The Experts below are selected from a list of 31449 Experts worldwide ranked by ideXlab platform
Turid Rustad - One of the best experts on this subject based on the ideXlab platform.
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water and salt distribution in atlantic Salmon Salmo salar studied by low field 1h nmr 1h and 23na mri and light microscopy effects of raw material quality and brine salting
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Ida Grong Aursand, Turid Rustad, Ragni Ofstad, Emil Veliyulin, Ulrike Bocker, Ulf EriksonAbstract:Water and salt distribution in Atlantic Salmon (Salmo salar) studied by lowfield 1H NMR, 1H and 23Na MRI and light microscopy: Effects of raw material quality and brine salting
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quality of superchilled vacuum packed atlantic Salmon Salmo salar fillets stored at 1 4 and 3 6 c
Food Chemistry, 2008Co-Authors: Anne Sissel Duun, Turid RustadAbstract:Quality of superchilled vacuum packed Atlantic Salmon (Salmo salar) fillets stored at −1.4 and −3.6 °C
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proteolytic activity and properties of proteins in smoked Salmon Salmo salar effects of smoking temperature
Food Chemistry, 2004Co-Authors: Lisbeth Hultmann, Ingelin Steinsland, Torstein Skåra, Anna Maria Bencze Rørå, Turid RustadAbstract:Proteolytic activity and properties of proteins in smoked Salmon (Salmo salar)—effects of smoking temperature
B F Nowak - One of the best experts on this subject based on the ideXlab platform.
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an opportunistic detection of amoebic gill disease in blue warehou seriolella brama gunther collected from an atlantic Salmon Salmo salar l production cage in south eastern tasmania
Journal of Fish Diseases, 2008Co-Authors: M B Adams, M Villavedra, B F NowakAbstract:Amoebic gill disease (AGD) is a recurrent health issue affecting the commercial culture of Atlantic Salmon, Salmo salar L., in south eastern Tasmania
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transcriptome profiling the gills of amoebic gill disease agd affected atlantic Salmon Salmo salar l a role for tumor suppressor p53 in agd pathogenesis
Physiological Genomics, 2006Co-Authors: R N Morrison, M B Adams, Glenn A Cooper, Ben F Koop, Matthew L Rise, A R Bridle, B F NowakAbstract:Neoparamoeba spp. are amphizoic amoebae with the capacity to colonize the gills of some marine fish, causing AGD. Here, the gill tissue transcriptome response of Atlantic Salmon (Salmo salar L.) to...
H Rikardsenaudun - One of the best experts on this subject based on the ideXlab platform.
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timing of smolt migration in sympatric populations of atlantic Salmon Salmo salar brown trout Salmo trutta and arctic char salvelinus alpinus
Canadian Journal of Fisheries and Aquatic Sciences, 2012Co-Authors: J Jensenarne, Hvidstennils Arne, H RikardsenaudunAbstract:A study over a 22-year period of first-time migrants (smolts) of three sympatric Salmonids (Atlantic Salmon (Salmo salar), brown trout (Salmo trutta), and Arctic char (Salvelinus alpinus)) in a wat...
Hannes Hafsteinsson - One of the best experts on this subject based on the ideXlab platform.
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effects of different salting and smoking processes on the microstructure the texture and yield of atlantic Salmon Salmo salar fillets
Food Research International, 2000Co-Authors: Sjofn Sigurgisladottir, Margret S Sigurdardottir, Ole Torrissen, Jean Luc Vallet, Hannes HafsteinssonAbstract:The eAect of diAerent conditions during the salting and smoking process on the microstructure and the texture of Salmon fillets was studied in interaction with diAerent raw Salmon material; ocean-ranched Atlantic Salmon (Salmo salar) from Iceland and two groups of farmed Atlantic Salmon (Salmo salar) from Norway, one from Northern Norway and one from Western Norway. The ocean-ranched Salmon was found to have significantly smaller fiber diameters and higher shear force compared to the farmed fish. The cross-sectional area of the muscle fibers decreased during the salting and smoking process. Small diAerences were noted in the cross-sectional area between smoked fillets processed by diAerent salting and smoking methods. However, the cross-sectional area of fibers in dry salted fish fillets from the farmed groups were significantly smaller than in the brine salted fillets, as the fibers shrunk more during dry salting than brine salting. The force required to shear the smoked fillets was significantly higher than for the unprocessed fillets, but was not found to be related to the diAerent salting and smoking processes. Yield during smoking was not related to the initial cross-sectional area or the shear force of the unprocessed muscle. # 2000 Elsevier Science Ltd. All rights reserved.
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effects of freezing thawing on the microstructure and the texture of smoked atlantic Salmon Salmo salar
Food Research International, 2000Co-Authors: Sjofn Sigurgisladottir, Ole Torrissen, Helga Ingvarsdottir, Mireille Cardinal, Hannes HafsteinssonAbstract:The changes in microstructure and texture during smoking of fresh and frozen/thawed Atlantic Salmon was studied in fish from three diAerent origins; ocean-ranched Atlantic Salmon (Salmo salar) from Iceland and two groups of farmed Atlantic Salmon from northern and western Norway. The muscle fibers from the frozen and thawed fish shrank, and the extracellular space increased compared to the fresh muscle. The muscle fibers from Salmon fillets with smaller fiber diameter shrank to a less extent than fibers from Salmon material with a larger fiber diameter. After smoking the space between the fibers and the fiber shrinkage increased to a higher extent in the muscle from the Salmon that were frozen prior to smoking than muscle smoked from fresh Salmon. The initial cross-sectional area of the fibers was not found to be related to the yield during smoking. # 2000 Elsevier Science Ltd. All rights reserved.
J Jensenarne - One of the best experts on this subject based on the ideXlab platform.
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timing of smolt migration in sympatric populations of atlantic Salmon Salmo salar brown trout Salmo trutta and arctic char salvelinus alpinus
Canadian Journal of Fisheries and Aquatic Sciences, 2012Co-Authors: J Jensenarne, Hvidstennils Arne, H RikardsenaudunAbstract:A study over a 22-year period of first-time migrants (smolts) of three sympatric Salmonids (Atlantic Salmon (Salmo salar), brown trout (Salmo trutta), and Arctic char (Salvelinus alpinus)) in a wat...
