Browsing NOFIMA vitenarkiv by Author "Sørheim, Oddvin"
Now showing items 1-8 of 8
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Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality
McLeod, Anette; Liland, Kristian Hovde; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S.; Holck, Askild Lorentz (Peer reviewed; Journal article, 2017) -
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
Langsrud, Solveig; Sørheim, Oddvin; Skuland, Silje Elisabeth; Almli, Valerie Lengard; Jensen, Merete Rusås; Grøvlen, Magnhild Seim; Ueland, Øydis; Møretrø, Trond (Peer reviewed; Journal article, 2020) -
Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display
Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne (Peer reviewed; Journal article, 2017)Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and ... -
Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet
Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin (Nofima rapportserie, Research report, 2019)Ferdig utvannet salt- og klippfisk har en relativt kort holdbarhet som ferskt produkt. For å oppnå forlenget holdbarhet på et slikt produkt er det flere alternativer. En kan f.eks. fryse produktet, benytte ulik pakketeknologi ... -
Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy
Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim (Peer reviewed; Journal article, 2009)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. Light microscopy showed ... -
Proceeding: Factors contributing to fading and discoloration of sliced, packaged salami under illumination
Sørheim, Oddvin; Uglem, Solveig; Lea, Per; Måge, Ingrid; Pettersen, Marit Kvalvåg; Larsen, Hanne (Lecture, 2016) -
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne (Peer reviewed; Journal article, 2019) -
The Influence Of Concentrations Of Carbon Dioxide And Residual Oxygen On The Growth Of Meat Spoilage Moulds
Schirmer, Bjørn Christian; Sørheim, Oddvin; Skaar, Ida; Kure, Cathrine Finne (Journal article, 2020)This study examined the effect of different concentrations of Carbon Dioxide (CO2) and residual Oxygen (O2) on the growth of specific spoilage moulds (Penicillium solitum, Penicillium nordicum and Aspergillus proliferans) ...