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Jørgen Lerfall

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Research Division Leader/Professor (Full)

Norwegian University of Science and Technology

Norway

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Professors in Norway Professors in Food Science Food Science professors in Norway

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)

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2025

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2023

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2020

Collaborators (5)

Gavin McStay

Senior Lecturer

Liverpool John Moores University

UNITED KINGDOM

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Anna Olsen

Associate Professor

Norwegian University of Science and Technology

NORWAY

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Anita Nordeng Jakobsen

Associate Professor

NTNU

NORWAY

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Carolina Doerrier

Chief Scientific Officer / PostDoc

Oroboros Instruments (Austria)

AUSTRIA

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Martin Steinert

Professor

NTNU Fakultet for ingeniorvitenskap og teknologi Trondheim

NORWAY

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Jørgen Lerfall

Research Interests

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About

Recent Grants

Articles (11)

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

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

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

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

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

Mitochondrial physiology

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

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

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)

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

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

Collaborators (5)

Gavin McStay

Anna Olsen

Anita Nordeng Jakobsen

Carolina Doerrier

Martin Steinert

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