Ensilering av frasorterte poteter og gulrøtter - fra tap til fôr med tilleggsverdi

Omtrent en fjerde del av potetene og gulrøttene som pakkeriene mottar blir sortert ut fordi de ikke oppfyller kravene til salg av fersk mat. Disse restråvarene har lav økonomisk verdi til tross for god fôrverdi. I dag leveres frasorterte råvarer til matindustri og brukes som fôr til drøvtyggere. Målet med prosjektet var å finne ut om potet og gulrot ensilert med probiotiske bakterier kan ha et potensiale som fôrprodukt. I tillegg til en litteraturgjennomgang på ensilering, fôring med ensilasje og probiotika, besto prosjektet av to deler: Ensileringsforsøk med vakuumposer for å teste effekten av ulike blandinger og tilsetning av melkesyrebakterier på ensileringskvalitet og lagringsstabilitet og en casestudie for å sammenligne betydningen av ulike scenarier for logistikk og økonomi. Produsentpakkeriet Trøndelag AS på Frosta fungerte som case i prosjektet. To ensileringsforsøk ble gjennomført i samarbeid mellom NORSØK, NIBIO, SINTEF Ocean og Technical Research Centre of Finland Ltd (VTT). Møreforskning Molde og NORSØK samarbeidet om casestudien. Ensilering av kokt potet var vanlig på 50-tallet i Norge og ble fôret til gris. Ensilert potet ble også gitt til drøvtyggere for eksempel i USA og i Tyskland. Det finnes få rapporter om ensilering av gulrot, men et pågående prosjekt har dette som tema i Finland. Nyere publikasjoner om ensilering av potet indikerer økende interesse å utnytte denne ressursen bedre. Det er også mye fokus på probiotika og tarmhelse hos produksjonsdyr som kan redusere behovet for antibiotika. Ensileringsforsøkene viste at blanding av hakket potet med hvetekli eller høy og en tørrstoffandel på 33-45% ga lite avrenning og rask pH-senkning (til pH 4) som følge av melkesyregjæring. Gulrot kunne ensileres også ved lavere tørrstoffinnhold uten fare for avrenning (15-40%). Tilsetning av melkesyrebakterier ga noe lavere pH og er en fordel når det er vanskelig å oppnå rask pH-senkning. Fiskehydrolysat økte proteininnholdet i blandingen, men også pH-verdien. Lagringsstabiliteten etter åpning av ensilasjeposene varierte mye. I mange tilfeller kunne ensilasjen lagres ved romtemperatur i opptil to uker uten at varmgang ble registrert. Mikrobiologiske analyser i forsøk 2 viste at store mengder melkesyrebakterier var tilstede i alle blandinger. Det ble ikke funnet uønskede bakterier, men mugg- og gjærsopp ble funnet i to prøver. Ensilering av 4.000 tonn potet og 350 tonn gulrot krever investering i utstyr for hakking, blanding og pakking. I casestudien ble pakking i rundballer med en kompaktor valgt. Scenariene inneholdt rå og kokt potet, rå gulrot, valset bygg, høy og tilsetning av ulike bakteriepreparater samt et alternativ med innblanding av 10% fiskehydrolysat. De største årlige kostnadene var innkjøp av bygg og arbeidsinnsats. Ved en estimert salgspris på 825 kr/tonn potetensilasje (33% tørrstoff), 950 kr/tonn for ensilasje av kokt potet, 500 kr/tonn gulrotensilasje (20% tørrstoff) og 1.238 kr/tonn potetensilasje med fiskehydrolysat var inntektene lavere enn kostnadene. Underskuddet var på -88 til - 408 kr/tonn råvare. Til sammenligning ga dagens system et overskudd på 108 kr/tonn råvare. Ensilasjen som hadde det laveste underskuddet var kokt potet ensilert med bygg. En må finne prisgunstige alternativer til bygg som tørrstoffingrediens for at ensilering kan lønne seg. Likevel vil det kun for større pakkerier være aktuelt å investere i en kostbar produksjonslinje for ensilering. Betydningen for regionen Midt-Norge vil dermed være avhengig av at en kan senke kostnadsnivået i produksjonen av ensilert fôr. Det vil også være nødvendig å skape et marked ved å dokumentere og formidle eventuelle positive effekter av probiotika og å utvikle praktiske løsninger for utfôring. Implementeringen er per i dag ikke mulig, men prosjektgruppen konkluderte at det er behov for mer kunnskap om alternative tørrstoffingredienser, smakelighet av fôret og helseeffekter i ulike husdyrproduksjoner

