Jørgen Lerfall

Has grant

Research Division Leader/Associate Professor

Norwegian University of Science and Technology

Norway

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About

Jørgen Lerfall is an Associate Professor and Research Division Leader at the Norwegian University of Science and Technology, Norway. His research primarily focuses on sustainable food preservation technologies, including the effects of various cooling and smoking protocols on seafood quality. Notable recent publications include studies on the stabilization of food products, consumer perceptions of seafood processing methods, and the antimicrobial properties of lactic acid bacteria in ready-to-eat seafood.

Recent Grants

Grant: Close

Konseptutvikling av fullskala "soluble gas stabilization" (SGS) teknologi for sjømat

Open Date: 2019-01-01

Close Date: 2023-12-31

Articles (11)

Advancing technology readiness level of sustainable food preservation technology through experimental design - increasing food shelf life by dissolving CO<sub>2</sub>

Year:

2025

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Year:

2023

Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres

Year:

2022

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Year:

2022

Diversity and Antimicrobial Activity towards <i>Listeria</i> spp. and <i>Escherichia coli</i> among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

Year:

2021

Mitochondrial physiology

Year:

2020

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

Year:

2020

Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon ( Salmo salar L.)

Year:

2020

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)

Year:

2020

Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

Year:

2020

The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product

Year:

2020

Collaborators (4)

Gavin McStay

Senior Lecturer

Liverpool John Moores University

UNITED KINGDOM

Anna Olsen

Associate Professor

Norwegian University of Science and Technology

NORWAY

Anita Nordeng Jakobsen

Associate Professor

NTNU

NORWAY

Carolina Doerrier

Chief Scientific Officer / PostDoc

Oroboros Instruments (Austria)

AUSTRIA

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