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Tentative Full Program

 

TENTATIVE FULL PROGRAM

 

 

Wednesday 28 September

 

09.00-09.45

OPENING CEREMONY

 

Welcome presentations
WEFTA Award presentation:
“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

 

 

09.45-10.30

SCIENTIFIC SESSION 1: Towards sustainable sources of seafood – aquaculture (fish/shellfish/algae) and rest raw materials

 

30 min

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

 

15 min

Microorganisms as a future sustainable feed source: Implications for commercial production
Matilda Olstorpe, Aleksandar Vidakovic, Anders Kiessling
Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden

 

10.30-11.00

Coffee break

 

11.00-12.30

SCIENTIFIC SESSION 1, cont

 

15 min

The effect of protein and lipid source in organic feed for (organic) rainbow trout on sensory quality
Grethe Hyldig, Ditte Green-Petersen, Charlotte Jacobsen, Caroline Baron, Alfred Jokumsen, Ivar Lund and Henrik Hauch Nielsen
DTU Food – National Food Institute Denmark, Kgs. Lyngby, Denmark

 

15 min

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

 

15 min

Effects of feed, feeding regime and growth rate on flesh quality, collagen cross-links and plasma hormones in farmed Atlantic salmon
Chris André Johnsen, Ørjan Hagen, Michael Adler, Elisabeth Jönsson, Peter Kling, Ralph Bickerdike, Christel Solberg, Björn Thrandur Björnsson and Eldar Åsgard Bendiksen
University of Nordland, Bodø, Norway

 

15 min

Effect of genetic background and sex over Atlantic salmon muscle collagen properties and the relationship with muscle texture
Helena M. Moreno, M. Carmen Gómez-Guillén, M. Pilar Montero, Celeste Jacq, Turid Mørkøre and A. Javier Borderías

Institute of Food Science, Technology and Nutrition (CSIC), Madrid. Spain

 

15 min

Quality of portion-size meagre (Argyrosomus regius) cultured in earth ponds
Amparo Gonçalves, Marta de Sá, Érika Fabiane Furlan, Teresa Gama Pereira, Carlos Cardoso, Narcisa Bandarra, Pedro Pousão-Ferreira, Laura Ribeiro, Maria Leonor Nunes
National Institute of Biological Resources – INRB, I.P./L-IPIMAR, Lisboa, Portugal

 

5 min

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

 

5 min

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, J.P.H. Linssen
HZ University of Applied Sciences, Vlissingen, The Netherlands

 

5 min

Estonian Farmed Rainbow Trout Competitiveness in Red Fish Market
Loreida Timberg, Kadri Koppel, Rain Kuldjärv
TFTAK, Competence Centre of Food and Fermentation Technologies,Tallinn, Estonia

 

12.30-13.30

Lunch

 

13.30-14.25

Scientific session 1, cont

 

15 min

High quality fish oil and proteins from herring rest raw material: influnce by process conditions
Ana Karina Carvajal, Rasa Slizyte, Ivar Storrø, and Marit Aursand
SINTEF Fisheries and Aquaculture, Norway

 

15 min

Life Cycle Assessment (LCA) focused on carbon footprint applied to seafood products - a basis for consumer choices
Veronica Sund
SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

 

5 min

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, Veronica Sund and Ingrid Undeland
SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

 

5 min

Surimi seafood from byproducts containing Omega-3 fatty acid
Margrét Geirsdóttir, Patricia Hamaguchi, Óli Þór Hilmarsson, Irek Klonowzki,
Hörður G. Kristinsson
Matis, Biotechnology & Biomolecular division, Icelandic Food Research, Reykjavík, Iceland

 

5 min

Farmed Sea Bass and Seabream byproducts: A New Opportunity for High Quality Heat-Induced Gel Products
Carlos Cardoso, Rogério Mendes, Paulo Vaz-Pires and Leonor Nunes
National Institute of Biological Resources, Lisbon, Portugal

 

5 min

The Vendace Project – an applied project for sustainable development in the largest lake in Sweden – Vänern
Elén Faxö, Charlotte Eklund-Jonsson, Ingrid Undeland, Johanna Karlsson, Linnéa Dominique,
Food & Health Concept Centre, Gothenburg, Sweden

 

 

Poster presentations session 1 (1 min oral introduction will be given for each poster)

Poster

Potential for line-mussel production in the Great Belt (Denmark)
Daniel Pleissner, Kim Lundgreen, Line Bøttiger and Hans Ulrik Riisgård
Marine Biological Research Centre, University of Southern Denmark, Kerteminde, Denmark

 

Poster

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

 

