Blar i Brage NMBU på forfatter "Sørheim, Oddvin"
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Mitochondrial oxygen consumption and myoglobin redox stability in beef
Phung, Vinh Thanh (PhD Thesis;2012:14, Doctoral thesis, 2012)Myoglobin is the main pigment in meat and exists in three predominant states; deoxymyoglobin (DMb), oxymyoglobin (OMb), and metmyoglobin (MMb). The different myoglobin states are dependent on the production of mitochondrial ... -
Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy
Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim (Journal article; Peer reviewed, 2009)Fourier transform infrared (FT-IR) microspectroscopy and light microscopy were used to study changes in the myofibrillar proteins and microstructure in salmon muscle due to dry salting and smoking. Light microscopy showed ...