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Profile
Keywords
2D gel electrophoresis
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Proteomics
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Authenticity
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Fish muscle
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Seafood quality
Quality of muscle based food. The different proteins in a tissue
(the proteome) express the combined influence of heredity and
environment on an animal. The muscle proteome reflects as such
structural and biochemical aspects relating to properties of the
muscle as raw material for food production. By proteome
characterisation (proteomics) we try to understand how biological
aspects of the live fish in aquaculture influence production and
storage properties of the raw material and also the eating quality
of the final product. E.g. it is investigated how feed composition
and stress influence the protein composition of fish muscle and how
this is related to different quality properties.
Utilisation of by-products (mainly aquatic) for production of
bioactive peptides to be used in foods or as medicine.
Besides: species identification of fresh and frozen fish products;
fish muscle biochemistry during cold and frozen storage; rigor
mortis and thaw rigor.
See profile and cv in DTU Orbit...