Proteomics for the assessment of quality and safety of fishery products

被引：39

作者：

Carrera, Monica ^{[1
]}

Canas, Benito ^{[2
]}

Gallardo, Jose M. ^{[3
]}

机构：

[1] ETH, IMSB, CH-8093 Zurich, Switzerland

[2] