Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams

The whitefish processing industry igenerates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. . In this study, fish solubles based on side streams from cod, saithe, haddock, and golden redfish were produced based on cooking, mechanical dewatering, centrifugation, and membrane filtration. All products had high flavor intensity, and only minor differences between fish species on sensory attributes were observed, suggesting a potential application as broth and flavor enhancer.Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side StreamspublishedVersio

Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits

In 2015, the United Nations’ sustainable development sub-goal 12.3 called for halving food waste per capita by 2030. In Norway, dinner leftovers are the largest consumer food waste category, particularly in households with children. To reduce household food waste, we hypothesised that different strategies for different consumer profiles are necessary and aimed to document self-reported food waste in relation to consumers' attitudes and personalities. In a survey, 333 consumers with children reported their perceived dinner waste (PDW). In addition, we collected the respondents’ attitudes towards food waste, as well as their environmental awareness and personality traits in order to classify them into three previously identified personality-environmental awareness segments. Our results show that Need to Change consumers (30%), characterized by Emotional Control and Openness to Experience, reported the highest PDW and showed reluctance to reduce food waste, making them a key target for interventions. Want to Change consumers (54%) reported the lowest PDW and showed high motivation to reduce food waste, but a further reduction from this segment would have less societal impact. Hard to Change consumers (15%), characterized by Conscientiousness, Agreeableness, and low Openness to Experiences, reported medium PDW. Engaging this segment could have a moderate impact, but they might be harder to reach. Our findings support the idea that environmental awareness and personality traits should be taken into consideration when developing strategies to reduce household food waste. Targeted intervention recommendations to reach each profile are derived.publishedVersio

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism. In the digital survey, the expected skepticism was confirmed (n = 487). Only 15% of the respondents were positively oriented toward smoke-flavoring of CSS. The selection criterion for the focus group discussion was based on the results from the survey and resulted in three attitude-oriented focus groups (negative, neutral, and positive). The negative focus group considered smoke-flavored CSS to be unnatural and out of the question to buy or eat. Unlike the negative focus group, the neutral group was curious to learn more and open to potential smoke-flavor benefits. However, credible information or science was crucial to influence CSS choice. Future studies may investigate whether the existent of this large group of curious neutral consumers (47% of the respondents) influence manufacturers (of CSS) skepticism or how various types of product information could steer consumer acceptance of smoke-flavoring of CSS.publishedVersio

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Food poisoning is a threat to health and economy across regions and living standards, with an estimated 600 million cases worldwide every year. In consumer households, water and electricity facilities are key to safe food preparation and storage. However, recreational home environments may be of lower standard and expose dwellers to higher risk of foodborne illness. The aim of this study was to assess risk behaviours in Norwegian cabin kitchens in relation to the level of cabin infrastructure and compared to home practices. Cabin dwellers (N = 339) answered an online questionnaire about infrastructure, appliances, cleaning routines, and food habits at the cabin and at home. Correspondence analysis was used to define three cabin types of low (16%), medium (31%) and high (53%) infrastructure. The cabin types were compared to one another as well as to home in terms of cabin visit frequency and length, kitchen equipment, cleaning practices, food consumption, and incidence of stomach sickness. Consumer practices were evaluated for their impact on potential exposure to foodborne pathogens in light of the food safety situation and recommendations in Norway. Large variations in cabin kitchen equipment were found, where 35% of the respondents did not have running water in the kitchen and 18% did not have a refrigerator. The lack of running water and/or electrical appliances in cabins appeared to lead to adaptive consumer practices regarding hygiene routines (e.g., more hand disinfectant). Food consumption differed from home towards safer choices in all cabin types (e.g., less raw chicken and more canned foods). The estimated incidence rate of stomach sickness was of 4‰ occurrences per day at the cabin. Across cabin types, the incidence rate was 4.0 times larger in low-infrastructure cabins and 3.1 times larger in medium-infrastructure cabins compared to high-infrastructure cabins. The results uncover a need for information campaigns on the elevated risk for foodborne illness in cabin environments and how consumers should change practices to reduce the risk.publishedVersio

