Browsing Brage IMR by Author "Skåra, Torstein"
Now showing items 1-4 of 4
-
Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage
Anders, Neil; Breen, Michael; Skåra, Torstein; Roth, Bjørn; Sone, Izumi (Peer reviewed; Journal article, 2022)Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at −19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, ... -
Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage
Anders, Neil; Breen, Michael; Skåra, Torstein; Roth, Bjørn; Sone, Izumi (Peer reviewed; Journal article, 2024)Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at −19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, ... -
Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time
Rotabakk, Bjørn Tore; Stien, Lars Helge; Skåra, Torstein (Peer reviewed; Journal article, 2022)The influence of stress, storage time and thawing regimes was investigated with respect to rigor development and other related physical traits, on farmed Atlantic salmon. The fish were sampled from a commercial slaughterhouse ... -
Tining av fryst laks, effekt av fryselagringstid og tineregime
Rotabakk, Bjørn Tore; Stien, Lars Helge; Skåra, Torstein (Nofima rapportserie, Research report, 2021)Pre-rigorfileterte, vakumpakkede laksefileter ble fryst inn ved hjelp av tørris umiddelbart etter slakting. Disse ble lagret i 1 og 4 måneder ved -30 °C. De fryste, vakumpakkende filetene ble tint enten raskt (i vann 4 °C, ...