Rapid methods for determination of enzyme activity and degree of ripeness - herring (pelagic)

  • Skåra, Torstein (Project Manager)
  • Christensen, Line Bach (Project Participant)
  • Skåra, Ragnhild (Project Participant)
  • Jessen, Flemming (Project Participant)

Project Details

Description

In this Norwegian project on alternative production of matjes (herring) the National Food Institute participates on a part concerning protein changes occurring in the herring muscle during the ripening process. By 2D-gel based proteome analysis we will identify these changing proteins in order to define candidate protein markers for establishment of a process control system and also to create knowledge of the ripening process at the molecular level.
StatusFinished
Effective start/end date01/10/201431/05/2015

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