Interplay between the proteome and sensory quality in farmed trout

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.