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Fremtidige muligheter for å utnytte krabbe som en lokal ressurs på Svalbard. Svalbardplan - En leveranse fra prosjektet «Fishery at 78° – Small scale fishery for local value creation on Svalbard»
Full text linkI fremtiden forventes det at snøkrabbe vil være tilgjengelig for fiske i kystnære områder på Svalbard. Havforskningsinstituttet har observert at snøkrabbe etablerer seg rundt Svalbard, og kongekrabbe er funnet i snøkrabbeteiner i Barentshavet. Prosjektet «Fishery at 78°» ble opprettet for å utforske mulighetene for krabbefiske som en ny næringsvei, spesielt med tanke på økt turisme og behovet for nye næringer etter utfasing av gruvedriften. Prosjektet har inkludert aktiviteter som krabbefiske, bearbeiding av krabbe, og bruk av krabbe i kulinarisk turisme. Det har også blitt undersøkt hvilke muligheter og begrensninger dagens lovverk gir for lokalt fiskeri. Nåværende reguleringer begrenser yrkesfiske, men fritidsfiskere kan fiske og selge krabbe innenfor en årlig inntektsgrense på 50 000 kroner. Testfiske etter snøkrabbe ble gjennomført, og det ble funnet små snøkrabber i teinene. Riktig håndtering og transport av krabben er viktig for å sikre dyrevelferd og kvalitet. På grunn av regelverksbegrensninger ble forsøk med levendelagring, slakting og prosessering utført på fastlandet. Dersom det blir aktuelt med slike aktiviteter en gang i fremtiden, anbefaler vi at det gjøres i småskala. En start kan f.eks. være å teste ut slakting og prosessering på et storkjøkken. Turister på Svalbard ønsker å oppleve lokalmat, inkludert lokalfanget krabbe. Populære konsepter inkluderer krabbemåltider på restauranter og sightseeing-turer med båt. Når det blir aktuelt, kan denne rapporten tjene som en veiledning for fiske, håndtering og videre bearbeiding av krabbe, med mål om å skape verdier av ressursen og fremme lokale arbeidsplasser.Fremtidige muligheter for å utnytte krabbe som en lokal ressurs på Svalbard. Svalbardplan - En leveranse fra prosjektet «Fishery at 78° – Small scale fishery for local value creation on Svalbard»publishedVersio
Definitions of ultra-processed foods beyond NOVA: a systematic review and evaluation
Full text linkBackground: Ultra-processed foods (UPFs) are associated with negative health outcomes, but current classification systems, including the dominant NOVA system, are typically not suitable for identifying which factors of these foods may be harmful. New ways of defining UPFs are needed to better understand how food processing affects health. Objective: To identify classification systems that include a category for ultra-processed or highly processed foods with a focus on comparing their definitions and provide a current evaluation of available alternatives to NOVA. Design: A systematic literature review was conducted following the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines, with the search strategy developed in collaboration with a university librarian. The literature search was completed on 18 December 2023, using databases Medline, Embase (via Ovid), and Web of Science. No human participants were included. Results: We identified six systems – NOVA, European Prospective Investigation into Cancer and Nutrition (EPIC), International Food Policy Research Institute (IFPRI), University of North Carolina (UNC), UnProcessed Pantry Project (UP3), and Siga – that categorize highly processed food or UPFs. These systems differ in structure and detail, with NOVA, EPIC, and Siga providing specific examples of processing techniques. Regarding additives, NOVA, Siga, and UP3 include them explicitly, with Siga offering the most detailed categorization based on additives and ingredients. Siga also includes quantitative measures for nutritional quality, including cut-offs for sugar, fat, and salt, while IFPRI and UP3 address nutritional quality non-quantitatively. Discussion: When comparing NOVA’s UPF category with the highly processed food or UPF categories used in the other five identified systems, we found that none specifies processing techniques clearly. Both NOVA and Siga define additives unique to their UPF categories. Siga stands out by addressing the diverse risks associated with additives and offering quantitative nutritional quality criteria, thus addressing some of the criticisms of how UPFs are commonly defined. Conclusions: Siga represents a valuable, but not final, step forward in classifying UPFs and could serve as a reference in developing a new operational definition for UPFs.publishedVersio
Bioactive peptides from salmon aquaculture processing by-product affect growth performance, plasma biochemistry, gut health, and stress resistance of gilthead seabream (Sparus aurata)
Full text linkThe objective of this study is to evaluate the effects of incorporating bioactive peptides (BPs) from salmon processing by-product into the diets of gilthead seabream (Sparus aurata), assessing key parameters including growth performance, blood biochemistry, immune-related gene expression, and gut health. Furthermore, the investigation explores potential advantages within the climate change context, providing a comprehensive understanding of the diverse implications associated with this dietary approach. Three distinct diets with varying BP levels (0 % [BP0], 5 % [BP5], 10 % [BP10]) as substitutions for fish meal (FM) were administered to triplicate fish groups over a 58-day trial period. Following the trial, fish were exposed to suboptimal environmental conditions (high water temperature, low oxygen) for 7 days. Analysis of growth and somatometric parameters revealed no significant differences among fish fed the three experimental diets. Additionally, the highest dosage of BP (BP10) induced a significant increase of bacterial α-diversity, suggesting potential benefits. Moreover, the expression of immune genes suggested a generally stable immune response in fish before (T1) and after (T2) challenging environmental conditions. However, the lower expression of ferritin and C3 hints toward a possible alteration of immune response in fish fed BP10 after environmental stress Additionally, challenging environmental conditions combined with high dietary inclusion of BP (10 %) triggered a physiological stress response, evidenced by elevated glucose, creatinine and uric acid levels, potentially indicating impairment of kidney function and reduced fish fitness. Furthermore, when singularly correlating gut microbiome and plasma analyses, data showed that higher presence of Stenotrophomonas and Acinetobacter families were positively related to higher lactate hematic concentration, suggesting a physiological distress caused by the inclusion of 10 % of BP in seabream diet exacerbated by adverse environmental conditions. Overall, while BP inclusion offers a sustainable alternative protein source, incorporating more than 5 % in the diet might compromise fish health under challenging environmental conditions.publishedVersio