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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Prediction of chemical and sensory properties in strawberries using Raman spectroscopy

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Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke

Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping®) in optimization of PCS processed CSS. A three-step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In Step one, PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two, conventional CSS, two new condensates and the altered CSS from Step one, were screened to choose two prototypes for Step three. In Step three, perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in Step three, processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS

Optimal salt reduction in smoked salmon (OptiSalm) – Final report

Det er et mål om å redusere innholdet av salt (NaCl) i en rekke matvarer inkludert røkte fiskeprodukter. Målet med prosjektet har vært å gi næringen et kunnskapsbasert grunnlag og dokumentasjon for å kunne anvende salterstattere for produksjon av røkte lakseprodukter med lavere saltnivåer (NaCl) enn i dag og som ivaretar krav til smak, kvalitet, holdbarhet og mattrygghet. Det ble utarbeidet en kunnskapsstatus på bruk av salterstattere og såkalte Listeria hemmesalter (salter av organiske syrer) i røkt laks. Det ble deretter gjennomført prøveproduksjoner av røkt laks med utvalgte salterstattere og hemmesalter. Sensoriske, mikrobiologiske og fysiokjemiske analyser ga grunnlag for å gjennomføre en industriproduksjon av røkt laks med utvalgte salterstattere og hemmesalter. Resultatene fra prosjektet viser at salterstatterne og hemmesaltene som ble testet i liten grad påvirker smaksprofilen til røkt laks som inneholder disse. Delvis erstatning av NaCl med 30 % KCl gir ikke endret bakterievekst (inkludert Listeria) i laksen. Bruk av hemmesalter kan bidra til økt mikrobiologisk kvalitet og hemme vekst av Listeria.It is a goal to reduce the salt (NaCl) content of a variety of foods including smoked fish products. The aim of this project has been to provide the industry with knowledge and documentation for their use of salt substitutes in the production of smoked salmon which meet requirements for taste, quality, shelf life and food safety. A knowledge status was developed on the use of salt substitutes and bacterial growth inhibiting organic acid salts in smoked salmon. Trial productions of smoked salmon were then carried out with selected salt substitutes and organic acid salts. Sensory, microbiological and physicochemical analyzes provided a basis for carrying out an industrial production of smoked salmon with selected salts. The results from the project show that tested salts have minor effect on the sensory profile of smoked salmon and do not alter bacterial growth (including Listeria) in salmon. Partly replacing NaCl with 30 % KCl does not alter bacterial growth (including Listeria) in salmon. The use of salts with bacterial inhibitory properties can contribute to increased microbiological quality and safety.publishedVersio

Optimal saltreduksjon i røkt laks (OptiSalm) – Faglig sluttrapport

Det er et mål om å redusere innholdet av salt (NaCl) i en rekke matvarer inkludert røkte fiskeprodukter. Målet med prosjektet har vært å gi næringen et kunnskapsbasert grunnlag og dokumentasjon for å kunne anvende salterstattere for produksjon av røkte lakseprodukter med lavere saltnivåer (NaCl) enn i dag og som ivaretar krav til smak, kvalitet, holdbarhet og mattrygghet. Det ble utarbeidet en kunnskapsstatus på bruk av salterstattere og såkalte Listeria hemmesalter (salter av organiske syrer) i røkt laks. Det ble deretter gjennomført prøveproduksjoner av røkt laks med utvalgte salterstattere og hemmesalter. Sensoriske, mikrobiologiske og fysiokjemiske analyser ga grunnlag for å gjennomføre en industriproduksjon av røkt laks med utvalgte salterstattere og hemmesalter. Resultatene fra prosjektet viser at salterstatterne og hemmesaltene som ble testet i liten grad påvirker smaksprofilen til røkt laks som inneholder disse. Delvis erstatning av NaCl med 30 % KCl gir ikke endret bakterievekst (inkludert Listeria) i laksen. Bruk av hemmesalter kan bidra til økt mikrobiologisk kvalitet og hemme vekst av Listeria

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

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