Browsing SINTEF Open by Author "Mozuraityte, Revilija"
Now showing items 1-20 of 24
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A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2018-10)The aim of this study was to investigate the potential of fluorescence microscopy coupled with chemical, physical and data analysis methods for reliable and non-invasive detection of changes in texture parameters of sous-vide ... -
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019-10)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 ... -
Bioactivities of fish protein hydrolysates from defatted salmon backbones
Slizyte, Rasa; Rommi, Katariina; Mozuraityte, Revilija; Eck, Peter; Five, Kathrine; Rustad, Turid (Journal article; Peer reviewed, 2016-09)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 ... -
Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish Oils. Opinion of Steering Committee of the Norwegian Scientific Committee for Food Safety
Aursand, Marit; Hamre, Kristin; Knutsen, Helle Katrine; Maage, Amund; Arukwe, Augustine; Alexander, Jan; Amlund, Heidi; Bernhoft, Aksel; Brantsæter, Anne Lise; Eriksen, Gunnar Sundstøl; Fæste, Christiane Kruse; Krogdahl, Åshild; Haugen, Margaretha; Hemre, Gro Ingunn; Lassen, Jørgen Fr; Nerland, Audun Helge; Nesse, Live Lingaas; Næss, Bjørn; Ringø, Einar; Ruus, Anders; Skåre, Janneche Utne; Steffensen, Inger-Lise; Sundheim, Leif; Sverdrup, Line Emilie; Svihus, Birger; Thomsen, Cathrine; Torrissen, Ole; Østerås, Olav; Torstensen, Bente Elisabeth; Ørnsrud, Robin; Mozuraityte, Revilija (VKM Report;2011:19, Research report, 2011-10-19)The Norwegian Scientific Committee for Food Safety (VKM) has been asked by the Norwegian Food Safety Authority to perform a health risk assessment on decomposition substances and oxidation products in fish oils intended ... -
Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing
Venslauskas, Kęstutis; Navickas, Kęstutis; Nappa, Marja; Kangas, Petteri; Mozuraityte, Revilija; Slizyte, Rasa; Župerka, Vidmantas (Peer reviewed; Journal article, 2021)This study evaluates the possibility of recovery of high-quality valuable fish oil and proteins from fish co-streams by traditional means or a combination of several technologies. A techno-economically feasible and sustainable ... -
Hurtig metode for å estimere buksprenging i pelagisk fisk ombord
Slizyte, Rasa; Mozuraityte, Revilija; Martinez, Iciar (SINTEF Fiskeri og havbruk rapporter;A24739, Research report, 2013-06-20)Buksprenging er en kvalitetsforringende prosess hvor bukområdet hos fisken brytes ned post mortem. Denne rapporten oppsummerer arbeidet med utviklingen av en anvendelig hurtigtest for å estimere enzymlekkasje som forårsaker ... -
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh (Journal article; Peer reviewed, 2020-01)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 ... -
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh (Journal article; Peer reviewed, 2020-01)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 ... -
A Multidisciplinary Approach for Improving Resource Efficiency in the Indian Surimi Supply Chain
Thakur, Maitri; Cowan, Emily Christine; Widell, Kristina Norne; Mozuraityte, Revilija; Slizyte, Rasa (Peer reviewed; Journal article, 2021)With the world population set to approach an estimated 9 billion by 2050, against a background of finite natural resources, we need renewable biological resources for securing healthy food and animal feed to meet the ... -
Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic)
Digre, Hanne; Standal, Inger Beate; Kristinova, Vera; Hyldig, Grete; Undeland, Ingrid; Rustad, Turid; Mozuraityte, Revilija (SINTEF Fiskeri og Havbruk reports;A27428, Research report, 2016)This is the final report of the project ProHealthPelagic (2012-2015) funded by the Norwegian Research Council, BIONÆR. The project aim was to investigate potential changes in well documented and tentative health promoting ... -
Proteins with neutral taste from salmon backbones
Mozuraityte, Revilija; Grimsmo, Leif; Storrø, Ivar (SINTEF Fiskeri og havbruk rapporter;A23364, Research report, 2012-09-05)The main goal in this project is to find an economic and profitable technology for production of '"tasteless·· fish proteins from salmon backbones. Two possible sources/technologies for the isolation of the proteins are ... -
Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines
Standal, Inger Beate; Mozuraityte, Revilija; Rustad, Turid; Alinasabhematabadi, Leili; Carlsson, Nils-Gunnar; Undeland, Ingrid (Journal article; Peer reviewed, 2018-02-16)Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at −27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at −27°C preserved the long chain n-3 ... -
Regulations on the use of rest raw materials from seafood processing in EU and India - ReValue Project Deliverable 4.2 - 2020:00471 A
Mozuraityte, Revilija; Perote, Alfonso; Kumari, Asha; Kaushik, Nutan; Thakur, Maitri (Research report, 2020-05-14)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 ... -
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid (Peer reviewed; Journal article, 2021) -
Sensory shelf life for protein products made from salmon backbones.
Storrø, Ivar; Mozuraityte, Revilija (SINTEF Fiskeri og havbruk reports;A23776, Research report, 2013-01-29)The main goal of this project was to determine the sensory shelflife of proteins with neutral taste. Proteins were isolated from both the solid phase (sludge) from salmon oil production and from cooked salmon backbones. ... -
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality
Meidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Standal, Inger Beate; Kopczyk, Monika; Falch, Eva (Peer reviewed; Journal article, 2023)The main objective of this study was to investigate how the freshness of saithe (Pollachius virens) viscera affected the quality, composition and yield of oil obtained by silaging. Minced viscera with and without liver ... -
Sildeomega3 - Produksjon av høykvalitets sildeolje
Carvajal, Ana Karina; Mozuraityte, Revilija (SINTEF Fiskeri og Havbruk reports;A25670, Research report, 2014)Målet med prosjektet var å se på mulighetene for å utnytte silderestråstoff til produkter til helsekostmarkedet. Prosjektet ble ledet av EPAX og arbeidspakken som omhandlet produksjon av oljen ble ledet av SFH. Resultatene ... -
Sodium reduction in processed cheese spreads and the effect on physicochemical properties
Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti (Journal article; Peer reviewed, 2019-03)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 ... -
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Gløvlen, Magnhild; Rustad, Turid (Journal article; Peer reviewed, 2019-02-25)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 ... -
Sustainable resource production for manufacturing bioactives from micro- and macroalgae: Examples from harvesting and cultivation in the Nordic region
Chauton, Matilde Skogen; Forbord, Silje; Makinen, Sari; Sarno, Antonio; Slizyte, Rasa; Mozuraityte, Revilija; Standal, Inger Beate; Skjermo, Jorunn (Peer reviewed; Journal article, 2021)Micro- and macroalgae are a great and important source of raw material for manufacturing of bioactives and ingredients for food, feed, cosmetics, or pharmaceuticals. Macroalgae (or seaweeds) have been harvested locally ...