Full Program

 

 

 

Wednesday 28 September

09.00-09.15

Opening ceremony:
Ingrid Undeland, Professor Food Science, Chair WEFTA 2011, Chalmers University of Technology, Gothenburg, Sweden

Anna Jöborn, Director, Department for Research and Assessment, Swedish Agency for Marine and Water Management, Gothenburg, Sweden

09.15-09.45

WEFTA Award winner 2010:
“Past and present challenges of fish technologists - where will new tools and methods lead us in the future?”
Torger Børresen, Research Director, DTU Food, Technical University of Denmark

09.45-10.20

SCIENTIFIC SESSION 1: Towards sustainable sources of seafood – aquaculture and rest raw materials
I. Aquaculture part
Chairs: Friederike Ziegler, Sweden and Susanna Airaksinen, Finland

09.45

Keynote lecture: Microalgae – a novel resource in food and feed production
René Wijffels
Wageningen University, Wageningen, the Netherlands

10.15

Inclusion of the microalga Isochrysis aff. galbana in organic diets of European sea bass juveniles: effects on growth, feed utilisation and fillet composition
Bianca Maria Poli, S. Venturini, F. Tulli, G. Chini Zittelli, E. Tibaldi, G. Giorgi, L. Rodolfi, and M.R. Tredici
Florence University, Firenze, Italy

10.20-10.50

Coffee break

10.50-12.15

SCIENTIFIC SESSION 1, CONT

10.50

The effect of protein and lipid source in organic feed for (organic) rainbow trout on sensory quality
Grethe Hyldig, D. Green-Petersen, C. Jacobsen, C. Baron, A. Jokumsen, I. Lund, and H. Hauch Nielsen
DTU Food – National Food Institute Denmark, Kgs. Lyngby, Denmark

11.05

The Norway lobster (Nephrops norvegicus) condition and quality as foodstuff depending on diet
Susanne P. Eriksson, K. Nordström, H. Styf, L. Svanberg, K. Ringdahl, J. Lövgren and B. Hernroth
University of Gothenburg, Fiskebäckskil, Sweden

11.20

Effects of feed, feeding regime and growth rate on flesh quality, collagen cross-links and plasma hormones in farmed Atlantic salmon
Chris André Johnsen, Ø. Hagen, M. Adler, E. Jönsson, P. Kling, R. Bickerdike, C. Solberg, B. T. Björnsson, and E. Åsgard Bendiksen
University of Nordland, Bodø, Norway

11.35

Effect of genetic background and sex on Atlantic salmon muscle collagen properties and the relationship with muscle texture
Helena M. Moreno, M. C. Gómez-Guillén, M. Pilar Montero, C. Jacq, T. Mørkøre, and A. J. Borderías
Institute of Food Science, Technology and Nutrition (CSIC), Madrid. Spain

11.50

Quality of portion-size meagre (Argyrosomus regius) cultured in earth ponds
A. Gonçalves, M. de Sá, É. Fabiane Furlan, T. Gama Pereira, C. Cardoso,
N. Bandarra, P. Pousão-Ferreira, L. Ribeiro, and
Maria Leonor Nunes
National Institute of Biological Resources – INRB, I.P./L-IPIMAR, Lisboa, Portugal

12.05

The role of feed (ingredients) in the development of flavours in oysters (Crassostrea gigas) cultured in land based systems
Jasper van Houcke, J.B. Luten, A.C. Smaal, and J.P.H. Linssen
HZ University of Applied Sciences, Vlissingen, The Netherlands

12.10

Estonian farmed rainbow trout competitiveness in red fish market
Loreida Timberg, K. Koppel, and R. Kuldjärv
TFTAK, Competence Centre of Food and Fermentation Technologies, Tallinn, Estonia

12.15-13.15

Lunch

13.15-14.15

Scientific session 1, cont
II. Rest raw material part
Chairs: Hóraldur Joensen, Faroe Islands and Anna Badiani, Italy

13.15

High quality fish oil and proteins from herring rest raw material: influence by process conditions
Ana Karina Carvajal, R. Slizyte, I. Storrø, and M. Aursand
SINTEF Fisheries and Aquaculture, Norway

