Når en sammenligner den levendeleverte hysa med tradisjonelt levert hyse på slakte/leveringsdagen, så er det store forskjeller med hensyn på kvalitet. Den levendeleverte hysa som blir pre-rigor prosessert har veldig lite spalting, god konsistens og lite blod i filetene, dette i motsetning til den tr...

The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino acid profiles, as well as polyphenol, fucoxanthin, and ash contents, no signif...

Farmed salmon is a large export product from Norway. After the salmon is stunned and killed, it istransported to large tanks for bleeding, chilling and buffering before gutting and further processing. The temperature of the fish into the processing plant is varying, but it is necessary to cool down ...

Today’s slaughtering and processing method for Atlantic salmon (Salmo salar) using large refrigerated seawater (RSW) and buffer tanks before and during a stepwise processing regime has now reached its limits. To overcome this problem, the salmon industry must, like the poultry industry, move towards...

The 2015-2018 PROMAC (Energy efficient Processing of Macroalgae in blue-green value chains) is financed by the Norwegian Research Council. The PROMAC consortium is led by Møreforsking AS and consists of both Norwegian (SINTEF, NIBIO, NTNU, NMBU) and European (CEVA, MATIS, SLU)research institutes, as...