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Cellular heterogeneity in red and melanized focal muscle changes in farmed Atlantic salmon (Salmo salar) visualized by spatial transcriptomics
Get PDFSpatial transcriptomics is a technique that provides insight into gene expression profiles in tissue sections while retaining structural information. We have employed this method to study the pathological conditions related to red and melanized focal changes in farmed Atlantic salmon (Salmo salar). Our findings support a model where similar molecular mechanisms are involved in both red and melanized filet discolorations and genes associated with several relevant pathways show distinct expression patterns in both sample types. Interestingly, there appears to be significant cellular heterogeneity in the foci investigated when looking at gene expression patterns. Some of the genes that show differential spatial expression are involved in cellular processes such as hypoxia and immune responses, providing new insight into the nature of muscle melanization in Atlantic salmon.publishedVersio
Methodological approaches to assess tactile sensitivity in the food context—A scoping review
Get PDFIn contrast to taste sensitivity, the assessment of texture or tactile sensitivity has received relatively little attention in the food context. Texture plays an important role in food preferences and food intake, and individual differences make it important to understand physiological drivers of perception as tactile sensitivity. The multi-dimensional and dynamic aspects of texture perception suggest there is not one single method that can explain individual differences. This scoping review aims to systematically map methods assessing tactile sensitivity, in the context of food, highlighting differences in approach and implementation. Eligibility criteria included papers describing methods to assess individual differences in tactile sensitivity, that involved human participants and the context was relevant to food behavior. Sources are peer-reviewed publications of original research in English. In mapping the methods, we assessed how they relate to food texture parameters (mechanical, geometrical, and surface) and the dynamics of breaking down (touch with hand, first bite/sip, oral processing, residual or after-swallowing sensations). We also review other parameters associated (oral processing, preference, diet and food intake behavior). The literature in this relatively young area is still very fragmented and it is difficult to have a clear picture regarding best practices or recommendations for the measurement of tactile sensitivity in the food context. Future studies should aim to methodological harmonization for application in the food behavior area, with a design of experiment combining different aspects of tactile sensitivity to food, focusing on the thresholds and perceived intensity of textural parameters as well as affective and behavioral responses, and covering the whole spectrum of tactile texture perception (mechanical, geometrics, and surface), including the dynamics of perception.publishedVersio
New pulsed electric fields approach to improve the blanching of carrots
Get PDFPulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for the application of ohmic heating in order to provide a more uniform and faster heating of food. In this study, the application of PEF-ohmic (1.33 kV/cm, 100 Hz) for the blanching of carrot cylinders was explored, and the inactivation of the peroxidase enzyme was mathematically simulated and experimentally validated. The effect of this PEF-ohmic treatment on carrot texture and its effect on the in vitro bioaccessibility of β-carotene were also determined. The best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 °C and after applying brief heating-up treatments (90 s). However, a holding heating phase (85 °C for 50 s) was required to achieve complete peroxidase inactivation after the heating-up PEF phase. The blanching time was reduced by 60 % without negatively affecting the texture of the carrots and slightly increasing (3.9 %) the bioaccessibility of the β-carotene. Overall, PEF could be an effective system for rapid and volumetric blanching of vegetables.publishedVersio
Sensory description of varieties of dried stockfish
Get PDFThree different varieties of dried stockfish were analyzed: traditional, whole dry stockfish from Norway, rehydrated, vacuum packaged, newly thawed fillets of stockfish from Norway, and dry stockfish snacks, small pieces from Iceland. "Brainstorming" provides an overview of sensory words that are particularly important for describing a product or product group. Words that are most prominent in the word cloud are the words that are mentioned the most times by the assessors. The main odour sensory profile from dry stockfish is dominated of an odour from trimethylamine and some odour notes described as wetdogfur and ammonia. There were some minor differences depending on which dry stockfish variety that were evaluated. Traditional dry stockfish is described mainly with an odour of ammonia, trimethylamine, rubber, and, pungent. While rehydrated, vacuum packaged, thawed fillets of stockfish are described with trimethylamine and last dry stockfish snacks is described with trimethylamine, wetdogfur, sulphur, marine.publishedVersio
Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays
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Strukturendringer i kystflåten – hvordan, hvorfor og konsekvenser
Get PDFNorske fangstreguleringer har lange tradisjoner for å dele fartøygruppene inn etter fartøystørrelse. Tidligere var dette først og fremst viktig for å unngå konflikter på fiskefeltet. Ved innføring av totalkvoter og fartøykvoter ble fartøyets lengde en viktig parameter for å fordele kvoter mellom fartøygrupper. Restriksjoner på fartøyets lengde begrenser imidlertid mulighetene for innovasjon og effektivitet i fiske. I denne artikkelen studeres hva som skjedde når myndighetene endret størrelsesmålet fra fartøylengde til lasteromsvolum blant de lengste fartøyene i kystfiskeflåten.Strukturendringer i kystflåten – hvordan, hvorfor og konsekvenserpublishedVersio
Assessing Peracetic Acid Application Methodology and Impacts on Fluidized Sand Biofilter Performance
Get PDFNitrifying biofilters oxidize harmful ammonia excreted by fish into less toxic nitrate within recirculating aquaculture systems (RAS). Biofilter performance and resulting RAS water quality largely depend on a robust microbiome that effectively converts nitrogenous wastes; however, occasional use of water disinfectants may also be necessary to reduce or eliminate specific fish pathogens. Disinfectants and sanitizers such as peracetic acid (PAA) work by disrupting microbial activity and could unintentionally alter the microbially-driven nitrification biofiltration process if allowed to circulate within an RAS. Furthermore, the target concentration and application method of PAA may influence the level of biofilter disruption. For this study, 12 replicated experimental-scale fluidized sand biofilters were dosed with PAA to achieve target concentrations ranging from 1.0-–2.5 mg/L, a typical low-dose treatment range to reduce or eliminate opportunistic pathogens. Two application methods were compared, including (i) a single pulse of PAA added every other day for five days, and (ii) smaller doses of PAA added every five minutes over four hours. The PAA decay was monitored and predosing and postdosing water quality parameters were assessed. Regardless of the target concentration or application method, PAA addition within the tested range did not cause significant disruption to the biofilters’ nitrification processes. This research demonstrates that PAA may be a viable water sanitizer for the RAS industry, although further research to refine safe application protocols is necessary.Assessing Peracetic Acid Application Methodology and Impacts on Fluidized Sand Biofilter PerformancepublishedVersio
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time
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Comparative study of quality characteristics of Kashkaval cheese from fresh and chilled curd
Get PDFThe influence of chilledcurd on Kashkavalcheese microbiological, functional, textural and sensorial characteristics was studied. It was found that salting the curd in a hot solution influenced to a greater degree the microflora reduction from the starter culture in Kashkaval cheese obtained fromfresh curd. In terms of species composition, Streptococcusssp. had a higher survival rate compared to Lactobacillusssp. During maturation, this trend changed and the number of Lactobacillusssp. increased, while that of Streptococcus ssp. remained constant and even slightly decreased in both studied samples. Melting and textural characteristics of the two studied cheese samples did not differ significantly at the end of the maturation process. The overall scores of the sensory profile were higher in the cheese obtained from fresh curd but no statistical differences (p>0.05) between separate sensory indices were established. The obtained results indicated that "Cagliata"can be successfully used as an alternative raw material for fresh curd in the production of Kashkaval cheese.publishedVersio