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Laboratory Hyperspectral Image Acquisition System Setup and Validation
Get PDFHyperspectral Imaging (HSI) techniques have demonstrated potential to provide useful information in a broad set of applications in different domains, from precision agriculture to environmental science. A first step in the preparation of the algorithms to be employed outdoors starts at a laboratory level, capturing a high amount of samples to be analysed and processed in order to extract the necessary information about the spectral characteristics of the studied samples in the most precise way. In this article, a custom-made scanning system for hyperspectral image acquisition is described. Commercially available components have been carefully selected in order to be integrated into a flexible infrastructure able to obtain data from any Generic Interface for Cameras (GenICam) compliant devices using the gigabyte Ethernet interface. The entire setup has been tested using the Specim FX hyperspectral series (FX10 and FX17) and a Graphical User Interface (GUI) has been developed in order to control the individual components and visualise data. Morphological analysis, spectral response and optical aberration of these pushbroom-type hyperspectral cameras have been evaluated prior to the validation of the whole system with different plastic samples for which spectral signatures are extracted and compared with well-known spectral libraries.Laboratory Hyperspectral Image Acquisition System Setup and ValidationpublishedVersio
The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects
Get PDFCoil overlap occurs when random coil polysaccharides such as cereal beta-glucan or galactomannan in solution are abundant enough and large enough to entangle with one another to form networks. It was recently shown that this concept applied to in vitro digested cereal-based foods could predict the efficacy of the food to reduce postprandial glycaemia. In the current study we further investigate the role of coil overlap for prediction of glycaemic and insulinaemic responses using four guar fortified breads (10–15% wheat flour replacement level) with galactomannans of different weight-average molecular weight (Mw). The breads, including a wheat flour control, were tested in a randomised crossover study in 12 overweight adults. Addition of guar reduced postprandial serum insulin, but not glucose responses. The extent of postprandial insulin reduction correlated with the solution properties of galactomannan after in vitro digestion. A significantly greater reduction in insulin response was observed for two of the breads where the galactomannan Mw and concentration in solution after in vitro digestion was above coil overlap, in contrast to two other breads, which resulted in digests containing galactomannan below coil overlap and a significantly lower reduction of postprandial insulin. Further in vitro digestion experiments focusing on amylolysis of starch with kinetic modelling showed a greater proportion of slowly digested starch in breads with galactomannan above coil overlap than below. A combination of the molecular weight of dietary fibre in a food and its soluble concentration are key parameters explaining its physiological efficiency in the upper gastrointestinal tract.The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjectssubmittedVersio
Evaluation of health, welfare, and growth in sterile salmon after deletion of embryonic germ cells
No full textOppdrett av steril laks vil kunne redusere de negative interaksjonene mellom rømt oppdrettslaks og villaks, og dessuten forbedre fiskens velferd og kvalitet. Prosjektets hovedmål har vært å evaluere viktige produksjonsegenskaper hos steril laks etter å ha fjernet de embryonale kimcellene. Inaktivering av kimcellefaktoren Deadend ga livsvarig tap av kjønnsceller hos både hann- og hunnfisk. Steril laks viste normal osmoreguleringsevne, og sjøvannstoleransen var minst like god som hos fertil laks. Steril og fertil laks viste ingen konsistente forskjeller i stressrespons og immunstatus ved kortisolmåling og qPCR-analyse av stressrelaterte og pro-og anti-inflammatoriske faktorer. Steril laks viste robusthet også i sjø tross ekstreme værforhold og avlusing etter alvorlig luseangrep. Ytre sår, finneskader og rødme i buk ble registrert hos både steril og fertil laks med ubetydelige misdannelser. Steril og fertil laks viste samme vekstforløp i ferskvann, mens sammenlikning av vekst i sjø er usikker grunnet lite antall fertile fisk. Kjønnshormonene ble aktivert hos både sterile og fertile hannfisk i ferskvann, men kjønnssteroidnivået avtok hos de sterile hannene etter sjøutsetting. Prosjektet konkluderer at inaktivering av Deadend på embryostadiet gir en steril laks med samme fenotype som fertil laks, bortsett fra fravær av kjønnsceller, og anbefaler at nødvendig teknologi for storskala-produksjon av steril oppdrettslaks bør utvikles.Evaluering av helse, velferd og tilvekst hos steril laks etter embryonal blokkering av kimcelleneEvaluation of health, welfare, and growth in sterile salmon after deletion of embryonic germ cellspublishedVersio
Quality of live-caught cod that dies in cages – The effect of retention times in seawater upon quality
No full textI dette arbeidet er det vist at holdbarheten til både hel fisk og filet ble forkortet med to dager dersom fisken lå 24 i stedet for 10 timer i sjøvann etter død, selv ved de lave sjøvannstemperaturene som ble brukt i dette forsøket (+3,5°C). Det er grunn til å forvente at ved sjøtemperatur på 7−8 °C blir holdbarheten forkortet med ytterligere et par dager. Ved vurdering av hel fisk like etter opptak, hadde fisk som lå 24 eller 48 fisken i sjøen etter død mattere skinn og øyne, endret farge og sterkere lukt i gjellene enn gruppene som lå kortere tid i sjø, samt at de utviklet «Fiskeaktig, lett syrlig/dårlig lukt» (karakteren 2) i bukhulen allerede innen 5−6 dagers islagring. Like etter filetering var det små forskjeller mellom gruppene. Den videre utviklingen i filetindeks er relativt lik for fisk som er tatt opp av sjøen umiddelbart, eller 10 timer etter død, mens en forsinkelse av opptak til 24 eller 48 timer medfører raskere forringelse. Analyser viste at størrelsen på fisken signifikant påvirket flere av kvalitetsparameterne. Jo større fisk, jo mer skader og dårligere utblødning, samt kortere holdbarhet både som hel fisk og som filet. Sammen med kunnskapen om at stor snurrevadfanget torsk har betydelig økt skadefrekvens sammenlignet med mindre torsk (Tobiassen et al.,2021), viser det at det er behov for ytterligere undersøkelser av sammenhengen mellom fiskestørrelse, kvalitet og kvalitetsutvikling.Kvalitet på levendelevert torsk som dør i merd – Hvordan ulik oppholdstid i sjøvann etter død påvirker kvalitetenQuality of live-caught cod that dies in cages – The effect of retention times in seawater upon qualitypublishedVersio
