NOFIMA Repository
Not a member yet
2784 research outputs found
Sort by
Unpacking the tuna traceability mosaic – EU SFPAs and the tuna value chain
Get PDFTraceability has been gaining in importance recently and has seen its potential uses within fisheries expanding from primarily food safety to combat illegal fishing and promote sustainability. In the tuna value chain, key processing actors have introduced comprehensive systems allowing consumers to trace products right back to the vessel that caught the tuna and the catch date. Traceability is also an important component of EU SFPAs (Sustainable Fisheries Partnership Agreements). This paper explains the rationale for the EU entering into SFPAs and shows how the current portfolio of SFPAs exhibits an increasing dependence on access to tuna stocks. Utilizing a unique dataset, we present information on area, method of capture and landing site for EU SFPA vessels. We show that there are economic incentives for vessels to misreport, and clear traceability challenges as vessels fish several species and across several areas (both coastal and in areas beyond national jurisdiction - ABNJ). The tuna value chains in Cabo Verde and the Seychelles are then examined from a traceability perspective. As we report, while an EU catch certificate scheme (CCS) operates to cover all tuna products imported into the EU market, there are flaws in the current system which need remedying.publishedVersio
Expression Analysis in Atlantic Salmon Liver Reveals miRNAs Associated with Smoltification and Seawater Adaptation
Get PDFpublishedVersio
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples
Get PDFSensory and consumer research increasingly aims to gain direct input from children to study their eating behaviour. However, answering self-administered questionnaires can be challenging for children. In this sense, the prediction of basic emotions via facial decoding, generating quantitative observational data, could offer an alternative to questionnaires. The present study aimed to measure children’s implicit and explicit basic emotions elicited by tasting, through the use of facial decoding and compare them to children’s liking ratings in a case study with flavoured chocolate milk samples. Children aged 9–10 participated in the study (n = 48). Six samples based on two design of experiment factors Added sugar (yes / no) and Surprise flavour (peppermint / liquorice/ no added flavour) were tested. The software iMotions with the AFFDEX algorithm was used for facial decoding. For each sample, facial expression was measured immediately after tasting (implicit basic emotions). Then, children were asked to show a facial expression related to their feelings when they tasted the chocolate milk (explicit basic emotions) and rate their liking on a 7-point-scale. Implicit and explicit basic emotion likelihoods from facial decoding were correlated to liking ratings regarding the factor Surprise flavour. As in previous studies, the measurement of implicit basic emotions discriminated samples according to negative emotions (anger and disgust) which had higher likelihoods in disliked samples with Surprise flavour (peppermint and liquorice). Facial decoding of explicit basic emotions was the only measurement discriminating samples also according to the factor Added sugar, an advantage over liking ratings. The positive emotion joy, as well as negative emotions (sadness, fear, anger, disgust and contempt), were significant in the explicit evaluation. The results add to previous literature suggesting that the measurement of implicit emotions via facial decoding can be useful to study negative emotions. Further, explicit basic emotions enhanced the discrimination of liked samples with the involved age group.Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samplespublishedVersio
Insight into real-world complexities is required to enable effective response from the aquaculture sector to climate change
Get PDFThis study demonstrates how a comprehensive knowledge base can be used by the aquaculture industry, researchers, and policymakers as a foundation for more targeted and detailed climate change impact analysis, risk assessments and adaptation planning. Atlantic salmon (Salmo salar) production in Norway was used as a case study and to illustrate the need to consider impacts from multiple stressors across different production stages and the wider supply chain. Based on literature searches and industry news, a total of 45 impacts and 101 adaptation responses were identified. Almost all impacts were linked to multiple climate stressors, and many adaptation responses can be used for a range of impacts. Based on the research, a move towards more targeted and detailed assessments is recommended. This can be facilitated through a strong knowledge base, further research to address complexities, and better communication between all stakeholders. The results also demonstrate the need for more climate change research that reflects the challenges that the aquaculture sector faces, where multiple stressors and the range of impacts across production stages and the wider supply chain are included. Highlighting the wide range of stressors, impacts and adaptation responses provides a more holistic understanding of the real-world complexities that aquaculture producers face. This again could facilitate adoption of more effective responses to climate change needed to maintain or increase production sustainably.publishedVersio
