Advanced methods for identification and quality monitoring of (heat) processed fish

  • Jessen, Flemming (Project Manager)
  • Stampe-Villadsen, Hanne Lilian (Project Participant)
  • Luten, Joop (Project Participant)
  • Rehbein, Hartmut (Project Participant)
  • Etienne, Monique (Project Participant)
  • Mendes, Rogério (Project Participant)
  • Perez-Martin, Ricardo (Project Participant)
  • Craig, Anne (Project Participant)
  • Malmheden-Yman, Ingrid (Project Participant)
  • Martinez, Iciar (Project Participant)
  • Åkesson, Göran (Project Participant)

Project Details


-Development of methods for fish species identification, which are tailored for the various types of heated products.
-Evaluation of these methods by collaborative studies.
-Testing the suitability of image analysis for interpretation and comparison of electrophoresis gels.
-Development of a data base containing physical parameters (isoelectric point and/or molecular weight) of proteins for fish species identification. This reference data base will contain data for raw and heated fish and products.
-Evaluation of electrophoretic methods to monitor processing parameters (the heating temperature) of fishery products.
Effective start/end date01/11/199631/01/2000

Collaborative partners

  • Technical University of Denmark (lead)
  • Netherlands Institute for Fisheries Research (Project partner)
  • German Federal Research Centre for Fisheries (Project partner)
  • CSIC (Project partner)
  • Swedish Institute for Food Research (Project partner)
  • National Food Agency (Project partner)
  • Institut français de recherche pour l'exploitation de la mer (Project partner)
  • Instituto Portugues de Investigacao Maritima (Project partner)
  • Rowett Research Institute (Project partner)
  • Nofima AS (Project partner)


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