LIVIVO - Search results -

Search results

Result 1 - 10 of total 115

Search options

Article: Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms.

Stupar, Jelena / Hoel, Sunniva / Strømseth, Sigrid / Lerfall, Jørgen / Rustad, Turid / Jakobsen, Anita Nordeng

2023 Volume 9, Issue 9, Page(s) e19887

Abstract: Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) ... ...

Abstract	Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) seafood, for biopreservation of fresh salmon and processed salmon products. Ten LAB strains (five
Language	English
Publishing date	2023-09-09
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2023.e19887
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Article ; Online: A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods.

Cropotova, Janna / Rustad, Turid

Food chemistry

2019 Volume 297, Page(s) 125006

Abstract: Muscle foods, particularly fish products are highly exposed to oxidative stress during processing and storage, resulting in oxidative modification of proteins. Protein carbonyls content has been used as one of the measures of oxidative stress. Generally, ...

Abstract	Muscle foods, particularly fish products are highly exposed to oxidative stress during processing and storage, resulting in oxidative modification of proteins. Protein carbonyls content has been used as one of the measures of oxidative stress. Generally, the resulting carbonylated proteins (CPs) have so far been labeled with 2,4-dinitrophenyl (DNP) hydrazine and detected with anti-DNP antibody. However, the applicability of this method to food samples is limited by its high price, time-consuming procedure and possibility to perform the measurements just on soluble protein fractions. We developed a simpler, faster and cheaper method to assess CP level in muscle foods, including both soluble and insoluble protein fractions, which is based on a direct reaction of protein carbonyls with 7-(diethylamino)coumarin-3-carbohydrazide (CHH). The paper describes a novel technique to label both soluble and insoluble carbonylated proteins with CHH and determine carbonyl content by fluorescence microscopy assay which correlates (R = 0.911) with conventional ELISA method.
MeSH term(s)	Animals ; Antibodies/immunology ; Enzyme-Linked Immunosorbent Assay ; Fishes/metabolism ; Fluorometry/methods ; Freezing ; Microscopy, Fluorescence ; Muscle Proteins/analysis ; Muscle Proteins/chemistry ; Oxidative Stress ; Phenylhydrazines/chemistry ; Phenylhydrazines/immunology ; Protein Carbonylation ; Reproducibility of Results
Chemical Substances	Antibodies ; Muscle Proteins ; Phenylhydrazines ; 2,4-dinitrophenylhydrazine (1N39KD7QPJ)
Language	English
Publishing date	2019-06-13
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2019.125006
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries.

Pleissner, Daniel / Schönfelder, Stephanie / Händel, Nicole / Dalichow, Julia / Ettinger, Judith / Kvangarsnes, Kristine / Dauksas, Egidijus / Rustad, Turid / Cropotova, Janna

Bioresource technology

2023 Volume 384, Page(s) 129281

Abstract: The study aimed at zero-waste utilization of fish processing streams for cultivation of microalgae Galdieria sulphuraria. Wastewater from a fish processing facility, slam (mix of used fish feed and faeces), and dried pellet (sediments after enzymatic ... ...

Abstract	The study aimed at zero-waste utilization of fish processing streams for cultivation of microalgae Galdieria sulphuraria. Wastewater from a fish processing facility, slam (mix of used fish feed and faeces), and dried pellet (sediments after enzymatic hydrolysis of rainbow trout) were investigated as potential sources of carbon, nitrogen, and phosphate for cultivation of G. sulphuraria. The pellet extract was found to support the growth of G. sulphuraria when appropriate diluted, at concentrations below 40 % (v/v). It was revealed that wastewater does not impact the growth negatively, however free amino nitrogen and carbon sources need to be supplied from another source. Therefore, only proteolyzed pellet extract (20 %, v/v) was selected for upscaling and a biomass concentration of 80 g L
MeSH term(s)	Wastewater ; Heterotrophic Processes ; Rhodophyta ; Biomass ; Microalgae ; Nitrogen ; Aquaculture ; Carbon ; Plant Extracts
Chemical Substances	Wastewater ; Nitrogen (N762921K75) ; Carbon (7440-44-0) ; Plant Extracts
Language	English
Publishing date	2023-06-08
Publishing country	England
Document type	Journal Article
ZDB-ID	1065195-0
ISSN	1873-2976 ; 0960-8524
ISSN (online)	1873-2976
ISSN	0960-8524
DOI	10.1016/j.biortech.2023.129281
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Bonn / Germany

Z 3258: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article: Physicochemical and functional properties of rainbow trout (

Kvangarsnes, Kristine / Dauksas, Egidijus / Tolstorebrov, Ignat / Rustad, Turid / Bartolomei, Martina / Xu, Ruoxian / Lammi, Carmen / Cropotova, Janna

Heliyon

2023 Volume 9, Issue 7, Page(s) e17979

Abstract: Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60-70% of the whole fish, represent a sustainable source ... ...

