Turid Rustad
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View article: Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality
Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality Open
Two commercially utilized kelp species, winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima), can accumulate high amounts of iodine and thereby pose a health concern if consumed in excess. Water blanching is used industrial…
View article: Effect of pre-drying storage and drying method on the quality of dried kelp
Effect of pre-drying storage and drying method on the quality of dried kelp Open
Farmed kelp (Alaria esculenta and Saccharina latissima) can be the future North Atlantic Ocean crop, in coastal areas of Greenland, the Faroe Islands, and Norway. One of the main bottlenecks in upscaling kelp production is stabilising the …
View article: Effect of ultrasonication and use of aminopeptidase from Aeromonas proteolytica on quality parameters of fish protein hydrolysates from side streams of Atlantic mackerel (Scomber scombrus)
Effect of ultrasonication and use of aminopeptidase from Aeromonas proteolytica on quality parameters of fish protein hydrolysates from side streams of Atlantic mackerel (Scomber scombrus) Open
In the present study, both ultrasonication (US) and enzymatic treatment with aminopeptidase from Aeromonas proteolytica (AAP) were applied as a post-treatment to fish protein hydrolysates (FPH) recovered from Atlantic mackerel. The single …
View article: Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study Open
Food industry by-products can be valorized by extracting various nutritional components, like proteins, dietary fiber or other bioactive compounds, depending on the type of by-products. By adding these to new or already existing food produ…
View article: Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques Open
This study investigates Atlantic cod's (Gadus morhua) physicochemical and rheological properties throughout various stages of the hydrolysis process to assess the feasibility of integrating a high-temperature heat pump system for hydrolysi…
View article: Antioxidant Activity and DPP-IV Inhibitory Effect of Fish Protein Hydrolysates Obtained from High-Pressure Pretreated Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material
Antioxidant Activity and DPP-IV Inhibitory Effect of Fish Protein Hydrolysates Obtained from High-Pressure Pretreated Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Open
The use of fish rest raw material for the production of fish protein hydrolysates (FPH) through enzymatic hydrolysis has received significant interest in recent decades. Peptides derived from fish proteins are known for their enhanced bioa…
View article: Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post‐mortem
Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post‐mortem Open
Evaluating protein and mitochondrial alterations post‐mortem can contribute to determining correlations between fish‐processing parameters and ultimate fish muscle quality. The myofibrillar protein alteration during rigor mortis directly a…
View article: Effect of ultrasound pre-treatment prior to enzymatic hydrolysis on physicochemical parameters of fish protein hydrolysates (FPH) extracted from side streams of Atlantic mackerel (Scomber scombrus)
Effect of ultrasound pre-treatment prior to enzymatic hydrolysis on physicochemical parameters of fish protein hydrolysates (FPH) extracted from side streams of Atlantic mackerel (Scomber scombrus) Open
To produce fish protein hydrolysates (FPH) from fish raw material and side streams, enzymatic hydrolysis is commonly used. To optimize this traditional method of recovery and improve the physicochemical and functional parameters of recover…
View article: Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)
Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus) Open
Fish protein hydrolysates (FPH) obtained by enzymatic hydrolysis allows for smart valorization of fish side streams. However, further treatments are normally needed to enhance bioactive and functional properties of the obtained FPH. At pre…
View article: Management of Atlantic Bluefin Tuna (<i>Thunnus thynnus</i>) By-Products in Malta: Logistics, Biomass Quality and Environmental Impact
Management of Atlantic Bluefin Tuna (<i>Thunnus thynnus</i>) By-Products in Malta: Logistics, Biomass Quality and Environmental Impact Open
Malta produces approximately 15,000 tons of bluefin tuna every year, by-products are estimated to count for 55% of the harvest. Maltese tuna farmers established a company that processes these by-products into fish meal and oil that are sol…
View article: Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing
Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing Open
Changes in relevant quality attributes for the food industry were monitored in Saccharina latissima following pre-treatment (PT), freezing and thawing. The evaluation included the monitoring of qualitative indicators (dry weight, drip loss…
View article: Enzymatic hydrolysis of chicken viscera and bones: Rest raw material characterization and evaluation of industrially relevant process parameters on product yields
Enzymatic hydrolysis of chicken viscera and bones: Rest raw material characterization and evaluation of industrially relevant process parameters on product yields Open
Enzymatic hydrolysis is an efficient processing method for valorizing chicken rest raw material by generating new food- or feed ingredients. This paper characterizes two types of chicken rest raw material: viscera and a mixture of bones, s…
View article: Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology
Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology Open
Silaging can be used as preservation technology to valorize currently discarded raw material into protein hydrolysate on board deep-sea vessels. The aim of this study was to investigate the effect of sorting and raw material freshness on t…
View article: Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure
Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure Open
Utilization of fish rest raw material for fish oil extraction has received interest with the increasing demand for sustainable food sources. Enzymatic hydrolysis is an efficient method for the extraction of value-added compounds, but its e…
View article: Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis
Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis Open
Lumpfish (Cyclopterus lumpus) is an underutilized marine resource that is currently only being exploited for roe. Lumpfish skin was pre-treated with alkali (0.1M NaOH) and acid (0.1M HCl) at a skin to chemical ratio of 1:10 for 24 h at 5 °…
View article: The effects of freezing and thawing on Alaria esculenta
The effects of freezing and thawing on Alaria esculenta Open
Seaweeds must be stabilised shortly after harvesting to avoid rapid deterioration. To handle large amounts harvested during a short period, freezing and frozen storage until utilisation or further processing is one of the methods used indu…
View article: Variations in the chemical composition of Norwegian cultivated brown algae Saccharina latissima and Alaria esculenta based on deployment and harvest times
Variations in the chemical composition of Norwegian cultivated brown algae Saccharina latissima and Alaria esculenta based on deployment and harvest times Open
Brown algae exhibit large seasonal variation in their composition based on nutrient and sunlight access, as well as other environmental factors. The continued growth of brown algae cultivation in Europe is dependent on increased knowledge …
View article: Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material
Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material Open
Introduction Fish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application of non-thermal novel technologies can improve the extraction. High-pressure pro…
View article: Turid Rustad: Navigating the seas of seafood processing
Turid Rustad: Navigating the seas of seafood processing Open
Over the years, Rustad’s research expanded to encompass various fish- related projects, including freezing, salting, and the intricate dynamics of seafood quality during stress and slaughtering procedures. Today, she holds a professorship …
View article: Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review
Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review Open
Fileting is a popular form of processing methods and in addition to being sold fresh or frozen, filets are used for preparation products battered and breaded filets. This generates considerable amount of side streams like skin, frames, and…
View article: Pelagics: What are the opportunities and challenges?
Pelagics: What are the opportunities and challenges? Open
Pelagics: What are the opportunities and challenges? Turid Rustad from the Norwegian University of Science and Technology provides an overview of pelagic fish and the impact of the growing global demand for food. Pelagic fish are fish that…
View article: Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms
Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms Open
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-…