HomeAboutEmployeesSherry Stephanie Chan

Sherry Stephanie Chan

Postdoc

I am a Postdoc in the project PackTech, where I study the effect of different processing technology combined with different packaging materials.

I obtained my PhD degree at the Norwegian University of Science and Technology as part of the OPTiMAT project from the Department of Biotechnology and Food Science (2018-2021).

My PhD thesis, “Chilling of Atlantic salmon in refrigerated seawater”, compared the storage method of superchilling whole salmon in refrigerated seawater against the traditional method on ice through the whole value chain.

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Stavanger

Processing Technology

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My Projects

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Harvesting at Sea

2022 - 2024

My publications

Sherry Stephanie Chan has 11 publications at Nofima:

Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays

Foods, 2023
Academic article

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

International Journal of Gastronomy and Food Science, 2023
Academic article

Recyclable materials in packaging Atlantic salmon portions originating from refrigerated seawater and subchilled storage

2022
Academic chapter/article/Conference paper

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Journal of Food Engineering, 2022
Academic article

Water holding properties of Atlantic salmon

Comprehensive Reviews in Food Science and Food Safety, 2021
Academic literature review

Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

Food Packaging and Shelf Life, 2021
Academic article

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities.

Aquaculture, 2021
Academic article

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Scientific Reports, 2020
Academic article

Effect of superchilling on Atlantic salmon quality through the value chain

Global Aquaculture Advocate, 2020
Article in business/trade/industry journal

Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

Aquaculture, 2020
Academic article