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)

+47 450 15 281

+47 51 84 46 12

torstein.skara@nofima.no

Stavanger

Processing Technology

See publications in Cristin

My Projects

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 70 publications at Nofima:

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

2021
Nofima’s reports

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

Trends in Food Science & Technology, 2021
Academic article

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

Fisheries Research, 2021
Academic article

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

Journal of food process engineering, 2021
Academic article

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

Food and Bioproducts Processing, 2021
Academic article

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

2020
Nofima’s reports

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

2020
Nofima’s reports

Predicting liquid loss of frozen and thawed cod from hyperspectral imaging

Lebensmittel-Wissenschaft + Technologie, 2020
Academic article

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

2020
Nofima’s reports

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

European Food Research and Technology, 2020
Academic article

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

Frontiers in Microbiology, 2020
Academic article

Optimizing radiofrequency (RF) tempering and thawing of whitefish

2020
Nofima’s reports

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

Food Chemistry, 2020
Academic article

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

Food Control, 2020
Academic article

Advances in Freezing and Thawing

2019
Academic chapter/article/Conference paper

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

International Journal of Food Engineering (IJFE), 2019
Academic article

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

Food Microbiology, 2019
Academic article

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

Applied and Environmental Microbiology, 2019
Academic article

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

European Food Research and Technology, 2019
Academic article

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

2018
Report

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

Journal of Aquatic Food Product Technology, 2018
Academic article

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

Journal of the Science of Food and Agriculture, 2018
Academic article

Development of fish-based model systems with various microstructures

Food Research International, 2018
Academic article

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

International journal of food microbiology, 2018
Academic article

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

2018
Nofima’s reports

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

Journal of food process engineering, 2017
Academic article

Developing and Optimizing mackerel filleting

2017
Nofima’s reports

Emerging Methods and Principles in Food Contact Surface Decontamination/Prevention

2016
Academic chapter/article/Conference paper

Mikrobølger under trykk

Matindustrien, 2016
Article in business/trade/industry journal

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

Food and Bioprocess Technology, 2016
Academic article

Fermented and ripened fish products in the northern European countries

Journal of Ethnic Foods, 2015
Academic article

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

2015
Nofima’s reports

Hurtigmetode for måling av enzymaktivitet basert på viskositetsmålinger

2015
Nofima’s reports

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

Food Microbiology, 2014
Academic article

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

Journal of Food Engineering, 2014
Academic article

Prosessutvikling, oppskalering og markedsvurdering; Alternativ matjesproduksjon – Sluttrapport

2014
Nofima’s reports

Alternativ produksjon av matjessild. Prosessutvikling og oppskalering

2014
Nofima’s reports

Markedsvurdering av nye sildeprodukter i Ukraina og Tyskland

2014
Nofima’s reports

Alternativ produksjon av matjessild. Del 2: NVG sild

2014
Nofima’s reports

Overflatepasteurisering

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

Kvalitetsavvik sildefilet. Sluttrapport

2013
Nofima’s reports

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

2013
Doctoral dissertation

Alternativ produksjon av Matjessild. Del 1: Nordsjøsild

2013
Nofima’s reports

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

Journal of Food Protection, 2012
Academic article

Microbial decontamination of seafood

2012
Academic chapter/article/Conference paper

Microorganisms of relevance in thermally processed foods

2012
Academic chapter/article/Conference paper

Markedskrav og kvalitetsutfordringer NVG-sild

2011
Nofima’s reports

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

Procedia Food Science, 2011
Academic article

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

Procedia Food Science, 2011
Academic article

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

Journal of Aquatic Food Product Technology, 2011
Academic article

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

Food and Bioprocess Technology, 2011
Academic literature review

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

Journal of Aquatic Food Product Technology, 2010
Academic article

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

Journal of Food Protection, 2010
Academic article

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

Journal of Food Science, 2009
Academic article

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

Journal of Food Science, 2008
Academic article

MA packaging combined with other preserving factors

2007
Academic chapter/article/Conference paper

Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

European Food Research and Technology, 2007
Academic article

Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar)

Journal of Food Science, 2007
Academic article

Effects of brining conditions on weight gain in herring (Clupea harengus) fillets

Journal of Food Science, 2005
Academic article

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

Lebensmittel-Wissenschaft + Technologie, 2005
Academic article

Production of salmon oil from filleting byproducts – Effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

Journal of Food Science, 2004
Academic article

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

Food Research International, 2004
Academic article

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

Food Chemistry, 2004
Academic article

Combining MAP with other preservation techniques

2003
Academic chapter/article/Conference paper

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

Journal of Food Science, 2003
Academic article

The influence of potential pre-treatment and processing parameters on general proteolytic activity characteristics in Atlantic salmon (Salmo salar), studied in a model system

Journal of Aquatic Food Product Technology, 2002
Academic article

Safe and sound: minimally processed fish products

Food Technology International, 2002
Article in business/trade/industry journal

Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

Journal of Aquatic Food Product Technology, 2002
Academic article

A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories

Journal of Chemometrics, 2002
Academic article

Frozen herring as raw material for spice-salting

Journal of the Science of Food and Agriculture, 2000
Academic article