Utilisation of co-streams in the Norwegian food processing industry

Food losses occur throughout the entire food chain, from primary production via postharvest handling and storage, to food processing, distribution, retailing and consumption. Globally, food losses account for about one third of the total food produced for human consumption. The aim of this report was to map the production and utilisation of co-streams in the food processing industry in Norway and to discuss possibilities for alternative utilisation based on qualitative aspects of the co-streams, and current legislation. This report is produced by work package 3 in the CYCLE project (2013-2016), “Total utilisation of raw materials in the supply chain for food with a bio-economical perspective”. The CYCLE project aims to improve resource utilisation in the Norwegian food chain by developing sustainable eco-friendly bio-processes and novel technology, in close relationship with food industry partners. Inputs and outputs of organic materials were roughly mapped at selected food processing plants presenting three Norwegian food chains: 1) Vegetables and potatoes; 2) white and pelagic fish; and 3) poultry. Data was collected during plant visits in June 2013, and later checked by staff from the described plants. The report describes the qualitative properties of co-streams, and their current utilisation as feed, fertiliser and as substrate for bioenergy production. We also present relevant regulations in EU and Norway regarding processing and utilisation of co-streams, and discuss alternative utilisation. Altogether, the food processing plants had significant market shares in Norway within fresh potatoes (38%), lettuce (17%), poultry meat (24%) and white and pelagic fish, where export makes up a large proportion. Generally, a large proportion of the raw materials were utilised as food and feed. On average for all plants, 75% of the raw material was utilised in food products, 21% in feed products, 1% in fertiliser and bioenergy production and 3% was deposited in landfill. The plants used in average 8.6 tonnes of process water per tonne of food produced, but the amount varied considerably between the plants. Possible improvements in the utilisation of raw materials and co-streams include a higher degree of utilisation in food products, and developing new or improved feed components from co-streams with increased nutritional value. Due to the current high degree of utilisation in food and feed applications with high economic values, the potential for bioenergy and fertiliser production is limited to certain risk materials. Feed potatoes and vegetables and feathers, bones, blood, viscera and skin from fish or poultry have considerable potential for better utilisation for food or feed. Relevant processing methods for these co-streams are fractionation, hydrolysis, fermentation and drying

Biochemical characterization of cassiopea andromeda (Forssk\ue5l, 1775), another red sea jellyfish in the western mediterranean sea

Increasing frequency of native jellyfish proliferations and massive appearance of non-indigenous jellyfish species recently concur to impact Mediterranean coastal ecosystems and human activities at sea. Nonetheless, jellyfish biomass may represent an exploitable novel resource to coastal communities, with reference to its potential use in the pharmaceutical, nutritional, and nutraceutical Blue Growth sectors. The zooxanthellate jellyfish Cassiopea andromeda, Forssk\ue5l, 1775 (Cnidaria, Rhizostomeae) entered the Levant Sea through the Suez Canal and spread towards the Western Mediterranean to reach Malta, Tunisia, and recently also the Italian coasts. Here we report on the biochemical characterization and antioxidant activity of C. andromeda specimens with a discussion on their relative biological activities. The biochemical characterization of the aqueous (PBS) and hydroalcoholic (80% ethanol) soluble components of C. andromeda were performed for whole jellyfish, as well as separately for umbrella and oral arms. The insoluble components were hydrolyzed by sequential enzymatic digestion with pepsin and collagenase. The composition and antioxidant activity of the insoluble and enzymatically digestible fractions were not affected by the pre-extraction types, resulting into collagen-and non-collagen-derived peptides with antioxidant activity. Both soluble compounds and hydrolyzed fractions were characterized for the content of proteins, phenolic compounds, and lipids. The presence of compounds coming from the endosymbiont zooxanthellae was also detected. The notable yield and the considerable antioxidant activity detected make this species worthy of further study for its potential biotechnological sustainable exploitation

Case Nortura/Norilia.Improving the utilisation of co-streams in poultry processing

Industrialised chicken production is far from organic agriculture prinicples. Still of interest is a more sustainable utilisation of by-products, e.g. hydrolysation of feathers for proteins, or extraction of food grade oil from chicken bones. Such approaches were studied in the bioeconomy-project "CYCLE" (2013-2017)

Integrating organizational, social, and individual perspectives in Web 2.0-based workplace e-learning

From the issue entitled 'Special Issue: Emerging Social and Legal Aspect'E-learning is emerging as a popular approach of education in the workplace by virtue of its flexibility to access, just-in-time delivery, and cost-effectiveness. To improve social interaction and knowledge sharing in e-learning, Web 2.0 is increasingly utilized and integrated with e-learning applications. However, existing social learning systems fail to align learning with organizational goals and individual needs in a systemic way. The dominance of technology-oriented approaches makes elearning applications less goal-effective and poor in quality and design. To solve the problem, we address the requirement of integrating organizational, social, and individual perspectives in the development of Web 2.0 elearning systems. To fulfill the requirement, a key performance indicator (KPI)-oriented approach is presented in this study. By integrating a KPI model with Web 2.0 technologies, our approach is able to: 1) set up organizational goals and link the goals with expertise required for individuals; 2) build a knowledge network by linking learning resources to a set of competences to be developed and a group of people who learn and contribute to the knowledge network through knowledge creation, sharing, and peer evaluation; and 3) improve social networking and knowledge sharing by identifying each individual's work context, expertise, learning need, performance, and contribution. The mechanism of the approach is explored and elaborated with conceptual frameworks and implementation technologies. A prototype system for Web 2.0 e-learning has been developed to demonstrate the effectiveness of the approach. © Springer Science + Business Media, LLC 2009.postprin

Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products

peer reviewedIrish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commercial mullet and cod products for: weight; moisture content; pH; instrumental texture and colour; and sensory attributes. Raw pollock roes averaged 105 g (n = 25). Roes lost on average 3.1% moisture (w/w) after a 2-h salting period and 48.8% weight reduction was observed after an average 105 h air-drying time. The moisture content of pollock was not significantly different to commercial products. Average pH for pollock, mullet and cod products was 5.9, 5.4 and 5.7, respectively (P < 0.05). Pollock and mullet had similar hardness, but cod was significantly harder than both, when measured instrumentally. Total colour difference (ΔE*) between the surface of pollock and cod, and that of pollock and mullet was 7.5 and 3.0, respectively. Sensory assessment of sliced and powdered products, using 9-point hedonic and 5-point just-about-right (JAR) scales, was conducted with 38 consumers. Pollock received the highest scores for overall liking and intention to purchase compared to commercial mullet and cod products, averaging 5.6, 5.6 and 4.9, respectively, for sliced roe products, and 6.3, 5.3 and 6.1 for powdered products. Penalty analysis of JAR showed “overall liking” was impacted by the flavour being “too fishy”. In conclusion, pollock had similar characteristics and acceptable sensory attributes compared to commercial products presenting opportunities to expand the range of value-added roe products (e.g., trout, salmon) available, while also contributing to waste reduction

Chicken Protein Hydrolysates Have Anti-Inflammatory Effects on High-Fat Diet Induced Obesity in Mice

Background: Studies have shown that dietary source of protein and peptides can affect energy metabolism and influence obesity-associated diseases. This study aimed to investigate the impact of different chicken protein hydrolysates (CPHs) generated from chicken rest raw materials in a mouse obesity model. Methods: Male C57BL/6 mice were fed a high-fat, high-sucrose diet with casein or CPHs generated using Papain + Bromelain, Alcalase, Corolase PP, or Protamex for 12 weeks (n = 12). Body weight, feed intake, and intraperitoneal glucose tolerance was determined, and plasma and liver and adipose tissues were collected at sacrifice. Results: The average feed intake and body weight did not differ between the groups and white adipose tissue depots were unchanged, except for a reduction in the subcutaneous depot in mice fed the Protamex CPH diet. Moreover, the CPH diets did not prevent increased fasting glucose and insulin levels. Interestingly, the hepatic mitochondrial fatty acid &beta;-oxidation was increased in mice fed Alcalase and Corolase PP CPHs. All CPH diets reduced plasma interleukine (IL)-1&beta;, interferon-&gamma;, tumor necrosis factor &alpha;, and monocyte chemotactic protein 1 compared to control, indicating anti-inflammatory effects. In addition, Corolase PP and Protamex CPHs significantly reduced plasma levels of IL-1&alpha;, IL-2, IL-6, IL-10, and granulocyte macrophage colony-stimulating factor. Conclusions: CPH diets were not able to counteract obesity and glucose intolerance in a mouse obesity model, but strongly reduced inflammatory parameters associated with obesity. Alcalase and Corolase PP CPHs also stimulated mitochondrial fatty acid &beta;-oxidation. The possibility that hydrolysates from chicken rest raw materials could alleviate obesity-associated metabolic disease should be investigated further

A preoperative single dose of methadone for moderate-to-severely painful surgery reduces postoperative morphine consumption

BACKGROUND Data from patient questionnaires reveal that the intensity of postoperative pain is widely underestimated. Insufficient pain control may contribute to impaired short- and long-term outcome. Preoperative administration of methadone might potentially improve postoperative pain control due to its long pharmacological half-life. METHODS The aim of this study was to evaluate the effect of a single dose of methadone administered at anesthesia induction on postoperative analgesic requirements in ASA I-III patients after moderate-to-severely painful surgery scheduled for ≥90 minutes. Patients were randomized to receive either a single dose of methadone (0.2 mg/kg) or fentanyl (standard, 0.003 mg/kg) intravenously (IV) at anesthesia induction. For postoperative pain control, all study patients were accommodated with morphine on the basis of patient-controlled analgesia (PCA). RESULTS Per-protocol analysis revealed that the median cumulative morphine consumption was significantly lower in patients receiving a single dose of methadone, in the Postanesthesia Care Unit (0 mg vs. 7 mg of morphine, P<0.01) and during the first 72 hours after surgery (19 mg vs. 35 mg of morphine, P<0.05 for all days). Fentanyl consumption during surgery (0.25 mg [0.1-0.425 mg] in the study group vs. 0.3 mg [0.15-0.45 mg] in the control group, P=0.4499) was comparable among groups. Median pain scores at rest and in motion, and patient satisfaction were also similar in both groups (95.7% vs. 89.3% of patients were satisfied in the study and control group, respectively) during follow-up on postoperative days 1-3. CONCLUSIONS A single dose of methadone administered at anesthesia induction prior to moderate-to-severely painful surgery is a possible strategy to reduce postoperative morphine consumption