Mats Carlehøg +47 412 24 957 +47 64 97 01 78 mats.carlehog@nofima.no Ås Consumer and Sensory Sciences See publications in Cristin My Projects Helt konge Product quality of undersized king crabs after long-term feeding 2022 - 2025 HydroSens First generation of animal derived hydrolysates meeting sensory conditions and consumer demand 2022 - 2024 Uncorking Uncorking wine & cider typicality 2020 - 2023 My publications Mats Carlehøg has 58 publications at Nofima: CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota Food Control, 2022 Academic article In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin Foods, 2022 Academic article Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones Frontiers in Nutrition, 2021 Academic article Effect of liquid absorbent pads and packaging parameters on drip loss and quality of chicken breast fillets Foods, 2021 Academic article Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials Journal of Aquatic Food Product Technology, 2021 Academic article Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin International journal of food microbiology, 2021 Academic article Microalgal Schizochytrium limacinum Biomass Improves Growth and Filet Quality When Used Long-Term as a Replacement for Fish Oil, in Modern Salmon Diets Frontiers in Marine Science, 2020 Academic article The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses Food Control, 2020 Academic article Evaluation of tools for control of Listeria in salmon and salmon products 2020 Nofima’s reports The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami Journal of Food Quality, 2019 Academic article Shelf life of stockfish – an initial study 2019 Nofima’s reports New omega-3 sources in diets of Atlantic salmon 2019 Nofima’s reports In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua) Journal of Aquatic Food Product Technology, 2018 Academic article Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light Innovative Food Science & Emerging Technologies, 2018 Academic article Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments International journal of food microbiology, 2018 Academic article What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers Food Quality and Preference, 2018 Academic article Comparison of UV-C and pulsed UV light treatments for reduction of salmonella, listeria monocytogenes, and enterohemorrhagic Escherichia coli on eggs Journal of Food Protection, 2018 Academic article Projective mapping based on choice or preference: An affective approach to projective mapping Food Research International, 2017 Academic article Holdbarhet på klippfisk Langtidslagring av klippfisk – kartlegging av kvalitetsegenskaper (AP3) 2016 Nofima’s reports Metoder for objektiv bedømmelse 2015 Academic chapter/article/Conference paper Providing a food choice option increases children’s liking of fish as part of a meal Food Quality and Preference, 2015 Academic article French consumer profiles’ reactions to information on cod fillet products British Food Journal, 2014 Academic article Alternativ produksjon av matjessild. Prosessutvikling og oppskalering 2014 Nofima’s reports Alternativ produksjon av matjessild. Del 2: NVG sild 2014 Nofima’s reports The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity Aquaculture, 2013 Academic article Alternativ produksjon av Matjessild. Del 1: Nordsjøsild 2013 Nofima’s reports Automatisk kvalitetsdifferensiering av laksefilet 2012 Nofima’s reports The influence of labelling on consumers’ evaluations of fresh and thawed cod fillets in England British Food Journal, 2012 Academic article Franske forbrukeres oppfatning av fersk og tint filet fra torsk 2011 Nofima’s reports Kvalitetsforskjeller på fersk og tint filet fra torsk: Objektive målinger 2011 Nofima’s reports Nye rekeprodukter til det norske markedet Utvikling av middagsretter med pillede reker som ingrediens 2011 Nofima’s reports Røkt laks – salttype og saltkonsentrasjon. Analyser av 6 røkte lakseprodukter 2011 Nofima’s reports Økt holdbarhet av fiskefilet ved gelatin-coating 2011 Nofima’s reports Kongekrabbe – foredling og industriell bearbeiding 2011 Nofima’s reports Injisering som første del i salteprosessen 2010 Nofima’s reports Pre-rigor filetering av oppdrettstorsk; Holdbarhet og kvalitet under kjølelagring 2009 Nofima’s reports Frysing av pre-rigor laksefilet- kvalitet og holdbarhet under fryselagring og etter tining 2008 Nofima’s reports Mellomlagring av levende kongsnegl (Buccinum undatum). Effekt av lagringstemperatur på overlevelse og kvalitet 2007 Nofima’s reports Pre-rigor kjølt laksefilet – Sensorisk kvalitet og holdbarhet 2007 Nofima’s reports Utvanning av klippfisk: – effekt av temperatur, antall vannskift, vannmengde, tid og utjevningslake 2007 Nofima’s reports SENSORY QUALITY OF GONADS FROM THE GREEN SEA URCHIN, STRONGYLOCENTROTUS DROEBACHIENSIS, FED DIFFERENT DIETS Journal of Shellfish Research, 2007 Academic article Effect of diet and season on quality of farmed Atlantic cod (Gadus morhua L) Lebensmittel-Wissenschaft + Technologie, 2007 Academic article Smak, lukt og konsistens på klippfisk – Effekter av ulike typer råstoff og saltmodningstemperaturer. Et ledd i markedsdrevet produktutvikling 2006 Nofima’s reports Smak og tekstur på kråkebollegonader. Forholdet mellom biokjemisk sammensetning og produktkvalitet 2006 Nofima’s reports Totalutnyttelse av marint restråstoff – Utnyttelse av lever fra oppdrettstorsk til konsum 2006 Nofima’s reports Influence of cod freshness on the salting, drying and desalting stages Journal of Food Engineering, 2006 Academic article Quality characterization of farmed Atlantic halibut during ice storage Journal of Food Science, 2006 Academic article Sensorisk kvalitet på modnet saltfisk og klippfisk. Effekter av råstoff, saltemetoder og lagringstid 2005 Nofima’s reports Effekt av ulike fôrråvarer på vekst og fôrutnyttelse, og for muskelkvalitet og sensoriske egenskaper i oppdrettet torsk. Sluttrapport til Innovasjon Norge. Prosjektperiode: 2003 – 2005 2005 Nofima’s reports Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking Lebensmittel-Wissenschaft + Technologie, 2005 Academic article Effects of Catching Methods on Quality Changes during Storage of Cod (Gadus morhua) Lebensmittel-Wissenschaft + Technologie, 2004 Academic article Utvanning av saltfisk og klippfisk. Optimalisering av utvanningsprosessen for saltfiskfilet 2003 Nofima’s reports Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus) Aquaculture, 2003 Academic article Effekt av fôrsammensetning og fôringsregime på gonade-kvalitet hos oppfôret kråkebolle (Strongylocentrotus droebachiensis) 2002 Nofima’s reports Kvalitetsanalyser av sild. Vakuumpakking av rund sild og sildefilet tilsatt lake før fryselagring 2002 Nofima’s reports Utilisation of cod backbone by biochemical fractionation Process Biochemistry, 2002 Academic article Evaluation of wild cod versus wild caught, farmed raised cod from Norway by Dutch consumers Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2002 Academic article Utvanning av klippfisk 2000 Nofima’s reports
See publications in Cristin
