At present I work with:
1) Slaughter of fish, especially salmon, by the use of carbon monoxide. The research focus on the effect of CO on quality and binding to heme proteins, especially neuroglobulin.
2) Quality of fish
3) Interaction between heme proteins and PUFA, especially EPA and DHA.
4) Mitochondrial respiration post mortem in animals. This in collaboration with prof Bjørg Egelandsdal at UMB.
Abbreviated Curriculum Vitae
Principal Scientist, prof. dr. philos., Institute of Marine Research
1970-1977 Research associate at the Biochemical Department, University of Bergen.
1978-1985 Research Scientist at MATFORSK, ÅS
1986-1990 Research and Managing director Intervet Norbio, Bergen
1991-1994 Research director, MATFORSK, Ås
1994-2000 Research director, Department of Aquaculture, Institute of Marine Research, Bergen
2000- Principal scientist, Institute of Marine Research, Bergen.
I have been prof. II in “Meat technology” 1985-86 and at present in “Processing of fish/fish technology” 2008- at the University of Life Science at Ås. At the University of Bergen I have been prof. II in “Biochemistry” (process chemistry) from 1990, from 1994 in “Biotechnology” and from 1999-2002 in “Quality and improvement of fish”. I have broad experience in education and guiding of students through master and doctorial thesis. I have broad experience as an administrator both from the private and governmental sector. Through my patents I have learned commercialization of ideas, and due to this I have been both president and board member in a number of small companies. I have a number of publications (70 refereed on the ISI Web), proceedings and abstracts. I have evaluated/refereed publications, Ph.D. thesis and application for grants and positions. I have been president of The Norwegian Biochemical Society, and I am a member of The Norwegian Academy of Technological Sciences (NTVA).
Refereed papers in 2010
Roth, B., Nortvedt, R., Slinde, E., Foss, A., Grimsbø, E. and Stien L.H. (2010) Electrical stimulation of Atlantic salmon muscle and the effect on flesh quality, Aquaculture, 301, 85-90.
Refereed papers in 2009
Glover, K. A., Otterå, H., Olsen, R. E., Slinde, E., Taranger, G.L. and Skaala, Ø. (2009). A comparison of farmed, wild and hybrid Atlantic salmon (Salmo salar L.) reared under farming conditions. Aquaculture, 286, 203-209.
Otterå, H., Karlsen, Ø., Slinde, E. and Olsen. R.E. (2009) Quality of wild and captured saithe (Pollachius virens L.) fed formulated diets for eight months. Aquaculture Research, 40, 1310-1319.
Refereed papers in 2008
Nordgren, A.H., Slinde, E., Møller, D. and Roth, B. (2008) Effect of various electric field strengths and current durations on stunning and spinal injuries of atlantic herring. Journal of Aquatic Animal Health, 20. 110-115.
Refereed papers in 2007
Koep, K.S.C., Hoffman, L.C., Dicks, L.M.T. and Slinde, E. (2007) Chemical composition of meat and blubber of the Cape fur seal (Arctocephalus pusillus pusillus). Food Chem., 100, 1560-1565.
Nordvi, B., Egelandsdal., B., Langsrud, Ø., Ofstad, R. and Slinde, E. (2007) Development of a novel, fermented and dried saithe and salmon product. Innovative Food Science and Emerging Technologies, 8, 163-171.
Roth, B., Slinde, E. and Robb, D.H.F. (2007) Percussive stunning of Atlantic salmon (Salmo salar) and the relation between force and stunning. Aquaculture Engeneering, 36, 192-197.
Todorov, S.D., Koep, K.S.C., Van Reenen, C.A., Hoffman, L.C., Slinde, E. and Dicks, L.M.T. (2007) Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillpsi) and Springbok (Antidorcas marsupilias) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus. Meat Science, 77, 405-412.
Nordvi, B., Langsrud, Ø., Egelandsdal, B., Slinde, E., Vogt, G., Guiterrez, M. and Olsen, E. (2007) Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage. Journal of Food Science, 72, 373-380.
Refereed papers in 2006
Roth, B., Slinde, E., Arildsen, J. (2006) Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture, 257, 504-510.
Baardseth, P., Blom, H., Skrede, G., Mydland, L.T. Skrede, A. and Slinde, E. (2006) Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries. J. Food Sci. 71(1):C028-033.
Roth, B. and Slinde, E. Robb, D.H. (2006) Fild evaluation of live chilling with CO2 on stunning Atlantic salmon (Salmo salar) and the subsequent effect on quality. Aquaculture Research, 37, 799-804.
Kiessling, A., Stien. L.H., Torslett, Ø., Suontama, J. and Slinde, E. (2006) Effect of pre- and post-mortem temperature on rigor in Atlantic salmon muscle measured by four different techniques. Aquaculture, 259, 390-402.
Haugen, T., Kiessling, A. ,Olsen, R.E., Rørå, M.B., Slinde, E. and Nortvedt, R. (2006) Seasonal variations in muscle growth dynamics and selected quality attributes in Atlantic halibut (Hippoglossus hippoglossus) fed dietary lipids containing soybean and/or herring oil under different rearing regimes. Aquaculture, 261, 565-579.
Sørheim, O., Langsrud, Ø., Cornforth, D.P. Johannessen, T.C., Slinde, E., Berg, P. and Nesbakken, T. (2006) Carbon monoxide as a colorant in cooked or fermented sausages. J. Food Sci. 71, C549-555