Hedi MS Jasour

Former PhD student

Hedi MS Jasour


Project working title: New physicochemical and technological approach for high quality and sustainable fish feed production

University: Aarhus University

Department: Department of Food Science

Project term: 1 October 2014 - 30 September 2017

Master’s degree: Fisheries, Iran.




Proteins are altered by cross-linking, isomerization, and degradation during the different stages of the extrusion process, which negatively affects the digestibility and nutritional value of proteins in the final feed. So, minimizing the oxidative changes and as a result improving the bioavailability of protein by optimizing the extrusion procedure will reduce the needed protein intake in the diets in relation to obtain an optimal DP:DE ratio. Additionally, current costs of supplementary amino acids might be reduced. The challenge is therefore to optimize the raw material protection in the process by identifying the mechanisms which cause the chemical and physicochemical changes during feed extrusion. In addition, the biochemical effects are unknown, and especially, the anti-nutritional compounds formed in the process are also yet to be identified and prevented by process optimization. 



The aim is to characterize chemical changes of proteins from different raw materials and the effect of the feed production process using advanced analytical methods. It will be clarified how proteins are affected by the extrusion process. The oxidative status of the protein ingredients before, during, and after the extrusion will be followed using an oxidomics approach for different oxidative changes using a combination of mass spectrometry (GC-MS, LC-MS) and electron spin resonance (ESR) spectroscopy. A more in-depth characterization of the protein oxidation products at the amino acid level will be performed as well using different separation techniques in combination with different type of detectors. Thus, the protein damages will be quantified and optimization of the extruder parameters as well as addition of antioxidants and processing aids will be used to minimize the damages of the proteins in the fish feed. 


Partners of collaboration:

Aarhus University (AU)

University of Copenhagen (KU)

Technical University of Denmark (DTU)


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