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Salmon genes can give more omega-3

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.

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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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