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Rational Design of Plant-Based Functional Products for Older Adults: Fabrication, Oral Processing, Palatability, and Digestibility of Co-extruded Cereals
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Recyclable and non-recyclable packaging films with different barrier properties: Effect of processing and storage time on quality of mashed potato and ground carrot
Full text linkThe aim of this study was to evaluate if high barrier recyclable material polyethylene/ethylene vinyl alcohol (PE/EVOH) can be an alternative non-recyclable polyamides (PA)/PE laminate and also if high barrier is required or recyclable PE material with low barrier properties is good enough to maintain the quality of thermally processed mashed potato and ground carrot. The oxygen transmission rate (OTR) of the PA/PE and PE films decreased after heat treatment, while no change was observed for PE/EVOH films. Food contact did not impact the OTR of PA/PE and PE/EVOH films, while the OTR of PE films decreased. The water vapor transmission rate (WVTR) of PA/PE and PE/EVOH films increased after heat treatment. In general, the WVTR of films increased after food contact. The tensile strength of all films was only reduced up to 3–4 weeks of food contact. After 10 weeks, the PE film showed significantly lower hue values and a larger total color difference than the two other films. Light exposure reduced the hue values and increased total color difference after 6 weeks of storage. The odor and flavor of both mashed potatoes and ground carrots were affected by light exposure. The mashed potato showed a slight reduction in freshness-odor for all materials with storage time. For flavor, mashed potato and ground carrot showed similar trends; flavor was scored unacceptable when packaged in PE films after 6 weeks, but when packaged in PA/PE and PE/EVOH films, the flavor was still acceptable after 10 weeks of storage.publishedVersio
Evaluating Atlantic Salmon (Salmo salar) as a Natural or Alternative Host for Piscine Myocarditis Virus (PMCV) Infection
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New marine ingredients for future salmonid feeds
Full text linkThis chapter discusses how to obtain more food and biomass from the oceans in a way that does not deprive future generations of their benefits. In the future, there will be increased competition for natural resources driven by factors such as population growth and climate change. Aquatic foods are increasingly recognised for their key role in food security and nutrition, not just as a source of protein, but also as unique and extremely diverse providers of essential omega-3 long-chain polyun-saturated fatty acids (n-3 LC PUFA) and bioavailable micronutrients. Knowledge related to utilisation of new marine feed resources for aquaculture, like microalgae, macroalgae, zooplankton (copepods, euphausiids), mesopelagic resources, as well as strategies such as integrated multi-tropic aquaculture (IMTA) with marine invertebrates (mussels) and seaweed will be important for sustainable growth and development of this industry. To increase the use of novel resources, new ingredients must meet the requirements of being appropriately nutritious, safe, and available in large quantities, while having a predictable supply chain, and being competitively priced for functional use.acceptedVersio
Satisfying Norwegian appetites: Decoding regional demand for shrimp
Full text linkThis study investigates the regional demand for shrimp in Norway by employing the linear approximated Almost Ideal Demand System (LA/AIDS) framework. Shrimp consumption has grown significantly globally, with Norway being no exception. The LA/AIDS model allows us to examine the demand of shrimp across different regions in Norway. We utilize comprehensive data on regional shrimp consumption, prices, and household expenditures to estimate and analyze demand patterns. Moreover, we can distinguish between farmed (freshwater) and wild (coldwater) shrimp. Our findings reveal consistent patterns across regions, with fresh coldwater shrimp emerging as a dominant product form, often substituting for other shrimp species. Furthermore, regional variations in substitution relationships highlight the nuanced nature of the markets, with differences in the intensity of competition and the extent of substitution effects. We also provide the theoretical relationship between regional demand and the aggregate demand at the national level.acceptedVersio
Transcriptomic profiling of gill biopsies to define predictive markers for seawater survival in farmed Atlantic salmon
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Biofluorescent response in lumpfish Cyclopterus lumpus to a therapeutic stressor as assessed by hyperspectral imaging
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Electrical stunning and killing of lumpfish with commercial waterbath and dry stunners
Full text linkLumpfish, ranging in size from 146-4200 g, were placed in an electric dry stunning unit head first and exposed to 50 Hz, 240 V AC for 0.5 or 1 s and thereafter 4.5 or 9 s of electricity, thus 5 and 10 s respectively. In seawater, lumpfish were exposed to an electric field equivalent of 4.6 Vrms/cm, 100 pps square AC, with 15% duty cycle for 1 s and thereafter 9 s. This to verify whether the animal is rendered unconscious prior to killing by a throat cut, immersion into cold brine (-14 to -18 °C) or hypoxic water supersaturated with CO2. Behaviour, heart (ECG) and brain (EEG) activity were monitored until the animal was classed as dead. Post the treatment, the internal temperature of the animal was measured by loggers placed into the brain and heart cavity. The electric potential across the brain was also measured. A preliminary evaluation of the EEG and ECG registrations in the individual fish showed that loss of consciousness may occur within 0.5 seconds stun as the fish displays epileptic insult, but unconsciousness could not be verified with EEG. A one-second stun did, however, result in verified unconsciousness both for dry and waterbath stunning. A prolonged electric exposure in combination with a cold brine resulted in permanent loss of consciousness until death, whereas a throat cut or exposure to water supersaturated with CO2 was insufficient and resulted in some fish recovering. Measurements of the electric potential difference across the brain showed that the electric field is dependent on the size of the fish for dry stunning, but not in water. Unconsciousness was reached as low as 2.8 V/cm Vpp across the brain, but with an average of 45 and 14 Vpp for dry and waterbath stunning, respectively. We conclude that electrical stunning in combination with cold brine is effective for humane stunning and killing of lumpfish.Electrical stunning and killing of lumpfish with commercial waterbath and dry stunnerspublishedVersio