Acronym NA
Category
Seafood Processing
Title Feste av tykkfiskbein i torsk og laks: Bindevevets rolle og prosesser involvert i nedbryting av dette - Attachment of thick fish bones in cod and salmon: The role of the connective tissue and processes involved in breaking it down Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Mona Pedersen Coordinator email mona.pedersen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2013 End year 2014 Funding (€) € 375,402 Website https://www.fhf.no/prosjekter/prosjektbasen/900872/ Summary There is currently little knowledge about how the stockfish bones are attached to the muscle, and about why there are differences between salmon and whitefish in traction. Connective tissue helps to attach the bones to the muscle, and the strength of the connective tissue is determined by which components and composition are included. The connective tissue is dynamic, and can change over time in connection with increased / decreased load, changed nutrient intake, age, etc. It is also known that post-mortem occurs a breakdown that reduces the strength of muscle tissue. The breakdown of connective tissue takes place enzymatically, and enzymes are affected by, among other things, salts and pH. Some connective tissue components also break down more easily than others. If individual components of central importance to the attachment to the thick fish bones are identified, attention can be directed towards these in further work to loosen the thick fish bones. The goal of the project is to characterize the structure where the thick fish bone is attached to the muscle and the skin, and what processes are involved in the breakdown of these attachments, at different post mortem times from slaughter.
1) To characterize the structure of the attachments by identifying connective tissue components and attachment proteins that are part of this structure using histological techniques and so-called mRNA (messenger RNA) techniques.
2) To make a qualitative comparison of the structure before and after nibbling of thick fish bones by histology.
3) To quantitatively measure the degradation of connective tissue components and attachment proteins that are part of the structure by protomics and western blotting. This is to see which connective tissue components and attachment proteins are broken down at the different post-mortem times.
4) To measure proteolytic activity in the attachment area at different times and identify which enzyme groups are involved.
Keywords
Salmon;
Fish products;
Cod;
Fish;
Food quality;
Genetic;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
