Flemming Jessen

Senior Researcher

Flemming Jessen

DTU National Food Institute

Research Group for Food Production Engineering

Søltofts Plads

Building 227 Room 162

2800 Kgs. Lyngby





Flemming Jessen


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.