Jørgen Lerfall

Professor

Department of Biotechnology and Food Science Faculty of Natural Sciences

jorgen.lerfall@ntnu.no +47 73559749 +47 92034444

Teknologibygget, Kalvskinnet

jorgen.lerfall@ntnu.no

Areas of speciality

Research activities are mainly oriented to raw material- and product quality and how processing affects properties of fish and seafood products. The activity are mainly focused on processing of Atlantic salmon and codfish, and especially salt curing, drying and smoking, together with heat processing and packaging. The use of CO2 in innovative combinations to increase quality and shelf life of lightly processed seafood products are important in several active research projects.

Characterization of chemical-, physiochemical-, physical-, sensorial-, and microbial quality are important tools for validation of processing parameters. In the food science group, we have good skills in all competences, where my specialities are within chemical analyses (micro- and macro components), biochemical analyses (enzyme activity and respirometry), imaging, spectroscopy (NIR and Raman) and food texture. We are particular good in carotenoid analyses and have in addition several methods for analyses of food pigments, amino acids, ATP-metabolites, biogenic amines, vitamins, antioxidants, and protein denaturation, rancidity, and antioxidant capacity. Infrastructure to be mentioned are UHPLC-DAD, HPLC-DAD-RID-ELSD, GC-FID, DSC, Oroboro, Raman spectrometer, Digyeye, Videometer, Texture analyzer etc.

Jørgen Lerfall is leading the “Food Science” division at the Department of Biotechnology and Food Science, and coordinate the priority area «Optimal utilization of the ocean's natural resources, Optimat» (2015-2023) at the Faculty of Natural Sciences.

Teaching:

MATV1002 - Food, processing technology and sustainability

MATV3002 - Food Technology

BT3110 - Aquatic food processing and technology

Courses

Scientific, academic and artistic work

Displaying a selection of activities. See all publications in the database

Journal publications

Chan, Sherry Stephanie; Feyissa, Aberham Hailu; Jessen, Flemming; Roth, Bjørn; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (2022) Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice. Journal of Food Engineering. vol. 312.
Lerfall, JÃ¸rgen; Shumilina, Elena; Jakobsen, Anita Nordeng. (2022) The significance of Shewanella sp. strain HSO12, Photobacterium phosphoreum strain HS254 and packaging gas composition in quality deterioration of fresh saithe fillets. Lebensmittel-Wissenschaft + Technologie. vol. 154.
Sørbø, Simen; Lerfall, Jørgen. (2022) Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi. Journal of Food Science. vol. 87 (3).
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen. (2021) Mild processing of seafood—A review. Comprehensive Reviews in Food Science and Food Safety.
Chan, Sherry Stephanie; Rotabakk, Bjørn Tore; Løvdal, Trond; Lerfall, Jørgen; Roth, Bjørn. (2021) Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage. Food Packaging and Shelf Life. vol. 30.
Chan, Sherry Stephanie; Roth, Bjørn; Jessen, Flemming; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (2021) Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety.
Chan, Sherry Stephanie; Skare, Maren; Rotabakk, Bjørn Tore; Sivertsvik, Morten; Lerfall, Jørgen; Løvdal, Trond; Roth, Bjørn. (2021) Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin. Lebensmittel-Wissenschaft + Technologie. vol. 146.
Esmaeilian, Sara; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Jakobsen, Anita Nordeng; Abel, Nanna Louise; Sivertsvik, Morten; Olsen, Anna. (2021) The use of soluble gas stabilization technology on food – A review. Trends in Food Science & Technology. vol. 118.
Hamed, Imen; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (2021) Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive Reviews in Food Science and Food Safety.
Skare, Maren; Chan, Sherry Stephanie; Handeland, Sigurd Olav; Løvdal, Trond; Lerfall, Jørgen; Roth, Bjørn. (2021) A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities. Aquaculture. vol. 540.
Stupar, Jelena; Holøymoen, Ingunn Grimsbo; Hoel, Sunniva; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng. (2021) Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood. Foods. vol. 10 (2).
Waldenstrøm, Lene; Lerfall, Jørgen; Øvrum Gaarder, Mari. (2021) Bruk av alternativ røykemetode. Norsk Sjømat.
Waldenstrøm, Lene; Øvrum Gaarder, Mari; Lerfall, Jørgen. (2021) Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke. Journal of Food Science. vol. 86 (10).
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen. (2020) Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere. Journal of Food Engineering. vol. 278.
Anders, Neil; Eide, Ida; Lerfall, Jørgen; Roth, Bjørn; Breen, Michael. (2020) Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus). PLOS ONE. vol. 15 (2).
Chan, Sherry Stephanie; Roth, Bjørn; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (2020) A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets. Scientific Reports. vol. 10.
Chan, Sherry Stephanie; Roth, Bjørn; Skare, Maren; Hernar, Malin; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (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). Aquaculture. vol. 526.
Chan, Sherry Stephanie; Roth, Bjørn; Skare, Maren; Hernar, Malin; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (2020) Effect of superchilling on Atlantic salmon quality through the value chain. Global Aquaculture Advocate.
Hannisdal, Atle; Jakobsen, Anita Nordeng; Hoel, Sunniva; Mehli, Lisbeth; Lerfall, Jørgen. (2020) Fareanalyse - Fra fôr til bord. Norsk Sjømat. vol. 3.
Lee, Hye-Jeong; Hoel, Sunniva; Lunestad, Bjørn Tore; Lerfall, Jørgen; Jakobsen, Anita Nordeng. (2020) Aeromonas spp. isolated from ready-to-eat seafood on the Norwegian market: prevalence, putative virulence factors and antimicrobial resistance. Journal of Applied Microbiology.
Lerfall, Jørgen; Hoel, Sunniva. (2020) Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (Salmo salar L.). Journal of food processing and preservation. vol. 45.
Rotabakk, Bjørn Tore; Iversen, Audun; Heide, Morten; Bergman, Kristina; Ziegler, Friederike; Lerfall, Jørgen. (2020) Mer miljøvennlig laks. Matindustrien.
Valø, Torunn; Jakobsen, Anita Nordeng; Lerfall, Jørgen. (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. Food Control. vol. 112.
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen. (2019) Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood. Lebensmittel-Wissenschaft + Technologie. vol. 101.
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Ahlsen, Vidar B.; Lerfall, Jørgen. (2019) Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modiﬁed Atmosphere. Journal of Food Science. vol. 84 (12).
Lerfall, Jørgen; Jakobsen, Anita Nordeng. (2019) Involvering av bachelor- og masterstudenter i eksternfinansiert sjømatforskning ved NTNU - Case: Prosjektet "Innovative teknologiske løsninger for økt holdbarhet i lett-prosessert sjømat". Norsk Sjømat.
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen. (2018) The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product. Journal of Food Engineering. vol. 216.
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore. (2018) Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods. Journal of Food Science. vol. 83 (12).
Lerfall, Jørgen; Thomassen, Gunn Merethe Bjørge; Jakobsen, Anita Nordeng. (2018) Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition. Food Packaging and Shelf Life. vol. 18.
Rotabakk, Bjørn Tore; Melberg, Gaute Lunde; Lerfall, Jørgen. (2018) Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.). Food technology and biotechnology. vol. 56 (2).
Lerfall, Jørgen; Hasli, Pål Rune; Skare, Even Flønes; Olsen, Rolf Erik; Rotabakk, Bjørn Tore; Roth, Bjørn; Slinde, Erik; Egelandsdal, Bjørg Tordis. (2017) A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality. Food Chemistry. vol. 225.
Lerfall, Jørgen; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn Tore. (2017) Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C. Lebensmittel-Wissenschaft + Technologie. vol. 85 (Part A).
Lerfall, Jørgen; Bendiksen, Eldar Åsgard; Olsen, Jan Vidar; Morrice, David; Østerlie, Marianne. (2016) A comparative study of organic- versus conventional farmed Atlantic salmon. I. Pigment and lipid content and composition, and carotenoid stability in ice-stored fillets. Aquaculture. vol. 451.
Lerfall, Jørgen; Bendiksen, Eldar Åsgard; Olsen, Jan Vidar; Østerlie, Marianne. (2016) A comparative study of organic- versus conventional Atlantic salmon. II. Fillet color, carotenoid- and fatty acid composition as affected by dry salting, cold smoking and storage. Aquaculture. vol. 451.
Lerfall, Jørgen; Rotabakk, Bjørn Tore. (2016) Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon. Food science and technology international. vol. 22 (2).
Lerfall, Jørgen; Roth, Bjørn; Skare, Even Flønes; Henriksen, Aksel; Betten, Tore; Dziatkowiak-Stefaniak, Magdalena; Rotabakk, Bjørn Tore. (2015) Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage. Food Chemistry. vol. 175.
Østerlie, Marianne; Lerfall, Jørgen. (2015) Pigments for Aquaculture of Salmonids. A Comparative Model Study of Carophyll Pink and Panaferd AX in Cod Liver Oil. Journal of the American Oil Chemists Society. vol. 92 (9).
Lerfall, Jørgen; Birkeland, Sveinung. (2014) Effect of high pressure processing on astaxanthin stability. International Journal of Food Science & Technology. vol. 49 (1).
Lerfall, Jørgen; Østerlie, Marianne. (2013) The use of sodium nitrite in cold-smoke processing of farmed Atlantic salmon – effect on storage stability. International Journal of Food Science & Technology. vol. 48 (9).
Larsson, Thomas; Krasnov, Aleksei; Lerfall, Jørgen; Taksdal, Torunn; Pedersen, Mona Elisabeth; Mørkøre, Turid. (2012) Fillet quality and gene transcriptome profiling of heart tissue of Atlantic salmon with pancreas disease (PD). Aquaculture. vol. 330.
Lerfall, Jørgen. (2012) Atlantisk laks med PD historikk - et godt råstoff til foredlingsindustrien?. Norsk Sjømat.
Lerfall, Jørgen; Larsson, Thomas; Birkeland, Sveinung; Taksdal, Torunn; Dalgaard, Paw; Afanasyev, Sergey; Bjerke, Målfrid Tofteberg; Mørkøre, Turid. (2012) Effect of pancreas disease (PD) on quality attributes of raw and smoked fillets of Atlantic salmon (Salmo salar L.). Aquaculture. vol. 324-325.
Lerfall, Jørgen; Akse, Leif; Østerlie, Marianne; Birkeland, Sveinung. (2011) Salting method affects the retention of carotenoids in the fillet surface of cold-smoked Atlantic salmon (Salmo salar L.). International Journal of Food Science & Technology. vol. 46 (10).
Lerfall, Jørgen; Østerlie, Marianne. (2011) Use of sodium nitrite in salt-curing of Atlantic salmon (Salmo salar L) - Impact of product quality. Food Chemistry. vol. 124 (3).
Østerlie, Marianne; Lerfall, Jørgen. (2005) Lycopene from tomato products added minced meat: Effect on storage quality and colour. Food Research International. vol. 38.