13.30

Life Cycle Assessment (LCA) focused on carbon footprint applied to seafood products - a basis for consumer choices. Case study comparing MSC certified Alaska pollock caught by pelagic trawls with cod caught by long-lines.
Veronica Sund
SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

13.45

Life Cycle Assessment (LCA) of using underutilized marine raw materials processed by the pH-shift method to replace fish mince in seafood products
Friederike Ziegler, V. Sund, and I. Undeland
SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

13.50

Surimi seafood from byproducts containing omega-3 fatty acids
Margrét Geirsdóttir, P. Hamaguchi, Ó. Þ. Hilmarsson, I. Klonowzki, and H. G. Kristinsson
Matis, Biotechnology & Biomolecular division, Icelandic Food Research, Reykjavík, Iceland

13.55

Farmed sea bass and seabream by-products: A new opportunity for high quality heat-induced gel products
Carlos Cardoso, R. Mendes, P. Vaz-Pires, and M.L. Nunes
National Institute of Biological Resources, Lisbon, Portugal

14.00

The Vendace Project – an applied project for sustainable development in the largest lake in Sweden – Vänern
Elén Faxö, C. Eklund-Jonsson, I. Undeland, J. Karlsson, L. Dominique,
Food & Health Concept Centre, Gothenburg, Sweden

14.05

Poster presentations Session 1 (1 min oral introduction will be given by each poster presenter)

Poster 1.1

Potential for line-mussel production in the Great Belt (Denmark)
Daniel Pleissner, K. Lundgreen, L. Bøttiger and H. U. Riisgård
Marine Biological Research Centre, University of Southern Denmark, Kerteminde, Denmark

Poster 1.2

Mussel meal - A sustainable high protein component in organic feed
Odd Lindahl
The Swedish Royal Academy of Science, Fiskebäckskil, Sweden

Poster 1.3

Growth and survival of juvenile freshwater crayfish (Astacus leptodactylus esch. 1823) fed artemia enriched with commercial emulsions
Seval Bahadir Koca, N. Ozgur Yigit, I. Diler, O. Uzunmehmetoglu, and B. Yazıcıoglu
Suleyman Demirel University, Egirdir Fisheries Faculty, Isparta, Turkey

Poster 1.4

European whitefish tailored to benefit the whole value chain
Susanna Airaksinen, J-P. Suomela, M. Sandell, J. Koskela, and M. Kankainen
Finnish Game and Fisheries Research Institute, Turku, Finland

Poster 1.5

Analysis of the bioactivity of fish protein hydrolysates used as feed enrichment for Atlantic cod (Gadus morhua) larvae
Hólmfríður Sveinsdóttir, H. L. Heimisdóttir, J. Jóhannsdóttir, P. Y. Hamaguchi, A. B. Bergsson,
H.G. Kristinsson, and S. Svavarsson
Matís ohf. - Icelandic Food and Biotech R&D, Reykjavík, Iceland

Poster 1.6

Antioxidant activity of hydrolysates from discarded crustaceans
José Maria Vieites
Fernandez, P. Ramos-Ariza, R. Gómez-Mariño, M. García-López, C.G. Sotelo, and R.I. Pérez-Martín
Instituto de Investigaciones Marinas (IIM-CSIC), Vigo. Spain

Poster 1.7

Feed based on vegetable materials changes the muscle proteome of the carnivore rainbow trout
Flemming Jessen, T. Wulff, J. Bach Mikkelsen, and H. Hauch Nielsen
National Food Institute, DTU, Kgs. Lyngby, Denmark

Poster 1.8

Seafood consumption in Portugal - Why do Portuguese eat so much fish?
Cheila Almeida, S. Vaz and F. Ziegler
SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

14.15-14.45

Coffee and Posters

14.45-17.10

SCIENTIFIC SESSION 2: Product development and product communication within the seafood sector
Chairs: John Fagan, Ireland and Begoña Perez Villarreal, Spain

14.45

Keynote lecture: Consumer and market trends within the seafood sector; alignment of innovation process
Ole Kragh Malle
Royal Greenland A/S, Svenstrup, Denmark

15.15

The use of cooks, industry experts and consumers in developing new seafood products
Morten Heide and M. Carlehøg
Nofima, Tromsø, Norway

