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Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
Convenience products of fish that are heat processed in-pack are often subjected to a compromise between quality and durability within the framework of required safety. The purpose of this study wasExpand
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A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle
The currently available methods for measuring water holding capacity (WHC) have been developed for raw material characterisation and have been applied to processed (cooked) muscle samples. TheExpand
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Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety
Thermal processing is one of the most common methods for achieving safe convenience fish products with an extended shelf life. Designing a thermal process for such products, typically in the range ofExpand
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Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location
The quality of Atlantic cod from one trawl catch and one longline catch, caught at the same time and location, was assessed and compared. In addition, the effect of ice storage in 7 days on qualityExpand
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Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima).
BACKGROUND There has been a rapid increase in the number of seaweed farms in the Western world, and it is crucial for these companies and their customers to have standardized methods for qualityExpand
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Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy
Abstract From a microbiological point of view thermal processing is useful to preserve food and keep it safe. Assessing endpoint temperatures (EPT) enables effective temperature control throughoutExpand
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Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling
Abstract Documentation of surface temperature is challenging for short food surface pasteurization treatments, particularly in steam environments. In this study a spectroscopic approach isExpand
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Heat Transfer in Vacuum Packed Mussels (Mytilus edulis) During Thermal Processing
Abstract Understanding heat transfer during thermal processing of mussels (Mytilus edulis) is of vital importance, to obtain the required sensory properties and a safe and stable product. Farmed blueExpand
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Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of theExpand
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Minimal Heat Processing Applied in Fish Processing
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