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.
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.
11. november 2009
The Board of Directors of Nofima AS resolved at its meeting on Tuesday November 10 to appoint Øyvind Fylling-Jensen as the new CEO.
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.
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.
22. september 2010
Gjermund Vogt at Nofima Mat believes the standardised analytical tools for fish oils are not up to standard for checking the quality of the omega-3 products on the market.
Just half of the 113 omega-3 products to undergo quality checks in a research project could be analysed with approved analytical tools. Consequently, the quality of the remaining oils on the market remains unknown.
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.
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.
27. april 2010
The new microscopes enable researchers to take chemical images of cells in which unique chemical bonds represent the contrasts in the images.
Nofima has acquired new microscopes that enable researchers to measure molecular vibrations with a very high spacial resolution. This means that they can measure spectra of different components within a single cell.