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Biografi Bjørn Tore Rotabakk

Fagområde Jeg heter Bjørn Tore Rotabakk, og jobber som forsker ved Nofima, Stavanger. Jeg startet som stipendiat i august 2004, og fullførte min doktorgrad høsten 2007 ved universitetet for miljø og biovitenskap UMB. Doktorgraden omhandlet modifisert atmosfære pakking, og alternative metoder for å minke pakkevolum og øke holdbarheten. Jeg jobber i all hovedsak med kvalitet og holdbarhet, samt pakking og emballasje. Utdanning Min teoretiske bakgrunn er fra Høgskolen i Sør Trøndelag, der jeg ble utdannet til Næringsmiddelteknolog (3 år), og etterpå gikk jeg to år på Norges Landbrukshøgskole (nå UMB) der jeg ble Næringsmiddel kandidat. Før jeg ble stipendiat, har jeg jobbet ved Tine, Sortland videregående skole, og Høgskolen i Ålesund.

Bjørn Tore har 30 vitenskapelige publikasjoner i Cristin:

Abel, Nanna; Rotabakk, Bjørn Tore; Lerfall, Jørgen; 2019: Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Abel, Nanna; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Rustad, Turid; 2018: The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product

Rotabakk, Bjørn Tore; Jørpeland, Gaute; Lerfall, Jørgen; 2018: Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)

Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore; 2018: Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods

Lerfall, Jørgen; Hasli, Pål Rune; Skare, Even Flønes; Olsen, Rolf Erik; Rotabakk, Bjørn Tore; Roth, Bjørn; Slinde, Erik; Egelandsdal, Bjørg; 2017: A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality

Lerfall, Jørgen; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn Tore; 2017: Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C

Lorentzen, Grete Elisabeth; Rotabakk, Bjørn Tore; Olsen, Stein Harris; Skuland, Aase Vorre; Siikavuopio, Sten Ivar; 2016: Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C

Lerfall, Jørgen; Rotabakk, Bjørn Tore; 2016: Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

Lerfall, Jørgen; Roth, Bjørn; Skare, Even Flønes; Skare, Even Flønes; Henriksen, Aksel; Henriksen, Aksel; Betten, Tore; Betten, Tore; Dziatkowiak-Stefaniak, Magdalena Anna; Dziatkowiak-Stefaniak, Magdalena; Rotabakk, Bjørn Tore; 2015: Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

Hansen, Anlaug ådland; Rødbotten, Marit; Lea, Per; Rotabakk, Bjørn Tore; Birkeland, Sveinung; Pettersen, Marit Kvalvåg; 2015: Effect of Transport Packaging and Repackaging into Modified Atmosphere on Shelf Life and Quality of Thawed Atlantic Cod Loins

Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore; 2015: Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore; 2014: Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Birkeland, Sveinung; Rotabakk, Bjørn Tore; 2014: Effects of additives and packaging method on quality and microbiological characteristics in mild thermal processed fish mince

Johansson, Kristin; Kotkamo, Sami; Rotabakk, Bjørn Tore; Johansson, Caisa; Kuusipalo, Jurkka; Jönsson, Leif J.; Järnström, Lars; 2014: Extruded polymer films for optimal enzyme-catalyzed oxygen scavenging

Meredith, H; Valdramidis, Vasilis P; Rotabakk, Bjørn Tore; Sivertsvik, Morten; McDowell, D. A.; Bolton, D.; 2014: Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets

Rotabakk, Bjørn Tore; Bleie, Hogne; Stien, Lars Helge; Roth, Bjørn; 2014: Effect of blood removal protocol and superchilling on quality parameters of prerigor filleted farmed atlantic cod (Gadus morhua)

Rotabakk, Bjørn Tore; 2013: Solubility of carbon dioxide in a seafood model product with fish oil

Hansen, Anlaug ådland; Svanes, Erik; Hanssen, Ole Jørgen; Vold, Mie; Rotabakk, Bjørn Tore; 2012: Advances in bulk packaging for the transport of fresh fish

Rotabakk, Bjørn Tore; Sivertsvik, Morten; 2012: Solubility of cabon dioxide in muscle foods and its use to extend the shelf life of packaged products