15.30

Effect of meal composition on culinary quality of fish in a pasteurised MicVac ready-meal
E. Holtz, Hanna Rüdel, O. Olofsson, A. Broberg, G. Hall, and L. Ahrné
MicVac AB, Gothenburg, Sweden

15.45

Development of flavored freeze-dried pink salmon (Oncorhynchus gorbuscha)
Alexandra Oliveira, D. Nguyen, L. Gurer, Q. Fong, P. Bechtel, B. Himelbloom, and C. Crapo
University of Alaska Fairbanks, Kodiak, USA

16.00-16.10

Short break

16.10

Innovative consumer-oriented product development of enriched seafood
Kolbrún Sveinsdóttir, R. Jónsdóttir, M. Geirsdóttir, and E. Martinsdóttir
Matís ohf, Reykjavík, Iceland

16.25

Innovative use of seafood in industrial households. Consumers’ expectations
Marit Rødbotten, A. Segtnan, A. Vorre Skuland, B.E. Olsen, P. Lea, J. Pickova , M. Åsli, T. Mørkøre, and J.T. Rosnes
Nofima, Ås, Norway

16.40

Innovative and attractive fish dishes
Jan Thomas Rosnes, T. Mørkøre, M. Rødbotten, B.E. Olsen, M. Åsli, J. Pickova, and J. Hansen
Nofima, Stavanger, Norway

16.45

New ready to use seafood products with texture adaptations for elderly
Irene Peral Díez and R. Llorente Holgado
AZTI Tecnalia, Parque Tecnológico de Bizkaia, Bizkaia-Spain

16.50

The past and future of seafood promotion in Turkey
T. Tolon and Dilek Emiroglu
Ege University Faculty of Fisheries, Izmir, Turkey

16.55

French consumers’ impressions of fresh, frozen and thawed cod; Results from a focus-group study
Themistoklis Altintzoglou, M. Heide, and M. Carlehög
Nofima, Tromsø, Norway

17.00

Development of new business concepts for the seafood sector
Jorunn Sofie Hansen, G. Håbesland, D. Skipnes, and A. Vorre Skuland
Nofima, Stavanger Norway

17.05

Poster presentations Session 2 (1 min oral introduction will be given by each poster presenter)

Poster 2.1

Foreign trade profile and trends of processed seafood products in Turkey
T. Tolon, H. Saygi, and Dilek Emiroglu
Ege University Faculty of Fisheries, İzmir, Turkey

Poster 2.2

Overview of the Fisheries Sector in Turkey
Dilek Emiroglu and D. Günay
Ege University Faculty of Fisheries, İzmir, Turkey

Poster 2.3

Development of innovative functional product from farmed species: utilization of meagre (Argyrosomus regius) and dietary grape fibres
R. Mendes, Carlos Cardoso, B. Ribeiro, H. Silva, C. Serrano, C. Ramos, and P. Cameira dos Santos
National Institute of Biological Resources, L-IPIMAR, Lisbon, Portugal

19.00

Welcome reception, Reception Hall, Gothenburg City Hall

 

 

 

Thursday 29 September

09.00-10.25

SCIENTIFIC SESSION 3: Innovative process and detection technologies for seafood
Chairs: José Beltran, Spain and Michaela Archer, UK

09.00

Keynote lecture: Potentials of nano-processing within the seafood sector
Amparo Lopez-Rubio
Novel Materials and Nanotechnology lab, IATA-CSIC, Spain

09.30

Separation of marine oil components by advanced membranes - Possibilities and advantages
Andrea Meniconi, A.T. Boam, P. Skavaas
Evonik Membrane Extraction Technology Ltd, Wembley, United Kingdom

09.45

Proteomic approach to monitor the oxidative status of proteins in seafood products
M. Pazos, L. Méndez, Rodrigo Maestre, J.M. Gallardo, and I. Medina.
Instituto de Investigaciones Marinas (IIM-CSIC), Vigo, Spain

10.00

Development of a PCR Elisa System to Authenticate the Species of the Thunnus Genus and Katsuwonus pelamis
Francisco J. Santaclara, R. I. Pérez, and C. G. Sotelo
Instituto de Investigaciones Marinas (IIM-CSIC), Vigo, Spain

