Prediction of technological and sensory quality of trout

Manufacturing food of high and uniform quality requires good knowledge of the characteristics of the raw material, and knowledge of how these characteristics vary between different raw materials. It is also necessary to know how suitable a given raw material is for different types of product, and how the interaction between raw materials and production technology affects the sensory quality of the final product.



The most important differences between fish raw materials will be reflected in the pheno type of the fish, irrespective of whether the cause of this is genetic or environmental. Characterization of pheno type will thus we appropriate to identifying the characteristics of the raw material (protein markers) that will be included in a model to predict the technological and sensory quality of the final product.



The project will produce a number of frozen and smoked products from different raw materials. Characterisation of pheno types will take place through proteom analyses, where image analysis of 2DE gels will reveal protein markers that can potentially relate the quality of the final product to the characteristics of the original raw material. These proteins will be identified using mass spectroscopy and antibodies against them will be raised. The antibodies will be used to develop rapid immune chemical methods. The quality of both the different varieties of raw materials and the