Roth, Bjørn; Rotabakk, Bjørn Tore; 2012: Stress associated with commercial longlining and recreational fishing of saithe (Pollachius virens) and the subsequent effect on blood gases and chemistry

Rotabakk, Bjørn Tore; Skipnes, Dagbjørn; Akse, Leif; Birkeland, Sveinung; 2011: Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location

Rotabakk, Bjørn Tore; Lekang, Odd-Ivar; Sivertsvik, Morten; Sivertsvik, Morten; 2010: Solubility, absorption and desorption of carbon dioxide in chicken breast fillets

Rotabakk, Bjørn Tore; Lekang, Odd-Ivar; Sivertsvik, Morten; 2010: Solubility, absorption and desorption of carbon dioxide in chicken breast fillets

Rotabakk, Bjørn Tore; Sivertsvik, Morten; Birkeland, Sveinung; 2009: Microbiological Quality of Desalted Cod in Consumer Packages-Effects of Storage Atmospheres and Pretreatments

Rotabakk, Bjørn Tore; Birkeland, Sveinung; Lekang, Odd-Ivar; Sivertsvik, Morten; 2008: Enhancement of modified atmosphere packaged farmed Atlantic halibut (Hippoglossus hippoglossus) fillet quality by soluble gas stabilization

Rotabakk, Bjørn Tore; Wyller, John; Lekang, Odd-Ivar; Sivertsvik, Morten; 2008: A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

Roth, Bjørn; Øines, Sigurd; Rotabakk, Bjørn Tore; Birkeland, Sveinung; 2008: Using electricity as a tool in quality studies of Atlantic salmon

Rotabakk, Bjørn Tore; Lekang, Odd-Ivar; Sivertsvik, Morten; 2007: Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package

Rotabakk, Bjørn Tore; 2007: The effect of dissolved CO%c on package volume and quality of muscle fd products Effekten av innløst CO%c på pakningsvolum og kvalitet av kjøtt- og fiseprodukter

Rotabakk, Bjørn Tore; Birkeland, Sveinung; Jeksrud, WK; Sivertsvik, Morten; 2006: Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets

Bjørn Tore har 74 andre publikasjoner i Cristin:

Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin; 2019: Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet

Rode, Tone Mari; Rotabakk, Bjørn Tore; 2019: Lyst på saltfisk eller klippfisk til middag i dag?

Joensen, Sjurdur; Hansen, Anlaug ådland; Rotabakk, Bjørn Tore; Ageeva, Tatiana Nikolaevna; Martinsen, Gustav; Heia, Karsten; Carlehög, Mats; Rode, Tone Mari; 2019: Holdbarheten på tørrfisk og utvannet tørrfisk

Rotabakk, Bjørn Tore; 2019: Melanosis of snow crab (Chionoecetes opilio) as an effect of high pressure processing

Rotabakk, Bjørn Tore; Iversen, Stian Gjerstad; 2018: Fiskekakenes innerste hemmeligheter

Heia, Karsten; Roth, Bjørn; Løvdal, Trond; Rotabakk, Bjørn Tore; 2018: Direkte filetering og superkjøling av fisk, effekt på kvalitet og holdbarhet

Rotabakk, Bjørn Tore; 2018: Emerging Technologies. (Section V: New Processing, Conservation and Food packaging Technologies)

Abel, Nanna; Rotabakk, Bjørn Tore; Lerfall, Jørgen; 2018: Lightly processed seafood – Improving shelf life and food quality

Rotabakk, Bjørn Tore; Cojocaru, Andreea-Laura; Heia, Karsten; Roth, Bjørn; 2017: Direkteprosessering er fremtiden for norsk laksenæring

Rotabakk, Bjørn Tore; 2017: Kunnskap gir lakseløft

Rotabakk, Bjørn Tore; Heia, Karsten; Nordtvedt, Tom Ståle; Løvdal, Trond; Stien, Lars Helge; Roth, Bjørn; 2017: Direct filleting and super chilling of Atlantic salmon

Rotabakk, Bjørn Tore; Skuland, Aase Vorre; 2017: Effect of freezing and thawing of salted and smoked Atlantic salmon

Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Rotabakk, Bjørn Tore; 2017: Innovative use of CO2 in heat processing of Atlantic salmon

Olsen, Anna; Lerfall, Jørgen; Bar, Eirin Marie Skjøndal; Thevik, Kristine; Rotabakk, Bjørn Tore; 2017: Developing an industrial scale processing line for muscle food using Soluble Gas Stabilization (SGS) technology

Abel, Nanna; Rotabakk, Bjørn Tore; Lerfall, Jørgen; 2017: Effect of heat treatment and packaging technique on the microbial community of lightly processed seafood

Rotabakk, Bjørn Tore; 2017: Kunnskap gir lakseløft

Heia, Karsten; Rotabakk, Bjørn Tore; Roth, Bjørn; 2016: Direct filleting of Atlantic salmon - Blood issues?

Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Lerfall, Jørgen; 2016: Consumer test for smoked salmon from diploid and triploid Atlantic salmon (Salmo salar)

Abel, Nanna; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen; 2016: Influence of modified atmosphere, storage temperature, and fatty acid composition on carbon dioxide solubility in fish mince

Vasile, Cornelia; Munteanu, B.S.; Munteanu, Bogdan; Brebu, Mihai Adrian; Stoleru, Elena; Stoleru, E.; Darie-Nita, R.N.; Darie-Nita, Raluca; Mitelut, A.C.; Mitelut, Amalia Carme; Popa, M.E.; Popa, Mona Elena; Tanase, Elisabeta Elena; Tanase, E.E.; Mihai, Adriana Laura; Mihai, A.L.; Draghici, Mihaela; Draghici, M.C.; Rosnes, Jan Thomas; Sivertsvik, Morten; Løvdal, Trond; Rotabakk, Bjørn Tore; 2015: Chitosan/natural oils as components in innovative formulations for food packaging

Nordtvedt, Tom Ståle; Tobiassen, Torbjørn; Rotabakk, Bjørn Tore; 2015: Forlengelse av prerigortid for laks ved superkjøling

Rotabakk, Bjørn Tore; 2015: Erfaringer fra FoU-samarbeid med bedrifter

Cabral, Gabriel Junqueira; Saores, Lenilton Santos; de Lima, Marieli; Teleken, Jonhy T.; Carciofi, Bruno Augusto M.; Rotabakk, Bjørn Tore; Sivertsvik, Morten; Fritz, Alcilene Rodrigues Monteiro; 2015: Soluble Gas Stabilization (SGS) Process to Inhibit Microbial of Non-Respiring Food

Lerfall, Jørgen; Heia, Karstein; Heia, Karsten; Rotabakk, Bjørn Tore; Roth, Bjørn; 2015: Directly filleted Atlantic salmon - Effect of rinsing regime on color and stability of carotenoids in fillet surface

Rotabakk, Bjørn Tore; 2015: Lavere drypptap for laks

de Lima, Marieli; Christensen, Line Bach; Kramer, Lene; Rotabakk, Bjørn Tore; Lerin, Lidomar Alberto; Monteiro, Alcilene; Sivertsvik, Morten; 2014: Estudo da desnaturação proteica em mexilhão (Mytilus edulis) durante tratamento térmico (Study of protein denaturation in mussel (Mytilus edulis) during heat treatment)

Herland, Hilde; Joensen, Sjurdur; Rotabakk, Bjørn Tore; 2014: Økt holdbarhet på utvannet tørrfisk for innenlandsmarkedet

Rotabakk, Bjørn Tore; Løvdal, Trond; 2014: Brining of cooked ready to eat shrimp (Pandalus borealis) with carbonated brine

de Lima, Marieli; Rotabakk, Bjørn Tore; Lerin, Lidomar Alberto; Monteiro, Alcilene; Sivertsvik, Morten; 2014: Aplicação da Alta Pressão Hidrostática (APH) combinada com a pré-solubilização de CO2 em mexilhões azuis cozidos (Mytilus edulis) (Application of High Hydrostatic Pressure (HPP) combined with pre-solubilization of CO2 in cooked blue mussels (Mytilus edulis))

Lerfall, Jørgen; Rotabakk, Bjørn Tore; 2014: Short time increased muscle temperature during primary processing of Atlantid salmon - Impacts on drip loss, rigor mortis and subsequent quality of cold-smoked fillets