Poster

Growth and survival juvenile of (Astacus leptodactylus esch. 1823) fed artemia enriched with commercial emulsions
Seval Bahadir Koca, Nalan Ozgur Yigit, Ibrahim Diler, Oguz Uzunmehmetoglu, Buket Yazıcıoglu
Suleyman Demirel University, Egirdir Fisheries Faculty, Isparta, TURKEY

 

Poster

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

 

Poster

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

 

Poster

Analysis on the bioactivity of fish protein hydrolysates used as feed enrichment for Atlantic cod (Gadus morhua) larvae
Hólmfríður Sveinsdóttir, Hugrún L. Heimisdóttir, Jónína, Jóhannsdóttir, Patricia Y. Hamaguchi, Arnljótur B. Bergsson, Hordur G. Kristinsson, and Steinar Svavarsson
Matís ohf. - Icelandic Food and Biotech R&D, Reykjavík, Iceland

 

Poster

European whitefish tailored to benefit whole value chain
Susanna Airaksinen, Jukka-Pekka Suomela, Mari Sandell, Juha Koskela, Markus Kankainen
Finnish Game and Fisheries Research Institute, Turku, FI

 

14.25-14.55

Coffee and Posters

 

14.55-17.15

SCIENTIFIC SESSION 2: Product development and product communication within the seafood sector

 

30 min

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

 

15 min

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

 

15 min

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
SIK – The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

 

15 min

Development of flavored freeze-dried pink salmon (Oncorhynchus gorbuscha)
Alexandra Oliveira, Duy Nguyen, Lale Gurer, Quentin Fong, Peter Bechtel, Brian Himelbloom, and Charles Crapo
University of Alaska Fairbanks, Kodiak, USA

 

16.10-16.15

Short break

15 min

Innovative consumer-oriented product development of enriched seafood
Kolbrún Sveinsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir, and Emilía Martinsdóttir
Matís ohf, Reykjavík, Iceland

 

15 min

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

 

5 min

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

 

5 min

Development of Innovative Functional Product from Farmed Species: Utilization of Meagre (Argyrosomus regius) and Dietary Grape Fibres
Rogério Mendes, Carlos Cardoso, Bernardo Ribeiro, Helena Silva, Carmo Serrano, Cristina Ramos, and Paulo Cameira dos Santos
National Institute of Biological Resources, L-IPIMAR, Lisbon, Portugal

 

5 min

The past and future of seafood promotion in Turkey
Tolga Tolon and Dilek Emiroglu
Ege University Faculty of Fisheries, İzmir/Turkey

 

5 min

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

 

5 min

Development of New Business Concepts for the Seafood Sector
Jorunn Sofie Hansen, Geir Håbesland, Dagbjørn Skipnes, and Aase Vorre Skuland
Nofima Norconserv AS, Stavanger Norway

 

 

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

Poster

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

 

Poster

Overview of Fisheries Sector in Turkey
Dilek Emiroglu and Deniz Günay
Ege University Faculty of Fisheries, İzmir/Turkey

 

Poster

New ready to use seafood products with texture adaptations for elderly
Irene Peral Díez and Raquel Llorente Holgado
AZTI TecnaliaParque Tecnológico de Bizkaia, Derio, Bizkaia-Spain

 

19.00

Welcome reception, Reception Hall, Gothenburg City

 

 

Thursday 29 September

 

09.00-10.25

SCIENTIFIC SESSION 3: Innovative process and detection technologies for seafood

 

30 min

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

 

15 min

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

 

15 min

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

 

5 min

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

 

5 min

Simple shelf life prediction models for wireless sensor networks in fish supply chains
Tómas Hafliðason, Guðrún Ólafsdóttir, Björn Margeirsson, and Sigurður Bogason
University of Iceland, Reykjavik, Iceland

 

5 min

Product adjusted packaging
Anlaug Ådland Hansen
Nofima, Ås, Norway

 

 

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

Poster

Comparison of two mitochondrial DNA sequences for the identification of Scomber species
Iciar Martinez, Amaya Velasco, Ricardo Perez-Martin, Eskil Forås, Michiaki Yamashita, and Carmen G Sotelo
Instituto de Investigaciones Marinaws (IIM-CSIC), Vigo, Spain

 

Poster

Operational performance of the desalting process of cod pieces: Pilot study
Graziele Gustinelli Arantes de Carvalho, Léa Silvia Sant´Ana, Paula Martin, and Pedro de Magalhães Padilha
UNESP, São Paulo, Brazil

 

