016/j.lwt.2018.11.025
https://doi.org/10.1016/j.lwt.2018.11.025
Autor:
Marieli de Lima, Bjørn Tore Rotabakk, Alcilene Rodrigues Monteiro, Lindomar Alberto Lerin, Morten Sivertsvik
Publikováno v:
Research, Society and Development; Vol. 10 No. 6; e4310615463
Research, Society and Development; Vol. 10 Núm. 6; e4310615463
Research, Society and Development; v. 10 n. 6; e4310615463
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 6; e4310615463
Research, Society and Development; v. 10 n. 6; e4310615463
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a620bb954b9d1457c97595d15ad64475
https://rsdjournal.org/index.php/rsd/article/view/15463
https://rsdjournal.org/index.php/rsd/article/view/15463