NOFIMA Repository
Not a member yet
2784 research outputs found
Sort by
Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.
Get PDFpublishedVersio
Acute dose-response exposure of a peracetic acid-based disinfectant to Atlantic salmon parr reared in recirculating aquaculture systems
Get PDFThere is a high regard for peracetic acid (PAA)-based disinfectants in recirculating aquaculture systems (RAS) because of the low risk of bioaccumulation, fast degradation with neutral residuals and minimal impact on biofilter performance. However, the no-observed-effect concentration in Atlantic salmon parr is unknown. The present study evaluated the effect of an acute PAA exposure on Atlantic salmon parr health and welfare by evaluating survival, swimming behaviour, appetite and histopathological alterations in the gills and skin. Nine experimental RAS units were employed, where each unit was dedicated for one PAA concentration (0.0, 0.05, 0.1, 0.2, 0.4, 0.8, 1.6, 3.2 and 6.4 mg/L). Fish were exposed to the target PAA concentration in a static system for 1 h and the exposure protocol was repeated after a 52 h recovery. The fish survival was 100%, 80% and 0%, respectively ≤1.6, 3.2 and 6.4 mg/L. Fish swimming behaviour was normal in PAA ≤ 1.6 mg/L, whereas it become erratic with air gasping for PAA ≥ 3.2 mg/L. The fish appetite did not change among the different PAA treatment groups. Skin and gill histopathological alterations were pronounced in PAA ≥ 3.2 mg/L, characterized by a poorer skin condition and necrotic gill lamella. The skin acidic mucous cells density was 55% lower in the 6.4 mg/L group than the 0 mg/L group. The sub-lethal water pH values observed in the 6.4 mg/L group after PAA administration may have played a confounding and compounding factor to the PAA toxicity response in this group. In conclusion, the current study identified the no-observed-effect concentration for PAA to be below 1.6 mg/L for Atlantic salmon parr and provided insights into its use as a water prophylactic strategy in RAS. Toxicity of PAA-based disinfectants is influenced by its acidified nature, which can interfere with the water pH of low alkalinity aquaculture systems. Further studies should evaluate the health and welfare consequences of a long-term PAA exposure in Atlantic salmon parr.publishedVersionpublishedVersio
Norwegian quota exchange agreements 2018 – estimated first hand value for vessel groups
No full textNorge har inngått årlige avtaler om bytte av kvoter med Russland, EU, Grønland, Færøyene og Island. Avtalene for 2018 gjennomgås her. Det belyses også hvilke norske fartøygrupper som drar nytte av og bidrar til avtalene. Basert på dette estimeres effekten disse har på førstehåndsverdien for hver gruppe. Det er betydelig usikkerhet både om førstehåndspriser og det positive bidraget for fartøygruppene. Den største usikkerheten er knyttet til estimeringen av flåtegruppenes bidrag til avtalene. Her er det antatt at kvotene som avgis ville blitt fordelt tilsvarende årets fordeling av norsk kvote. Ressurshensyn har ikke tillatt inngående analyser og det er gjort forenklende forutsetninger. Dette betyr at resultatene må tolkes varsomt. Avtalene med EU og Russland er estimert å ha betydelig positiv førstehåndsverdieffekt, mens avtalen med Island bidro negativt. Når det gjelder førstehåndsverdi er spesielt gruppene ringnot-, pelagisk trål og konvensjonelle havfiskefartøy estimert å oppnå positiv effekt, mens konvensjonelle kystfartøy og torsketrålere er estimert å bidra mest til avtalene.Norway has made annual quota exchange agreements with Russia, EU, Greenland, the Faroe Islands and Iceland. The agreements from 2018 are presented. Simplified estimates on the first-hand value implications for different vessel groups are made. The estimates are uncertain, and especially related to assumptions regarding which vessel groups would have benefited if the agreements were not made.publishedVersio
Clustering consumers based on product discrimination in check-all-that-apply (CATA) data
Get PDFConsumers can be clustered based on their product-related check-all-that-apply (CATA) responses. We identify two paradoxes that can occur if these clusters are derived from conventional similarity coefficients. The first paradox is that clustering similar consumers can nullify within-cluster sensory differentiation of products. The second paradox is that consumers who check many attributes yet disagree can be clustered together, whereas consumers who check fewer attributes without disagreement can be split into different clusters. After illustrating these paradoxes with toy data sets, we propose “b-cluster analysis”, in which consumers are clustered according to how they differentiate products. We define performance metrics to compare cluster analysis solutions. By design, b-cluster analysis is expected to give different results than CLUSCATA, since the objective of CLUSCATA is to cluster consumers who characterize products similarly, not according to how they differentiate products. We apply b-cluster analysis to the same toy data sets and show that the identified paradoxes do not occur. Then we apply both b-cluster analysis and CLUSCATA to a real consumer data set. We find that the b-cluster analysis solutions have better within-cluster sensory differentiation, better sensory discrimination, and less redundant clusters than CLUSCATA solutions. To investigate the sensitivity of b-cluster analysis to the initial (random) cluster membership allocations, we obtained 10,000 two-cluster solutions, each initialized with a different random partitioning of consumers. The best solution, which retains the most sensory differentiation, was observed in 21.4% of the runs. As a best practice, we recommend running b-cluster analysis several times and choosing the best solution. The proposed b-cluster analysis approach can be extended to other types of sensometric data and may have applications in other fields.Clustering consumers based on product discrimination in check-all-that-apply (CATA) datasubmittedVersio
Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking
Get PDFDesalting of dried salt-cured whitefish is traditionally performed by immersion in water up to 48 h. This process reduces the salt content from approximately 20 to 2%. Alternatively, the fish is immersed in water for a few hours and then cooked. The cooking causes a crumbled product that fits traditional dishes found in Caribbean. In this study the weight changes, moisture, and salt content of dried salt-cured saithe, applying short time for immersion followed by cooking, was explored. Immersion for 2 min or 2 h, followed by three cooking sessions, with water exchanges in between, resulted in salt contents of 6-9%. Immersion in 16 h and cooking resulted in salt contents of 3-4%. Cooking for 20 min resulted in lower salt content than cooking just to boiling temperature. Compared to the traditional desalting, the two-step procedure with 16 h immersion and 20 min cooking, reduced the total preparation time significantly.Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and CookingpublishedVersio
Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers
Get PDFAims: The purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial status of these items.Methods and Results: Used washing up utensils were collected from consumers. The bacterial numbers (TVC) were very variable with an extremely high median level (10.3 log cfu/item) in Portuguese sponges and lower levels in Norwegian items (7.3 and 7.0 cfu/item for sponges and brushes). No self- reported practices or house-hold composition could explain differences found in TVC levels among the collected sponges. Lower mean TVC levels were found in unworn brushes and brushes regu-larly cleaned with soap, but the differences were modest (1.5 log or less). A com-mon set of bacteria was found in brushes and sponges, dominated by Acinetobacter, Chryseobacterium, Enhydrobacter, Enterobacteriaceae and Pseudomonas. There was no difference in TVC or bacterial diversity between conventional and antimicrobial sponges containing silver after 4 weeks of use. For used brushes inoculated with Salmonella and allowed to dry overnight, a significant reduction in Salmonella num-bers was observed. No reduction was observed for brushes stored in humid condi-tions (in a plastic bag) or for sponges regardless of storing conditions.Conclusions: Overall, lower bacterial levels were observed in used brushes than in sponges, and Salmonella died more rapidly in brushes. A common set of non- pathogenic bacteria dominated in brushes and sponges.Significance and Impact of Study: The study demonstrates that the use of brushes may be more hygienic than the use of sponges.publishedVersio
Listening to children voices in early stages of new product development through co-creation – Creative focus group and online platform
Get PDFTo tackle current nutritional issues like obesity, it could be valuable to involve children in the development of healthy food products that they will actively chose and enjoy. The aims of the present exploratory study were (i) to assess a methodology for early-stage idea generation through co-creation, for the development of healthy snacks with pre-adolescents, and (ii) to compare two settings, creative focus groups (CFG) and an online community (ONL). Three steps were defined to allow the gradual exploration of the topic and mutual learning throughout the process: (1) Show &Tell: photo taking and -elicitation to understand what children ate; (2) Reflect: a sorting task of the pictures to discuss and reflect on snacking practices (3) Create: an idea generation step, in which a newspaper article describing an idea for a new healthy snack was created. To increase engagement and creativity, gamification strategies were used. Our results demonstrated that children (preadolescents) can create new food product ideas with the proposed process, using enabling and creative techniques. In the CFG the trained moderator could steer the group to the co-creation goal. The setting facilitated teamwork and group learning, collaborative ideas considering preferences of peers and produced a few detailed and mostly actionable ideas. In the ONL less control over the process was possible. The setting produced many ideas varying in the degree of detail and actionability focusing on individual preferences. The feedback and observations from our study, particularly in the CFG setting, implied that the creative approach was highly engaging for participants. Further research is necessary to assess the potential of initial ideas developed by pre-adolescents.publishedVersio
Mobile group I introns at nuclear rDNA position L2066 harbor sense and antisense homing endonuclease genes intervened by spliceosomal introns
Get PDFpublishedVersio
Forbrukeroppfatninger om fersk og tint laks
Get PDFDenne undersøkelsen skulle frembringe ny kunnskap om hvordan konserveringsmetodene fersk og tint påvirker forbrukeroppfatninger av laks, samt hvordan det å erstatte fersk med tint laks påvirker forbrukeraksept og betalingsvillighet. Data ble innsamlet gjennom en spørreundersøkelse i Japan og USA, samt sensorisk blindtest av fersk og tint laks i Norge. Resultatene viser at forbrukerne fra USA og Japan hadde ulike assosiasjoner og holdninger til fersk og tint laks. Forsøk på å påvirke holdningen til tint laks med informasjon om karbonavtrykk hadde ingen stor effekt. Videre viste resultatene at tinte produkter må ha minst like god kvalitet som fersk for å lykkes i disse markedene. Betalingsvilligheten for tint laks var 30 % lavere i begge markedene. En segmenteringsanalyse viste at det finnes en gruppe miljøbevisste forbrukere i begge markedene som ønsket laks med lavt karbonavtrykk. Dette segmentet virker å være svært interessant som målgruppe for tint laks. Resultatene fra blindtest viste at forbrukerne ikke oppfattet sensoriske forskjeller mellom fersk og tint laks som var servert kokt og rå. Videre undersøkelser for å bekrefte betalingsvillighet og resultatene fra blindtest av fersk og tint laks anbefalesForbrukeroppfatninger om fersk og tint lakspublishedVersio
Lesions of the biliary system in Atlantic salmon (Salmo salar L.)
Get PDFGallbladders with mucosal outpouchings (diverticula) were found in a population of Atlantic salmon farmed in sea water. Soft tissue calcification affected the skin, skeletal muscle and gut, as identified by histological observations. In addition, inflammation of muscle and intestinal tissue and lymphocytic and fibrous reaction were present in the liver. The general fish population was characterized by poor growth and unspecified mortalities. Here we describe the observed lesions and discuss them in the light of the general health status of the population.Lesions of the biliary system in Atlantic salmon (Salmo salar L.)publishedVersio