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Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions
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Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions
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A food and beverage map: Exploring food-beverage pairing through projective mapping
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Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data
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Evaluation of an ultrafiltration membrane for the removal of fish viruses and bacteria in aquaculture water
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Genetic parameters of fillet fatty acids and fat deposition in gilthead seabream (Sparus aurata) using the novel 30 k Medfish SNP array
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Diffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafood
Get PDFThe fiber structure of tissue in meat and seafood has a significant impact on their perceived quality. However, quantifiable description of muscle structure is challenging. We investigate diffusion tensor imaging (DTI) magnetic resonance imaging (MRI) as a method to quantitatively describe tissue structure. DTI measures the anisotropy of water molecule diffusion within muscle fibers. A pilot study evaluated three different cod loin samples: one of high-quality, one of medium-quality, and one of poor-quality. DTI parameters such as fractional anisotropy, axial diffusion and radial diffusion showed clear differences between the sample qualities. Changes in the DTI metrics consistent with freezing and thawing damage to the tissue were observed. The DTI maps were compared to T2-weighted images and DTI detected significant details that were not visible in T2-weighted images. Overall, these results indicate that DTI is a promising method for spatially-resolved characterization of tissue structure in seafood and meat.Diffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafoodpublishedVersio
Ova lipid profiling and egg quality in wild and captive lumpfish, Cyclopterus lumpus (Linnaeus, 1758)
Get PDFLumpfish (Cyclopterus lumpus) serves an important role as cleaner fish for removing salmon lice in salmon aquaculture. For this use, cultivated lumpfish are preferred over wild-caught fish to avoid overexploitation of natural stocks and provide a stable production of good quality eggs and larvae. To support this, high quality eggs containing the necessary building blocks to support high fertilization success, development into a normal embryo and high hatching success is needed. Ova from wild-caught and captive lumpfish females were collected and assessed to identify how wild and domesticated lumpfish differ in terms of ova lipid profiles, egg and larvae quality. Wild-caught lumpfish displayed higher fertilization and hatching success compared to captive lumpfish, whereas other biological variables like egg size, egg/larvae dry weight and respiration, and larval morphometry, were not significantly different between wild and captive lumpfish. Ova lipid profiles (total lipid, lipid classes, fatty acid composition and lipidomics) can separate egg batches based on their geographic origin of wild-caught females and composition of diets used for captive broodstock (lipid and carbohydrate content). Multivariate statistics were applied to identify lipid markers that can be used to predict the quality of lumpfish ova. Lumpfish ova lipidomic profiles covaried with several biological parameters, indicating that the former can be used to predict the latter. Lumpfish eggs were mostly composed of triacylglycerides (TAGs) with some phosphatidylethanolamines (PEs) and phosphatidylcholines (PCs), and their lipid profiles were more sensitive to the different origins, mother weight/size and fertilization success than variables such as eggs size or larvae morphometric measures. PC and PE content of lumpfish eggs were positively correlated to both hatching success and fertilization rates, thus the lipidomic profiles, with some key highlighted lipid species were putative predictors of egg quality.Ova lipid profiling and egg quality in wild and captive lumpfish, Cyclopterus lumpus (Linnaeus, 1758)publishedVersio
Informal social learning dynamics and entrepreneurial knowledge acquisition in a micro food learning network
Get PDFhis paper expands and contextualises social perspectives on entrepreneurial learning by considering the informal learning dynamics and outcomes in a facilitated learning network (FLN) targeting micro-entrepreneurs within the local food sector. This research builds new theoretical and empirical knowledge on the contributions of FLN as a community of inquiry (CoI) to support entrepreneurial knowledge acquisition. Our research strategy was a single embedded case study with the units of analysis consisting of 12 micro-firms within the local meat industry in Norway. In retrospective in-depth interviews, founder-managers reflected on their learning from others from participation in a local-food learning network. Three main themes emerged from our analysis, reflecting the informal regulating mechanisms for knowledge sharing and how entrepreneurs acquired new entrepreneurial knowledge: (1) cultural norms stabilising the community of inquiry, (2) engagement in the practices of others regulates access to community knowledge and (3) from community inquiry to individual entrepreneurial knowledge. Based on these themes, we built a conceptual framework showing informal knowledge-sharing mechanisms and the individual micro-entrepreneurs’ entrepreneurial knowledge acquisition in a CoI. Our study contributes to the research stream on social entrepreneurial learning and how learning from others in a CoI enhances entrepreneurial learning.acceptedVersio