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

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.