Blar i SINTEF Ocean på tidsskrift "International journal of food science & technology"
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Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
(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 ... -
Two-stage processing of salmon backbones to obtain high-quality oil and proteins
(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, ...