The effect of freeze-chilling on quality changes of cod loins (Gadus morhua) during chilled storage

Fish is highly perishable and has a short shelf-life. Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It offers more sustainable logistic benefits as it enables the products to be held frozen and released into the chill chain as required. Freeze-chilling can offer consumers high quality fish products throughout the year. The study was performed in the industry and included industrial methods for thawing, filleting, packaging, and freezing. The effect of freeze-chilling and chilling on vacuum packed cod loins was evaluated by sensory evaluation, drip loss, and total viable counts (TVC). Loins were stored at 4°C for up to 14 days after thawing. Analyses were performed on day 0, 6, 10 and 14. The results indicated that cod loins worked well as freeze-chilled vacuum-packed loins during short-term chilled storage after thawing. Freeze-chilled samples kept acceptable quality based on the sensory score but had higher drip loss.acceptedVersio

Ozon mot soppangrep på emballert gulrot og sorterte moreller

Tradisjonelle desinfeksjonsmetoder for fersk frukt og grønnsaker har sine begrensninger. Ozonbehandling er imidlertid et lovende alternativ for å forlenge holdbarheten og øke mattryggheten. Denne artikkelen utforsker bruk av ozon for å bekjempe mikroorganismer, forbedre ernæringsmessig kvalitet og opprettholde utseendet til gulrøtter og moreller. Vi ser også på regelverket for ozonbehandling i ulike regioner

Veileder - Industrielle konsepter for refresh produkter av hvitfisk

En refresh-produksjon henviser til produkter som har vært fryst, lagret og tint en eller flere ganger gjennom verdikjeden fra fangst til butikk. En vanlig metode for en refresh-produksjon av hvitfisk er å produsere konsumentforpakninger av filet eller loins som fryses, transporteres og deretter tines nært utsalgsstedene [13,16,18]. En annen tilnærming er å fryse inn porsjoner i blokk eller IQF (individuelt raskt frosset), for deretter å tine og pakke produktene nært markedet (Se figur 1, s.4). Det norske fisket etter torsk er sesongbasert. Hovedtyngden av volumet landes i løpet av årets første måneder i perioden januar til april. Sesongvariasjonene skaper utfordringer for ferskfiskindustrien som er avhengig av jevn produksjon. Markedet ønsker stabile leveranser slik at forbrukerne kan tilbys torsk hele året. En løsning på dette er å fryse fisken i høysesong for deretter å tine og selge "refresh"-produkter utenfor sesong [4,13,18]. Refresh-produksjon kan gi flere fordeler knyttet til holdbarhet og matsvinn, mer miljøvennlig distribusjon, lavere distribusjonskostnader, jevn og høy kvalitet og mer stabile leveranser. Norsk industri ønsker også å øke andelen innenlands foredling fremfor å eksportere fisk til prosessering i utlandet. Refresh-produksjon kan bidra til dette. I dag er den kun en norsk industriell aktør som har en slik produksjon, men flere industriaktører er interessert i å starte opp. Skal det satses ytterligere på en slik produksjon, er det avgjørende at den beste teknologien og produksjonskonseptene blir benyttet. Fersk selvfangstet fisk eller fisk som man kjøper direkte fra fisker har selvsagt den ideelle kvaliteten så lenge den har blitt optimalt behandlet. Men, med utgangspunkt i råstoff av høy kvalitet og god kunnskap om innfrysing, lagring og tining kan man også produsere tinte produkter av høy kvalitet også utenom høysesong. Denne veilederen oppsummerer "best practice" for en refresh-produksjon basert på kunnskapsstatus og resultater fra FHF prosjektet ReFresh (Kartlegging og optimalisering av industrielle konsepter for refresh-produkter av hvitfisk, prosjektnr 901596).FHF - Fiskeri– og havbruksnæringens forskningsfinansieringpublishedVersio

Body weight, weight perceptions and food intake patterns. A cross-sectional study among male recruits in the Norwegian National Guard

