Denise Skonberg

Professor of Food ScienceSkonberg

Degree: Ph. D. 1997, University of Washington
Phone: 207.581.1639
Email: denise.skonberg@maine.edu
Location: 104 Hitchner Hall

Lab Website: https://umaine.edu/seafoodlab/

Professional Interests: Seafood by-product utilization; processing effects on seafood quality; value added product development; aquaculture products.

Teaching: FSN 396 Field Experience, FSN 425 Contemporary Issues in the Food Industry, FSN 440 Utilization of Aquatic Food Resources, FSN 450 Food Biotechnology, FSN 482/483 Food Chemistry/Laboratory, FSN 520 Food Product Development

Research:

The overall goal of my research program is to apply food science principles to improve the economic and environmental sustainability of the seafood sector. Fundamentally, it is about reducing waste, optimizing the use of valuable aquatic resources, and developing high quality & healthful seafood products. Current research projects include: 1) isolating functional products and/or bioactive compounds from the invasive green crab and from crustacean processing waste, 2) assessing the potential for minimal processing methods (sous vide & high pressure processing) to produce refrigeration-stable, safe, high quality seafood, and 3) developing value-added food products from farm-raised seaweed.

Recent Publications:

Humaid S, Nayyar D, Bolton J, Perkins LB, Skonberg DI. 2020. Refrigerated shelf-life evaluation of high pressure processed, sous vide cooked lobster. High Pressure Research, doi:10.1080/08957959.2020.1774753

Kang B, Skonberg DI, Myracle AD. 2020. Anti-hyperglycemic effects of green crab hydrolysates derived by commercially available enzymes. Foods, 9, 258; doi:10.3390/foods9030258

Bolton J, Skonberg DI, Humaid S, Nayyar D. 2020. High-pressure processing of vacuum-packaged scallops and lobster tails for sous-vide cooking. University of Maine Cooperative Extension Bulletin #4297. https://extension.umaine.edu/publications/4297e/

Perry J, Brodt A, Skonberg DI. 2019. Influence of dry salting on quality attributes of farmed kelp (Alaria esculenta) during long-term refrigerated storage. LWT – Food Science and Technology, 114, 108362.

Humaid S, Bolton J, Nayyar D, Skonberg DI. 2019. Physicochemical properties and consumer acceptance of high pressure processed, sous-vide cooked lobster tails. Journal of Food Science, 84(12): 3454-3462.

Kang B, Myracle A, Skonberg DI. 2019. Potential of recovered proteins from invasive green crabs (Carcinus maenas) as a functional food ingredient. Journal of the Science of Food and Agriculture, 99, 1748-1754.

Nayyar D, Skonberg DI. 2019. Contrasting effects of two storage temperatures on the microbial, physicochemical, and sensory properties of two fresh red seaweeds, Palmaria palmata and Gracilaria tikvahiae. Journal of Applied Phycology, 31(1), 731-739.

Galetti J, Calder BL, Skonberg DI. 2017. Mechanical separation of green crab (Carcinus maenas) meat and consumer acceptability of a value-added food product. Journal of Aquatic Food Product Technology, 6(2): 172-180.

Hughes BH, Perkins LB, Yang TC, Skonberg DI. 2016. Impact of post-rigor high pressure processing on the shelf-life of cultured red abalone (Haliotis rufescens). Food Chemistry, 194: 487-494.