Interplay between the proteome and sensory quality in farmed trout

Interplay between the proteome and sensory quality in farmed trout

Searching for quality related bio-markers

LAP Lambert Academic Publishing ( 14.09.2010 )

€ 59,00

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Fish breeding have traditionally aimed at improving traits like growth rate and feed conversion ratio without really taking aspects of quality traits like meat texture and flavour into considerations. Taking eating quality into considerations when designing fish breeding programmes could potentially give fish farmers an advantage in a competitive market hampered by decreasing prices and increasing operation costs. Therefore all aspects of eating quality should be regarded when future breeding programs are designed. Important issues here are texture, flavour, odour, and external appearance of both fish and flesh. All the issues that may be important when the consumer judges the product are relevant. The combination of proteomics and multivariate analyses in order to extract relevant information may provide guidelines for further studies in this regard. Relations between the proteome and the sensory evaluation were found demonstrating the applicability of these methods. The detected maker proteins, which correlate with the trait of interest, may directly or indirectly represent the genes for the relevant trait.

Kitap detayları:

ISBN-13:

978-3-8383-3035-8

ISBN-10:

3838330358

EAN:

9783838330358

Kitabın dili:

English

Yazar:

Niels Krarup Leth

Sayfa sayısı:

128

Yayın tarihi:

14.09.2010

Kategori:

Biyokimya, biyofizik