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

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.