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Liquid loss as effected by Post mortem ultrastructural changes in fish muscle : Cod (Gadus morhua L) and Salmon (Salmo salar)
This study was performed in order to assess the effect of early post mortem structural changes in the muscle upon the liquid-holding capacity of wild cod, net-pen-fed cod (fed cod) and farmed salmon.Expand
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Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus)
Abstract Quality characteristics of farmed and wild halibut from the period of May to December were investigated by measuring liquid-holding capacity, muscle pH, fatty acid (FA) composition and by aExpand
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Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality.
Forty-eight crossbred growing-finishing pigs were used to study the effects of polyunsaturated fatty acids (PUFA 31%= low and 50%= high) and fish oil (0, 0.2, and 0.4% capelin) diets on fatty acidExpand
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Effects of -1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage.
The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45min in a super-chilling tunnel atExpand
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Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)
Liquid holding capacity and structural changes during heating of fish muscle : Cod (Gadus Morhua L.) and salmon (Salmo Salar).
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Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy.
Fourier transform infrared (FT-IR) microspectroscopy and light microscopy were used to study changes in the myofibrillar proteins and microstructure in salmon muscle due to dry salting and smoking.Expand
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Ultramicroscopical Structures and Liquid Loss in Heated Cod ( Gadus morhuaL) and Salmon ( Salmo salar) Muscle
This study was performed in order to assess the effect of heating in pre- and post-rigor muscle of fed cod, wild cod and farmed salmon harvested at different times of the year. The structural changesExpand
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Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy.
We present the results of a Fourier transform infrared (FT-IR) microspectroscopic study using conventional FT-IR microscopy and FT-IR imaging to detect the denaturation process during four differentExpand
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Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing Parameters
The aim of this study was to investigate the correlation patterns between Fourier transform infrared (FT-IR) and Raman microspectroscopic data obtained from pork muscle tissue, which helped toExpand
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Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.
Low-field NMR T(2) and Fourier transform infrared (FT-IR) measurements were performed on meat samples of two qualities (normal and high ultimate pH) during cooking from 28 degrees C to 81 degrees C.Expand
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