11. februar 2011
The scientists believe the level of omega-3 in the salmon we eat is determined by a combination of the salmon’s genes and the feed it eats.
There is less omega-3 in the fillet when salmon are fed plant-based feed. However, the scientists know that salmon have a certain capacity to convert omega-3 fatty acids from plant oil to marine omega-3. They will now receive help from the salmon’s genes to increase this capacity.
26. september 2009
Nofima shall establish a Centre of Excellence for capture-based aquaculture in Tromsø.
8. oktober 2009
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.
25. mai 2009
Around half of all reindeer meat currently sold originates from calves. But it is sold collectively as reindeer meat. In the future reindeer veal can appear on restaurant menus.
17. mars 2015
Hjerteceller fra laks pulserer under mikroskopet. De skal hjelpe forskerne å finne ut hva livsviktig omega-3 betyr for fisken og for oss.
7. juli 2008
Successful Nordic chefs prefer natural, organic and local raw materials – in the right season. Chefs in the Nordic countries swear by many of the same raw materials.
19. desember 2011
The goal is a spotless and healthy salmon
Disease in salmon is caused by a number of factors in combination, including many micro-organisms, various environmental influences, aquaculture conditions and incorrect nourishment. If one is ignorant of the factors which contribute to the development of diseases and their relative importance, it is difficult either to prevent them or treat them.
31. oktober 2012
When a resource is exploited to the maximum amount, the value may only be increased by making each kilo we harvest worth more through marketing work, increased efficiency and enhanced quality.
5. april 2011
A new line of research known as ‘Seafood’ recently launched by Professor Joop Luten at Wageningen University, aims to make the flavour of the exotic but increasingly common Japanese oyster more appealing to the average consumer. He is also exploring possible ways of sustainably regulating the level of essential nutrients (such as selenium) in farmed fish.
1. februar 2010
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.