10.05

Simple shelf life prediction models for wireless sensor networks in fish supply chains
Tómas Hafliðason, G. Ólafsdóttir, B. Margeirsson, and S. Bogason
University of Iceland, Reykjavik, Iceland

10.10

Product adjusted packaging
Anlaug Ådland Hansen
Nofima, Ås, Norway

10.15

Poster presentations Session 3 (1 min oral introduction will be given by each poster presenter)

Poster 3.1

Modeling and simulation of salmon fish in superchilling technology.
Lilian Daniel Kaale, T. M. Eikevik, and K. Kolsaker
Norwegian University of Science and Technology (NTNU), Trondheim, Norway

Poster 3.2

Operational performance of the desalting process of cod pieces: Pilot study
Graziele Gustinelli Arantes de Carvalho, L. S. Sant´Ana, P. Martin, and P. de Magalhães Padilha
UNESP, São Paulo, Brazil

Poster 3.3

Comparison of two mitochondrial DNA sequences for the identification of Scomber species
Iciar Martinez, A. Velasco, R. Perez-Martin, E. Forås, M. Yamashita, and C. G Sotelo
Instituto de Investigaciones Marinaws (IIM-CSIC), Vigo, Spain

Poster 3.4

Differencing sea bass fillets frozen in different conditions by impedance measured at frequencies from 1 to 100 MHz
T. Janči, H. Medić, N. Marušić, T. Petrak, I. Lacković, and Sanja Vidaček
University of Zagreb, Croatia

10.25-10.55

Coffee and Posters

10.55-12.25

Scientific session 3, conT
Chairs: Stein Ove Østvik, Norway and Tómas Hafliðason, Iceland

10.55

Sensory testing of seafood products in the frame of the DLG Food Quality Contest
Jörg Oehlenschläger
DLG (German Agricultural Society)
Buchholz i. d. N., Germany

11.10

Endpoint temperature assessment in surimi through visible spectroscopy – dealing with different water levels
Svein Kristian Stormo, A. Holten Sivertsen, K. Heia, and D. Skipnes
Nofima, Tromsø, Norway

11.25

Advanced imaging for automated inspection of 3D, color, surface scattering and subsurface scattering properties of fish and fish products
J. R. Mathiassen, Ekrem Misimi, and S. O. Østvik
SINTEF Fisheries and Aquaculture, Trondheim, Norway

11.40

Using image analysis to monitor biological changes in consume fish
Bjørn Skovlund Dissing, S. Frosch, and M. Engelbrecht Nielsen
Technical University of Denmark, Lyngby, Denmark

11.55

USE of low field NMR to Estimate freezing storage time and quality changes in hake (Merluccius merluccius, L.)
I. Sánchez-Alonso, I. Martinez, J. Sánchez-Valencia, and Mercedes Careche
Instituto de la Estructura de la Materia (IEM-CSIC), Madrid, Spain

12.10

Use of hyperspectral imaging for classifying fresh salmon (Salmo salar L.) according to the type of packaging used during storage
Izumi Sone, R. L. Olsen, A. H. Sivertsen, G. Eilertsen, and K. Heia
Nofima, Tromsø, Norway

12.15

Automated image analysis as a tool to quantify gaping and morphological features in smoked salmon slices
Grigory V. Merkin, L. H. Stien, K. Pittman, and R. Nortvedt
University of Bergen, High Technology Centre, Bergen, Norway

12.20

Fresh fish on your iPhone
Joop Luten
Nofima, Tromsø, Norway

12.25-13.25

Lunch

13.25-15.05

SCIENTIFIC SESSION 4: Retaining high quality through the seafood processing chain
Chairs: Caroline Baron, Denmark and Sootawat Benjakul, Thailand

13.25

Keynote lecture: Why water is a key to seafood quality
Tyre C. Lanier and C.D. Stevenson
North Carolina State University, USA

13.55

Methemoglobin in oxidation of marine lipids
Vera Kristinova, L. Skrabalova, I. Størro, and T. Rustad
Norwegian University of Science and Technology and SINTEF, Trondheim, Norway

