Blar i Artikler / Articles på forfatter "Carlehög, Mats"
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CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota
Hansen, Anlaug Ådland; Langsrud, Solveig; Carlehög, Mats; Haugen, John-Erik; Moen, Birgitte (Peer reviewed; Journal article, 2022)Optimized packaging conditions to improve the shelf life of chicken fillets is important to prevent food spoilage and food waste. Anaerobic packaging with CO2 or by vacuum packaging is commonly used to increase the shelf ... -
Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs
Holck, Askild Lorentz; Liland, Kristian Hovde; Drømtorp, Signe Marie; Carlehög, Mats; McLeod, Anette (Journal article; Peer reviewed, 2018)Ten percent of all strong-evidence foodborne outbreaks in the European Union are caused by Salmonella related to eggs and egg products. UV light may be used to decontaminate egg surfaces and reduce the risk of human ... -
Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets
Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Hansen, Anlaug Ådland; Carlehög, Mats; Liland, Kristian Hovde (Peer reviewed; Journal article, 2021)Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned ... -
Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin
Heir, Even; Solberg, Lars Erik; Carlehög, Mats; Moen, Birgitte; Jensen, Merete Rusås; Holck, Askild Lorentz (Peer reviewed; Journal article, 2021)Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health ... -
In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
Wold, Jens Petter; Solberg, Lars Erik; Øvrum Gaarder, Mari; Carlehög, Mats; Sanden, Karen Wahlstrøm; Rødbotten, Rune (Peer reviewed; Journal article, 2022) -
Microalgal Schizochytrium limacinum Biomass Improves Growth and Filet Quality When Used Long-Term as a Replacement for Fish Oil, in Modern Salmon Diets
Kousoulaki, Katerina; Berge, Gerd Marit; Mørkøre, Turid; Krasnov, Aleksei; Bæverfjord, Grete; Ytrestøyl, Trine; Carlehög, Mats; Sweetman, John; Ruyter, Bente (Peer reviewed; Journal article, 2020)Aquaculture contributes to global food security but sustainable aquaculture development in terms of biodiversity impacts requires the establishment of viable solutions in replacement of the fisheries-based components in ... -
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones
Aspevik, Tone; Steinsholm, Silje; Vang, Birthe; Carlehög, Mats; Arnesen, Jan-Arne; Kousoulaki, Katerina (Peer reviewed; Journal article, 2021)Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the ... -
Projective mapping based on choice or preference: An affective approach to projective mapping
Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod (Journal article; Peer reviewed, 2017)This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread as a case study. Overall ... -
Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments
Heir, Even; Liland, Kristian Hovde; Carlehög, Mats; Holck, Askild Lorentz (Peer reviewed; Journal article, 2018) -
Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light
Holck, Askild Lorentz; Liland, Kristian Hovde; Carlehög, Mats; Heir, Even (Peer reviewed; Journal article, 2018)Salmon is the food most frequently reported in the RASFF (Rapid Alert System for Food and Feed) database in conjunction with Listeria monocytogenes and consumption of cold-smoked salmon have led to severe outbreaks of ... -
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
Aspevik, Tone; Thoresen, Lars; Steinsholm, Silje; Carlehög, Mats; Kousoulaki, Aikaterina (Peer reviewed; Journal article, 2021) -
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) -
What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
Varela, Paula; Antúnez, Lucía; Carlehög, Mats; Alcaire, Florencia; Castura, J.C; Berget, Ingunn; Giménez, Ana; Næs, Tormod; Ares, Gastón (Journal article; Peer reviewed, 2018)