Torstein Skåra

Main working areas: Processing of (pelagic) fish , Surface pasteurization and thermal processing with radiofrequency and microwave technology. Education: MSc Organic Chemistry, Norwegian Institute of Technology; MSc Food Science, Cornell University (US); PhD Predictive Microbiology, KU Leuven (BE)

Processing Technology

See publications in Cristin

My Projects

AlgaeProBANOS

Accelerating algae product and market development in Baltic and North Sea

2023 - 2027

SusKelpFood

Sustainable ingredients from cultivated kelp

2022 - 2025

DeList

Decontamination of listeria on salmon and trout

2023 - 2025

TastyKelp

Sustainable value creation from kelp

2019 - 2021

Fresk

Industrial production of fresh fish products – freezing, storage and defrosting

2017 - 2020

Seafood quality

2015 - 2019

Nordic mackerel

Improved quality and value of Nordic mackerel products for the Global market

2015 - 2018

ProMack

Developing and optimizing mackerel filleting

2015 - 2017

My publications

Torstein Skåra has 85 publications at Nofima:

AP3. Skånsomme metoder for reduksjon av Listeria på laks og ørret – Effekt på farge og tekstur

My Projects

Accelerating algae product and market development in Baltic and North Sea

Sustainable ingredients from cultivated kelp

Decontamination of listeria on salmon and trout

Sustainable value creation from kelp

Industrial production of fresh fish products – freezing, storage and defrosting

Seafood quality

Improved quality and value of Nordic mackerel products for the Global market

Developing and optimizing mackerel filleting

My publications

AP3. Skånsomme metoder for reduksjon av Listeria på laks og ørret – Effekt på farge og tekstur

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation

AP1. Reduksjon av Listeria på laks; Skånsom dekontaminering av laks og ørret og deres produkter

Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating

Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder

Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time

Nye metoder for bedre holdbarhet og mer miljøvennlig transport av lakseprodukter, faglig sluttrapport

Industrial solution for thawing and chilling of mackerel for filleting

Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes

Thawing for frozen salmon, effect of frozen storage time and thawing regime

Seaweed products for the future: Using current tools to develop a sustainable food industry

Pre mortem capturing stress of Atlantic herring (Clupea harengus) in purse seine and subsequent effect on welfare and flesh quality

Liquid loss in thawed cod—Deconvoluting the effects of freezing-rate, freezing cycles, frozen storage time, and thawing-rate through a full factorial design

Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

Climate impact, economy and technology of farmed Atlantic salmon – Documentation of the current state for fresh and frozen products to Asia and fresh products to Europe

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

Predicting liquid loss of frozen and thawed cod from hyperspectral imaging

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Optimizing radiofrequency (RF) tempering and thawing of whitefish

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

Advances in Freezing and Thawing

Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product

In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

Development of fish-based model systems with various microstructures

Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems

Hot smoked Atlantic mackerel (Scomber scombrus) Effects of catch season, frozen storage time of raw material (fillets) and chilled storage time of finished product, on colour and sensory characteristics

Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)

Developing and Optimizing mackerel filleting

Emerging Methods and Principles in Food Contact Surface Decontamination/Prevention

Mikrobølger under trykk

Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

Fermented and ripened fish products in the northern European countries

Proteomanalyse: To-dimensjonal gelelektroforese av Nordsjøsild i forhold til modningstid

Hurtigmetode for måling av enzymaktivitet basert på viskositetsmålinger

A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Prosessutvikling, oppskalering og markedsvurdering; Alternativ matjesproduksjon – Sluttrapport

Alternativ produksjon av matjessild. Prosessutvikling og oppskalering

Markedsvurdering av nye sildeprodukter i Ukraina og Tyskland

Alternativ produksjon av matjessild. Del 2: NVG sild

Overflatepasteurisering

Kvalitetsavvik sildefilet. Sluttrapport

Surface Steam Pasteurisation of Fish Products: Thermal Characterisation and Microbial Selection/Resistance

Alternativ produksjon av Matjessild. Del 1: Nordsjøsild

Growth Kinetics of Listeria Isolated from Salmon and Salmon Processing Environment: Single Strains versus Cocktails

Microbial decontamination of seafood

Microorganisms of relevance in thermally processed foods

Markedskrav og kvalitetsutfordringer NVG-sild

Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments

A thermodynamic approach to assess a cellular mechanism of inactivation and the thermal resistance of Listeria innocua

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

A Voice-of-Consumer Approach in Development of New Seafood Product Concepts

Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by P-31-NMR Measurements

Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate – an alternative processing technology for the production of smoked salmon