Poster

Differencing sea bass fillets frozen in different conditions by impedance measured at frequencies from 1 to 100 MHz
Tibor Janči, Helga Medić, Nives Marušić, Tomislav Petrak, Igor Lacković, Sanja Vidaček
University of Zagreb, Croatia

 

Poster

Modeling and Simulation of Salmon fish in Superchilling Technology.
Lilian Daniel Kaale, Trygve Magne Eikevik, Kjell Kolsaker
Norwegian University of Science and Technology (NTNU), Trondheim, Norway

 

Poster

Chitin Extraction from Marine By-Products - Methodological approach for biochemical characterization
Karine Le Roux, Jean-Pascal Bergé, Abdellah Arhaliass, Regis Baron, and Francoise Leroi,
CNRS/IFREMER, Nantes, France

 

10.25-10.55

Coffee and Posters

 

10.55-12.25

Scientific session 3, cont

 

15 min

Endpoint temperature assessment in surimi through visible spectroscopy – dealing with different water levels
Svein Kristian Stormo, Agnar Holten Sivertsen, Karsten Heia, and Dagbjørn Skipnes
Nofima Marin, Tromsø, Norway

 

15 min

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

 

15 min

Advanced Imaging for Automated Inspection of 3D, Color, Surface Scattering and Subsurface Scattering Properties of Fish and Fish Products
John Reidar Mathiassen, Ekrem Misimi, and Stein Ove Østvik
SINTEF Fisheries and Aquaculture, Trondheim, Norway

 

15 min

Using image analysis to monitor biological changes in consume fish
Bjørn Skovlund Dissing, Stina Frosch, and Michael Engelbrecht Nielsen
University of Denmark, Lyngby, Denmark

 

15 min (tentatively poster)

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

 

5 min

Use of hyperspectral imaging for classifying fresh salmon (Salmo salar L.) according to the type of packaging used during storage
Izumi Sone, Ragnar L. Olsen, Agnar H. Sivertsen, Guro Eilertsen, and Karsten Heia
Nofima Marin , Tromsø, Norway

 

5 min

Automated image analysis as a tool to quantify gaping and morphological features in smoked salmon slices
Grigory V. Merkin, Lars Helge Stien, Karin Pittman, and Ragnar Nortvedt
University of Bergen, High Technology Centre, Bergen, Norway

 

5 min

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

 

30 min

Keynote lecture: Why water is a key to seafood quality
Tyre Lanier
North Carolina State University, USA

 

15 min

Methemoglobin in oxidation of marine lipids
Vera Kristinova, Lada Skrabalova, Ivar Størro, and Turid Rustad
Norwegian University of Science and Technology and SINTEF, Trondheim, Norway

 

15 min

Effects of 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, Kristin Anna Thorarinsdottir, Gudjon Thorkelsson, Agusta Gudmundsdottir, and Sigurjon Arason
University of Iceland, Reykjavik, Iceland

 

15 min

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

 

5 min

Effect of Maillard reaction on antioxidant activity and functional properties of sugar – shrimp hydrolysate system
Claire Sabourin, Nicolas Decourcelle, Yves Grohens, Thierry Benvegnu, Thierry Aubry, and Fabienne Guérard

Université de Bretagne Occidentale, PLOUZANÉ, France

 

5 min

Determination of quality and shelf life of Rainbow trout (Oncorhynchus mykiss) coated with crab (Potamon  potamios, Olivier 1804) chitosan during storage
Ali Günlü, Şengül Bilgin, Yıldız Bolat, Levent İzci, Seval Bahadır Koca,, and Soner Çetinkaya
University of Süleyman Demirel, Isparta, Turkey

 

 

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

 

Poster

Extended shelf life of industrially rehydrated salt cured cod by preservation with citric acid and potassium sorbate baths
Bakti Berlyanto Sedayu, Hilde Herland, Chris Van Keer, Heidi Anita Nilsen
Nofima, Tromsø, Norway

 

Poster

Quality changes during freeze storage of Atlantic salmon (Salmo salar) at -400C and -200C
Anjana Palihawadana, Ellen Sirnes, Marit Bjornevik and Christel Solberg
University of Nordland, Bodø, Norway

 

Poster

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

 

Poster

Lipid Oxidation and Textural Properties of Refrigerated Fish Emulsion Sausages as Influenced by Tannic Acid and Kiam Wood Extract
Sajid Maqsood, Soottawat Benjakul, and Amjad Khansaheb Balange
Prince of Songkla University, Songkhla, Thailand

 

Poster

Increasing Seafood Quality Through the Use of New Natural Ingredients
Rebeca Peiró, Mª José Travé, Raquel Contreras, Pilar Borrás and José R. García
Budenheim Altesa SL, Spain