Part of book/report

Bar, Eirin Marie Skjøndal; Hoel, Sunniva; Lerfall, Jørgen. (2017) New Product Development - Eirin M. Skjøndal Bar, Sunniva Hoel and Jørgen Lerfall. Trends in Fish Processing Technologies.
Lerfall, Jørgen. (2015) Carotenoids: Occurrence, Properties and Determination. Encyclopedia of food and health.
Lerfall, Jørgen. (2015) Sodium Nitrite, Salt-Curing and Effects on Carotenoid and N-Nitrosoamines in Marine Foods. Processing and impact on active components in food.

Report/dissertation

Rotabakk, Bjørn Tore; Lerfall, Jørgen. (2021) Konserveringsmetoder for sjømat – Muligheter for forlenget holdbarhet til laks. 2021. ISBN 978-82-8296-678-8. Nofima rapportserie (14/2021).
Lerfall, Jørgen. (2011) Effekt av pankreas sykdom og ulike saltebetingelser på kvaliteten til rå og kaldrøkt Atlantisk laks (Salmo salar L.) / The effect of pancreas disease and salting conditions on the quality of raw and cold-smoked Atlantic salmon (Salmo salar L.). 2011. ISBN 978-82-575-0971-2. Philosophiae Doctor (PhD) Thesis (07).
Birkeland, Sveinung; Akse, Leif; Lerfall, Jørgen. (2010) Effekt av rigor status og saltemetode på fargeegenskaper og retensjon av astaxanthin under produksjon og lagring av kaldrøykte laksefileter. 2010. ISBN 978-82-7251-753-2. Nofima rapportserie (8/2010).
Lerfall, Jørgen. (2002) Syntetisk kombinasjon av B-apo-8'-karotensyre, Vitamin C, EPA, Trolox og selenafettsyre. 2002.

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