Abstract	Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60-70% of the whole fish, represent a sustainable source for recovery of valuable protein compounds. The present study aimed at extensive characterization of physicochemical, antioxidant and techno-functional properties of fish protein hydrolysate (FPH) obtained from farmed rainbow trout (
Language	English
Publishing date	2023-07-07
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2023.e17979
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (

Cropotova, Janna / Tappi, Silvia / Genovese, Jessica / Rocculi, Pietro / Dalla Rosa, Marco / Rustad, Turid

Heliyon

2021 Volume 7, Issue 1, Page(s) e05947

Abstract: A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of ...

Abstract	A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of the current was set at 10 and 20 A corresponding to 300 and 600 V cm
Language	English
Publishing date	2021-01-12
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2021.e05947
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Diversity and Antimicrobial Activity towards

Stupar, Jelena / Holøymoen, Ingunn Grimsbo / Hoel, Sunniva / Lerfall, Jørgen / Rustad, Turid / Jakobsen, Anita Nordeng

Foods (Basel, Switzerland)

2021 Volume 10, Issue 2

Abstract: Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic ... ...

Abstract	Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains (
Language	English
Publishing date	2021-01-29
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods10020271
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Transformation of Seafood Side-Streams and Residuals into Valuable Products.

Siddiqui, Shahida Anusha / Schulte, Henning / Pleissner, Daniel / Schönfelder, Stephanie / Kvangarsnes, Kristine / Dauksas, Egidijus / Rustad, Turid / Cropotova, Janna / Heinz, Volker / Smetana, Sergiy

Foods (Basel, Switzerland)

2023 Volume 12, Issue 2

Abstract: Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the ... ...

Abstract	Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
Language	English
Publishing date	2023-01-16
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12020422
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article ; Online: Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets.

Hassoun, Abdo / Cropotova, Janna / Rustad, Turid / Heia, Karsten / Lindberg, Stein-Kato / Nilsen, Heidi

Sensors (Basel, Switzerland)

2020 Volume 20, Issue 8

Abstract: In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod ( ...

Abstract	In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (
MeSH term(s)	Cooking ; Fluorescence ; Meat ; Temperature
Language	English
Publishing date	2020-04-23
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2052857-7
ISSN	1424-8220 ; 1424-8220
ISSN (online)	1424-8220
ISSN	1424-8220
DOI	10.3390/s20082410
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes.

Cropotova, Janna / Mozuraityte, Revilija / Standal, Inger Beate / Szulecka, Olga / Kulikowski, Tomasz / Mytlewski, Adam / Rustad, Turid

Food technology and biotechnology

2021 Volume 59, Issue 1, Page(s) 4–15

Abstract: Research background: It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and ... ...

Abstract	Research background: It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may also affect the consumer acceptance. The aim of this study is to assess the physicochemical and sensory quality of novel fish cake prototypes prepared from haddock and mackerel mince. Experimental approach: Fillets of haddock and Atlantic mackerel were used as raw material for preparation of fish cakes. The fish fillets were minced, mixed together (in haddock/mackerel mass ratio of 100:0, 75:25 and 50:50%) with salt, potato starch, pepper and full fat milk. Physicochemical and sensory analyses were further performed. Results and conclusions: The fatty acid composition analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic acid and docosahexaenoic acid can easily be reached by consumption of fish cakes enriched with mackerel. The oxidation levels of all fish cakes were low in terms of peroxide value and thiobarbituric acid reactive substance assay (TBARS). Fish cakes prepared with higher mass fraction of mackerel mince (>50%) had significantly (p<0.05) softer texture than other fish cakes due to higher amount of fat in their formulations. At the same time, these fish cakes were significantly darker than haddock-based (>50%) fish cakes due to higher myoglobin content in the fish muscle. Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to the accumulation of water-soluble (r=0.990, p<0.05) and fat-soluble (r=0.976, p<0.05) TBARS. Metabolites relevant for taste and quality were quantified by using Novelty and scientific contribution: The research demonstrated that Atlantic mackerel can be successfully used for partial replacement of white fish species in fish cake formulations to produce healthy and tasty ready-to-cook products and increase the consumption of small pelagic fish in Europe.
Language	English
Publishing date	2021-05-21
Publishing country	Croatia
Document type	Journal Article
ZDB-ID	1340467-2
ISSN	1330-9862
ISSN	1330-9862
DOI	10.17113/ftb.59.01.21.6695
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Bonn / Germany

Z 7645: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article: The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (

Cropotova, Janna / Mozuraityte, Revilija / Standal, Inger Beate / Aftret, Kari Cecilie / Rustad, Turid

Food technology and biotechnology

2019 Volume 57, Issue 2, Page(s) 191–199

Abstract: The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic ... ...

Abstract	The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (
Language	English
Publishing date	2019-08-12
Publishing country	Croatia
Document type	Journal Article
ZDB-ID	1340467-2
ISSN	1330-9862
ISSN	1330-9862
DOI	10.17113/ftb.57.02.19.6032
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Bonn / Germany

Z 7645: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

To top

More links

Kategorien

Order via subito

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED