Sveinung Birkeland

Degree	Ph.D.
Position	Reseacher
E-mail	sveinung.birkeland@nofima.no
Phone	+4751844619
Cellphone	+47 412 78 266
Workplace	Stavanger

Works with

Smoking
Salting salmon

Projects

Quality defects in farmed salmon fillets and causalities

Facts about Sveinung Birkeland

Competence

I have been affiliated to Nofima since 2001, where my main focus has been on documentation of effects of different processing parameters and raw material characteristics on quality traits in smoked salmon using different processing technologies. In addition, I have been involved in several projects within product development, and seafood preservation and processing with a special focus on modified atmosphere packaging.

Education

I have a PhD in Food Science form the Norwegian University of Life Sciences and a MSc in marine biology from the University in Bergen, Norway. In addition I am College Engineer in analytical chemistry from the University in Agder, Norway.

Publications

Mørkøre, T., Taksdal, T. and Birkeland, S. 2011. Betydningen av pankreas sykdom (PD) for filetkvalitet av oppdrettslaks.
Akse, L., Birkeland, S., Carlehög, M., Eilertsen, G. and Dahl, R. 2011. Røkt laks – salttype og saltkonsentrasjon. Analyser av 6 røkte lakseprodukter.
Birkeland, S., Skaret, J., Grimmer, S. and Vogt, G. 2010. Effekt av slaktestress, utblødningsgrad og rigor status ved saltetidspunkt på filetfarge, karotenoidinnhold, vitaminstatus og harskningsgrad i kaldrøykte laksefileter.
Birkeland, S., Akse, L. and Lerfall, J. 2010. Effekt av rigor status og saltemetode på fargeegenskaper og retensjon av astaxanthin under produksjon og lagring av kaldrøykte laksefileter.
Birkeland, S. and Akse, L. 2010. Study of the Quality Characteristics in Cold-Smoked Salmon (Salmo salar) Originating from Pre- or Post-rigor Raw Material.
Birkeland, S. and Akse, L. 2010. Pre rigor produksjon av røykt laks. Effekter av pakkemetoder, lagringstemperatur og lagringstid på kvalitetsegenskapene farge, carotenoidinnhold og harskning.
Birkeland, S. and Akse, L 2010. Study of the quality charateristics in cold smoked salmon (Salmo salar) originating from pre- or post-rigor raw material
Akse, L., Birkeland, S., Heia, K., Tobiassen, T. and Martinsen, G. 2010. Pre-rigor produksjon av røykelaks. Slaktestress og utbløding, effekt på pigment, farge og oksidasjon.
Roth, B., Birkeland, S. and Oyarzun, F. 2009. Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets.
Rotabakk, B.T., Sivertsvik, M. and Birkeland, S. 2009. Microbial quality of de-salted cod in consumer packages - Effects of storage atmospheres and pre-treatments
Johnsen, S.O., Jørgensen, K.B, Birkeland, S., Skipnes, D. and Skåra, T. 2009. The 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 31P-NMR measurements
Heia, K., Sivertsen, A.H. and Birkeland, S. 2009. Automated Quality Control of Salmon Fillets - Hyperspectral imaging for on-line inspection.
Roth, B., Øines, S., Birkeland, S. and Rotabakk, Bt. 2008. Using electricity as a tool in quality studies of Atlantic salmon
Rotabakk, Bt., Birkeland, S., Lekang, Oi. and Sivertsvik, M. 2008. Enhancement of modified atmosphere packaged farmed Atlantic halibut (Hippoglossus hippoglossus) fillet quality by soluble gas stabilization
Birkeland, S. and Skara, T. 2008. Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate - an alternative processing technology for the production of smoked salmon
Akse, L., Birkeland, S., Tobiassen, T., Joensen, S. and Larsen, R. 2008. Injection-salting and Cold-smoking of Farmed Arlantic Cod (Gadus morhua L.) and Atlantic Salmon (Salmo salar L.) at Different Stages of rigor mortis; Effect on physical properties.
Akse, L., Birkeland, S., Tobiassen, T., Joensen, S. and Larsen, R. 2008. Injection-Salting and Cold-Smoking of Farmed Atlantic Cod (Gadus morhua L.) and Atlantic Salmon (Salmo salar L.) at Different Stages of Rigor Mortis: Effect on Physical Properties
Birkeland, S., Akse, L., Joensen, S., Tobiassen, T. and Skåra, T. 2007. Injection-Salting of pre-rigor Fillets of Atlantic salmon (Salmo salar).
Birkeland, S., Akse, L., Joensen, S., Tobiassen, T. and Skara, T. 2007. Injection-Salting of pre rigor fillets of Atlantic Salmon (Salmo salar)
Birkeland, S. and Sivertsvik, M. 2007. Effects of pre-treatment with steam or phosphates and packaging on the microbiological quality of re-hydrated fully salted cod portions
Akse, L. and Birkeland, S. 2007. Injection salting of farmed Atlantic cod and salmkn at different stages of rigor mortis
Sivertsvik, M. and Birkeland, S. 2006. Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis)
Rotabakk, Bt., Birkeland, S., Jeksrud, Wk. and Sivertsvik, M. 2006. Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets
Birkeland, S., Akse, L. and Skåra, T. 2006. Quality aspects of injection-salted and cold-smoked (pre-rigor) Atlantic salmon (Salmo salar) fillets
