Anna Maria Bencze Rørå

I’m quality manager at Nofima. This means working with quality policy and -strategy, follow up focus areas for quality, internal audits and contribute to internal improvement processes. I am also responsible for the quality- and improvement system in Nofima. I am educated food scientist from Norwegian University of Life Sciences, and have a master and a PhD in quality fish. Previously I worked as a researcher and research manager within quality / nutrition.

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My publications

Anna Maria Bencze Rørå has 31 publications at Nofima:

My publications

High n-3 HUFA levels in the diet of Atlantic salmon affect muscle and mitochondrial membrane lipids and their susceptibility to oxidative stress

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Eliciting consumers’ willingness to pay for organic and welfare-labelled salmon in a non-hypothetical choice experiment

Atlantic salmon (Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids

Muscle lipid storage pattern, composition, and adipocyte distribution in different parts of Atlantic salmon (Salmo salar) fed fish oil and vegetable oil

From cage to table

Economic values of fish welfare and application of market experiments

Seasonal variations in muscle growth dynamics and selected quality attributes in Atlantic halibut (Hippoglossus hippoglossus L.) fed dietary lipids containing soybean and/or herring oil under different rearing regimes

Quality characterization of farmed Atlantic halibut during ice storage

Økologisk laks og laks sertifisert som spesielt dyrevennleg: Framtidas nisjemarknader?

Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar)

The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.)

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

Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage

Effects of country of origin on consumer preference of smoked salmon collected in a French hypermarket

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

A high intake of salmon with different fatty acid profiles – effects on human nutrition and health

Salt diffusion in pre- rigor filleted Atlantic salmon

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

Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year

Liquid Holding Capacity of Farmed Atlantic Salmon Muscle at Low Temperature Heating-Effect of Frozen and Ice Storage

Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil

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

Effects of freezing on quality of cold-smoked salmon based on the measurements of physiochemical characteristics

Muscle fat content and fatty acid composition of Atlantic salmon fed fish oil or soybean oil diet (Fish used in healthy student trial)

Muscle fat content and fatty acid composition of Atlantic salmon fed fish oil or soybean oil diet. (Fish used in diets for middel-aged overweight women)

Muscle fat content and fatty acid composition of Atlantic salmon fed fish oil or soybean oil diet. (Fish used in diets for middel-aged overweight women)

Muscle fat content and fatty acid composition of Atlantic salmon fed fish oil or soybean oil diet (Fish used in healthy student trial)

Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

Hvordan måle tekstur?

Feed ration prior to slaughter – a potential tool for managing product quality of Atlantic salmon (Salmo salar)