Pubblicazione scientifica

Protein Signatures to Trace Seafood Contamination and Processing

FILONE TECNOLOGICO	TEMA
economia circolare e sostenibilità

RIASSUNTO

This review presents some applications of proteomics and selected spectroscopic methods to validate certain aspects of seafood traceability. After a general introduction to traceability and the initial applications of proteomics to authenticate traceability information, it addresses the application of proteomics to trace seafood exposure to some increasingly abundant emergent health hazards with the potential to indicate the geographic/environmental origin, such as microplastics, triclosan and human medicinal and recreational drugs. Thereafter, it shows the application of vibrational spectroscopy (Fourier-Transform Infrared Spectroscopy (FTIR) and Fourier-Transform Raman Spectroscopy (FT Raman)) and Low Field Nuclear Magnetic Resonance (LF-NMR) relaxometry to discriminate frozen fish from thawed fish and to estimate the time and temperature history of frozen fillets by monitoring protein modifications induced by processing and storage. The review concludes indicating near future trends in the application of these techniques to ensure seafood safety and traceability.

DATA

Data di pubblicazione: 26/11/2020

AUTORI

MARTINEZ ICIAR
SANCHEZ-ALONSO ISABEL
PINEIRO CARMEN
CARECHE MERCEDES
CARRERA MONICA

ENTE DI AFFERENZA

RESEARCH CTR EXPERIMENTAL MARINE BIOLOGY & BIOTECHNOLOGY PLENTZIA MARINE STATION PIE UNIV BASQUE COUNTRY UPV EHU AREATZA 47 48620 PLENTZIA SPAIN
IKERBASQUE BASQUE FNDN SCIENCE EUSKADI PLAZA 5 48009 BILBAO SPAIN
DEPT PROD INST FOOD SCIENCE TECH & NUTRITION ICTAN SPANISH NATL RSCH COUNCIL CSIC C JOSE ANTONIO NOVAIS 10 28040 MADRID SPAIN ISABEL SANCHEZ CSIC ES IS A MCARECHE ICTAN CSIC ES MC
SCIENTIFIC INSTRUMENTATION DEPT INST MARINE RSCH IIM SPANISH NATL RSCH COUNCIL CSIC 36208 VIGO SPAIN CPINEIRO IIM CSIC ES
FOOD TECH DEPT INST MARINE RSCH IIM SPANISH NATL RSCH COUNCIL CSIC 36208 VIGO SPAIN MCARRERA IIM CSIC ES

RIVISTA

Foods, 9(12), 1751

IMPACT FACTOR

4,092

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