18. January 2018
An advanced light meter developed by Nofima is set to revolutionise the processing of fish. White fish can be sorted according to the amount of blood in the fillet before it is cut open, allowing better utilisation of each individual fish and better profitability for fishing companies.
2. January 2018
High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.
21. December 2017
After six hours in purpose-built tanks on board the trawler’s production deck, 90 per cent of the cod were still alive and in good shape. Intermediate storage provides better quality fish fillets and may also improve working conditions on board.
15. December 2017
What role does the colour of the food play in canteen guests’ choice of what to eat? We have tested people’s response to a range of different coloured cherry tomatoes and how different shades of red are perceived.
14. December 2017
Nofima’s researchers are clear that the current regulations for landing fish hamper efficiency. They also know what it will take to curb accusations of cheating.
13. December 2017
A meeting between a construction company from Ålesund and a researcher from Tromsø may lead to increased profitability for a new seafood industry in the Barents Sea.