Flemming Jessen

Flemming Jessen

Senior Researcher

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Food Production Engineering

Technical University of Denmark

Søltofts Plads

Building 221, room 050

2800 Kgs. Lyngby

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Keywords 2D gel electrophoresis | Proteomics | Authenticity | Fish muscle | Seafood quality

Quality of muscle based food. The different proteins in a tissue (the proteome) express the combined influence of heredity and environment on an animal. The muscle proteome reflects as such structural and biochemical aspects relating to properties of the muscle as raw material for food production. By proteome characterisation (proteomics) we try to understand how biological aspects of the live fish in aquaculture influence production and storage properties of the raw material and also the eating quality of the final product. E.g. it is investigated how feed composition and stress influence the protein composition of fish muscle and how this is related to different quality properties.
 
Utilisation of by-products (mainly aquatic) for production of bioactive peptides to be used in foods or as medicine.
 
Besides: species identification of fresh and frozen fish products; fish muscle biochemistry during cold and frozen storage; rigor mortis and thaw rigor.