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Ethanol extraction of phospholipids from herring roe- optimization and co-extraction of unwanted compounds
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Can children use the A-not a test?
Get PDFSensory scientists have adapted several sensory methods to fit children's cognitive abilities. Although several discrimination methods have been reported with children, the A-not-A test has not been studied yet. The aims of this work were to: (i) evaluate the feasibility of using the A-Not-A test with school-aged children, and (ii) compare how the framing of the question (overall differences vs. differences in liking) may influence the results. A total of 126 children were involved in the study. They participated in three sessions, each composed of a familiarization task with a visual stimuli and sample tasting with one of three dairy products (vanilla milk desserts, chocolate-flavored milk, and vanilla-flavored yogurt). Half of the children evaluated the samples in terms of overall differences and the other half in terms of differences in liking. Results from the familiarization step showed that children correctly identified the visual reference in the A-not-A test regardless of how the question was framed, suggesting that they were able to understand the methodology. In the case of tasting samples, children were significantly more likely to correctly identify the reference in two of the three studied dairy products, when the question was based on liking, as compared to the framing based on overall differences.publishedVersio
Caught in the environmental discourse—Coastal fisheries under pressure
Get PDFFor decades, the Norwegian coastal fisheries have been defined as the most sustainable, compared to industrial, offshore fisheries. This is due to the low fuel costs involved in the nearshore fisheries, the relatively low investments required and the fact that the coastal fleet is decentralized, providing work opportunities along the entire coast. However, over time new actors, outside the fisheries domain, have brought new sustainability attributes to the environmental discourse. The new agenda goes beyond the traditional sustainability concept, which was closely related to single stock management. Today, reduction of greenhouse gas emissions, ghost fishing, plastic pollution at sea and a stricter quota control regime, have become central topics in the sustainability debate. Furthermore, sustainability labels from private certifying agencies have gained a strong position in defining sustainable fisheries, and hence, access to the best paying fish markets. Finally, the coastal fleet has been locked into a quota management regime which makes it difficult to utilize new green technologies. The new order puts considerable pressure on the traditional coastal fisheries. How the coastal fishers and the fisheries administration answer these challenges, will largely determine the future of this fleet. As described in the article, the answers have so far not been very convincing. This could turn the tables, favouring the offshore fleet, which so far has been more responsive to the new challenges.publishedVersio
Intake of residuals from Atlantic cod attenuated blood pressure increase but did not delay development of kidney damage in obese Zucker fa/fa rats
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In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
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Evaluering av strategier for å optimalisere treningspopulasjoner for genomisk prediksjon i havre (Avena sativa)
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Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrument
Get PDFI dette prosjektet har en målsetting vært å utvikle et håndholdt instrument for måling av vanninnhold i klippfisk. SINTEF Digital har utviklet en prototype av et NIR instrument som Nofima har testet ut. Resultatene er meget lovende. På et sett av 40 klippfisk, der vanninnholdet varierte fra 39.4 – 52.8%, kunne vi med dette instrumentet lage en kalibrering som kan anslå vanninnholdet med en nøyaktighet på ±1.3 %-poeng. Dette er omtrent like bra som det som oppnås med et stort og tungt NIR-instrument. Det er også vesentlig bedre enn det man normalt klarer å anslå ved tradisjonell vraking av fisken. Instrumentet er per i dag en prototype og videre utvikling er nødvendig dersom det skal bli tilgjengelig for næringa.Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrumentpublishedVersio
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival
Get PDFSponges are frequently used in kitchens and have been shown to harbor large numbers of bacteria, occasionally also pathogens. Less is known about kitchen brushes regarding usage and presence of bacteria. In the present study, the use of sponges and brushes was studied in a survey among 9966 European consumers in ten countries, and growth and survival of bacteria in sponges and brushes were examined in laboratory experiments. Sponges were the preferred hand-cleaning utensils for washing-up in the majority of countries, while brushes were most frequently used in Denmark and Norway. Consumers mostly change their sponges at regular times, but also sensory cues (looks dirty, smelly, slimy) and usage occurrences such as wiping up meat juices may trigger replacement. Besides cleaning the dishes, over a quarter of the dish brush users also use it to clean a chopping board after soilage from chicken meat juices. The water uptake and drying rate varied considerably, both between different sponges and between brushes and sponges, where brushes dried fastest. Campylobacter survived one day in all sponges and Salmonella more than seven days in two of three types of sponges. In the type of sponge that dried slowest, Salmonella grew on the first day and was always found in higher levels than in the other sponges. Non-pathogenic bacteria grew in the sponges and reached levels around 9 log CFU/sponge. In brushes all types of bacteria died over time. Campylobacter and Salmonella were reduced by more than 2.5 log to below the detection limit after one and three days, respectively. Bacteriota studies revealed a tendency for a dominance by Gram-negative bacteria and a shift to high relative prevalence of Pseudomonas over time in sponges. Both enumeration by agar plating and bacteriota analysis confirmed that the pathogens were in a minority compared to the other bacteria. Treatments of sponges and brushes with chlorine, boiling or in the dishwasher were effective to reduce Salmonella. We conclude that brushes are more hygienic than sponges and that their use should be encouraged. Contaminated sponges or brushes should be replaced or cleaned when they may have been in contact with pathogenic microorganisms, e.g. used on raw food spills. Cleaning of sponges and brushes with chlorine, boiling or dishwasher may be a safe alternative to replacing them with new ones.Dishwashing sponges and brushes: Consumer practices and bacterial growth and survivalpublishedVersionpublishedVersio
Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal - 3D imaging of volume change
Get PDFDesalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was explored. Products of about 450 g were desalted for 96 h, followed by refrigerated storage in 120 h. During the desalting and subsequent storage, the change in weight, volume, salt-, and water content was calculated. Two different methods for calculation were applied, namely calculating the changes time by time, and by calculating the kinetic constants, k1 and k2, which express the total mass variation by pressure gradients, and the overall pseudo-diffusional and hydrodynamic mechanisms, respectively. A positive correlation between the change in weight, volume, and water content was observed, and these variables correlated negatively with the change in salt content. By calculating changes time by time, a significant difference in weight and salt content of the surface between the two desalting regimens was observed only after 96 h. The kinetic constants did, however, show a significant difference between the two desalting regimens for weight, salt, and water. A positive correlation between the volume and weight was observed irrespective of the desalting regimens. This indicates a future potential in applying an improved 3D imaging as an indicator of the weight changes during the desalting process.publishedVersio