Seminar: 30th September 2002
Ph.D. Course: 30th September – 4th October 2002
Context: This course is the first in a series of courses arranged by the network on “Fish Food, Biochemistry and Physiology” associated to the August Krogh Institute Ph.D. school in physiology and biochemistry and to the Ph.D. training program at the Technical University of Denmark. The objective of FIBP is to promote research in physiological processes in fish muscle that cause or influence post mortem changes, such as rigor mortis, changes in water holding ability, production of free fatty acids and break-down of proteins, in order to reveal its implications for fish processing and product quality. The FIBP network forms part of the Danish Network for Aquaculture and Fisheries Research
Seminar
A one-day seminar with lectures on selected topics in fish (muscle) physiology and biochemistry will be held Monday, 30th September.
Confirmed lecturers:
Prof. Ian A. Johnston, University of St. Andrews, Scotland
Dr. Ragni Ofstad, Matforsk, Norway
Dr. David J. McKenzie, University of Birmingham, England
Prof. Gert Flik, University of Nijmegen, The Netherlands
Prof. Geoffrey Goldspink, University Collage London, England
Dr. John Fleng Steffensen, University of Copenhagen, Denmark
Participation: The seminar is open to all.
Ph.D. Course
The course comprises:
3½ days of exercises (1st – 4th October) on post mortem processes (teachers: and , DIFRES):
- Water pools and their mobility in ice-stored fillets. Correlation to muscle proteins. Changes in the water distribution during chilled storage of cod and salmon are studied by low-field NMR relaxation and (3-way) chemometrics. The amount of bound water is correlated to the amount of muscle protein that can be denatured during heating.
- Formation of formaldehyde and dimethylamine during frozen storage. Activity of the TMAO aldolase enzyme. The dependence of formation of formaldehyde during frozen storage on the presence of white muscle TMAO aldolase (TMAOase) is demonstrated.
- Fatty acid composition. Free fatty acid formation and lipid oxidation during storage. The fatty acid profile of salmon is measured. The formation of free fatty acids and of selected volatile oxidation products during chilled storage is determined, and the effect of a freezing/thawing step on these processes demonstrated.
Place:
Danish Institute for Fisheries Research, DTU, Lyngby, Denmark
Ph.D. course fee: 1200 DKK
Seminar alone: 150 DKK
Registration (seminar deadline: 9th September 2002):
To be included on a mailing list for future announcements and final registration, please register by e-mail to Flemming Jessen (), Danish Institute for Fisheries Research.
Points: 3 ECTS
Contact:
Flemming Jessen
Danish Institute for Fisheries Research
Dept. of Seafood Research
DTU, Building 221
DK-2800 Lyngby
e-mail:
Tel: +45 4425 2549; Fax: +45 4588 4774