Torstein Skåra

Hoved-arbeidsområder: Prosessering av (pelagisk) fisk, Overflatepasteurisering og varmebehandling med radiobølge og mikrobølge-teknologi. Jeg er utdannet siv ing.i organisk kjemi ved NTH. Jeg har dessuten en mastergrad i næringsmiddelvitenskap fra Cornell University og doktorgrad i prediktiv mikrobiologi fra KU Leuven..

+47 450 15 281

+47 51 84 46 12

torstein.skara@nofima.no

Stavanger

Prosessteknologi

Se publikasjoner i Cristin

Mine prosjekter

TastyKelp

Kompetanse på bærekraftig verdiskaping fra tare

2019 - 2021

Fresk

Industriproduksjon av ferske fiskeprodukter – innfrysing, lagring og tining

2017 - 2020

Sjømatkvalitet

Kvalitet i verdikjeden til makrell og laks

2015 - 2019

Nordisk makrell

Bedre kvalitet og verdi på nordiske makrellprodukter

2015 - 2018

ProMack

Optimal kvalitet på makrellfilet

2015 - 2017

Mine publikasjoner

Torstein Skåra har 77 publikasjoner ved Nofima:

Nye metoder for bedre holdbarhet og mer miljøvennlig transport av lakseprodukter, faglig sluttrapport

2023
Nofimas rapportserie

Industriell løsning for tining og nedkjøling av makrell til filetering

2022
Nofimas rapportserie

Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

Food Reviews International, 2022
Vitenskapelig oversiktsartikkel/review

Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

Food Chemistry, 2022
Vitenskapelig artikkel

On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima

Lebensmittel-Wissenschaft + Technologie, 2022
Vitenskapelig artikkel

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

Lebensmittel-Wissenschaft + Technologie, 2022
Vitenskapelig artikkel

A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes

Innovative Food Science & Emerging Technologies, 2022
Vitenskapelig artikkel

Tining av fryst laks, effekt av fryselagringstid og tineregime

2021
Nofimas rapportserie

Seaweed products for the future: Using current tools to develop a sustainable food industry

Trends in Food Science & Technology, 2021
Vitenskapelig artikkel

Pre mortem capturing stress of Atlantic herring (Clupea harengus) in purse seine and subsequent effect on welfare and flesh quality

Fisheries Research, 2021
Vitenskapelig artikkel

Liquid loss in thawed cod—Deconvoluting the effects of freezing-rate, freezing cycles, frozen storage time, and thawing-rate through a full factorial design

Journal of food process engineering, 2021
Vitenskapelig artikkel

Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

Food and Bioproducts Processing, 2021
Vitenskapelig artikkel

Klimaavtrykk, økonomi og teknologi knyttet til oppdrettslaks – Dokumentasjon av dagens status på ferskt og fryst produkt til Asia og ferskt produkt til Europa

2020
Nofimas rapportserie

Utfordringer knyttet til prosessering og analyse av norsk tare, med fokus på sukkertare og butare

2020
Nofimas rapportserie

Predicting liquid loss of frozen and thawed cod from hyperspectral imaging

Lebensmittel-Wissenschaft + Technologie, 2020
Vitenskapelig artikkel

Utfordringer knyttet til prosessering og analyse av norsk tare, med fokus på sukkertare og butare

2020
Nofimas rapportserie

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

European Food Research and Technology, 2020
Vitenskapelig artikkel

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Frontiers in Microbiology, 2020
Vitenskapelig artikkel

Optimalisering av radiofrekvens (RF) – temperering og tining av hvitfisk. Faglig sluttrapport

2020
Nofimas rapportserie

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Food Chemistry, 2020
Vitenskapelig artikkel

Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

Food Control, 2020
Vitenskapelig artikkel

Advances in Freezing and Thawing

2019
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation

International Journal of Food Engineering (IJFE), 2019
Vitenskapelig artikkel

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Food Microbiology, 2019
Vitenskapelig artikkel

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Applied and Environmental Microbiology, 2019
Vitenskapelig artikkel

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

European Food Research and Technology, 2019
Vitenskapelig artikkel

Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product

2018
Rapport

In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Journal of Aquatic Food Product Technology, 2018
Vitenskapelig artikkel

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

Journal of the Science of Food and Agriculture, 2018
Vitenskapelig artikkel

Development of fish-based model systems with various microstructures

Food Research International, 2018
Vitenskapelig artikkel

Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems

International journal of food microbiology, 2018
Vitenskapelig artikkel

Varmrøykt makrell Effekt av fangstsesong, fryselagringstid av råstoff (filet) og kjølelagringstid av ferdig produkt, på farge og sensoriske egenskaper