14.10

Effects of the anti-caking agent potassium ferrocyanide (K4[Fe(CN)6]) on lipid oxidation of salted cod (Gadus morhua) during salting, storage and rehydration
Minh Van Nguyen, K. A. Thorarinsdottir, G. Thorkelsson,
A. Gudmundsdottir, and S. Arason
University of Iceland, Reykjavik, Iceland

14.25

Antioxidant potential of water hyacinth (Eichornia crassipes): In vitro antioxidant activity and phenolic composition
Alagarsamy Surendraraj, K.H. S. Farvin, and R. Anandan
Institute of Food and Dairy Technology, Tanuvas, Chennai, India

14.40

Effect of the Maillard reaction on antioxidant activity and functional properties of a sugar – shrimp hydrolysate system
Claire Sabourin, N. Decourcelle, Y. Grohens, T. Benvegnu, T. Aubry, and F. Guérard
Université de Bretagne Occidentale, Plouzané, France

14.45

Determination of quality and shelf life of rainbow trout (Oncorhynchus mykiss) coated with crab (Potamon potamios, Olivier 1804) chitosan during storage
A. Günlü, Şengül Bilgin, Y. Bolat, L. İzci, S. Bahadır Koca, and S. Çetinkaya
University of Süleyman Demirel, Isparta, Turkey

14.50

Poster presentations session 4 (1 min oral introduction will be given by each poster presenter)

Poster 4.1

Extended shelf life of industrially rehydrated salt cured cod by preservation with citric acid and potassium sorbate baths
B. Berlyanto Sedayu, H. Herland, C. Van Keer, Heidi A. Nilsen
Nofima, Tromsø, Norway

Poster 4.2

Lipid oxidation and textural properties of refrigerated fish emulsion sausages as influenced by tannic acid and kiam wood extract
S. Maqsood, Soottawat Benjakul, and A. Khansaheb Balange
Prince of Songkla University, Songkhla, Thailand

Poster 4.3

Effects of olive leaf extracts on fish fillets
Can Altınelataman, U. Çelik, E. Misimi, T. Dinçer, E.Burcu Şen, and A. Erdem
Ege University, İzmir, Turkey

Poster 4.4

The effects of natural antioxidant extracts (thymus, green tea, sage and laurel) on the fatty acid content of fish burgers made from minced chub mackerel (Scomber japonicus)
Y. Özogul, E. Balıkçı, A. Şimşek, Deniz Ayas, M. Kenar, Ç. Kaçar, H. Yazgan, S. Gökdoğan
Mersin University, Mersin, Turkey

Poster 4.5

The effects of natural antioxidant extracts (thymus, green tea, sage and laurel) on the biogenic amine contents of fish burgers made from minced chub mackerel (Scomber japonicus)
Y. Ozogul, Y. Uçar, E. Kuley, F. Ozogul, E. Balıkçı, and Deniz Ayas
Mersin University, Mersin, Turkey

Poster 4.6

Combined effect of packaging and chitosan on the shelf-life of fresh Mediterranean swordfish (fillet steaks) stored under refrigeration (4oC)
M. Tsiligianni, Ekaterini Papavergou, N. Soultos, T.Magra, and I.N. Savvaidis
Aristotle University of Thessaloniki, Thessaloniki, Greece

Poster 4.7

Press juice from herring (Clupea harengus) as a glaze for frozen herring fillets
Lillie R. Cavonius and I. Undeland
Chalmers University of Technology, Gothenburg, Sweden

Poster 4.8

Oxidative stability of frozen mackerel batches - A multivariate data analysis approach
M. Helbo Ekgreen, S. Frosch, Caroline P. Baron
DTU Food – National Food Institute,
Kgs Lyngby Denmark

Poster 4.9

Quality changes during frozen storage of farmed Atlantic salmon (Salmo salar) at -400C and -200C
A. Palihawadana, E. Sirnes, M. Bjornevik,
Ørjan Hagen and C. Solberg
University of Nordland, Bodø, Norway

Poster 4.10

How raw composition influences the development of lipid oxidation in mackerel (Scomber scombrus) muscle
Rodrigo Maestre, M. Pazos, and I. Medina
Instituto de Investigaciones Marinas (IIM-CSIC), Vigo, Spain

Poster 4.11

Roughhead grenadier: from trap to dish
Kari Lisbeth Fjørtoft, B.T. Nystrand, S. Bakke, and J. Kennedy
Møreforskning Marin AS, Ålesund, Norway

