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1

Fish fillet authentication by image analysis

by Grassi, Silvia, Casiraghi, Ernestina, Alamprese, Cristina
Published in Journal of Food Engineering (2018)

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2

Handheld NIR device : A non-targeted approach to assess authenticity of fish fillets and patties

by S. Grassi, E. Casiraghi, C. Alamprese
Published in Food Chemistry (2018)
“... spectrometers in fish fillet and patty authentication. These important findings can help in improving commercial...”

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3

Modeling‐assisted minimal heat processing of Atlantic cod ( Gadus morhua)

by Stormo, Svein Kristian, Skipnes, Dagbjørn, Sone, Izumi, Skuland, Aase, Heia, Karsten, Skåra, Torstein
Published in Journal of Food Process Engineering (2017)
“... product. Since the surface of the fish fillet is the entry point of microbial contamination as well...”

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4

Effect of Anisakis simplex (sl) larvae on the spoilage rate and shelf-life of fish mince products under laboratory conditions

by Svanevik, Cecilie Smith, Lunestad, Bjørn Tore, Levsen, Arne
Published in Food Control (2014)
“... (high) larvae per 100 g fish fillet, representing an actual Anisakis intensity range in the flesh...”

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5

Species detection using HyBeacon(®) probe technology: Working towards rapid onsite testing in non-human forensic and food authentication applications.

by Dawnay, N, Hughes, R, Court, DS, Duxbury, N
Published in Forensic Science International: Genetics (2015)
“... fillets as well as fish fingers, battered fish fillet and fish pie. Ninety-six (92.7%) of all Atlantic cod...”

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6

Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod ( Gadus morhua )

by Noseda, B., Ragaert, P., Pauwels, D., Anthierens, T., Van Langenhove, H., Dewulf, J., Devlieghere, F.
Published in Journal of Agricultural and Food Chemistry (2010)
“... for the quantification of the volatile basic nitrogen content (TVB-N) of fish fillets. These volatile bases...”

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7

Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua)

by Noseda, Bert, Ragaert, Peter, Pauwels, Danny, Anthierens, Tom, Van Langenhove, Herman, Dewulf, Jo, Devlieghere, Frank
Published in Journal of Agricultural and Food Chemistry (2010)
“... for the quantification of the volatile basic nitrogen content (TVB-N) of fish fillets. These volatile bases...”

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8

Sea fish fraud? A confirmation of Gadoid species food labelling

by Kyrova, Veronika, Surmanova, Pavla, Ostry, Vladimir, Rehurkova, Irena, Ruprich, Jiri, Jechova, Marie
Published in British Food Journal (2017)
“... labelled as a fish fillets. Three samples of fish fillets were identified as a hake and one sample...”

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9

Characterisation of a novel cold‐adapted calcium‐activated transglutaminase: implications for medicine and food processing

by Rebeca Garcia Alvarez, Pralav Karki, Ida Elise Langleite, Ragna‐Johanne Bakksjø, Lutz Andreas Eichacker, Clemens Furnes
Published in FEBS Open Bio (2020)
“...‐linked casein, collagen and gelatin. The binding of fish fillets in the presence of recombinant AcTG‐1...”

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10

Characterisation of a novel cold‐adapted calcium‐activated transglutaminase: implications for medicine and food processing

by Alvarez, Rebeca Garcia, Karki, Pralav, Langleite, Ida Elise, Bakksjø, Ragna‐Johanne, Eichacker, Lutz Andreas, Furnes, Clemens
Published in FEBS Open Bio (2020)
“...‐linked casein, collagen and gelatin. The binding of fish fillets in the presence of recombinant AcTG‐1...”

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11

Characterisation of a novel cold-adapted calcium- activated transglutaminase: implications for medicine and food processing

by Álvarez, Rebeca García, Karki, Pralav, Langleite, Ida Elise, Bakksjø, Ragna-Johanne, Eichacker, Lutz Andreas, Furnes, Clemens
Published in FEBS Open Bio (2020)
“...‐linked casein, collagen and gelatin. The binding of fish fillets in the presence of recombinant AcTG‐1...”

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12

Characterisation of a novel cold‐adapted calcium‐activated transglutaminase: implications for medicine and food processing

by Alvarez, Rebeca Garcia, Karki, Pralav, Langleite, Ida Elise, Bakksjø, Ragna‐Johanne, Eichacker, Lutz Andreas, Furnes, Clemens
Published in FEBS Open Bio (2020)
“...‐linked casein, collagen and gelatin. The binding of fish fillets in the presence of recombinant AcTG‐1...”

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13

Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration

by Steinsholm, Silje, Oterhals, Åge, Thoresen, Lars, Underhaug, Jarl, Kousoulaki, Katerina, Aspevik, Tone
Published in Journal of Food Science (2021)
“...Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry...”

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14

Development of electro-biochemical technology for processing secondary fish raw materials and new types of products based on minced fish

by Chikisheva M.E., Kuprina E.A., Manuilov A.N., Yakkola A.N., Naumov I.A., Kabysh O.
Published in E3S Web of Conferences (2020)
“... fish fillets was shown. A formulation was developed and the organoleptic evaluation of minced products...”

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15

Development of electro-biochemical technology for processing secondary fish raw materials and new types of products based on minced fish

by Chikisheva M.E., Kuprina E.A., Manuilov A.N., Yakkola A.N., Naumov I.A., Kabysh O.
Published in E3S Web of Conferences (2020)
“... fish fillets was shown. A formulation was developed and the organoleptic evaluation of minced products...”

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16

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

by Silje Steinsholm, Åge Oterhals, Jarl Underhaug, Tone Aspevik
Published in Foods (2020)
“... in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion...”

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17

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

by Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Aspevik, Tone
Published in Foods (2021)
“... in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion...”

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18

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

by Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Aspevik, Tone
Published in Foods (2020)
“... in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion...”

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19

SOME QUALITY CHARACTERISTICS OF FARMED COD (GADUSMORHUA)

by Edward Dunajski
“... in December and may continue until January-February. They may be sold as prime fish fillets in the U.S...”

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20

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

by Silje Steinsholm, Åge Oterhals, Jarl Underhaug, Tone Aspevik
Published in Foods (2020)
“... in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion...”

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