Synergistic action of chaotropic agents on the partial casein unfolding and solution stabilization for improved electrospinnability and herb extract loading
Full text linkThis study presents a synergistic strategy to enhance caseinate electrospinning and incorporation of plant-derived antioxidants, employing chaotropic agents to modulate protein conformation. Sodium dodecyl sulfate (SDS) and ethanol were used to disrupt the protein hydrophobic interactions and to promote unfolding of caseinate in highly concentrated (20 wt%) solutions. A minimal amount of polyvinyl alcohol (24 wt% relative to caseinate) was included to improve electrospinning while preserving the protein-dominant character of the matrix. Methanol and water extracts from rosemary and oregano were added at 1 and 3 wt% and their effect on solution behaviour and fibre functionality was evaluated. A notable reduction in cohesive energy density was observed from rheology studies, suggesting weakened protein - protein interactions, particularly at higher concentrations of plant extracts. This influences the electrospinnability and the fibres morphology. The conformational changes in the protein matrix, especially due to the perturbance of the ratio between the helical and turns structures, were evidence by FTIR spectroscopy from the subtle changes in the amide I band components. These are more pronounced for the rosemary water extract compared to the methanolic ones. The plant extracts provided enhanced hydrophobicity and functional performance; the fibres loaded with methanolic extracts exhibited significantly improved antioxidant activity, with DPPH radical scavenging increasing from below 2 % to approximately 56–68 % per mg. These results highlight the potential of using chaotrope-assisted caseinate/PVA electrospun fibres as sustainable, tunable carriers for bioactive compounds, offering promising applications, for example in active food packaging.publishedVersio
Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure
Full text linkLiquid whole egg (LWE) is increasingly popular for its convenience in food preparation. While pasteurization ensures safety, it often impairs LWE's functional properties. High pressure processing (HP) is a non-thermal preservation method that maintains product quality and nutrition. Green tea extracts (GTE) are rich in polyphenols, offering antioxidant and antimicrobial benefits, and can enhance LWE's properties. This study examines the effects of combining GTE and HP on LWE's rheological, foaming, and emulsifying properties using response surface methodology to optimize HP conditions. HP with GTE improved foaming ability and stability by 21 % and 23 %, and emulsifying ability and stability by 41 % and 26 %, respectively, compared to raw LWE. Conventional pasteurization (60 °C, 3.5 min) reduced these properties by 2 %, 10 %, 5 %, and 0.1 %, respectively. GTE fortification maintained or improved these properties under both treatments. All LWE samples exhibited pseudoplastic flow behavior, with HP reducing yield stress and flow behavior index, increasing consistency.publishedVersio
Comparative analysis of pre-treatment strategies and bacterial strain efficiency for improvement of feather hydrolysis
Full text linkFeathers are a major by-product of the poultry industry, which poses an environmental challenge due to the recalcitrant structure of keratin, making them resistant to degradation. Traditional methods of feather handling, like conversion to feather meal, are energy-intensive and have limited efficiency. Biotechnological approaches, particularly microbial hydrolysis, offer a novel and more sustainable alternative for keratin degradation. This study evaluated feather hydrolysis by two bacterial strains, newly characterized cold-adapted Arthrobacter oryzae (BIM B-1663) and Bacillus licheniformis (CCM 2145T), known as a keratin degrader, under various feather pre-treatment conditions, including washing, autoclaving, drying, and grinding. Results Both bacterial strains were able to degrade pretreated feathers with a degradation efficiency of 75 to 90%, resulting in high ratios of nitrogen to carbon in the hydrolysates. B. licheniformis confirmed its enzymatic capabilities with high levels of general and specific protease activity and furthermore presented enriched amounts of amino acids of industrial interest. A. oryzae showed a much higher keratinase/protease activity ratio, demonstrating high specificity and efficiency of its enzymes. Autoclaving emerged as the most important determinant of microbial degradation efficiency and influenced the composition (peptide pattern, amino acid content, and chemical composition assessed through FTIR) of the resulting hydrolysates. Feather drying, although not improving microbial degradation efficiencies, had a considerable impact on hydrolysate composition. Conclusions The results show that both tested bacterial strains can efficiently degrade autoclaved feathers but use distinct enzymatic strategies to do so. Enriched profiles in amino acids and high nitrogen content in the hydrolysates also advocate for the benefits of microbial feather hydrolysis over an enzymatic one. To the authors’ knowledge this study is the first to report a comprehensive evaluation of the impact of various feather pre-treatment methods on the efficiency of subsequent microbial feather hydrolysis and is the first one to report enrichment in phenylalanine, lysine, and tyrosine secreted by B. licheniformis.Comparative analysis of pre-treatment strategies and bacterial strain efficiency for improvement of feather hydrolysispublishedVersio
Dietary Content of Plant Ingredients and Phospholipids Affects Astaxanthin Utilization and Lipid Deposition in Atlantic Salmon (Salmo salar L.)
