Rune Larsen

• Larsen, Rune; Eilertsen, Karl-Erik; Mæhre, Hanne K; Jensen, Ida-Johanne & Elvevoll, Edel Oddny (2014). Taurine Content in Marine Foods: Beneficial Health Effects. I Hernández-Ledesma, Blanca & Herrero, Miguel (Red.), Bioactive Compounds from Marine Foods: Plant and Animal Sources. Wiley-Blackwell. ISSN 978-1-118-41284-8. s. 249–268. doi: 10.1002/9781118412893.ch12.
• Jensen, Ida-Johanne; Larsen, Rune; Rustad, Turid & Eilertsen, Karl-Erik (2013). Nutritional content and bioactive properties of wild and farmed cod (Gadus morhua L.) subjected to food preparation. Journal of Food Composition and Analysis. ISSN 0889-1575. 31(2), s. 212–216. doi: 10.1016/j.jfca.2013.05.013.
• Jensen, Ida-Johanne; Eilertsen, Karl-Erik; Mæhre, Hanne K; Elvevoll, Edel Oddny & Larsen, Rune (2013). Health Effects of Antioxidative and Antihypertensive Peptides from Marine Resources. I Kim, Se-Kwon (Red.), Marine Proteins and Peptides - Biological activities and applications. Wiley-Blackwell. ISSN 978-1-118-37506-8. s. 297–322. doi: 10.1002/9781118375082.ch14.
• Eilertsen, Karl-Erik; Larsen, Rune; Mæhre, Hanne K; Jensen, Ida-Johanne & Elvevoll, Edel Oddny (2012). Anticholesterolemic and Antiatherogenic Effects of Taurine supplementation is Model Dependent. I Frank, Sasa & Kostner, Gerhard (Red.), Lipoproteins - Role in health and diseases. IntechOpen. ISSN 978-953-51-0773-6. s. 269–288. doi: 10.5772/47865.
• Larsen, Rune; Eilertsen, Karl-Erik & Elvevoll, Edel Oddny (2011). Health benefits of marine foods and ingredients. Biotechnology Advances. ISSN 0734-9750. 29(5), s. 508–518. doi: 10.1016/j.biotechadv.2011.05.017. Vis sammendrag

  The health benefits of seafood consumption have primarily been associated with protective effects against cardiovascular diseases (CVD). However, intake of seafood has also been associated with improved foetal and infant development, as well as several other diseases and medical conditions. The health promoting effects have chiefly been attributed to the long-chain n-3 polyunsaturated fatty acids (n-3 PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In addition, the general fatty acid profile is considered favourable. On the other hand, recent and emerging research on seafood proteins and other seafood derived components suggest that these nutritional components contribute to the health effects. In this paper we review the nutritional characteristics and health benefits of marine foods and ingredients, and discuss some current and future trends in marine food production.

• Larsen, Rune; Mierke-Klemeyer, S; Mæhre, Hanne K; Elvevoll, Edel Oddny; Bandarra, NM & Cordeiro, AR [Vis alle 10 forfattere av denne artikkelen] (2010). Retention of health beneficial components during hot- and cold-smoking of African catfish (Clarias gariepinus) fillets. Archiv für Lebensmittelhygiene. ISSN 0003-925X. 61(1), s. 31–35. doi: 10.2376/0003-925X-61-31.
• Larsen, Rune; Mierke-Klemeyer, S; Mæhre, Hanne K; Elvevoll, Edel Oddny; Bandarra, Narcissa & Cordeiro, Ana Rita [Vis alle 10 forfattere av denne artikkelen] (2010). Changes in health beneficial components during ice storage of African catfish (Clarias gariepinus). Archiv für Lebensmittelhygiene. ISSN 0003-925X. 61(4), s. 139–144. doi: 10.2376/0003-925X-61-139.
• Dragnes, Bjørn Tore; Larsen, Rune; Ernstsen, Marita Holm; Mæhre, Hanne K & Elvevoll, Edel Oddny (2009). Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials. International Journal of Food Sciences and Nutrition. ISSN 0963-7486. 60(2), s. 143–152. doi: 10.1080/09637480701621654.
• Dragnes, Bjørn Tore; Larsen, Rune; Ernstsen, Marita Holm; Mæhre, Hanne K & Elvevoll, Edel Oddny (2008). Impact of processing on water soluble compounds: Taurine content in seafood and their corresponding raw materials. International Journal of Food Sciences and Nutrition. ISSN 0963-7486. 60(2), s. 143–152.
• Larsen, Rune & Elvevoll, Edel Oddny (2008). Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl. Food Chemistry. ISSN 0308-8146. 107, s. 369–376. doi: 10.1016/j.foodchem.2007.08.031.
• Larsen, Rune; Olsen, Stein Harris; Kristoffersen, silje & Elvevoll, Edel Oddny (2008). Low salt brining of pre-rigor filleted farmed cod (Gadus morhua L.) and the effects on different quality parameters. Lebensmittel-Wissenschaft + Technologie. ISSN 0023-6438. 41, s. 1167–1172. doi: 10.1016/j.lwt.2007.07.015.
• Mierke-Klemeyer, Sabine; Larsen, Rune; Oehlenschläger, Jurg; Mæhre, Hanne K; Elvevoll, Edel Oddny & Bandarra, Narcissa [Vis alle 11 forfattere av denne artikkelen] (2008). Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets. European Food Research and Technology. ISSN 1438-2377. 227, s. 827–833. doi: 10.1007/s00217-007-0793-7.
• Olsen, Stein Harris; Sørensen, Nils K; Larsen, Rune; Elvevoll, Edel Oddny & Nilsen, Heidi (2008). Impact of pre-slaughter stress on residual blood in fillet portions of farmed Atlantic cod (Gadus morhua) - Measured chemically and by Visible and Near-infrared spectroscopy. Aquaculture. ISSN 0044-8486. 284(1-4), s. 90–97. doi: 10.1016/j.aquaculture.2008.07.042.
• Akse, Leif; Birkeland, Sveinung; Tobiassen, Torbjørn; Joensen, Sjurdur & Larsen, Rune (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. Journal of Food Science. ISSN 0022-1147. 73(8), s. 378–382. doi: 10.1111/j.1750-3841.2008.00917.x. Vis sammendrag

  Processing of fish is generally conducted postrigor, but prerigor processing is associated with some potential advantages. The aim of this study was to study how 5 processing regimes of cold-smoked cod and salmon conducted at different stages of rigor influenced yield, fillet shrinkage, and gaping. Farmed cod and salmon was filleted, salted by brine injection of 25% NaCl, and smoked for 2 h at different stages of rigor. Filleting and salting prerigor resulted in increased fillet shrinkage and less increase inweight during brine injection,which in turn was correlated to the salt content of the fillet. These effects were more pronounced in cod fillets when compared to salmon. Early processing reduced fillet gaping and fillets were evaluated as having a firmer texture. In a follow-up trial with cod, shrinkage and weight gain during injection was studied as an effect of processing time postmortem. No changes in weight gain were observed for fillets salted the first 24 h postmortem; however, by delaying the processing 12 h postmortem, the high and rapid shrinking of cod fillets during brine injection was halved.

• Larsen, Rune; Stormo, Svein Kristian; Dragnes, Bjørn Tore & Elvevoll, Edel Oddny (2007). Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing. Journal of Food Composition and Analysis. ISSN 0889-1575. 20(5), s. 396–402. doi: 10.1016/j.jfca.2006.10.001.
• Kristoffersen, Silje; Vang, Birthe; Larsen, Rune & Olsen, Ragnar Ludvig (2007). Pre-rigor filleting and drip loss from fillets of farmed Atlantic cod (Gadus morhua L.). Aquaculture Research. ISSN 1355-557X. 38(16), s. 1721–1731. doi: 10.1111/j.1365-2109.2007.01843.x.

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• Jensen, Ida-Johanne; Larsen, Rune & Eilertsen, Karl-Erik (2013). Bioactivity of fish and meat subjected to food preparation.
• Jensen, Ida-Johanne; Larsen, Rune & Eilertsen, Karl-Erik (2013). Bioactivity of fish and meat subjected to food preparation.
• Larsen, Rune & Elvevoll, Edel Oddny (2012). Marine proteiner - Bioaktivitet og assosierte helseeffekter.
• Larsen, Rune (2011). Presentation of EATIP Thematic Area 1 - Product quality, Consumer Safety & Health.
• Martinez, iciar; Careche, M.; Edvardsen, T.; Sanchez-Alonso, I; Olsen, Ragnar Ludvig & Larsen, Rune [Vis alle 7 forfattere av denne artikkelen] (2011). Quality and safety of seafood products for the European consumer - an overview.
• Larsen, Rune (2010). Seafood and Health - benefits of seafood consumption.
• Elvevoll, Edel Oddny & Larsen, Rune (2009). Næringsinnholdet i tilapia og pangasius - smaker det av fugl eller fisk? Fisk - Industri og Marked. ISSN 0803-5822.
• Larsen, Rune (2008). Dette gjør sjømaten med helsa. [Avis]. Dagbladet.
• Larsen, Rune (2008). Saltkutt kan gi sunnere fiskemat. [Avis]. VG.
• Larsen, Rune; Dragnes, Bjørn Tore; Mæhre, Hanne K; Stormo, Svein Kristian; Eilertsen, Karl-Erik & Østerud, Bjarne [Vis alle 7 forfattere av denne artikkelen] (2008). Losses of Taurine during Processing of Seafood.
• Jensen, Ida-Johanne; Eilertsen, Karl-Erik; Rustad, Turid; Elvevoll, Edel Oddny & Larsen, Rune (2014). Health benefits of seafood consumption - with special focus on household preparations and bioactivity in animal models. UiT The Arctic University of Norway; UiT Norges arktiske universitet.
• Larsen, Rune; Stormo, Svein Kristian; Eilertsen, Karl-Erik; Mæhre, Hanne K; Jensen, Ida-Johanne & Østerud, Bjarne [Vis alle 7 forfattere av denne artikkelen] (2010). Rapport/Report 36/2010 English summary. Nofima AS og Universitetet i Tromsø. ISSN 978-82-7251-813-3. Fulltekst i vitenarkiv Vis sammendrag

  The report summarizes how processing of seafood influences the nutritional content of seafood and how various processing conditions may affect the bioavailability of individual nutrients. In addition, a short description of the latest scientific documentation on the health benefits of seafood consumption is included, as well as the nutritional traits that makes seafood a special food. Increased degree of seafood processing generally tends to reduce the content of some nutrients, especially low molecular water soluble components which are susceptible to leaching. Application of heat may thermally degrade components and pH extremes may also destroy several components. However, processing may increase the bioavailability of macronutrients, and thus processing has an ambivalent effect by decreasing nutritional content and increasing bioavailability. With the exception of very extensive processing, such as processing of “lutefisk” and surimi products which removes the majority of soluble substances, the nutritional decrease in the majority of processing conditions is probably not sufficient to make a significant impact on the health benefits of seafood consumption, and any effect would be challenging to test and find in a human study.

• Larsen, Rune & Nilsen, Heidi (2010). Sjømat og helse – marin næringsutvikling og kompetansebygging.Statusrapport 2009. Nofima AS. ISSN 978-82-7251-763-1. Fulltekst i vitenarkiv Vis sammendrag

  Prosjektet består av tre hovedaktiviteter. I delprosjekt (a) er det gjennomført to dyreforsøk for å evaluere om proteinkomponenter fra torsk har en forebyggende effekt mhp. type 2 diabetes (T2D). Resultatene viste at torskeproteinene ikke hadde en beskyttende effekt, et resultat som divergerte med tilsvarende studier utført av samarbeidspartnerne i Canada. Årsaken til dette skyldes trolig ulike fremstillingsprosedyrer av torskeproteinene og det antas at enkelte biologisk aktive komponenter har gått tapt under fremstillingen av foret til forsøkene som er utført i Tromsø. I delprosjekt (b) er det samlet inn epidemiologiske data fra to regioner i Russland, med formål å sammenligne fiskekonsum og forekomsten av T2D og hjerte- og karsykdommer i de ulike befolkningsgrupper. Første del av datasettet er analysert og resultatene viste at det var store forskjeller i sosioøkonomisk status og fiskekonsum i de to russiske regionene. I delprosjekt (c) er det gjennomført et dyreforsøk for å evaluere om industriell prosessering påvirker helsegevinsten av sjømatkonsum. Reker ble valgt som råstoff siden de gjerne gjennomgår en omfattende prosessering og mister mange biologisk aktive komponenter under produksjonsprosessen. Noe overraskende viste rå reker seg å gi forhøyet grad av åreforkalkning og redusert vekst sammenliknet med prosesserte reker og kontroll. Det er satt i gang undersøkelser for avklare om dette skyldes ulik grad av fordøyelighet mellom råstoffene.

• Larsen, Rune & Elvevoll, Edel Oddny (2007). Influence of weak brines on technological, biochemical and nutritional properties of cod (Gadus morhua L.)muscle. University of Tromsø. ISSN 978-829-1086-49-1.

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