Sherry Stephanie Chan

Jeg er forsker innen prosessteknologi ved Nofima i Stavanger. Arbeidet mitt fokuserer på å forbedre produktkvalitet, forlenge holdbarhet samt øke ressursutnyttelse og bærekraft gjennom hele verdikjeden for mat.

Jeg har en mastergrad i Aquatic Food Production fra Norges teknisk-naturvitenskapelige universitet (NTNU) og Danmarks Tekniske Universitet (DTU). I 2021 fullførte jeg doktorgraden min ved NTNU med avhandlingen «Chilling of Atlantic Salmon in Refrigerated Seawater», der jeg undersøkte superkjøling av laks i nedkjølt sjøvann og sammenlignet metoden med tradisjonell iskjøling gjennom hele verdikjeden.

I 2022 begynte jeg i Nofima som postdoktor med fokus på bærekraftig matemballasje. Mine forskningsinteresser inkluderer konserveringsmetoder, mobil slaktemetoder, bærekraftige matemballasje og verdiskaping av restråstoff fra sjømatindustrien.

Mine prosjekter

Optimal bruk av underutnyttede marine råstoff

Slakting på sjøen

Fremtidens fôr i et bærekraftig matsystem

Mine publikasjoner

Slaughtering Atlantic salmon using stun-and-bleed vessels or well-boats and their subsequent effects on welfare and quality

Impact of Recyclable Packaging on Microwave-Treated Chicken Quality: A Comparison of PET vs PP with Modified Atmosphere

In Vitro Studies on the Synergistic Bacteriostatic Effects of Nisin and Chitosan Against Selected Pathogenic and Food Spoilage Bacteria, and a Subsequent Challenge Study with Listeria monocytogenes in Vacuum-Packaged Cold Smoked Salmon

Sub-chilling methods for Atlantic salmon with 7 days in refrigerated seawater and subsequent sub-chilled storage

Subchilling of brown trout (Salmo trutta) with refrigerated seawater and subsequent effects on its quality and shelf life

AP3. Skånsomme metoder for reduksjon av Listeria på laks og ørret – Effekt på farge og tekstur

The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags

AP1. Reduksjon av Listeria på laks; Skånsom dekontaminering av laks og ørret og deres produkter

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Recyclable materials in packaging Atlantic salmon portions originating from refrigerated seawater and subchilled storage

Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

Water holding properties of Atlantic salmon

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities.

Effect of superchilling on Atlantic salmon quality through the value chain

Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets