Grete Lorentzen

My Projects

Helt konge

Product quality of undersized king crabs after long-term feeding

2022 - 2025

Fishery at 78°

Small scale fishery for local value creation on Svalbard

2021 - 2023

SnowMap

New knowledge to develop the snow crab value chain

2017 - 2020

Shelf life of salt-cured fish

2013 - 2015

My publications

Grete Lorentzen has 61 publications at Nofima:

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure – Immersion in Cold Water and Cooking

Journal of Aquatic Food Product Technology, 2022
Academic article

Microbial quality of roe from white fish

2022
Nofima’s reports

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Food Microbiology, 2022
Academic article

A simulated e-commerce cold chain for fresh cod (Gadus morhua L.) products: Applicability of selected TTIs and effects of pre-treatment and packaging

Food Packaging and Shelf Life, 2022
Academic article

Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C

Journal of Food Composition and Analysis, 2022
Academic article

Lumpfish (Cyclopterus lumpus) used as cleaner fish: Characterization and suitability for human consumption

Applied Food Research, 2021
Academic article

Netthandel av sjømat – hvordan kan vi dokumentere at kvaliteten blir ivaretatt gjennom transport og håndtering?

Norsk Sjømat, 2021
Article in business/trade/industry journal

Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea

Food Control, 2021
Academic article

Varmebehandling av snøkrabbecluster

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Evaluering av ulike agn til snøkrabbefiske i Barentshavet

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal – 3D imaging of volume change

Food Control, 2021
Academic article

Desalting of tails and loins of dried salt-cured saith by cooking

2020
Nofima’s reports

Expert-driven methodology to assess and predict the effects of drivers of change on vulnerabilities in a food supply chain: Aquaculture of Atlantic salmon in Norway as a showcase

Trends in Food Science & Technology, 2020
Academic literature review

Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging

Food Control, 2020
Short communication

Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters

Lebensmittel-Wissenschaft + Technologie, 2020
Academic article

Live holding of snow crab (Chionoecetes opilio) at 1 and 5 °C without feeding — Quality of processed clusters

Food Control, 2020
Academic article

Temperature fluctuations in processing and distribution: Effect on the shelf life of fresh cod fillets (Gadus morhua L.)

Food Control, 2020
Academic article

Salt used in the saltfish industry. State of the art

2019
Nofima’s reports

Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) – Effects of live holding at 5 and 10°C up to 92 days without feeding

Food Control, 2019
Academic article

Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters

Lebensmittel-Wissenschaft + Technologie, 2019
Academic article

Effect of starvation on the survival, injury, and weight of adult snow crab, Chionoecetes opilio

Aquaculture Research, 2019
Academic article

Fremtidens konsumprodukter av norsk salt- og klippfisk. Storskala utvanningsforsøk med lombos og postas

2018
Report

Fremtidens konsumentprodukter av norsk salt- og klippfisk. Småskala utvanningsforsøk med biter av salt- og klippfisk.

2018
Report

Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters

Food Control, 2018
Academic article

Salt-curing processes and shelf life of dried salt-cured cod. Dissemination of knowledge

2018
Nofima’s reports

Capture and live holding of snow crab (Chionoecetes opilio)- quality and animal welfare in relation to storage time

2017
Nofima’s reports

Current status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) industries in Norway

Reviews in fisheries science, 2017
Academic article

Food additives and processing aid in production of white fish fillets

2017
Nofima’s reports

Holdbarhet på klippfisk. Flekket klippfisk lagret ved forhøyede temperaturer

2016
Nofima’s reports

Holdbarhet på klippfisk – sluttrapport

2016
Nofima’s reports

Seafood from Norway – Food safety

Malta Journal of Health Sciences, 2016
Academic article

Kvalitet på filetprodukter av kvalitetsmerket skrei

2016
Nofima’s reports

Holdbarhet på klippfisk Langtidslagring av klippfisk – kartlegging av kvalitetsegenskaper (AP3)

2016
Nofima’s reports

Holdbarhet på klippfisk. Vekst av rødmidd i klippfisk lagret ved forhøyede temperaturer (AP2)

2016
Nofima’s reports

Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

Food Control, 2016
Academic article

Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C

Food Control, 2016
Academic article

Holdbarhet på klippfisk. Alternativer til kassering av nedklasset klippfisk (AP4)

2015
Nofima’s reports

Holdbarhet på klippfisk. Forbedret prosedyre for prøveuttak (AP1)

2015
Nofima’s reports

Shelf life of salt-cured fillets of cod stored at 30 °C

2015
Nofima’s reports

Growth of halophilic microorganisms and histamine content in dried salt-cured cod (Gadus morhua L.) stored at elevated temperature

Lebensmittel-Wissenschaft + Technologie, 2015
Academic article

Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Food Control, 2014
Academic article

Teknologiutvikling for økt lønnsomhet i rekenæringenFryselagring av reker (AP2)

2014
Nofima’s reports

Teknologiutvikling i rekenæringen. Sluttrapport

2014
Nofima’s reports

Trygg sushi av laks

Norsk Fiskeoppdrett, 2013
Article in business/trade/industry journal

Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe

2013
Nofima’s reports

Teknologiutvikling for økt lønnsomhet i rekenæringen. Oversikt og status fra tidligere FoU arbeid med fokus på økt utbytte og kvalitet ved produksjon av pillede reker

2012
Nofima’s reports

Viability of Listeria monocytogenes in an experimental model of nigiri sushi sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar)

Food Control, 2012
Academic article

Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar)

Food Control, 2011
Academic article

Invasiveness of Listeria monocytogenes strains of Caco-2 cells in response to a period of extreme salt stress reflecting salt-curing and rehydration of cod (Gadus morhua L.)

Food Control, 2011
Academic article

Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

Food Control, 2010
Academic article

Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product

Food Control, 2010
Academic article

Utviking av mucoso og bakterievekst i tørrfisk under ugunstige tørkeforhold

2007
Nofima’s reports

Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE

Food Microbiology, 2007
Academic article

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

Packaging technology & science, 2006
Academic article

Brining of farmed cod fillets: Effect on quality aspects

2006
Academic chapter/article/Conference paper

Mikroflora i oppdrettstorsk

2004
Nofima’s reports

New method for rapid and sensitive quantification of sulphide producing

International journal of food microbiology, 2004
Academic article

FAST. Utvikling og ferdigstillelse av en hurtigmetode for dokumentasjon av råvare- og produktkvalitet i sjømatindustrien

2003
Nofima’s reports

My Projects

Product quality of undersized king crabs after long-term feeding

Small scale fishery for local value creation on Svalbard

New knowledge to develop the snow crab value chain

Shelf life of salt-cured fish

My publications

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure – Immersion in Cold Water and Cooking

Microbial quality of roe from white fish

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

A simulated e-commerce cold chain for fresh cod (Gadus morhua L.) products: Applicability of selected TTIs and effects of pre-treatment and packaging

Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C

Lumpfish (Cyclopterus lumpus) used as cleaner fish: Characterization and suitability for human consumption

Netthandel av sjømat – hvordan kan vi dokumentere at kvaliteten blir ivaretatt gjennom transport og håndtering?

Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea

Varmebehandling av snøkrabbecluster

Evaluering av ulike agn til snøkrabbefiske i Barentshavet

Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal – 3D imaging of volume change

Desalting of tails and loins of dried salt-cured saith by cooking

Expert-driven methodology to assess and predict the effects of drivers of change on vulnerabilities in a food supply chain: Aquaculture of Atlantic salmon in Norway as a showcase

Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging

Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters

Live holding of snow crab (Chionoecetes opilio) at 1 and 5 °C without feeding — Quality of processed clusters

Temperature fluctuations in processing and distribution: Effect on the shelf life of fresh cod fillets (Gadus morhua L.)

Salt used in the saltfish industry. State of the art

Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) – Effects of live holding at 5 and 10°C up to 92 days without feeding

Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters

Effect of starvation on the survival, injury, and weight of adult snow crab, Chionoecetes opilio

Fremtidens konsumprodukter av norsk salt- og klippfisk. Storskala utvanningsforsøk med lombos og postas

Fremtidens konsumentprodukter av norsk salt- og klippfisk. Småskala utvanningsforsøk med biter av salt- og klippfisk.

Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters

Salt-curing processes and shelf life of dried salt-cured cod. Dissemination of knowledge

Capture and live holding of snow crab (Chionoecetes opilio)- quality and animal welfare in relation to storage time

Current status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) industries in Norway

Food additives and processing aid in production of white fish fillets

Holdbarhet på klippfisk. Flekket klippfisk lagret ved forhøyede temperaturer

Holdbarhet på klippfisk – sluttrapport

Seafood from Norway – Food safety

Kvalitet på filetprodukter av kvalitetsmerket skrei

Holdbarhet på klippfisk Langtidslagring av klippfisk – kartlegging av kvalitetsegenskaper (AP3)

Holdbarhet på klippfisk. Vekst av rødmidd i klippfisk lagret ved forhøyede temperaturer (AP2)

Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C

Holdbarhet på klippfisk. Alternativer til kassering av nedklasset klippfisk (AP4)

Holdbarhet på klippfisk. Forbedret prosedyre for prøveuttak (AP1)

Shelf life of salt-cured fillets of cod stored at 30 °C

Growth of halophilic microorganisms and histamine content in dried salt-cured cod (Gadus morhua L.) stored at elevated temperature

Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Teknologiutvikling for økt lønnsomhet i rekenæringenFryselagring av reker (AP2)

Teknologiutvikling i rekenæringen. Sluttrapport

Trygg sushi av laks

Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe

Teknologiutvikling for økt lønnsomhet i rekenæringen. Oversikt og status fra tidligere FoU arbeid med fokus på økt utbytte og kvalitet ved produksjon av pillede reker

Viability of Listeria monocytogenes in an experimental model of nigiri sushi sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar)

Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar)

Invasiveness of Listeria monocytogenes strains of Caco-2 cells in response to a period of extreme salt stress reflecting salt-curing and rehydration of cod (Gadus morhua L.)

Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product

Utviking av mucoso og bakterievekst i tørrfisk under ugunstige tørkeforhold

Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

Brining of farmed cod fillets: Effect on quality aspects

Mikroflora i oppdrettstorsk

New method for rapid and sensitive quantification of sulphide producing

FAST. Utvikling og ferdigstillelse av en hurtigmetode for dokumentasjon av råvare- og produktkvalitet i sjømatindustrien

Wood, waxed wood, plywood, polyethylene and stainless steel – a comparison of hygienic properties

Wood in Food – hygienic limits and cleaning procedures. Partial report 2

Wood in Food – Measuring methods. Partial report 1