The farm-based entrepreneur’s marketing mix: a case study from the local food sector
Get PDFPurpose: This paper aims to explore the market creation practices of farm-based entrepreneurs in the local food sector. Alternative marketing channels for farm-based products increase, but it is not known how entrepreneurs work to position their products in the marketplace. By expanding on the research of farm-based entrepreneurship and entrepreneurial marketing (EM), this study explores the entrepreneurial practices that farm-based entrepreneurs use through the lens of the EM mix (EMM) and its constituent dimensions: person, purpose, practice and process. Design/methodology/approach: The study uses a multiple case study design and follows a phenomenological approach in conducting in-depth retrospective interviews with 11 successful farm-based entrepreneurs in the local food sector in Norway. Findings: The thematic analysis revealed four key EM practices of the study’s farm-based entrepreneurs: transferring the farm or transforming the farm as the primary purpose; legitimising a local brand through the uniqueness of person, purpose and place; using a personal networking approach in the market development process and flexible and controllable market expansion practices. These elements constitute the pillars of successful, creative and resource-efficient market development. Originality/value: The study represents a pioneering attempt to explore and conceptualise EM within farm-based entrepreneurship. The findings ultimately give rise to a novel framework: the farm-based entrepreneur’s marketing mix (FEMM).The farm-based entrepreneur’s marketing mix: a case study from the local food sectoracceptedVersio
Mode of Application of Peracetic Acid-Based Disinfectants has a Minimal Influence on the Antioxidant Defences and Mucosal Structures of Atlantic Salmon (Salmo salar) Parr
Get PDFpublishedVersio
The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation
No full textThe impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elucidated. For peas, low molecular weight carbohydrates markedly increased during air classification in the fine fraction whereas for faba beans this tendency was less pronounced. Sucrose and raffinose series oligosaccharides were higher in the coarse and fine fractions, respectively, independently on dehulling pre-treatment. A large part of the insoluble non-starch polysaccharides (NSP) was removed by dehulling and mostly assigned to cellulose. Dehulled faba beans and peas contained similar amount of total and soluble NSP, of which the latter were assigned to pectin and arabinogalactan. In general, dehulling increased the amounts of soluble NSP. Dehulling enriched phytic acid in remaining seeds and it was further enriched with protein in fine fractions. Regarding the aimed product e.g., fine fraction, dehulling gives a slight reduction of non-digestible oligosaccharides and phytic acid in peas but not in faba beans.The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionationpublishedVersio
The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture
Get PDFThis study was conducted to evaluate the effect of adding eggshell membrane (ESM), a by-product of the chicken egg processing industry, to emulsified meat models with different NaCl concentrations. The aim was to examine if ESM could facilitate a reduction in the amount of NaCl added to this type of product. The effects of ESM addition were investigated in terms of cooking loss, water distribution, color, and texture properties using a simplified meat emulsion model with no other additives than ESM. Emulsified meat samples were made with three different NaCl concentrations (0.5, 0.1, 1.5% w/w), without and with three levels of ESM (0.5, 1.0, 1.5% w/w). Addition of ESM reduced cooking loss (CL), improved texture, and increased redness. Effects of ESM were explained by structural changes in the protein matrix, as shown by two different histological methods. The addition of ESM explained 86% of the variation in low-field Nuclear Magnetic Resonance (LF-NMR) T2 relaxation times in uncooked samples, while 97% of the variation in cooked samples was explained by the NaCl concentration. Fourier transform Infrared (FTIR) micro-spectroscopic measurements revealed that samples supplemented with ESM had a higher proportion of α-helical structures and reduced amount of protein ß-sheet aggregation in samples with 1.0 and 1.5% NaCl. It was shown that ESM increased the pH of the emulsified meat, and it was, therefore suggested that increased negative repulsion effects had a positive heat stabilizing effect on the protein network. The fact that the cooked samples were redder was probably related to the antioxidant effect of ESM which was measured as MDA (malondialdehyde) equivalents after in vitro digestion of the samples. ESM can thus help reduce the salt content in sausages while ESM also has a positive antioxidant effect improving color.The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texturepublishedVersio
“It gives me peace of mind”. A new perspective on the identification of quality cues on salmon fillet products in Japan and the USA
Get PDFThe way in which perceived quality affects consumer food choice is complex due to variations in intrinsic and extrinsic product attributes that interface with personal factors and the socio-cultural context. Taking the example of salmon fillets sold in the USA and Japan, this study uses a think-aloud protocol (TAP) as a data collection method and a corpus (text data)-driven approach as an analytical tool for uncovering how consumers infer quality cues on salmon fillets. The study aims to help in designing representative studies and may help in explaining survey results. The findings indicate that consumers infer quality under the influence of multiple factors, including individual knowledge of food production, processing and cooking, personal preferences based on culinary heritage and the socio-cultural environment. This study also shows how a TAP can be used in combination with text mining to provide richer insights into consumer choice.publishedVersionpublishedVersio