Rotabakk, Bjørn Tore; 2014: Emballasje og emballering

Rotabakk, Bjørn Tore; 2014: Erfaringer fra FoU-samarbeid med bedrifter

Rotabakk, Bjørn Tore; Jørpeland, Gaute; Lerfall, Jørgen; 2014: Effect of growth season, localisation, filleting and rigor-status on water holding capacity, dry matter and drip loss from farmed Atlantic salmon

Skåra, Torstein; Jessen, Flemming; Nielsen, Henrik Hauch; Rotabakk, Bjørn Tore; 2014: Characterization of process induced changes in matjes herring, using 2D gel electrophoresis

Sone, Izumi; Skipnes, Dagbjørn; Rotabakk, Bjørn Tore; 2014: Protein thermal stability and water holding capacity of turbot (Scophthalmus maximus) and herring (Clupea harengus) during thermal treatment - Providing information for process optimization

Skipnes, Dagbjørn; Savitri, Sari; Christensen, Line Bach; Rotabakk, Bjørn Tore; Rosnes, Jan Thomas; 2013: Heat denaturation of proteins from Atlantic salmon (Salmo salar) – effects of processing on healthy components

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore; 2013: Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore; 2013: Bestemmelse av holdbarhet på kokt kjølt cluster av kongekrabbe

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johnsen, Jørn-Owe; Rotabakk, Bjørn Tore; 2013: Clusters of red king crab (Paralithodes camtschaticus) – a determination of its shelf life

Rotabakk, Bjørn Tore; Løvdal, Trond; Skipnes, Dagbjørn; 2013: Gassmetting av sous-vide laks

Skipnes, Dagbjørn; Løvdal, Trond; Smith, Anne T. B.; Rotabakk, Bjørn Tore; 2013: Innovative fish surface pasteurisation system

Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore; 2013: Effect of high pressure processing and CO2 on growth of Listeria in fish soup

Skipnes, Dagbjørn; Savitri, Sari; Rotabakk, Bjørn Tore; Rosnes, Jan Thomas; 2013: Heat denaturation of proteins from atlantic salmon (Salmo salar) -effects of processing on healthy components

Järnström, Lars; Johansson, Kristin; Jönsson, Leif; Winestrand, Sandra; Chatterjee, R; Nielsen, Tim; Antvorskov, Helle; Rotabakk, Bjørn Tore; Gudmundsson, Magnus; Kuusipalo, Jurkka; Kotkamo, Sami; Christophliemk, Hanna; Weber, Achim; Walles, Heike; Thude, Sibylle; Engl, Jasmin; Herz, Marion; Forsgren, Gunnar; 2013: ENZYCOAT II - Enzymes embedded in barrier coatings for active packaging

Lerfall, Jørgen; Skare, Even Flønes; Henriksen, Aksel; Betten, Tore; Rotabakk, Bjørn Tore; 2013: Influence of pre-mortem stress on drip loss and cathepsin activity of pre rigor filleted Atlantic salmon (Salmo salar L.)

Lima, Marieli; Sivertsvik, Morten; Rotabakk, Bjørn Tore; Lerin, L. A.; Monteiro, A. R.; 2013: Effect of soluble gas stabilization on the quality of packaged cooked blue mussels (Mytilus edulis)

Rotabakk, Bjørn Tore; 2013: Innovative technologies for seafood processing

Sivertsvik, Morten; Rotabakk, Bjørn Tore; 2013: Den siste istid

Meredith, H; Valdramidis, Vasilis P; Rotabakk, Bjørn Tore; Sivertsvik, Morten; McDowell, D. A.; Bolton, D.; 2012: Quantitative characterization of MAP to control Campylobacter and increase shelf-life of poultry fillets

Rotabakk, Bjørn Tore; 2012: Emballasje og emballering

Rotabakk, Bjørn Tore; 2012: Matdesign i hovedsetet, dog intet spart på emballasjeforskningen. Erfaring seksempler fra matindustri med spesielt henblikk på modifisert atmosfære, superkjøling og transportemballasje

Rotabakk, Bjørn Tore; Bleie, Hogne; Stien, Lars Helge; Roth, Bjørn; 2012: Novel processing of pre-rigor farmed Atlantic cod (Gadus morhua) fillets by combining direct filleting and superchilling

