High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

por Hansen, Anlaug Ådland, Langsrud, Solveig, Berget, Ingunn, Gaarder, Mari Øvrum, Moen, Birgitte
Publicado 2021

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

por Waldenstrøm, Lene, Wahlgren, Marte Berg, Strand, Åse, Lerfall, Jørgen, Gaarder, Mari Øvrum
Publicado 2022

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

por Wold, Jens Petter, Solberg, Lars Erik, Gaarder, Mari Øvrum, Carlehøg, Mats, Sanden, Karen Wahlstrøm, Rødbotten, Rune
Publicado 2022

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

por Heir, Even, Jacobsen, Maria, Gaarder, Mari Øvrum, Berget, Ingunn, Dalgaard, Paw, Jensen, Merete Rusås, Holck, Askild L.
Publicado 2022