A5033066083- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Aquaculture Nutrition and Growth
- Proteins in Food Systems
- Freezing and Crystallization Processes
- Biochemical effects in animals
- Antioxidant Activity and Oxidative Stress
- Seaweed-derived Bioactive Compounds
- Advanced Chemical Sensor Technologies
- Insect Utilization and Effects
- Food Industry and Aquatic Biology
- Food Quality and Safety Studies
- Fatty Acid Research and Health
- Edible Oils Quality and Analysis
- Metabolomics and Mass Spectrometry Studies
- Microbial Inactivation Methods
- Spectroscopy and Chemometric Analyses
- Microencapsulation and Drying Processes
- Marine and coastal plant biology
- Marine Bivalve and Aquaculture Studies
- Muscle metabolism and nutrition
- Bee Products Chemical Analysis
- Physiological and biochemical adaptations
- Free Radicals and Antioxidants
- Identification and Quantification in Food
Norwegian University of Science and Technology
2014-2024
Kjemi (Norway)
2023
NTNU Samfunnsforskning
2021
SINTEF
2007-2008
Nofima
2008
Summary Fish industry by‐products can account for up to 75% of the catch depending on postharvest or industrial preparation processes. Different terms such as ‘fish waste’, ‘by‐product’ and ‘rest raw materials’ have been used. The review gives an overview value‐added processes that provide alternative low‐profit uses silage, fish meal mince. different by‐product fractions blood, marine lipids, omega‐3 fatty acids, protein bioactive components with nutraceutical potential, i.e. antioxidants...
Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals highly reactive ROS that cause damage to biological materials. Fish is rich polyunsaturated fatty acids, and hence, very prone lipid peroxidation. Both protein oxidations important for quality loss during storage of fish, with high impact on taste texture. Also, there interactions between secondary oxidation products (aldehydes) occur foods because the from one reaction can further react both lipids proteins...
ABSTRACT Salmon slaughtered by standard routines (control) or stressed confinement for 10 min before stunning and then stored at 0.4 3.3°C 9 days were compared. Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine‐5′‐triphosphate (p<0.05) shorter pre‐rigor period. Storage temperature affected external quality index, white pH K‐value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A breaking strength (p<0.01) was found in fish 0.4°C....
Bioactivities of bulk fish protein hydrolysates (FPH) from defatted salmon backbones obtained with eight different commercial enzymes and their combinations were tested. All FPH showed antioxidative activity in vitro. DPPH scavenging increased, while iron chelating ability decreased increasing time hydrolysis. ACE inhibiting effect which depended on type enzyme increased The highest was found for produced Trypsin. Bromelain + Papain reduced the uptake radiolabelled glucose into CaCo-2 cells,...
High resolution NMR technique has been used to monitor post-mortem changes in salmon (Salmo salar) fillets upon storage at 4 and 0°C. Thirty-one different fish metabolites influencing freshness taste properties have unequivocally assigned by using either available standard compounds or ad hoc acquired 2D (1)H-(1)H TOCSY (1)H-(13)С HSQC spectra. The monitored include amino acids, dipeptides, sugars, vitamins, biogenic amines, as well products of the ATP degradation. detection monitoring...
Saccharina latissima contains high amounts of iodine in comparison to other seaweeds. The present study aimed decrease the content S. (sugar kelp) by water blanching and freezing avoid an excess intake consumption sugar kelp. Various conditions were investigated (temperature; 30, 45, 60 80 °C, duration; 2, 120 300 s). Some resulted a significant (≥45 °C ≥30 Non-processed contained on average 4605 mg kg-1 dw-1 which significantly decreased following treatments. lowest obtained was 293...
The effect of different Atlantic salmon raw materials (prerigor, postrigor and frozen/thawed) on water mobility salt uptake after brine salting was investigated by using LF 1H NMR T2 relaxation,1H 23Na MRI light microscopy. Distributed exponential analysis the relaxation data revealed two main pools in all materials, T21 T22, with times range 20−100 ms 100−300 ms, respectively. Raw material differences were reflected data. Light microscopy demonstrated structural between unsalted salted...
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 80 for 10 20 min performed without use antioxidants. Fluorescence micrographs lipids extracted from the fish samples on 1st, 3rd, 7th, 9th day 4 ± 1 °C, were acquired wavelength region λex 475/40 λem 530/50 (44 FITC filter). obtained images numerically...
A combined effect of pulsed electric field application and salting in a brine with 5 10% w/w NaCl on oxidative stability lipids proteins, as well color characteristics sea bass samples, was assessed the study. The applied intensity current set at 10 20 corresponding to 300 600 V cm−1, respectively. Pulsed (PEF) treatment led significant (p < 0.05) increase primary secondary lipid oxidation products expressed peroxide value, conjugated dienes 2-thiobarbituric acid reactive substances...
Introduction Fish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application non-thermal novel technologies can improve extraction. High-pressure (HPP) has long been used preservation and extension shelf life seafood. It also constitutes promising technology increased valuable compounds, such as lipids proteins. objective this study was to assess yield chemical composition fractions obtained after enzymatic...