Impacts of Covid-19 on Norwegian salmon exports: A firm-level analysis

Straume, Hans‐Martin; Asche, Frank; Øglend, Atle; Abrahamsen, Eirik Bjorheim; Birkenbach, Anna M.; Langguth, Johannes; Lanquepin, Guillaume; Roll, Kristin H.

doi:10.1016/j.aquaculture.2022.738678

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Cited by 20 publications

(2 citation statements)

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“…For instance, Love et al [32] show a strong increase in retail demand for seafood in the U.S. that may be large enough to offset the reduction in seafood demand from restaurants in aggregate. However, the impact may vary by species as different species market shares vary significantly between market segments [33] and producer groups [45] , [47] .…”

Section: Introductionmentioning

confidence: 99%

The Covid-19 impacts on the European Union aquaculture sector

Nielsen

Villasante²,

Polanco³

et al. 2023

Marine Policy

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Section: Introductionmentioning

confidence: 99%

The Covid-19 impacts on the European Union aquaculture sector

Nielsen

Villasante²,

Polanco³

et al. 2023

Marine Policy

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“…Salmon is one of popular species in Thailand, and it is mainly imported from other countries, such as Sweden, Norway, etc . (Straume et al ., 2022). During dressing or filleting, the frame with remaining meat, rich in proteins, is discarded.…”

Section: Introductionmentioning

confidence: 99%

Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar

Sharma,

Nilsuwan,

Hong

et al. 2024

Int J of Food Sci Tech

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SummaryImpacts of Maillard reaction on bitterness, physicochemical properties, antioxidant activities of salmon frame protein hydrolysates (PH) and its plastein (PT) using ribose or glucosamine (Glx) were investigated. PT showed higher bitterness than PH after Maillard reaction, regardless of sugars and concentrations used (P < 0.05). PH (10%) and 4% Glx heated at 120 °C for 120 min yielded Maillard reaction products (MRPs) with the least bitterness (score: 5.89) as compared to control sample (P < 0.05). Browning intensity and lightness of aforesaid sample were directly and inversely proportional to treatment time, respectively. MRPs (10% PH with 4% Glx) showed the increased DPPH and ABTS radical scavenging activities (37.06 and 45.65 μmol TE g−1, respectively) up to 60 min (P < 0.05). Moreover, bitterness score of MRPS heated for 60 min was reduced from 9.37 (PH) to 1.44 ascertained by decrease in hydrophobic amino acid contents (P < 0.05). Therefore, Maillard reaction could be used as a promising means to lower bitterness of salmon frame PH.

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