2018
Nofimas rapportserie

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

Journal of food process engineering, 2017
Vitenskapelig artikkel

Utvikling og optimalisering av makrellfiletering

2017
Nofimas rapportserie

Emerging Methods and Principles in Food Contact Surface Decontamination/Prevention

2016
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Mikrobølger under trykk

Matindustrien, 2016
Fagartikkel

Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

Food and Bioprocess Technology, 2016
Vitenskapelig artikkel

Fermented and ripened fish products in the northern European countries

Journal of Ethnic Foods, 2015
Vitenskapelig artikkel

Proteomanalyse: To-dimensjonal gelelektroforese av Nordsjøsild i forhold til modningstid

2015
Nofimas rapportserie

Hurtigmetode for måling av enzymaktivitet basert på viskositetsmålinger

2015
Nofimas rapportserie

A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua

Food Microbiology, 2014
Vitenskapelig artikkel

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Journal of Food Engineering, 2014
Vitenskapelig artikkel

Prosessutvikling, oppskalering og markedsvurdering; Alternativ matjesproduksjon – Sluttrapport

2014
Nofimas rapportserie

Alternativ produksjon av matjessild. Prosessutvikling og oppskalering

2014
Nofimas rapportserie

Markedsvurdering av nye sildeprodukter i Ukraina og Tyskland

2014
Nofimas rapportserie

Alternativ produksjon av matjessild. Del 2: NVG sild

2014
Nofimas rapportserie

Overflatepasteurisering

Norsk Fiskeoppdrett, 2013
Fagartikkel

Kvalitetsavvik sildefilet. Sluttrapport

2013
Nofimas rapportserie

Surface Steam Pasteurisation of Fish Products: Thermal Characterisation and Microbial Selection/Resistance

2013
Doktorgradsavhandling

Alternativ produksjon av Matjessild. Del 1: Nordsjøsild

2013
Nofimas rapportserie

Growth Kinetics of Listeria Isolated from Salmon and Salmon Processing Environment: Single Strains versus Cocktails

Journal of Food Protection, 2012
Vitenskapelig artikkel

Microbial decontamination of seafood

2012
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Microorganisms of relevance in thermally processed foods

2012
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Markedskrav og kvalitetsutfordringer NVG-sild

2011
Nofimas rapportserie

Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments

Procedia Food Science, 2011
Vitenskapelig artikkel

A thermodynamic approach to assess a cellular mechanism of inactivation and the thermal resistance of Listeria innocua

Procedia Food Science, 2011
Vitenskapelig artikkel

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Journal of Aquatic Food Product Technology, 2011
Vitenskapelig artikkel

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Food and Bioprocess Technology, 2011
Vitenskapelig oversiktsartikkel/review

A Voice-of-Consumer Approach in Development of New Seafood Product Concepts

Journal of Aquatic Food Product Technology, 2010
Vitenskapelig artikkel

Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load

Journal of Food Protection, 2010
Vitenskapelig artikkel

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by P-31-NMR Measurements

Journal of Food Science, 2009
Vitenskapelig artikkel

Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate – an alternative processing technology for the production of smoked salmon

Journal of Food Science, 2008
Vitenskapelig artikkel

MA packaging combined with other preserving factors

2007
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

European Food Research and Technology, 2007
Vitenskapelig artikkel

Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar)

Journal of Food Science, 2007
Vitenskapelig artikkel

Effects of brining conditions on weight gain in herring (Clupea harengus) fillets

Journal of Food Science, 2005
Vitenskapelig artikkel

Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature

Lebensmittel-Wissenschaft + Technologie, 2005
Vitenskapelig artikkel

Production of salmon oil from filleting byproducts – Effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

Journal of Food Science, 2004
Vitenskapelig artikkel

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

Food Research International, 2004
Vitenskapelig artikkel

Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) – effects of smoking temperature

Food Chemistry, 2004
Vitenskapelig artikkel

Combining MAP with other preservation techniques

2003
Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques

Journal of Food Science, 2003
Vitenskapelig artikkel

The influence of potential pre-treatment and processing parameters on general proteolytic activity characteristics in Atlantic salmon (Salmo salar), studied in a model system

Journal of Aquatic Food Product Technology, 2002
Vitenskapelig artikkel

Safe and sound: minimally processed fish products

Food Technology International, 2002
Fagartikkel

Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

Journal of Aquatic Food Product Technology, 2002
Vitenskapelig artikkel

A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories

Journal of Chemometrics, 2002
Vitenskapelig artikkel

Frozen herring as raw material for spice-salting

Journal of the Science of Food and Agriculture, 2000
Vitenskapelig artikkel