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Determination of nutritionally valuable substances and their breakdown products in fishery products
Project
Project code: MRI-MF-02-64
Contract period: 01.01.2008
- 31.05.2019
Purpose of research: Basic research
The amino acid composition of a number of fish sauces, fish fingers, and canned fish products of different origin were already analysed. In addition, the contents of free amino acids in various flatfish and cephalopod products were examined. In fish sauces and stored cephalopod products biogenic amines were determined, too. - Ostermeyer, U.; Meyer, C.; Schubring, R.: Herstellung und Zusammensetzung von asiatischen Fischsaucen. Inf. Fischereiforschung 56, 2009, 1-18 - Karl, H.; Manthey-Karl, M.; Ostermeyer, U.; Lehmann, I.; Wagner, H.: Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa). Intern J Food Sci & Techn 48 .2013, 962-971 - Manthey-Karl, M.; Ostermeyer, U.; Barth, J.; Rehbein, H.: Quality aspects and species identification of cephalopod products on the German market. J Food Safety and Food Quality 64. 2013, 15-23 - Rehbein, H.; Molkentin, J.; Lehmann, I.; Ostermeyer, U.: Ist der auch echt? Analytische Verfahren zur Bestimmung der Authentizität von Fisch und Meeresfrüchten. FoodLab 2. 2012, 27-29 - Karl, H.; Ostermeyer, U.; Rehbein, H.; Lehmann, I.; Manthey-Karl, M.: Schwankungen von Inhaltsstoffen bei Fischen. RFL 4. 2013, 142-145 - Manthey-Karl, M; Ostermeyer, U.; Altmelataman, C.; Celik, U.; Oehlenschläger, J.: Chemical composition, cholesterol, trace metals and amino acid composition of different canned fish products produced and sold in Turkey. J Fisheries Sciences 8. 2014, 17-26 - Karl, H.; Lehmann, I.; Manthey-Karl, M., Meyer, C.; Ostermeyer, U.: Comparison of nutritional value and microbiological status of new imported fish species on the German market. Intern J Food Sci & Technol 49. 2014, 2481-2490 - Manthey-Karl, M., Lehmann, I., Ostermeyer, U., Rehbein, H., Schröder, U.: Meat composition and quality assessment of King scallops (Pecten maximus) and frozen Atlantic sea scallops (Placopecten magellanicus) on a retail level. Foods 4. 2015, 524-546 - Manthey-Karl, M.; Lehmann, I., Ostermeyer, U., Schröder, U.: Natural chemical composition of commercial fish species: Characterisation of pangasius, wild and farmed turbot and barramundi. Foods 5 (2016) 58
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
