Nofima reports

Rapport/Report 30/2016 - English summary

Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas

Publication details

Publisher: Nofima AS

Issue: 30/2016

International Standard Numbers:
Printed: 978-82-8296-402-9

Open Access: green


It is carried out a comparison of nutrient content in the meal "meat stew" after it is produced in three different ways; i) in a traditional Autoclave (A) by Fjordkjøkken AS ii) by a new and faster autoclaving method called "Shaka autoclave" (S) and iii) when it is made like in a Home kitchen (H). The samples were stored for 5 weeks and reheated before analysis. The commercial products were stored at 4 oC and analyzed after1, 2 and 5 weeks.
The comparison of the nutritional content of stew that was Homemade and manufactured with industrial Autoclave showed that 17 of 18 analysis parameters were significantly similar. There were some slight variations between the parallels that can be attributed to differences in the commodity composition of the individual analysis samples. There were no significant differences in nutrient content during cold storage in industrial autoclave products from week 0 (production week) and week 5. Week 2 differed somewhat on several parameters, with higher values. The trend is that there is little decline in nutrient content within 5 weeks of cold storage. The main conclusion is that there is no difference in nutritional value stew of manufactured industrial autoclave and Homemade stew.