Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ida Grong Aursand"'
Autor:
Aleksander Eilertsen, Ida Grong Aursand, Guro Møen Tveit, Hanne Digre, Torfinn Solvang-Garten
Publikováno v:
Fisheries Research. 176:65-75
Differences in the mortality, catch damage, and fillet quality of mackerel pumped either from the seine directly onboard the catching vessel or transferred at sea to a secondary vessel were explored. Three studies were performed on commercial vessels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ca1a914671bbf14b4981b7f137466e6
https://doi.org/10.1016/j.fishres.2015.12.011
https://doi.org/10.1016/j.fishres.2015.12.011
Autor:
Elin Kjørsvik, Ida Grong Aursand, Hanne Digre, T. Søreide, Ulf Erikson, Tora Bardal, Marte Schei
Publikováno v:
Journal of Aquatic Food Product Technology
Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7d67cc995fe34d5840b3838e83c3e1
https://doi.org/10.1080/10498850.2015.1007542
https://doi.org/10.1080/10498850.2015.1007542
Publikováno v:
LWT - Food Science and Technology. 64:220-226
Cooked minces made from both fresh and frozen haddock with NaCl, KCl, or MgCl 2 at concentrations from 0.07 to 0.34 mol/kg fish mince were prepared and analysed for physicochemical properties. The properties of the minces varied both with the type an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e677df3e322b4cf4f11b304b28ce16
https://doi.org/10.1016/j.lwt.2015.05.059
https://doi.org/10.1016/j.lwt.2015.05.059
Publikováno v:
Journal of Aquatic Food Product Technology
Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The effect of sodium, potassium, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbae128d6c369846499ad1e285946f41
http://hdl.handle.net/11250/2468109
http://hdl.handle.net/11250/2468109
Publikováno v:
Magnetic Resonance in Chemistry. 50:471-480
The goal of this review is to give an overview of general trends in the application of the NMR related to fish processing and quality and to provide some viewpoints on the current situation. Three novel examples of the application of the methodologie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ba5a51d8dd8d0bd84ecbfd50ceed942
https://doi.org/10.1002/mrc.3825
https://doi.org/10.1002/mrc.3825
Publikováno v:
Fisheries Research, 127-128(2012), 1-8
Fisheries Research 127-128 (2012) 2012
Fisheries Research 127-128 (2012) 2012
Cod and haddock captured with commercial trawling gear were taken immediately after landing on deck to on-board storage in dry bins for measuring brain and heart activity, and behaviour. Other groups were first stored in holding tanks and then electr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3541ceb4fd73979cfa2d9880bccd0577
https://doi.org/10.1016/j.fishres.2012.04.004
https://doi.org/10.1016/j.fishres.2012.04.004
Publikováno v:
Food Chemistry. 120:482-489
Water properties and salt uptake in Atlantic salmon fillets as affected by antemortem stress, rigor mortis, and brine salting. A low-field 1H NMR and 1H/23Na MRI study.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41e3cb123df050366ba4eaaea66a76e0
https://doi.org/10.1016/j.foodchem.2009.10.041
https://doi.org/10.1016/j.foodchem.2009.10.041
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:46-54
The effect of different Atlantic salmon raw materials (prerigor, postrigor and frozen/thawed) on water mobility and salt uptake after brine salting was investigated by using LF 1H NMR T2 relaxation,1H and 23Na MRI and light microscopy. Distributed ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd465a8045e3d3fbf88d349484d31bff
https://doi.org/10.1021/jf802158u
https://doi.org/10.1021/jf802158u
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:6252-6260
Low-field (LF) (1)H NMR T 2 relaxation measurements were used to study changes in water distribution in lean (Atlantic cod) and fatty (Atlantic salmon) fish during salting in 15% NaCl and 25% NaCl brines. The NMR data were treated by PCA, continuous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16ded5925675d409507a3833cee82bd9
https://doi.org/10.1021/jf800369n
https://doi.org/10.1021/jf800369n
Publikováno v:
PLoS ONE
PLoS ONE, Vol 10, Iss 9, p e0137805 (2015)
PLoS ONE, Vol 10, Iss 9, p e0137805 (2015)
The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c8787e24db21c09a88d67099e2ed02f
https://hdl.handle.net/11250/2463898
https://hdl.handle.net/11250/2463898