<p>Abstract</p> <p>Background</p> <p>Young men tend to have a low intake of vegetables and fruit. Unfortunately, this group is difficult to reach with health information. Furthermore, knowledge about weight perceptions and the relationship to food behaviour among young men is scant. The purpose of this study was to explore the relationship between BMI, health and weight perceptions and food intake patterns among young men in the military.</p> <p>Methods</p> <p>Data were collected with a 4-day food diary among 578 male recruits (age 18-26, mean 19.7) in the Norwegian National Guard (response rate 78%), in addition to a questionnaire, including questions about health and weight perceptions, and food frequency when still living at home. Weight and height were objectively measured. Food patterns were explored with principal component analysis, based on the diary data. A multivariate linear regression analysis determined the association between BMI and food patterns, and attitudes to health and slenderness, adjusting for smoking, physical activity and phase of data collection.</p> <p>Results</p> <p>Twenty eight percent of the recruits were overweight/obese (BMI > 25 kg/m²). Two-thirds meant that it is important for them to be slender, and these recruits reported more of both light (p = 0.025) and hard (p = 0.016) physical activity than the others. It was a positive association between the recruits' food frequency at home, and the amount of intake in the military camp for several food items. A principal component analysis identified three distinct food patterns, loading on 1) plant foods, 2) fast food/soft drinks, 3) milk/cereals. Those who stated that it is important for them to be slender, or to have good health, did not have significantly different food intake patterns than the others. BMI was inversely related to scores on the plant food pattern, and positive attitudes to slenderness.</p> <p>Conclusion</p> <p>The majority of the recruits find it important to be slender. This orientation had a bearing on their physical activity pattern, but less on the food intake pattern. The data also indicate that subjects with high intakes of plant foods were less likely to have a high BMI than others. It is important to raise awareness of healthy eating in young men.</p

Predictors and change in dietary behaviours among young men : an intervention in the military

Young men are difficult to reach with conventional nutrition information and they have a low intake of vegetables and fruits and whole grain cereals. The low intake of these foods gives rise to concern about their future health. Few intervention studies have focused on improving young men’s consumption of vegetables, fruits and whole grain cereals and few studies have explored important correlates of young men’s intake of vegetables. This study is a part of a larger project with the aim to improve the diet among young men in the military by offering a combination of nutritional information and increased availability of vegetables, fruits and whole grain cereals. The present thesis presents the results from a sub study of the larger project. Since the knowledge base on dietary perceptions and behaviour in the target group is weak, the objectives were to first explore factors that may influence young men’s food intake, and then to investigate changes in intake of selected foods and nutrients as well as reflected changes in a biomarker after a dietary intervention. The focus was directed to the foods that were targeted in the intervention: vegetables, fruits and whole grain cereals, with special emphasis on vegetables. The biomarker was plasma homocysteine. The study included male recruits at Værnes Military Training Centre in the intervention group; 578 recruits at baseline and 376 at follow up. The control group consisted of 105 male recruits at The Norwegian Army, Bardufoss. The dietary intervention programme was a combination of nutritional information and increased availability of vegetables, fruits and whole grain cereals and lasted for five months. The results from the baseline showed that the recruits in the intervention group had an average intake of vegetables of 244 g/day, of which 43% was potatoes. There was a large variation in the intake of vegetables among the recruits in spite of the fact that the recruits ate most of their meals in the military mess hall. Only 6% of the recruits reached an intake of 450 g of vegetables daily, which was recommended at the time of the study. The most important sources of vegetables were the hot composite dishes served for lunch and dinner. Optimistic bias of own vegetable intake was observed, since nearly one-third of the recruits perceived their intake as sufficient. The recruits reported high preferences for vegetables: 78% reported a liking for raw vegetables, and 58% for cooked vegetables. The recruit’s intake of vegetables at baseline was positively associated with number of hot meals eaten in the military mess hall, a high intake of vegetables when still living at home, their parent’s socio economic status and high scores on taste preferences for cooked vegetables. Weight beliefs (desire for slenderness) were also positively associated, while social influence and smoking habits were negatively associated with the recruit’s intake of vegetables. These correlates explained 32% of the variance in the recruit’s vegetable intake. Three different food intake patterns were discerned in a principal component analysis, based on the intake data collected among the recruits in the intervention group at baseline. These were called: 1) plant foods, 2) fast food/soft drinks and 3) milk/cereals, explaining 42% of the variance in the intake. The desire for slenderness was positively related to level of physical activity but not to the food intake patterns. However, BMI was related to food intake pattern; those who scored high on the plant food pattern were less likely to have a high BMI. After the intervention, a significant change in intake was observed for the food items which were in focus in the intervention. The recruits in the intervention group increased their consumption of vegetables with 55 %, whole grain bread with 29 % and fruits with 12 %. The increases in the intervention group were significantly different from the control group for all these food items. The increased intakes were reflected in increased intake of folate and dietary fibre. Concomitantly, a reduction in plasma total homocysteine (p-tHcy) was observed. The reduction in p-tHcy was significantly related to an increased intake of folate from whole grain bread but not to that from vegetables, fruits and juice. Furthermore, the percentage of recruits who had three out of four correct answers on the nutritional knowledge score increased from 5% to 25% during the intervention. The recruits with increased knowledge scores had increased their vegetable intake more than the others. In conclusion, behavioural factors were most important in explaining the recruit’s intake of vegetables. The dietary intervention with both increased availability and easily understood nutritional messages, turned out to be effective in increasing the intake of vegetables, fruits and bread among young male recruits. This was reflected in increased intake of both dietary fibre and folate and a reduction in plasma homocysteine. This study has contributed to information on important correlates of vegetable intake and effective strategies for increasing the consumption of healthy food items among young men