Meredith, H; Valdramidis, Vasilis P; Rotabakk, Bjørn Tore; Sivertsvik, Morten; McDowell, D. A.; Bolton, Declan; 2012: Modified atmospheric packaging (MAP) of poultry fillets to control Campylobccter jejuni and increase shelf-life

Rotabakk, Bjørn Tore; 2011: Utblødning og superkjøling av pre-rigor filetert oppdrettstorsk

Hansen, Anlaug ådland; Rotabakk, Bjørn Tore; Svanes, Erik; Sivertsvik, Morten; Hanssen, Ole Jørgen; 2010: Environmental approach of packaging materials for an effective and quality preservative distribution and packaging of raw fish products

Birkeland, Sveinung; Rotabakk, Bjørn Tore; Roth, Bjørn; 2010: Slaughter stress and exanguination of farmed Atlantic salmon (Salmo salar) - effects on smoked fillet quality characteristics

Rotabakk, Bjørn Tore; 2010: Innovative packaging technologies for seafood products

Rotabakk, Bjørn Tore; 2010: Linefanget hvitfisk

Rotabakk, Bjørn Tore; Skipnes, Dagbjørn; 2010: Comparison study of cook-chill and sous-vide treated salmon (Salmo salar L.) during storage

Rotabakk, Bjørn Tore; Svanes, Erik; 2010: From seafloor to consumer - a value chain project for longline fishing. The environmental impact of linefishing

Vold, Mie; Hanssen, Ole Jørgen; Rotabakk, Bjørn Tore; Roth, Bjørn; Sivertsvik, Morten; 2010: Miljø og kvalitetsdokumentasjon av linefisket hvitfisk

Abrahamsen, Elisabeth Young; Rotabakk, Bjørn Tore; Roth, Bjørn; 2009: The Effect of Stress on the Quality of Saithe (Pollachius virens)

Birkeland, Sveinung; Hovda, Maria Befring; Rotabakk, Bjørn Tore; 2009: The effect of soluble gas stabilization (SGS) and addition of buffered organic acids on microbiological quality in a heat treated model minced fish product

Rotabakk, Bjørn Tore; 2009: Naturlig mat med bedre holdbarhet

Rotabakk, Bjørn Tore; 2009: Superkjøling og emballering av laksefilet som metoder for å sikre kvalitet

Sivertsvik, Morten; Rosnes, Jan Thomas; Rotabakk, Bjørn Tore; Kleiberg, Gro haugvaldstad; 2008: Effects of superchilling and modified atmosphere packaging on the shelf-life of seafood

Rotabakk, Bjørn Tore; Sivertsvik, Morten; Birkeland, Sveinung; 2008: Effect on package volume and quality of muscle foods by soluble gas stabilization (SGS)

Rotabakk, Bjørn Tore; Skogedal, Camilla Rostad; 2008: Bunn til Munn

Rotabakk, Bjørn Tore; Skogedal, Camilla Rostad; Vold, Mie; 2008: "Quality of fish from catch to table", a value chain project for longline caught fish

Vold, Mie; Svanes, Erik; Hanssen, Ole Jørgen; Skogedal, Camilla Rostad; Sivertsvik, Morten; Rotabakk, Bjørn Tore; Kjærnsrød, Steinar; Gunnarson, Bengt; 2007: AR.03.07 ”Fra Bunn til Munn” State of the art, November 2007

Birkeland, Sveinung; Rotabakk, Bjørn Tore; Sivertsvik, Morten; 2007: Effect of pre-treatment with steam or phosphates and packaging atmosphere on the microbiological quality of re-hydrated fully salted cod portions

Rotabakk, Bjørn Tore; Sivertsvik, Morten; 2007: Ny forsking fører til redusert emballasjevolum

Sivertsvik, Morten; Rotabakk, Bjørn Tore; Birkeland, Sveinung; 2007: Package size reduction and quality enhancement of muscle foods by soluble gas stabilization (SGS)

Rotabakk, Bjørn Tore; Birkeland, Sveinung; Jeksrud, Willy; Sivertsvik, Morten; 2005: DEVELOPMENT OF A VOLUMETRIC METHOD TO DETERMINE CO2 SOLUBILITY INTO MUSCLE FOODS DURING MODIFIED ATMOSPHERE PACKAGING OR SOLUBLE GAS STABILISATION