Microbial quality of roe from white fish
No full textNorsk hvitfiskindustri har lange tradisjoner med å konservere rogn. Eksempler på konserveringsmetoder er salting, sukker-salting, frysing, og varmebehandling. Rogn fra torsk og sei er en viktig ingrediens i kaviar, mens rognkjeksrogn kan brukes som en aperitiff eller lignende. Uavhengig av art, rogn inneholder høye nivåer av fett og protein og det er derfor et rikt medium for mikrobiell vekst som kan føre til at produktet får uønskede egenskaper. Målet med dette prosjektet er å få en oversikt over forskningsbaserte studier på mikrobiologisk kvalitet på rognprodukter fra torsk, rognkjeks, sei og lange. Etter flere litteratursøk ble det funnet noen studier på rogn fra torsk, rognkjeks, og kun ett på langerogn. Det ble ikke funnet noen studier på rogn fra sei. De fleste studiene på rognkvalitet beskriver biokjemiske prosesser som skjer etter at rogna er tilført et konserveringsmiddel; salt eller en sukker-salt blanding. For å gi et mer helhetlig bilde av hva som kan påvirke mikrobiologisk kvalitet, er det i denne rapporten tatt med beskrivelser av metoder for håndtering og konservering av rogn fra hvitfisk. Fiskeindustrien har lange tradisjoner med muntlig kunnskapsoverføring, og dette gjelder også for håndtering av rogn. Sentrale oppkjøpere av rogn som Mills AS og ABBA Seafood/Orkla Foods Sverige AB har utarbeidet resepter som beskriver hvordan rogna de kjøper skal være håndtert og konservert. Resepter for torsk og sei rogn fra ABBA Seafoods er vedlagt. For å heve kunnskapen om mikrobiell kvalitetsforringelse av rogn og hvordan denne påvirkes av håndtering og konservering, foreslås det at det utarbeides en «beste praksis protokoll» som industrien kan bruke i sitt daglige arbeide. En slik protokol l kan være et ekstra bidrag til den muntlige tradisjonen for hunnskapsoverføring, samt kunnskapsoppbygging, og på sikt, være et bidrag til å forbedre rognkvaliteten.Mikrobiologisk kvalitet på rogn av hvitfisk – Faglig sluttrapportMicrobial quality of roe from white fishpublishedVersio
Controlled Release of Volatile Antimicrobial Compounds from Mesoporous Silica Nanocarriers for Active Food Packaging Applications
Get PDFEssential oils and their active components have been extensively reported in the literature for their efficient antimicrobial, antioxidant and antifungal properties. However, the sensitivity of these volatile compounds towards heat, oxygen and light limits their usage in real food packaging applications. The encapsulation of these compounds into inorganic nanocarriers, such as nanoclays, has been shown to prolong the release and protect the compounds from harsh processing conditions. Nevertheless, these systems have limited shelf stability, and the release is of limited control. Thus, this study presents a mesoporous silica nanocarrier with a high surface area and well-ordered protective pore structure for loading large amounts of natural active compounds (up to 500 mg/g). The presented loaded nanocarriers are shelf-stable with a very slow initial release which levels out at 50% retention of the encapsulated compounds after 2 months. By the addition of simulated driploss from chicken, the release of the compounds is activated and gives an antimicrobial effect, which is demonstrated on the foodborne spoilage bacteria Brochothrix thermosphacta and the potentially pathogenic bacteria Escherichia coli. When the release of the active compounds is activated, a ≥ 4-log reduction in the growth of B. thermosphacta and a 2-log reduction of E. coli is obtained, after only one hour of incubation. During the same one-hour incubation period the dry nanocarriers gave a negligible inhibitory effect. By using the proposed nanocarrier system, which is activated by the food product itself, increased availability of the natural antimicrobial compounds is expected, with a subsequent controlled antimicrobial effect.Controlled Release of Volatile Antimicrobial Compounds from Mesoporous Silica Nanocarriers for Active Food Packaging ApplicationspublishedVersio
Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan- enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study
Get PDFIntroduction In 2012, the estimated global prevalence of pre-diabetes was 280 million, and the prevalence is expected to rise to 400 million by 2030. Oat-based foods are a good source of beta-glucans, which have been shown to lower postprandial blood glucose. Studies to evaluate the effectiveness of the long-term intake of beta-glucan- enriched bread as part of a habitual diet among individuals with pre-diabetes are needed. Therefore, we designed a multicentre intervention study in adults with pre-diabetes to investigate the effects of consumption of an oat-derived beta-glucan- enriched bread as part of a normal diet on glycated haemoglobin (HbA1c) in comparison to consumption of whole-grain wheat bread. Methods and analysis The CarbHealth trial is a multicentre double-blind randomised controlled 16-week dietary intervention trial in participants 40–70 years of age with a body mass index of ≥27 kg/m2 and HbA1c of 35–50 mmol/ mol. The study is conducted at four universities located in Norway, Sweden and Germany and uses intervention breads specifically designed for the trial by Nofima AS. The aim is to recruit 250 participants. The primary outcome is the difference in HbA1c between the intervention and the control groups. The main analysis will include intervention group, study centre and baseline HbA1c as independent variables in an analysis of covariance model. Ethics and dissemination The study protocol was approved by respective ethical authorities in participating countries. The results of the study will be communicated through publication in international scientific journals and presentations at (inter)national conferences. Trial registration number NCT04994327.Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan- enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth studypublishedVersio
Atlantic Salmon (Salmo salar) Performance Fed Low Trophic Ingredients in a Fish Meal and Fish Oil Free Diet
Get PDFpublishedVersio
Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival
Get PDFKitchen cloths have an important role in maintaining kitchen surfaces hygienically clean but may also act as vehicles for cross contamination of pathogens from food spills to hands and other foods. The aim of the present study was to map consumer practices across Europe and identify main factors that may contribute to unsafe use of kitchen cloths, such as type of cloth and storage practices. Consumer practices related to cloths were investigated in a web-based survey (N = 2394), while drying properties and growth and survival of Salmonella, Campylobacter and non-pathogenic food associated bacteria in inoculated cloths were studied in laboratory tests mimicking consumer practices. Among consumers in six European countries, cotton and microfiber cloths were reported to be the most used cloth types for cleaning food preparation areas and wiping up spills. . Fifty-seven percent of the consumers reportedly hang the cloth to dry after use. A large majority (72%) changed their cloths at regular times, with an average reported frequency of every 6 days. Large variations in water absorption (63–201 g) and drying rate (31.8–99.8% water loss after 4.5 h) among 17 types of commercially available cloths were found. Hanged up cloths dried faster than cloths stored crumpled as balls. Salmonella multiplied in all types of new cloths that were not hung to dry (crumpled), but about 3 log reduction or more were found after hanging cloths to dry for 24 h. For cloths collected from consumers, growth of inoculated Salmonella was not observed, but hanging the cloths resulted in more than 3 log reduction in numbers. A large variation in survival of Campylobacter was found depending on the type of cloth, but more than 5 log reduction was found after 24 h in all hanging cloths. A polypropylene and a viscose cloth with low water uptake and fast drying appeared to be the safest choice with a rapid reduction of both pathogens when hung (respectively 2 log and >6 log reduction for Salmonella and Campylobacter after 4.5 h) and reduction of Campylobacter when stored crumpled. The least safe cloth regarding pathogen growth and survival was a knitted cotton cloth with high water uptake and slow drying. There was no systematic difference in growth and survival of bacteria between microfiber cloths and cloths of other materials, nor between cloths with and without antimicrobial compounds. The present study shows that 16% of consumers have practices that would allow pathogens to contaminate, grow and survive in cloths until the next use. Touching and using these cloths can lead to contamination of hands and food contact surfaces, and potentially to ingestion of pathogens. Consumers should be advised to change cloths after using them for meat spills, but also to choose cloths that dry fast and keep them hanging to dry between use.publishedVersio
Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
Get PDFIn an interlaboratory study we compare different methods to determine the weight-average molecular weight (Mw) and molecular weight distribution of six cereal beta-glucan isolates of nutritional importance. Size-exclusion chromatography (SEC) with multi-angle light scattering (MALS), capillary viscometry, sedimentation velocity analytical ultracentrifugation and one asymmetric flow field-flow fractionation (AF4)-MALS method all yielded similar Mw values for mostly individual chains of dissolved beta-glucan molecules. SEC with post-column calcofluor detection underestimated the Mw of beta-glucan >500 × 103 g/mol. The beta-glucan molecules analysed by these methods were primarily in a random coil conformation as evidenced from individual Mark-Houwink-Kuhn-Sakurada (MHKS) scaling coefficients between 0.5 and 0.6 and Wales-Van Holde ratios between 1.4 and 1.7. In contrast, a second AF4-MALS method yielded much larger Mw values for these same samples indicating the presence and detection of beta-glucan aggregates. Storage of the six beta-glucan solutions in the dark at 4 °C for 4 years revealed them to be stable. This suggests an absence of storage-induced irreversible aggregation phenomena or chain-scission. Shear forces in SEC and the viscometer capillary and hydrostatic pressure in analytical ultracentrifugation probably led to the reversable dissociation of beta-glucan aggregates into molecularly dissolved species. Thus, all these methods yield true weight-average molecular weight values not biased by the presence of aggregates as was the case in one of the AF4 based methods employed.publishedVersio