 

Poster

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

 

Poster

Roughhead grenadier: from trap to dish
Kari Lisbeth Fjørtoft, Bjørn Tore Nystrand, Snorre Bakke, and James Kennedy
Møreforskning Marin AS, Ålesund, Norway

 

Poster

Effects of olive leaf extracts on fish fillets
Can Altınelataman, Ufuk Çelik, Ekrem Misimi, Tolga Dinçer, E.Burcu Şen, and Alper Erdem
Ege University, İzmir, Turkey

 

Poster

Oxidative Stability of Frozen Mackerel Batches  -  A multivariate data analysis approach
Maria Helbo Ekgreen, Stina Frosch, Caroline P. Baron
DTU Food – National Food Institute,
Kgs Lyngby Denmark

 

Poster

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

 

Poster

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

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)
Yesim Ozogula, Yılmaz Uçar, Esmeray Kuley, Fatih Ozogul, Esra Balıkçı, and Ayas Deniz
Cukurova University, Adana, Turkey

 

Poster

Myosin denaturation in salmon meat distributed in chilled or frozen form
Kunihiko Konno, Wichulada Thavaroj, and Yoshiko Konno
Hokkaido University, Hokkaido, Japan

 

Poster

Comparing The Polyphenol Oxidize Enzyme Activity In Different Parts Of Deep Water Pink Shrimp (Parapenaeus longirostris) By Using L-DOPA Substract
Cakli Sukran, Dincer T., Cadun A, Rehbein H, Tolasa S., Sen E. B.Y, Erdem O.A, Demirtas N, Dogan S,Kocak C, and Tokac A., Ege University, İzmir,Turkey

 

Poster

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)
Yesim Özogul, Esra Balıkçı, Ayşe Şimşek, Deniz Ayas, Mehmet Kenar, Çiğdem Kaçar, Hatice Yazgan, Saadet Gökdoğan
Mersin University, Mersin, Turkey

 

Poster

Effects of different extraction conditions on the phenolic compounds of extracts from Sargassum angustifolium; in microwave-assisted extraction
Aria Babakhani Lashka, Rezaei, Masoud, Rezaei, Karamatollah., Seifabadi, Seyed Jafar
Tarbiat Modares University, Noor, Iran

 

Poster

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

 

15.05-15.35

Coffee and Posters

 

15.35-17.00

Scientific Session 4, cont

 

15 min

How to upgrade sensory potentialities of salmon’s by-products hydrolysates used as high source of protein?
Christelle Kouakou, Régis Baron, Jean-Pascal BergeE, Laurent Lethaut, Carole Prost, Mireille Cardinal
LUNAM University, Nantes, France

 

15 min

Effect of heat treatment on enzymes, chemical composition and long time storage in the marine zooplankton Calanus finmarchicus
Maria Bergvik, Ingrid Overrein, Michael Bantle, Jan Ove Evjemo, and Turid Rustad
Norwegian University of Science and Technology (NTNU), Trondheim, Norway

 

15 min

Sodium reduction in minced fish products: Effect on physicochemical properties
Kirsti Greiff, Ida G. Aursand, Ulf Erikson, Kurt I. Draget, and Turid Rustad

SINTEF Fisheries and Aquaculture, Trondheim, Norway

 

5 min

Comparative Study on Protein Cross-linking and Gel Enhancing Effect of Microbial Transglutaminase on Different Fish Muscle Proteins
Sochaya Chanarat and Soottawat Benjakul
Prince of Songkla University, Hat Yai, Songkhla, Thailand

 

5 min

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

 

5 min

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

 

5 min

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

 

5 min

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

 

5 min

Effect of Gelatin Hydrolysate on Physicochemical Properties of Surimi Subjected to Different Freeze-thaw Cycles
Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, and Fereidoon Shahidi
Prince of Songkla University, Hat Yai, Songkhla, Thailand

 

5 min

Quality assessment of fresh fish by biochemical approaches
François Leduc, Frédéric Krzewinski, Assi N’Guessan, Pierre Malle, Ossarath Kol, and Guillaume Duflos
ANSES, Laboratoire des produits de la pêche, Boulogne-sur-Mer, France

 

5 min (tentatively poster)

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

 

19.00

Conference dinner

 

Friday 30 September

 

09.00-10.30

SCIENTIFIC SESSION 5: Nutritional and safety aspects of seafood consumption

 

30 min

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

 

15 min (tentatively 5 min)

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

 

15 min

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

 

15 min

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

 

5 min

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

 

 

