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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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Multifactorial diseases

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.

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Fresh reindeer meat, please

There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.
There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.

Nyhet

The hunt for Senga Sengana’s successors

Berit Karoline Martinsen has produced jam from many different varieties of strawberry and raspberry.
Which types of strawberry and raspberry are best suited for making jam? For the last five years, researchers, plant breeders and berry and jam producers have been working together to find the answer. About 100 varieties have been tried and a few have passed all the tests.

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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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