Quality in all stages from live fish to your dinner table - which challenges do the mackerel and salmon industries face? Photo: Lars Åke Andersen / Nofima

Seafood quality

Consumer and sensory sciences   Industrial Economics   Marine biotechnology   Processing Technology   Seafood industry  

In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.

Time:1. March 2015 – 28. February 2019
Contact person
Portrettbilde av Kine Mari Karlsen
Kine Mari Karlsen

Senior Scientist
Phone: +47 472 60 878
kine.karlsen@nofima.no

Objective

The objective of the project was to:

  • Develop tools and methods for safeguarding seafood quality throughout the entire value chain
  • Strengthen Nofima’s expertise and position with regards to seafood quality
  • Develop a basis for multidisciplinary applications
  • Increase the dissemination of research on seafood quality

This project has strengthened the Nofima researchers’ expertise on seafood quality throughout the value chain for salmon and mackerel. Both market researchers, business economists, biotechnologists and seafood industry researchers from Nofima have gained increased insights into the quality characteristics of mackerel, food safety, high-pressure processing, the utilization of residual biomass from the pelagic sector, hyperspectral imaging, the value chain for mackerel, mackerel auctions and various market aspects.

For salmon we have gained further insights into how the quality is affected by the various seasons, localities, filleting and storage; whole-salmon quality analyses; food safety; high pressure treatment and hyperspectral imaging; as well as deeper knowledge about diploid and triploid salmon.

Research results for mackerel:

Research results for salmon:

Other research findings:

Method development

We have employed the following methods:

  1. Hybrid open-ended questions
  2. Blood analyses and on-line data analyses
  3. Competence building in rheology and the use of a rheometer
  4. Salt analyses of mackerel
  5. Colour analyses with DigiEye – Part 2: Analysis
  6. New gene expression analysis methods
  7. Whole-salmon quality analyses
  8. Quick sensory method for assessing salmon: The objective of this work was to evaluate possible quick methods for sensory assessment of boiled salmon. We tested the TDS (Temporal Dominance of Sensation) and TCATA (Temporal-Check-All-That-Apply) methods.
  9. TBARS analysis (rancidity) of mackerel
  10. Smoking methods for mackerel
  11. Product development and employment of newer technologies for hydrolyses of residual biomass
  12. Multi Locus VNTR Analysis and Multi Locus Sequence Typing of Listeria (START2 software)
  13. Microscoping (muscle structure)
  14. Product and process development with molecular gastronomy
  15. Product development with fish proteins
  16. Developing a new analysis methodology for detecting blood in fish muscle.

Dissemination

We have also focused on communicating research on seafood quality in an easily accessible way through:

  • Various seminars for the business community, colleagues and the general public
  • The blog “Fra fjord til bord” about seafood research
  • A video blog on seafood quality
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