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Utløsning av cnidoblaster hos maneter ved bruk av elektrisk strøm
Full text linkMålet med prosjektet var å vurdere hvorvidt elektrisk strøm kan utløse nematocystene på nesleceller hos maneter. Det ble gjennomført forsøk med å eksponere blå og rød brennmanet, samt perlesnormanet for elektriske feltstyrker tilsvarende Harbor Fence teknologi mot lakselus. Resultatene viser at alle typer nesleceller hos maneter ble løst ut. Forsøk på mennesker viser at manetene har et betydelig tap av giftighet. Vi konkluderer derfor at elektriske barrierer som Harbor Fence kan være et effektivtiltak mot nesledyr.Utløsning av cnidoblaster hos maneter ved bruk av elektrisk strømpublishedVersio
Konferansen «Fremtidens Smoltproduksjon 2024»
Full text linkKonferansen ble gjennomført som et samarbeid mellom Nofima og Sunndal Næringsforening. Konferansen ble gjennomført i henhold til plan med tanke på budsjett, organisering og innhold. Det var i alt 150 påmeldte deltakere og 28 foredragsholdere. Om lag 70 deltakere var med på omvisning på Nofima sin stasjon, inklusiv statssekretær Even Sagebakken, som også fikk et miniseminar om Nofima sin forskning på RAS og fiskevelferd. Konferansen hadde i alt 7 sponsorer (2 sølv- og 5 bronsesponsorer). Det var 18 bedrifter som hadde stand i utstillingsteltet. Det ble søkt og innvilget støtte fra Sunndal kommune og Sunndal Næringsforening. Det ble også søkt om støtte til Forskningsrådet og FHF, men her ble det det avslag. Det anbefales å starte arbeidet med å skaffe sponsorer året før konferansen skal avholdes, da de fleste bedrifter planlegger sine sponsoraktiviteter et år frem i tid, og da er det litt sent å komme med forespørsel samme år som konferansen skal avholdes. Konferansen fikk gode tilbakemeldinger fra deltakere som svarte på evaluering, og det var også bra mediedekning, både i lokale medier (Aura og Driva avis) og i akvakultur media som Landbased.no og Kyst.no. Så konferansen bidrar i stor grad til å synliggjøre Nofima sin forskning på RAS og vise frem mulighetene til stasjonen på Sunndalsøra til å gjøre forsøk i RAS.Konferansen «Fremtidens Smoltproduksjon 2024»publishedVersio
Seasonal variation in the nutritional composition and potentially toxic elements of the red macroalga Palmaria palmata in the Arctic
Full text linkAlgae can be a sustainable food source rich in proteins, polysaccharides, minerals and vitamins. These compounds will vary greatly due to seasonal and environmental fluctuations. The present study investigated the seasonal variations in the nutritional composition and potentially toxic elements of P. palmata harvested monthly in the Arctic, characterized by polar nights and midnight sun. A seasonal trend for the biochemical constituents was observed, where the dry matter and sugar content were higher during late summer and autumn and lower during late winter and spring. The ash and protein content show an opposing trend, with higher content during late winter and spring and lower during late summer and autumn, with the lowest being in August. Notably, the high iodine content varies substantially, withhigher levels in spring and summer, limiting the recommended daily intake of P. palmata to maximum 0.63–0.92 g DW for a 70 kg individual. Seasonal fluctuations were also found for toxic elements such as arsenic, cadmium and lead, with higher concentrations observed in winter and spring. The high concentrations of the main components responsible for the characteristic umami taste, glutamic acid and aspartic acid, during the year affect the sensory properties of the algae, making it a valuable taste enhancer. The present study highlights the importance of considering seasonal variations when assessing the nutritional value and safety of P. palmata as a food source.publishedVersio