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SEAMARK DELIVERABLE 7.1: Specification of flagship products and plan market strategy
Get PDFSeaweed cultivation is the fastest-growing form of aquaculture; however, it is still an underutilized resource. The main objective of SeaMark is to demonstrate how to scale up innovative seaweed cultivation and processing into price-competitive product applications making the entire supply chain attractive for commercial investments.SEAMARK DELIVERABLE 7.1: Specification of flagship products and plan market strategypublishedVersio
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
Get PDFMicroalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (Ng) biomass led to a significant increase in proteins, lipids, minerals (Ca, Mg, K, P, S, Fe, Cu, Zn, Mn), and antioxidant activity. Although, a compromise on dough rheology and consequential sensory properties was observed. To address this, ethanol treatment of the biomass was necessary to eliminate pigments and odor compounds, which resulted in the bread receiving a similar score as the control during sensory trials. Ethanol treatment also resulted in increased dough strength depicted by creep/recovery tests. Due to the stronger dough structure, more air bubbles were trapped in the dough resulting in softer breads (23–65%) of high volume (12–27%) vs. the native algae biomass bread. Breads baked with Ng and Cv resulted in higher protein-enrichment than the Tc, while Tc enrichment led to an elevated mineral content, especially the Ca, which was six times higher than the other algae species. Overall, Ng, in combination with ethanol treatment, yielded a highly nutritious bread of improved technological and sensory properties, indicating that this species might be a candidate for functional GF bread development.publishedVersio
Branding Nordic Seaweed: An Applied Multimodal Perspective
Get PDFDevelopments in digital infrastructure in the past decade have allowed new marketing channels and opportunities for small medium enterprises (SME). This study was designed to illustrate how a multimodal analysis approach can be used to study how Nordic seaweed SMEs use a web-based presence to brand and position their products and services. The study provides an investigation and description of how Nordic seaweed SMEs reach their consumers through multimodal channels of communication, taking an active role in educating their consumers about regenerative seaweed harvesting and concepts of ‘slow living’. The findings indicate that SME owners communicate at several target consumer levels, including taking on a public educator role, to help consumers make sustainable food choices towards a more environmentally sustainable diet for the future.publishedVersio
Utilization of feed resources in Norwegian farming of Atlantic salmon and rainbow trout in 2020. Professional report
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Utilization of feed resources in the production of Atlantic salmon (Salmo salar) in Norway: An update for 2020
Get PDFThe utilization of feed resources in Norwegian salmon farming has previously been reported for 2010, 2012 and 2016. This paper presents an update for 2020, giving an overview of the feed ingredients used and retention of nutrients in fillet and whole salmon for the entire Norwegian salmon production. A total of 1,976,709 tonnes of feed ingredients were used to produce 1,467,655 tonnes of salmon. The feed was produced from 22.4 % marine ingredients, 73.1 % vegetable ingredients and 4.1 % micro ingredients such as vitamin and mineral premixes, astaxanthin and crystalline amino acids. In addition, 0.4 %, or 8126 tonnes, of single cell protein, insect meal, fermented products and microalgae were used in salmon feeds. Norwegian marine protein and marine oil constituted 8.3 % of the ingredients. The remaining 91.7 % of the ingredients were imported. The feed conversion factor was 1.35 if calculated from feed ingredients ‘as is’, or 1.25 if calculated form ingredients on dry matter basis. The retention of energy, dry matter, protein, fat, EPA + DHA and phosphorus from feed was 39 %, 33 %, 34 %, 57 %, 49 % and 25 %, respectively, in whole salmon. In fillet, the corresponding retention rates were 25 %, 21 %, 25 %, 35 %, 32 % and 12 %, respectively. The feed ingredients used and the utilization of feed in 2020 resembled that of 2016, except that there was an increase in the amount produced in 2020 and a slight increase in the economic feed conversion ratio (eFCR).Utilization of feed resources in the production of Atlantic salmon (Salmo salar) in Norway: An update for 2020publishedVersio
Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan
Get PDFIn this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At neutral pH, the mixtures were shear thinning liquids, although the shear viscosity increased dramatically with λ-CGN addition. After adding GDL, the gelling kinetics were followed through small amplitude oscillatory rheology for 19 hours, at which point all gels had reached a gel modulus plateau. Elastic moduli for the prepared gels were in the range of 1500 – 4500 Pa, dependent on FPC:λ-CGN ratio and concentrations, and final pH (3.5 – 4). Rheological data further indicated the gels had properties typical of aggregated particle gels, e.g., low yield strains (∼1%). All gels showed some syneresis upon centrifugation (2000g), with the least amount of syneresis (15 – 20%) at the highest λ-CGN concentrations (1.5 – 2%). FPC is a good emulsifier, and gelled emulsions were successfully prepared. Inclusion of emulsion droplets had significant impact on the gel network, with ∼40% and ∼60% increased gel storage modulus at 20% and 30% oil, respectively. Preparing similar formulations using a more extensively processed commercial faba bean protein isolate was also attempted, but this resulted in poor gels with very high syneresis. This indicates that dry fractionation methods may be beneficial to preserve native protein functionality.Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenanpublishedVersio
Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020
Get PDFThe fish is the end-product in fish farming, but updated data on the composition of slaughter sized farmed salmon and trout are still scarce. The body composition of farmed salmonids changes over time as farming technology, farming routines, feed and genetics develops. Knowledge of the body composition of the farmed fish thus depends on data on today’s produced fish. The body composition also varies with time of the year, geography, feed composition and feed intake. Analysis of samples representative of the whole Norwegian production of salmon and trout requires fish collected from the different geographic areas of production, sampled at different times throughout the year, and fish fed feeds from different feed producers. Atlantic salmon and rainbow trout was collected in summer and in winter. Salmon was collected at four different locations, and trout at two different locations at each sampling time. Whole body and fillet of salmon and trout was analyzed. This study reports the average content of energy, dry matter, ash, crude protein, crude lipids, iron, potassium, calcium, copper, magnesium, sodium, zinc and phosphorus in whole body and fillet of Atlantic salmon and rainbow trout produced in Norway in 2020. Moreover, are the amino acid profiles and the fatty acid profiles given.Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020publishedVersio
Feasibility of In-Line Raman Spectroscopy for Quality Assessment in Food Industry: How Fast Can We Go?
Get PDFRaman spectroscopy is a viable tool within process analytical technologies due to recent technological advances. In this article, we evaluate the feasibility of Raman spectroscopy for in-line applications in the food industry by estimating the concentration of the fatty acids EPA + DHA in ground salmon samples (n = 63) and residual bone concentration in samples of mechanically recovered ground chicken (n = 66). The samples were measured under industry like conditions: They moved on a conveyor belt through a dark cabinet where they were scanned with a wide area illumination standoff Raman probe. Such a setup should be able to handle relevant industrial conveyor belt speeds, and it was studied how different speeds (i.e., exposure times) influenced the signal-to-noise ratio (SNR) of the Raman spectra as well as the corresponding model performance. For all samples we applied speeds that resulted in 1 s, 2 s, 4 s, and 10 s exposure times. Samples were scanned in both heterogenous and homogenous state. The slowest speed (10 s exposure) yielded prediction errors (RMSECV) of 0.41%EPA + DHA and 0.59% ash for the salmon and chicken data sets, respectively. The more in-line relevant exposure time of 1 s resulted in increased RMSECV values, 0.84% EPA + DHA and 0.84% ash, respectively. The increase in prediction error correlated closely with the decrease in SNR. Further improvements of model performance were possible through different noise reduction strategies. Model performance for homogenous and heterogenous samples was similar, suggesting that the presented Raman scanning approach has the potential to work well also on intact heterogenous foods. The estimation errors obtained at these high speeds are likely acceptable for industrial use, but successful strategies to increase SNR will be key for widespread in-line use in the food industry.Feasibility of In-Line Raman Spectroscopy for Quality Assessment in Food Industry: How Fast Can We Go?publishedVersio
