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Protein Signatures to Trace Seafood Contamination and Processing.

Authors
  • Martinez, Iciar1, 2
  • Sánchez-Alonso, Isabel3
  • Piñeiro, Carmen4
  • Careche, Mercedes3
  • Carrera, Mónica5
  • 1 Research Centre for Experimental Marine Biology & Biotechnology-Plentzia Marine Station (PiE), University of the Basque Country, UPV/EHU, Areatza 47, 48620 Plentzia, Spain. , (Spain)
  • 2 IKERBASQUE Basque Foundation for Science, Euskadi Plaza, 5, 48009 Bilbao, Spain. , (Spain)
  • 3 Department of Products, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), c/José Antonio Novais 10, 28040 Madrid, Spain. , (Spain)
  • 4 Scientific Instrumentation Department, Institute of Marine Research (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Spain. , (Spain)
  • 5 Food Technology Department, Institute of Marine Research (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Spain. , (Spain)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Nov 26, 2020
Volume
9
Issue
12
Identifiers
DOI: 10.3390/foods9121751
PMID: 33256117
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

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.

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