Blar i SINTEF Open på forfatter "Rustad, Turid"
-
A new Norwegian bioeconomy based on cultivation and processing of seaweeds: Opportunities and R&D needs
Skjermo, Jorunn; Aasen, Inga Marie; Arff, Johanne; Broch, Ole Jacob; Carvajal, Ana Karina; Christie, Hartvig C; Forbord, Silje; Olsen, Yngvar; Reitan, Kjell Inge; Rustad, Turid; Sandquist, Judit; Solbakken, Roar; Steinhovden, Kristine; Wittgens, Bernd; Wolff, Robert; Handå, Aleksander (Research report, 2014) -
A new Norwegian bioeconomy based on cultivation and processing of seaweeds: Opportunities and R&D needs
Skjermo, Jorunn; Aasen, Inga Marie; Arff, Johanne; Broch, Ole Jacob; Carvajal, Ana Karina; Christie, Hartvig C; Forbord, Silje; Olsen, Yngvar; Reitan, Kjell Inge; Rustad, Turid; Sandquist, Judit; Solbakken, Roar; Steinhovden, Kristine; Wittgens, Bernd; Wolff, Robert; Handå, Aleksander (SINTEF Fiskeri og Havbruk reports;A25981, Research report, 2014-06-03)Cultivation of macroalgae at the lowest trophic level, using only sunlight and nutrients from the sea while taking up CO:z, will have a neutral carbon footprint and the biomass will contribute significantly to meet the ... -
A new Norwegian bioeconomy based on cultivation and processing of seaweeds: Opportunities and R&D needs
Skjermo, Jorunn; Aasen, Inga Marie; Arff, Johanne; Broch, Ole Jacob; Carvajal, Ana Karina; Christie, Hartvig C; Forbord, Silje; Olsen, Yngvar; Reitan, Kjell Inge; Rustad, Turid; Sandquist, Judit; Solbakken, Roar; Steinhovden, Kristine; Wittgens, Bernd; Wolff, Robert; Handå, Aleksander (SINTEF Rapport;A25981, Research report, 2014) -
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 ... -
Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption
Stévant, Pierrick Francois Denis; Marfaing, Hélène; Duinker, Arne; Fleurence, Joël; Rustad, Turid; Sandbakken, Ingrid; Chapman, Annelise Sabine (Peer reviewed; Journal article, 2017)Samples of cultivated edible kelps Alaria esculenta and Saccharina latissima were analysed for their cadmium, iodine and inorganic arsenic contents. The inorganic arsenic levels were low in both species but samples of A. ... -
Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
Stévant, Pierrick Francois Denis; Indergård, Erlend; Ólafsdóttir, Aðalheiður; Marfaing, Hélène; Larssen, Wenche Merete Emblem; Fleurence, Joël; Roleda, Michael; Rustad, Turid; Slizyte, Rasa; Nordtvedt, Tom Ståle (Journal article; Peer reviewed, 2018-03-23)The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino ... -
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 ... -
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 ... -
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 ... -
Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins
Andreetta-Gorelkina, Irina Victorovna; Greiff, Kirsti; Rustad, Turid; Aursand, Ida Grong (Journal article; Peer reviewed, 2015-03-06)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 ... -
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) -
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 ... -
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 ... -
The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid (Journal article; Peer reviewed, 2019-04-11)The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosemary extract with ascorbyl palmitate) on ... -
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019-04-22)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 ... -
Two-stage processing of salmon backbones to obtain high-quality oil and proteins
Slizyte, Rasa; Mozuraityte, Revilija; Remman, Tore; Rustad, Turid (Journal article; Peer reviewed, 2018-06-05)Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, ... -
Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value
Meidell, Line Skontorp; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva (Peer reviewed; Journal article, 2023)Significant amounts of marine raw material are lost on-board the deep-sea vessels due to fast quality degradation. Optimal on-board handling and processing strategies can upgrade these resources from waste to food ingredients ...