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Topic: Seafood

Results

Are good recipes the key to increased seafood consumption?

Willing to pay 30 per cent more for fresh rather than thawed Norwegian salmon

High demand results in little variation in salmon products

NOK 1.5 billion to be saved on salmon transport

Rib fractures may be the main cause of melanin spots

Chefs want to serve up a good story together with farmed cod

Young adults want inspiration to eat more seafood

Found that the DHA fatty acid promotes fillet quality

Better fish quality with lower freezing temperature

Stockfish shelf life exceeds two years

Possible to reduce plastic in the seafood industry

Excellent quality from “Cod Hotel”

Aquaculture’s effect on wild marine fish

Winning gold for virgin herring

EU hopes to increase the proportion of organic salmon

Norwegians love pre-packed cod

Turkey – a growing seafood market

Better salmon fillet with carbon dioxide (CO2)

Herring is better for you than we thought

Is organic the same as natural?

Indoor production of stockfish

Projects

Thumbnail for New Technology for Increasing Food Safety in the Production of Rakfisk

TryggRakfisk

New Technology for Increasing Food Safety in the Production of Rakfisk

2021 - 2024

Thumbnail for Accelerating algae product and market development in Baltic and North Sea

AlgaeProBANOS

Accelerating algae product and market development in Baltic and North Sea

2023 - 2027

Thumbnail for How the state of rigor influences the freezing of fish

RigorFrys

How the state of rigor influences the freezing of fish

2023 - 2025

Thumbnail for Market test of farmed cod

Market test of farmed cod

2022 - 2022

Thumbnail for Value creation from pink salmon

Value creation from pink salmon

2021

Thumbnail for Industrial production of fresh fish products – freezing, storage and defrosting

Fresk

Industrial production of fresh fish products – freezing, storage and defrosting

2017 - 2020

Thumbnail for Optimal salt reduction in smoked salmon

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

Thumbnail for Informal trade barriers to market access

Market access

Informal trade barriers to market access

2018 - 2020

Thumbnail for Online seafood sales

Online seafood sales

2019 - 2021

Thumbnail for Quality-based differentiation of salmon

Qualidiff

Quality-based differentiation of salmon

2018 - 2022

Thumbnail for Innovative Market Orientated Prediction Toolbox to Strengthen the Economic Sustainability and Competitiveness of European Seafood

PrimeFish

Innovative Market Orientated Prediction Toolbox to Strengthen the Economic Sustainability and Competitiveness of European Seafood

2015 - 2019

Thumbnail for Recommendations for future organic aquaculture in Europe

OrAqua

Recommendations for future organic aquaculture in Europe

2014 - 2016

Thumbnail for Shelf life of salt-cured fish

Shelf life of salt-cured fish

2013 - 2015

Worth knowing

What happens inside rakfisk?

The best way to look after your catch

How quickly should fish be processed?

Why the fish shrinks when it’s baked

Why is cucumber salad such an excellent companion for salmon?

How to check how fresh fish is

Facilities

Fish Pilot Plant

The fish pilot plant has its own fish reception area where whole fish and fillets are delivered to undergo quality analysis.

Research facilities at Måltidets hus

The research rooms and laboratories at Måltidets Hus make up a total area of about 1,000 m2.

Press releases

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Are salmon as pink as they used to be? (29. Mar 2022)

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Guest editor for renowned international journal (03. Mar 2021)

Publications

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Foods, 2023
Academic article

Bioavailability of iodine from a meal consisting of sushi and a wakame seaweed salad—A randomized crossover trial

Food Science & Nutrition, 2023
Academic article

Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets

Innovative Food Science & Emerging Technologies, 2023
Academic article

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Foods, 2023
Academic article

Salt content in herring – How the salt content in herring changes during capture and catch handling

2023
Nofima’s reports

Norwegian Farmed Salmon: A Commodity in Need of Differentiation?

Journal of International Food & Agribusiness Marketing, 2023
Academic article

Markedstest av oppdrettstorsk i England og Italia – Britiske og italienske kokkers oppfattelse av oppdrettstorsk fra Norge

2023
Nofima’s reports

Perspective Chapter: Hyperspectral Imaging for the Analysis of Seafood

2023
Academic chapter/article/Conference paper

Sustainability, perceived quality and country of origin of farmed salmon: Impact on consumer choices in the USA, France and Japan

Food Policy, 2023
Academic article

Dietary fish intake increased the concentration of soluble ACE2 in rats. Can fish consumption reduce the risk of COVID-19 infection through interception of SARS-CoV-2 by soluble ACE2?

British Journal of Nutrition, 2023
Academic article

Hva med en dumpling eller en fiskekake med rognkjeks?

Norsk Fiskeoppdrett, 2022
Article in business/trade/industry journal

Industrial solution for thawing and chilling of mackerel for filleting

2022
Nofima’s reports

Perspective Chapter: Hyperspectral Imaging for the Analysis of Seafood

Intech Open, 2022
Academic article

Raman spectroscopy and NIR hyperspectral imaging for in-line estimation of fatty acid features in salmon fillets

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2022
Academic article

Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data

International journal of food microbiology, 2022
Academic article

Økonomiske og miljømessige effekter av superkjøling av laks

2022
Nofima’s reports

Forbrukeroppfatninger om fersk og tint laks

2022
Nofima’s reports

Sustainable packaging for fish and meat: industry insights

2022
Academic chapter/article/Conference paper

Rib abnormalities and their association with focal dark spots in Atlantic salmon fillets

Aquaculture, 2022
Academic article

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

Lebensmittel-Wissenschaft + Technologie, 2022
Academic article

Quality of whole gutted salmon in various bulk packages

Journal of Food Quality, 1999
Academic article

Quality of filleted salmon in various retail packages

Journal of Food Quality, 1999
Academic article

Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products

2008
Academic chapter/article/Conference paper

Microbiological quality and safety of farmed fish

2008
Academic chapter/article/Conference paper

Mild processing of seafood—A review

Comprehensive Reviews in Food Science and Food Safety, 2021
Academic literature review

Preservation methods for seafood – Possibilities for extended shelf life for salmon

2021
Nofima’s reports

Water holding properties of Atlantic salmon

Comprehensive Reviews in Food Science and Food Safety, 2021
Academic literature review

Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

Food Packaging and Shelf Life, 2021
Academic article

Mechanisms of transverse relaxation of water in muscle tissue

Food Control, 2022
Academic article

Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke

Journal of Food Science, 2021
Academic article

The same or not? Quality grading of salt fish in Norway and Spain

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods, 2021
Academic article

Analysing multivariate storage data of seafood spreads. A case study based on combining split-plot design, principal component analysis and partial least squares predictions

Food Control, 2021
Academic article

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Journal of Food Engineering, 2022
Academic article

Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes

2021
Nofima’s reports

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging

Food Control, 2021
Academic article

Stockfish – comparing production of drying fish with head-on and head-off

2020
Nofima’s reports

Desalting of tails and loins of dried salt-cured saith by cooking

2020
Nofima’s reports

The role of identity and gender in seafood cooking skills

British Food Journal, 2020
Academic article

Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin

International journal of food microbiology, 2021
Academic article

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Scientific Reports, 2020
Academic article

Associated Research Areas

Market studies

Diet and health

Marketing strategy

Quality and measurement methods

Raw material knowledge