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

Poster

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, Northeastern Mediterranean, Turkey
Deniz Ayas, Yesim Ozogul
Mersin University, Mersin, Turkey

 

Poster

The Influences of natural Zeolite (cliptinolite) on Ammonia and Biogenic Amine Formation by Food-Borne Pathogen
Saadet Gokdogan, Yesim Özogul, Yılmaz Uçar, Esmeray Kuley, Fatih Özogul, Cigdem Kacar, and Deniz Ayas
Cukurova University, Adana, Turkey

 

Poster

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

 

Poster

Effect of sunlight on the survival of pathogenic E. coli in freshwater and sea water
Surendraraj Alagarsamy, Sabeena Farvin, KH, and Nirmala Thampuran
Institute of Food and Dairy Technology, TANUVAS, Chennai, India

 

Poster

Concentration of minerals and heavy metals in muscle tissues of reared rainbow trout, Onchorhynchus mykiss, from in Yazd province of Iran
Nassrin Mashaii, Mohammad Hossein Mosaddegh, Habib Sarsangi, Farhad Rajabipour, Ahmad Bitaraf, Ahmad Ghoroghi, Mohammad Mohammadi
Iranian Fisheries Research Organization, Brackish Water Fisheries Research Station, Yazd, Iran

 

Poster

Benefits and risks associated to the consumption of salmon commercialized in Portugal
Cláudia Afonso, Sara Costa, Carlos Cardoso, Helena Maria Lourenço, Narcisa Bandarra, Maria Fernanda Martins, Susana Gonçalves, Maria Leonor Nunes
Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR), Lisboa, Portugal

 

Poster

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

 

Poster

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

 

10.30-11.00

Coffee and posters

 

11.00-12.20

Scientific Session 5, cont

 

15 min

Beta-hydroxy-gamma-trimethyl amino butyric acid (L-carnitine) contents of commercially important raw and cooked seafood by HPLC method
Deniz Ayas, Yesim Özogul, Fatih Özogul, Esmeray Kuley and Ayşe Şimşek
Mersin University, Adana, Turkey

 

15 min

Functional ingredients in brown seaweed, Fucus vesiculosus
Hólmfrídur Sveinsdóttir, Jón Óskar Jónsson, Patricia Y. Hamaguchi, Halldór Benediktsson, Hordur G. Kristinsson, Rósa Jónsdóttir
Matís ohf. - Icelandic Food and Biotech R&D, Reykjavík, Iceland

 

15 min

Uncovering global impact of fish and enriched-polyunsaturated fatty acids diet in mice by systems biology
Intawat Nookaew, Britt G. Gabrielsson, Ann-Sofie Sandberg, and Jens Nielsen
Chalmers University of Technology, Gothenburg, Sweden

 

15 min

Oxidation of marine n-3 PUFA during an in vitro gastrointestinal digestion -effect of certain digestive compounds and food derived oxidants
Karin Larsson, Lillie Cavonius, Marie Alminger, and Ingrid Undeland
Chalmers University of Technology, Gothenburg, Sweden

 

5 min

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

 

5 min

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

 

5 min

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

 

5 min (tentatively poster)

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

 

12.20-13.20

Lunch

 

13.20-15.00

Scientific session 5, cont

 

15 min

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

 

15 min

Food safety of salt-cured products. Effects of salt-curing, rehydration on survival, growth and invasiveness of Listeria spp
Grete Lorentzen1, Saskia Mennen, Ragnar L. Olsen, Ingebrigt Bjørkevoll, Helene Mikkelsen, and Taran Skjerdal
Nofima, Tromsø, Norway

 

15 min

Microbiological properties of sushi during storage
Hilde Herland, Mette S. Wesmajervi Breiland, Heidi A. Nilsen, Grete Lorentzen, Marie Cooper
Nofima, Tromsø, Norway

 

15 min

Effect of CO2 enriched atmospheres on the survival of Listeria monocytogenes, Salmonella enteritidis, Vibrio parahaemolyticus and Aeromonas hydrophila in sea bream (Sparus aurata) fillets
Laura Provincial, Elena Guillén, Mario Gil, Verónica Alonso, Pedro Roncalés and Jose A. Beltrán
University of Zaragoza, Zaragoza, Spain

 

5 min

Parvalbumins in Herring (Clupea harengus): Characteristics and Stability during Processing
Hartmut Rehbein and Matthias Schwarz
Max Rubner-Institute, Hamburg, Germany

 

5 min

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

 

5 min

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

 

5 min

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

 

15 min

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

 

15.00-15.20

Closing ceremony

Next meeting

Student’s presentation award and poster award

15.20-

Coffee

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