Poster 4.12

Myosin denaturation in salmon meat distributed in chilled or frozen form
Kunihiko Konno, W. Thavaroj, and Y. Konno
Hokkaido University, Hokkaido, Japan

Poster 4.13

Comparing the activity of polyphenol oxidase enzyme in different parts of deep water pink shrimp (Parapenaeus longirostris) by using Ll-dopa substrate
Sukran Cakli, T. Dincer, A. Cadun, H. Rehbein, S. Tolasa, E. B.Y. Sen, O.A. Erdem, N. Demirtas, S. Dogan, C. Kocak, and A. Tokac
Ege University, İzmir,Turkey

Poster 4.14

Quality changes during salt curing of codfish (Gadus morhua)
Helena Oliveira, A. Gonçalves, S. Pedro, M.L. Nunes, P. Vaz-Pires, R. Costa
ICBAS - Instituto de Ciências Biomédicas de Abel Salazar, Porto, Portugal

Poster 4.15

Effects of different extraction conditions on the phenolic compounds of extracts from Sargassum angustifolium; in microwave-assisted extraction
Aria Babakhani Lashka, M. Rezaei, K. Rezaei, and S.J. Seifabadi
Tarbiat Modares University, Noor, Iran

15.05-15.35

Coffee and Posters

15.35-17.00

Scientific Session 4, cont
Chairs: Loreida Timberg, Estonia and Ufuk Çelik, Turkey

15.35

How to upgrade sensory potential of salmon by-product hydrolysates used as high quality source of protein?
Christelle Kouakou, R. Baron, J-P. BergeE, L. Lethaut, C. Prost, and
M. Cardinal
LUNAM University and IFREMER, Nantes, France

15.50

Effect of heat treatment on enzymes, chemical composition and long time storage in the marine zooplankton Calanus finmarchicus
Maria Bergvik, I. Overrein, M. Bantle, J.O. Evjemo, and T.Rustad
Norwegian University of Science and Technology (NTNU), Trondheim, Norway

16.05

Sodium reduction in minced fish products: Effect on physicochemical properties
Kirsti Greiff, I. G. Aursand, U. Erikson, K.I. Draget, and T. Rustad
SINTEF Fisheries and Aquaculture, Trondheim, Norway

16.20

Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on different fish muscle proteins
S. Chanarat and Soottawat Benjakul
Prince of Songkla University, Hat Yai, Songkhla, Thailand

16.25

Obtaining a restructured seafood product from non-functional fish muscle by adding konjac glucomannan
B. Herranz, B. Solo-de-Zaldivar and A. Javier Borderías
Institute of Food Science and Technology and Nutrition. (ICTAN) (CSIC), Madrid, Spain

16.30

Thermal denaturation properties of catfish myosin as compared with those of tilapia
Thavaroj Wichulada and K. Kunihiko
Hokkaido University, Hokkaido, Japan

16.35

Mushy tail or ‘skyrhumar’ in Icelandic langoustines
Heather Philp and G. Marteinsdottir
University of Iceland, Reykjavik, Iceland

16.40

Generating a year-around profitable trade of live handpicked scallops (Pecten maximus) with an optimal quality
A. K. Woll, Snorre Bakke, K. L. Fjørtoft, and H. Myrseth
Møreforsking Marin, Ålesund, Norway

16.45

Effect of gelatin hydrolysate on physicochemical properties of surimi subjected to different freeze-thaw cycles
Phanat Kittiphattanabawon, S. Benjakul, W. Visessanguan, and F. Shahidi
Prince of Songkla University, Hat Yai, Songkhla, Thailand

16.50

Quality assessment of fresh fish by biochemical approaches
François Leduc, F. Krzewinski, A. N’Guessan, P. Malle, O. Kol, and
G. Duflos
ANSES, Laboratoire des produits de la pêche, Boulogne-sur-Mer, France

16.55

Improving sensorial characteristics of Engraulis ringens ripened fillets
Raquel Llorente Holgado and I. Peral Díez
AZTI Tecnalia, Parque Tecnológico de Bizkaia, Bizkaia-Spain

19.00

Conference dinner at River Café

 