Freeze-chilling of whitefish: Effects of capture, on-board processing, freezing, frozen storage, thawing, and subsequent chilled storage—a review

The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method

Freeze-chilling of whitefish: Effects of capture, on-board processing, freezing, frozen storage, thawing, and subsequent chilled storage—a review

The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.publishedVersio

Tineforsøk på torskeloins - ReFresh

Denne rapporten beskriver forberedelser, gjennomføring og resultater fra innledende tineforsøk i prosjekt ReFresh. Tineforsøkene var ment å avdekke effekt på drypptap og vannbindingsevne som følge av ulike tineprogram, men sett i dette perspektivet ble ikke forsøkene vellykket pga. store avvik mellom plan og gjennomføring. Derimot ble det generert verdifull kunnskap og lærdom i forkant av hovedforsøket. Det ble utviklet metodikk for å måle vektendring (drypptap), ved både veiiing og tilpasset EZ-driplossprosedyre. Det ble oppdaget at produktenes emballasje ikke var egnet for tining i vannbad, og vi sitter igjen med et bedre utgangspunkt for fastsettelse av tineprogrammer i forkant av hovedforsøk.Tineforsøk på torskeloins - ReFreshpublishedVersio

Markedskartlegging brosme - En betraktning av dagens status

Brosme benyttes i dag hovedsakelig som råvare til produksjon av konvensjonelle produkter, i form av saltfisk/klippfisk og tørrfisk. Det er imidlertid ønskelig å øke verdiskapningen og lønnsomheten av brosme, og aktørene ser filetproduksjon som en mulighet. Den overordnede målsetningen for prosjektet har vært å kartlegge potensialet for å benytte fersk brosme som råstoff til filetproduksjon. Som et ledd i dette arbeidet var det ønskelig å gjennomføre en kartlegging av markedet for brosme sammen med bedriftspartnerne i prosjektet. I denne rapporten gis leseren et innblikk i det norske brosmemarkedet gjennom informasjon om landing, anvendelse og eksport. I tillegg har det blitt gjennomført samtaler med ulike næringsaktører fra detaljist, storhusholdning og restauranter for å få ett innblikk i deres tanker og betraktninger knyttet til brosmeprodukter på markedet. Det gis også et innblikk i salgsdata fra 2022 for brosme fra en dagligvareaktør.Markedskartlegging brosme - En betraktning av dagens statuspublishedVersio