Nofima
Norwegian Institute of Food, Fisheries and Aquaculture Research
Aquaculture and fisheries
Food from the oceans and the land
Consumer and market
Enriched food – a good source of omega-3
Copyright: Nofima
21. February 2012
A new study shows that you get just as much omega-3 whether you take capsules or eat enriched food. The next big question is: How much omega-3 do you need?
Less stress – better quality
Photo: Kjell J. MerokCopyright: Nofima
16. February 2012
Salmon that becomes stressed before slaughter has a shorter shelf life because the flesh suffers more bacterial growth and develops undesirable flavours and odours more quickly. The negative consequences of stress are greater for raw than for cooked salmon.
Herring and pollock on your mobile
Photo: Marius Fiskum13. February 2012
Nofima is quadrupling the number of different fish species you can check with the iPhone app “How fresh is your fish?”.
Featured
New book about sensory & consumer science
The book Statistics for Sensory and Consumer Science gives a total overview of the most important and most common statistical methods for handling data from both consumer surveys and sensory panels. It also uses practical examples to demonstrate which methods are best suited to which uses.
