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Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Faglig sluttrapport
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Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality
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Calanus finmarchicus as a novel source of health-promoting bioactive peptides: Enzymatic protein hydrolysis, characterization, and in vitro bioactivity
Get PDFCalanus finmarchicus is a crustacean currently used as a source of marine lipid. The lipids are extracted by enzymatic protein hydrolysis, while the remaining peptide fraction is regarded as a byproduct. In the present work, ten different commercial proteases and endogenous C. finmarchicus proteases were used to produce a set of 63 protein hydrolysates. Protease concentration and hydrolysis time were varied. Hydrolysates were characterized using size-exclusion chromatography and 1H nuclear magnetic resonance spectroscopy. Addition of commercial proteases had unremarkable effect on the yield and molecular weight distribution. This was attributed to the strong impact of endogenous enzymes dominating the hydrolysis process. However, multivariate classification based on 1H NMR spectra revealed subtle variations in composition of hydrolysates produced using different enzymes. The hydrolysates were further evaluated for DPP-IV inhibition and antioxidant activity. The hydrolysates showed significantly higher bioactivity than the unhydrolyzed control. A representative hydrolysate (CaFi55) was fractionated using semipreparative size-exclusion chromatography. A fraction consisting of short peptides with an average chain length of five amino acids (F2), was identified as a major contributor to the DPP-IV inhibitory activity (IC50 = 0.70 ± 0.07 mg/mL).Calanus finmarchicus as a novel source of health-promoting bioactive peptides: Enzymatic protein hydrolysis, characterization, and in vitro bioactivitypublishedVersio
Sjømatnæringens ringvirkninger – Verdiskaping og ringvirkninger fra norsk sjømatnæring for 2022
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Selection of principal variables through a modified Gram–Schmidt process with and without supervision
Get PDFIn various situations requiring empirical model building from highly multivariate measurements, modelling based on partial least squares regression (PLSR) may often provide efficient low-dimensional model solutions. In unsupervised situations, the same may be true for principal component analysis (PCA). In both cases, however, it is also of interest to identify subsets of the measured variables useful for obtaining sparser but still comparable models without significant loss of information and performance. In the present paper, we propose a voting approach for sparse overall maximisation of variance analogous to PCA and a similar alternative for deriving sparse regression models influenced closely related to the PLSR method. Both cases yield pivoting strategies for a modified Gram–Schmidt process and its corresponding (partial) QRfactorisation of the underlying data matrix to manage the variable selection process. The proposed methods include score and loading plot possibilities that are acknowledged for providing efficient interpretations of the related PCA and PLS models in chemometric applications.Selection of principal variables through a modified Gram–Schmidt process with and without supervisionpublishedVersio
Development of food literacy in children and adolescents: implications for the design of strategies to promote healthier and more sustainable diets
Get PDFFood literacy has emerged as a key individual trait to promote the transformation of food systems toward healthy and sustainable diets. Childhood and adolescence are key periods for establishing the foundations of eating habits. Different food literacy competencies are acquired as children develop different cognitive abilities, skills, and experiences, contributing to the development of critical tools that allow them to navigate a complex food system. Thus, the design and implementation of programs to support the development of food literacy from early childhood can contribute to healthier and more sustainable eating habits. In this context, the aim of the present narrative review is to provide an in-depth description of how different food literacy competencies are developed in childhood and adolescence, integrating the extensive body of evidence on cognitive, social, and food-related development. Implications for the development of multisectoral strategies to target the multidimensional nature of food literacy and promote the development of the 3 types of competencies (relational, functional, and critical) are discussed.Development of food literacy in children and adolescents: implications for the design of strategies to promote healthier and more sustainable dietspublishedVersio
Food risk communication to consumers: The scare of antibiotic resistant bacteria in chicken
Get PDFIn 2014 a food scare following a report on antibiotic resistant bacteria in chicken fillets led to a dramatic drop in sales of chicken. Actors in the food chain as well as the authorities were unprepared for the consequences of the case. The study investigated how risk communicators coped with the crisis through in-depth interviews with 14 relevant actors. The case study illustrated how delayed risk communication from authorities opened for stakeholders with contradictory views and other agendas. Further, although the risk communicators were aware of the concept of risk perception, they may not truly acknowledge the power triggering emotions.publishedVersio
Water Flow Requirements of Post-smolt Atlantic Salmon (Salmo salar L.) Reared in Intensive Seawater Flow-through Systems: A Physiological Perspective
Get PDFEnvironmental challenges related to open sea cage production of Atlantic salmon have sparked interest in developing commercial-scale semi-closed sea systems for post-smolt Atlantic salmon (100–1000 g). Determining the mass-specific water flow required by post-smolts will largely influence the design and dimensioning of such systems. In this experiment, post-smolts were exposed to four levels of specific water flow: 0.2, 0.3, 0.4, and 0.5 L kg fish−1 min−1. All treatments involved flow-through seawater with full oxygenation, a salinity of 34‰, and a mean temperature of 9.3 °C. The stocking density was kept stable at 75 kg m−3. Water pH decreased with reduced flow, while partial pressure of carbon dioxide (pCO2) and total ammonia nitrogen (TAN) in the water increased. The increase in water CO2 was reflected in the blood with increased pCO2, HCO3−, and decreased Cl− in the lowest water flow treatment (0.2 L kg fish−1 min−1), indicating a typical regulatory response to increased water CO2 over the eight-week experimental period. No negative effects on osmoregulation, external macroscopic welfare, or performance indicators were observed, suggesting that within the time period of this experiment, post-smolts can compensate for reductions in water flow down to 0.2 L kg fish−1 min−1. However, to avoid activating and exhausting potentially energy-costly physiological regulatory mechanisms, it is suggested to keep specific water flow above 0.3 L kg fish−1 min−1 in large-scale operations with semi-closed sea systems at intermediate temperatures.publishedVersio
Identifying consumer openness to new ingredients: A conjoint study on consumer segments in the UK
Get PDFThe aim of this study was to explore consumer acceptance of food products that make use of ingredients from underutilized marine species. As these species are not commonly used as ingredients in food products, a goal of this study was to explore how relevant personality factors influenced the acceptance of such products. This would be achieved by (a) identification of consumer segments based on the personality factors–domain specific innovativeness, food technology neophobia, health involvement, and disgust, (b) description of the main characteristics of these consumer segments, and (c) comparing how these consumer segments responded to information about the potential products, origin species, ingredients, and benefits associated with these ingredients. The method used in this study was a consumer survey (n = 490) that led to a consumer segmentation, followed by a conjoint experiment. The results show that ingredient source was the most important attribute. Yet, as many of the ingredient sources were novel, both for the carrier product and the consumer, the important part was not exposing consumers to the species that functioned as the ingredient source. The younger female consumers of the Safe Player group were most focused on the ingredient source, whereas the older male segment, called Open Minded, found the carrier product more important. The final segment, the Innovator, found all of the attributes of almost equal importance.Identifying consumer openness to new ingredients: A conjoint study on consumer segments in the UKpublishedVersio