 

 

Friday 30 September

09.00-10.30

SCIENTIFIC SESSION 5: Nutritional and safety aspects of seafood consumption
I. Nutrition part
Chairs: Steve Otwell, USA and Fabienne Guerard, France

09.00

Keynote lecture: Early fish consumption – key to avoid allergy in childhood?
Agnes Wold
University of Gothenburg, Sweden

09.30

Effects of a fish or meat diet during perinatal and postweaning periods on insulin sensitivity, adiposity and lipid profile in adult offspring
Aysha Hussain, N. Jansson, R. Jakubowicz, and A. Holmäng
Sahlgrenska Academy, University of Gothenburg, Sweden

09.45

Bioactive peptides from Atlantic mackerel (Scomber scombrus)
Nazlin K Howell and C. Kasase
University of Surrey, UK

10.00

Effect of alkaline pH-shift processing on in vitro digestibility of herring (Clupea harengus) protein
Sofia Marmon and I. Undeland
Chalmers University of Technology, Gothenburg, Sweden

10.15

Comparison of in-vitro chemical and cellular based antioxidant assays on bioactive marine peptides
Patricia Y. Hamaguchi, H. Sveinsdóttir, R. Jónsdóttir, and H. G. Kristinsson
Matís ohf. - Icelandic Food and Biotech R&D, Reykjavík, Iceland

10.20

Poster presentations Session 5 (1 min oral introduction will be given by each poster presenter)

Poster 5.1

High levels of long chain polyunsaturated fatty acids in cord serum predict allergy development in childhood
Malin Barman, S. Johansson, A. E. Wold, A.-S. Sandberg, and A. Sandin
Chalmers University of Technology, Gothenburg, Sweden

Poster 5.2

Extraction and characterization of naturally occurring bioactive peptides from different tissues from Salmon (Salmo salar)
Susan Skanderup Falkenberg and H. Hauch Nielsen
Technical University of Denmark, National Food Institute, Kgs. Lyngby, Denmark

Poster 5.3

Effect of sunlight on the survival of pathogenic E. coli in freshwater and sea water
Surendraraj Alagarsamy, K.H. S. Farvin, and N. Thampuran
Institute of Food and Dairy Technology, Tanuvas, Chennai, India

Poster 5.4

The effects of sex and seasonality on the metal levels of different muscle tissues of mature blue swimmer crabs (Portunus pelagicus Linnaeus 1758) in Mersin bay, north-eastern Mediterranean, Turkey
Deniz Ayas, Y. Ozogul
Mersin University, Mersin, Turkey

Poster 5.5

Benefits and risks associated to the consumption of salmon commercialized in Portugal
C. Afonso, S. Costa, C. Cardoso, H. M. Lourenço, N. Bandarra,
M. F. Martins, S. Gonçalves, and Maria Leonor Nunes
Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR), Lisboa, Portugal

Poster 5.6

The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by food-borne pathogen
S. Gokdogan, Y. Özogul, Y. Uçar, E. Kuley, F. Özogul, C. Kacar, and Deniz Ayas
Mersin University, Mersin, Turkey

Poster 5.7

Regional occurrence of heavy metals in the common whelk Buccinum undatum – Implications for an evolving industry in Norway
Snorre Bakke, S. Frantzen, and C. Børnes
Møreforsking Marin, Ålesund, Norway

10.30-11.00

Coffee and posters

11.00-12.20

Scientific Session 5, cont
I. Nutrition part
Chairs: Britt Gabrielsson, Sweden and Svein Kristian Stormo, Norway

11.00

Beta-hydroxy-gamma-trimethyl amino butyric acid (L-carnitine) contents of commercially important raw and cooked seafood by HPLC method
Deniz Ayas, Y. Özogul, F. Özogul, E. Kuley, and A. Şimşek
Mersin University, Adana, Turkey

11.15

Functional ingredients in brown seaweed, Fucus vesiculosus
Hólmfrídur Sveinsdóttir, J. Ó. Jónsson, P. Y. Hamaguchi, H. Benediktsson, H. G. Kristinsson,
R. Jónsdóttir
Matís ohf. - Icelandic Food and Biotech R&D, Reykjavík, Iceland

