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Transcriptomic response of Listeria monocytogenes planktonic and sessile cells to plasma-activated water
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Culture of Seriola dumerili in a marine ecosystem: Insights from genetic and morphometric fish traits and implications of escape events
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L-DOPA coating improved phosphate glass fibre strength and fibre/matrix interface
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Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects
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Industrial solution for thawing and chilling of mackerel for filleting
No full textFor å utvikle og justere tine og kjøleteknologi tilpasset produksjon av makrellfilet, for eksport til markeder i Asia, har Skaginn 3X gjennomført et FHF-finansiert Prosjekt i Bedrift, i nært samarbeid med den pelagiske foredlingsbedriften Vikomar, og med støtte fra Nofima. Utvikling av teknologi, prosess og kunnskap om filetering av makrell i Norge har hatt høy prioritet i norske foredlingsbedrifter i en årrekke. Flere prosjekter har blitt gjennomført på dette området, men det gjenstår fortsatt å forbedre deler av prosessen som kan bidra til reduserte produksjonskostnader og/eller økt kvalitet på det ferdige produktet. Hovedmålsetningen er at norsk-produsert makrellfilet skal bli konkurransedyktig i forhold til tilsvarende produksjon i lavkostland. Det var en stor fordel å kunne bygge på teknologi og utstyr som er i bruk kommersielt til tilsvarende del-prosesser, om enn for andre fiskeslag enn makrell. Med utgangspunkt i Skaginn 3x (Baader´s) Rotex tanker, med vann/saltlake som tine/kjølemedium, og god kontroll på hastigheten til mediet, samt produktflyt og oppholdstid, var mye på plass ved oppstarten av prosjektet. Ved å kombinere løsninger for tining og kjøling, blir resultatet et rasjonelt anlegg som fungerer industrielt både til fersk og fryst makrell. Forsøkene ble gjennomført i tilnærmet full skala. Dette gir mest mulig realistiske betingelser og lar seg dessuten kombinere med regulær produksjon, som er avgjørende når råstoffmengden som inngår i et fullt anlegg er anslagsvis 10-20 tonn. Vikomar’s eget utviklingsarbeid, med kontinuerlige justeringer og tilpasninger, har medført at anlegget kom i bruk til kommersiell filetproduksjon, like etter at alle tekniske mangler og innkjøringsproblemer var løst.Industrial solution for thawing and chilling of mackerel for filletingpublishedVersio
Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
Get PDFThe demand for high-quality, convenient, and sustainable salmon products represents a potential for value-added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre-rigor filleted salmon loins. The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre-rigor vacuum-packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre-rigor than post-rigor salmon loins (pequilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS-vacuum were significantly improved compared to vacuum-packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre-rigor vacuum-packed salmon loins without introducing the high gas-to-product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre-rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste.publishedVersio
Consumer awareness about aquaculture in europe: a communication campaign in the FutureEUAqua project
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SEAMARK DELIVERABLE D7.2: A PLATFORM FOR MARKET EXPLOITATION
No full textMultiple native European seaweed species are subject to growing interest from European policymakers, researchers, industry, and consumers alike as climate-smart alternatives to terrestrial crops and fossil-based industrial feedstocks. In Europe, commercialisation of macroalgae remains in its infancy: most producers are small-scale, with biomass applied predominantly in niche or low-volume product. The potential range of mainstream industrial applications of macroalgae is far-reaching, from bio-stimulants and feed additives to meat replacers, nutraceuticals, cosmeceuticals, pharmaceuticals, and biomedical devices. Remaining bottlenecks to upscaling the industry include the development of robust, high yield seed material; high-volume pre-processing and biorefinery; product development; as well as industry-, regulatory- and consumer acceptance. The SeaMark (“Seaweed-based market applications”) project will identify, develop, and exploit concrete solutions to all of the above bottlenecks, thereby accelerating theSEAMARK DELIVERABLE D7.2: A PLATFORM FOR MARKET EXPLOITATIONpublishedVersio
Mechanisms of transverse relaxation of water in muscle tissue
Get PDFNuclear magnetic resonance (NMR), and in particular transverse relaxation (T2), has been used to characterize meat and seafood products for decades. Despite many years of research, it is still not possible to reproducibly correlate the transverse relaxation of muscle foods to attributes that determine their quality and value. Instead of directly trying to interpret the T2 spectrum itself, typically chemometrics is used to try to relate the relaxation distributions to other measured properties on the sample. As muscle tissue is a porous medium, it is tempting to use equations developed to analyze other porous systems to provide a more direct, quantitative description of the tissue. However, the standard equations used to characterize porous materials have been developed for predominantly geological systems. This article discusses the foundations of transverse relaxation theory in porous media and the challenges that arise when attempting to adapt the equations to a biological system like tissue. One of the biggest issues that needs to be overcome before porous media theory can be reliably applied to characterize meat and seafood is to determine the source of relaxivity in the tissue. In order to better understand how the NMR signal originates, T2, diffusion, T1-T2 correlation and T2-T2 exchange experiments were performed on Atlantic cod (Gadus morhua) tissue in a variety of states (e.g. fresh, thawed, homogenized, etc.). In the literature, typically four T2 peaks are reported for meat and seafood samples. Results of this study indicate that the fastest relaxation peak is attributable to hydrogen within the protein itself and therefore arises from dipolar coupling. The T2B peak appears to belong to a type of bound water in protein called “buried water”, and its relaxation stems from a combination of restricted motion and interaction with the hydrogen in the protein. For the T21 peak, attributed to fluid in myofibrils, the main relaxation mechanism is the interaction between water molecules and the hydrogen in myosin/actin matrix. The T22 peak arises predominantly from the interaction of water with dissolved protein in the sarcoplasm. An important finding from the study is the need to include both surface sinks and volume sinks in the interpretation of T2 relaxation results. Given these sources of the transverse relaxation in tissue, it is highly likely that changes to the T2 distribution that have been attributed to microstructural changes in the tissue are in reality due to a combination of changes in microstructure, surface relaxation and fluid properties. These findings aid in better interpreting T2 measurements in meat and seafood products and present a step towards a systematic approach for using transverse relaxation to quantitatively describe changes in tissue, with the ultimate aim of eventually predicting product quality and value from NMR relaxometry.submittedVersio
Development of cod farming in Norway: Past and current biological and market status and future prospects and directions
Get PDFAtlantic cod is a historically abundant species in the North Atlantic region and has contributed to the prosperity of many nations. But a decline in stocks in the last century has prompted to initiate commercial farming of cod in captive conditions. Several approaches have been employed ranging from stock enhancement, capture-based aquaculture and intensive cod farming. However, except for the enhancement efforts which were carried out for almost a century, efforts on other methods were intermittent coinciding with lower quotas. Intensive farming was attempted in Norway, Scotland, Ireland, Canada, Iceland and Faroe Islands in the 2000s. But it was carried out hastily to cash in the demand for cod in the market even though there were many biological knowledge gaps that are required for a successful aquaculture venture. The reasons for the failure of commercial farming in Norway during the 2000s were not only because of limited knowledge of the biology of cod but also the economic meltdown in Europe in 2008. Cod farming came to a halt; however, the Norwegian National Cod Breeding Program (NCBP) initiated in 2003 continued to operate and produced a fifth generation of a domesticated cod in 2019. Efforts to fill the gaps and the selective breeding for better growth and disease resistance within NCBP have improved the quality of the juveniles produced. We will discuss the past efforts and reasons for failure in farming of cod, how the current situation looks and the future direction in terms of cod biology, political atmosphere and market.publishedVersio