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Marinades and shelf life

A combination of packaging with CO2 and marinating gives the best shelf life, concludes Bjørn Schirmer.
Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus.

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Are microwave ovens used in the right way?

Dagbjørn Skipnes checks the use of an infrared camera to measure temperature distribution in a microwave oven
Microwaves heat food much faster than conventional cooking on the stove. As the heating time is shorter, achieving better quality of the food is also possible, claims Nofima Scientist Dagbjørn Skipnes Nofima, who has extensive experience with various heating methods of food.

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Tomorrow’s fish feed

Salmon smolt at Nofima’s research station on Averøy received feed containing bioactive fatty acids.
Scientists at Nofima have developed a salmon feed that strengthens the immune defence among salmon so the survival rate after a natural outbreak of the IPN virus increases dramatically.

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Mould and cured meats

A common quality problem among many cured meat producers is the growth of mould.
Dereje T. Asefa, National Veterinary Institute, Ragnhild O. Gjerde, Grilstad, Mohamed K. Abdella, Animalia, Cathrine F. Kure and Solveig Langsrud, Nofima Mat, Truls Nesbakken, Norwegian School of Veterinary Science, Maan S. Sidhu, Animalia and Ida Skaar, National Veterinary Institute. Source: Go’Mørning.

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