Project Details
Description
Objectives:
-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.
-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.
| Status | Finished |
|---|---|
| Effective start/end date | 01/11/1996 → 31/01/2000 |
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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