Twelve algal strains representing the classes Cyanophyceae, Prymnesiophyceae, Bacillariophyceae, Rhodophyceae, Cryptophyceae, Chlorophyceae, Xantophyceae and Eustigmatophyceae were selected mainly from the culture collection of the Norwegian Institute for Water Research (NIVA). The algae were grown as continuous cultures in a 1.8 l. reactor, internally illuminated with an 11 W fluorescent tube. The retention time was adjusted in the range 2-4 days to fit the growth rate of the algae. The growth responses and fatty acid composition were analysed. The maximum production rate was obtained with Pseudokirchneriella subcapitata (0.63 g 1 -1 day -1 ) and the lowest with Porphyridium cruentum 0.13 g 1 -1 day -1 . Arachidonic acid (AA) and eicosapentaenoic acid (EPA) were the dominating polyunsaturated fatty acids (PUFAs) in P. cruentum, while only EPA accumulated in Phaeodactylum tricornutum. Docosahexaenoic acid (DHA) was the major PUFA in Isochrysis galbana, while Pavlova sp. had both EPA and DHA. This is the first report on the fatty acid profiles of Nannochloropsis oceanica, Chroococcus sp., Synechococcus sp. and Tribonema sp.

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Quality changes during 3 wk of refrigerated storage (1.3 degrees C) were studied on pre-rigor filleted farmed Atlantic cod packed in modified atmosphere (MAP, 60% CO2 and 40% O2) or vacuum. The packages of MAP contained either a CO2 emitter and low gas volume to product volume (g/p ratio) of 1.3, or a 3.9 g/p ratio and no emitter. The CO2 level remained stable or increased in the packages with CO2 emitter, whereas the CO2 level in the packages with no CO2 emitter decreased to 40% after 4 d of refrigerated storage. High levels of oxygen in the gas mixture prevented formation of trimethyl amine (TMA) during storage of the MA-packed fish, whereas the TMA content increased significantly after 10-d storage in vacuum. MA-packed samples had the highest values of 1-penten-3-ol. Sensory scores of sour, sulfur, and pungent odors were significantly higher for vacuum-packed cod compared to the 2 MA-packaging methods measured 14 d after slaughtering. No differences in sensory scores were observed between the 2 methods of MAP, and shelf life of these samples seemed to be 14 to 21 d. Cod samples packaged in vacuum packages had higher pH values compared to ordinary MAP and packages containing a CO2 emitter. Bacterial growth was inhibited by MAP and resulted at the end of the storage period in dominance of Carnobacterium and some Photobacterium. In MA packages with high O2 levels the Photobacterium was inhibited. It is concluded that CO2 emitters are well suited for reduction of transport volume for MA-packaged farmed cod.