11.30

Uncovering global impact of fish and enriched-polyunsaturated fatty acids diet in mice by systems biology
Intawat Nookaew, B. G. Gabrielsson, A-S. Sandberg, and J. Nielsen
Chalmers Technical University, Gothenburg, Sweden

11.45

Investigations into fish lipid oxidation during gastrointestinal conditions
Karin Larsson, L.R. Cavonius, M. Alminger, and I. Undeland
Chalmers University of Technology, Gothenburg, Sweden

12.00

Septic mortality is decreased in mice fed a diet rich in n-3 fatty acid or treated with n-3 resolvin metabolites
Sara
Svahn, L. Grahnemo, S. Nilsson, and J.O. Jansson
Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden

12.05

Fatty acid profiling of European seabass (Dicentrarchus labrax) flesh as a means of authenticating production origin?
M. Pirini, D. Brandolini, D. Remondini, M. Trentini, Magda Rotolo, A. Badiani, and S. Testi
Università di Bologna, Ozzano Emilia (BO), Italy

12.10

Multi-elemental analysis by Inductively Coupled Plasma - Atomic Emission Spectroscopy (ICP-AES) of European seabass (Dicentrarchus labrax) from several sources
Marina Silvi, A. Guerrieri, D. Remondini, M. Trentini, M. Rotolo, S. Testi, M. Pirini, and A. Badiani
Università di Bologna, Cesenatico (FC), Italy

12.15

Selenium response to diverse household cooking methods as applied to 15 species of finfish and shellfish caught in the Mediterranean sea
R. Orletti, E. Rocchegiani, A. Guerrieri, M. Silvi, L. Tarsi, S. Testi, and Anna Badiani
Università di Bologna, Ozzano Emilia (BO), Italy

12.20-13.20

Lunch

13.20-15.00

Scientific session 5 Cont
II. Safety part
Chairs: Johan Robbens, Belgium and Helena Oliviera, Portugal

13.20

Fresh Start: HACCP 2011 for seafood commerce in the USA
Steve Otwell
University of Florida, Gainesville, USA

13.35

Food safety of salt-cured products. Effects of salt-curing, rehydration on survival, growth and invasiveness of Listeria spp
Grete Lorentzen, S. Mennen, R. L. Olsen, I. Bjørkevoll, H. Mikkelsen, and T. Skjerdal
Nofima, Tromsø, Norway

13.50

Microbiological properties of sushi during storage
H. Herland, M. S. Wesmajervi Breiland, Heidi A. Nilsen, G. Lorentzen, and M. Cooper
Nofima, Tromsø, Norway

14.05

Effect of CO2 enriched atmospheres on the survival of Listeria monocytogenes, Salmonella enteritidis, Vibrio parahaemolyticus and Aeromonas hydrophila in sea bream (Sparus aurata) fillets
L. Provincial, E. Guillén, M. Gil, V. Alonso, P. Roncalés, and
Jose A. Beltrán

University of Zaragoza, Zaragoza, Spain

14.20

Parvalbumins in herring (Clupea harengus): Characteristics and stability during processing
Hartmut Rehbein and M. Schwarz
Max Rubner-Institute, Hamburg, Germany

14.25

Retention and viability of Anisakis simplex larvae in the mechanical separation of muscle during surimi process simulation
Fabiola Olivares, C. de las Heras, A. Mendizábal, and M. Tejada
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN),
Madrid, Spain

14.30

Serotypes of L. monocytogenes isolated from RTE seafood in Northern Greece
Nikolaos
Soultos, E. Iossifidou, Th. Lazou, D. Sergelidis, G. Drakopoulos and I. Konstantelis
Aristotle University of Thessaloniki, Thessaloniki, Greece

14.35

Determination of selected toxic elements by ICP-MS in Atlantic mackerel Scomber scombrus imported to Turkey
T. Yurdusever, C. Altınelataman, and Ufuk Çelik
Ege University, Izmir, Turkey

14.40

When meat meets fish – muscle as food, some personal reflections
Bo Ekstrand,
Aarhus University, Denmark

14.55-15.15

Closing ceremony
Information about next meeting
Student’s presentation award and poster award

15.20-

Coffee

Ċ
Marie-Louise Wennerhag,
15 sep. 2011 07:46