Birkeland, S. and Skåra, T. 2006. Drench curing of Atlantic salmon (Salmo salar) fillets with smoke condensate - an alternative processing technology in the production of smoked products
Akse, L., Joensen, S., Tobiassen, T. and Birkeland, S. 2006. Injeksjonssalting av laksefilet ved ulik rigorstatus.
Vagane, A., Birkeland, S., Wasbo, E. and Sivertsvik, M. 2005. Technical note - The significance of chuck wall angles in the quantification of seam thickness in canned food
Sivertsvik, M., Johnsen, S.O., Birkeland, S., Rosnes, J.T., Skuland, AA.V. and Esaiassen, M. 2005. Storage quality of pre- or post-rigor filleted farmed cod under modified atmospheres and in air
Rørå, A.M.B., Birkeland, S., Hultmann, L., Rustad, T., Skåra, T. and Bjerkeng, B. 2005. Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature.
Rotabakk, B.T., Birkeland, S., Jeksrud, W. and Sivertsvik, M. 2005. Development of a volumetric method to determine CO2 solubility into muscle foods during modified atmosphere packaging or soluble gas stabilisation
Rora, Amb., Birkeland, S., Hultmann, L., Rustad, T., Skara, T. and Bjerkeng, B. 2005. Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature
Birkeland, S., Sivertsvik, M., Nielsen, Hh. and Skara, T. 2005. Effects of brining conditions on weight gain in herring (Clupea harengus) fillets
Birkeland, S., Bergslien, H., Strand, A. and Sivertsvik, M. 2005. Technical note - Effects of seaming conditions on external and internal double-seam characteristics in round metal cans
Birkeland, S. and Skåra, T. 2005. Investigation of polycyclic aromatic hydrocarbons in norwegian smoked fish products
Birkeland, S. and Bjerkeng, B. 2005. The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature
Birkeland, S. and Bjerkeng, B. 2005. The effect of surface treatment with disinfectants on colour characteristics of cold smoked atlantic salmon
Birkeland, S. and Bjerkeng, B. 2005. The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature.
Birkeland, S. and Bjerkeng, B. 2005. The effect of surface treatment with disinfectants on colour characteristics of cold smoked Atlantic salmon.
Skara, T., Sivertsvik, M. and Birkeland, S. 2004. Production of salmon oil from filleting byproducts - Effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids
Rørå, A.M.B., Birkeland, S., Hultmann, L., Rustad, T., Skåra, T. and Bjerkeng, B. 2004. Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature
Birkeland, S., Rørå, A.M.B., Skåra, T. and Bjerkeng, B. 2004. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets.
Birkeland, S., Rora, Amb., Skara, T. and Bjerkeng, B. 2004. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets
Birkeland, S., Haarstad, I. and Bjerkeng, B. 2004. Effects of salt-curing procedure and smoking temperature on astaxanthin stability in smoked salmon
Birkeland, S., Haarstad, I. and Bjerkeng, B. 2004. Effects of salt-curing procedure and smoking temperature on astaxanthin stability in smoked salmon.
Birkeland, S. and Bjerkeng, B. 2004. Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH
Birkeland, S. and Bjerkeng, B. 2004. Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH.
Birkeland, S. 2004. Cold-smoking of Atlantic salmon (Salmo salar) - Influence of processing conditions and raw material characteristics on quality and yield
Birkeland, S. 2004. Cold-smoking of Atlantic salmon (Salmo salar) - influence of processing conditions and raw material characteristics on quality and yield
Birkeland, S., Skåra, T., Bjerkeng, B. and Rørå, A.M.B. 2003. Effects of Injection-salting Parameters on Product Yields and Fillet Gaping During Cold Smoking of Atlantic Salmon (Salmo salar) Fillets
Birkeland, S., Skåra, T., Bjerkeng, B. and Rørå, A.M.B. 2003. Product yield and gaping in cold-smoked Atlantic Salmon (Salmo salar) fillets as infulenced by different injection-salting techniques.
Birkeland, S., Skara, T., Bjerkeng, B. and Rora, Amb. 2003. Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques
Birkeland, S., Rørå, A.M.B., Bjerkeng, B. and Skåra, T. 2003. Interactions between smoking procedure and raw material of farmed Atlantic salmon (Salmo salar).
Birkeland, S. and Skåra, T. 2003. Effects of processing method and raw material characteristics on quality parameters of cold-smoked Atlantic salmon (Salmo salar)
Birkeland, S., Skåra, T. and Rørå, M.B. 2002. Aspects of injection salting of Atlantic salmon (Salmo salar) fillets
Birkeland, S., Skåra, T. and Rørå, A.M.B. 2002. Aspects of injection salting of salmon (Salmo salar) fillets.
Birkeland, S. and Bjerkeng, B. 2002. Astaxanthin and protein extractability from muscle tissue of Atlantic salmon, Salmo salar, using brine.
Birkeland, S. 2002. Astaxanthin and protein extractability from muscle tissue of Atlantic salmon, Salmo salar, using brine