The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry.

It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats.

In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation-A Case Study from Commercial Cheese Production.

Quality testing in the food industry is usually performed by manual sampling and at/off-line laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality attributes such as fat, water and protein, in-line near-infrared spectroscopy (NIRS) is a viable alternative to grab sampling. The aim of this paper is to document some of the benefits of in-line measurements at the industrial scale, including higher precision of batch estimates and improved process understanding.

In-Line Estimation of Fat Marbling in Whole Beef Striploins () by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin.

Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin () and is closely connected to sensory properties such as tenderness, juiciness, and flavor. For meat producers, it would be of value to grade and sort whole loins according to marbling on the production line. The main goal of this study was to evaluate high-speed NIR hyperspectral imaging in interaction mode (760-1047 nm) for in-line measurement of sensory assessed marbling in both intact loins and loin slices.

Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy.

Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents the results obtained by a novel prototype NIR (near-infrared) instrument designed to measure DM content in single potatoes in process.

Influence of high latitude light conditions on sensory quality and contents of health and sensory-related compounds in swede roots (Brassica napus L. ssp. rapifera Metzg.).

Background: Vegetable growers in Arctic areas must increasingly rely on market strategies based on regional origin and product quality. Swede roots (rutabaga) were grown in a phytotron to investigate the effect of high latitude light conditions on sensory quality and some health and sensory-related compounds. Experimental treatments included modifications of 24 h natural day length (69° 39' N) by moving plants at daily intervals to dark chambers with either no light, fluorescent growth light and/or low intensity photoperiod extension.

Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited.

Heterologous protein secretion in Lactobacilli with modified pSIP vectors.

We describe new variants of the modular pSIP-vectors for inducible gene expression and protein secretion in lactobacilli. The basic functionality of the pSIP system was tested in Lactobacillus strains representing 14 species using pSIP411, which harbors the broad-host-range Lactococcus lactis SH71rep replicon and a β-glucuronidase encoding reporter gene. In 10 species, the inducible gene expression system was functional.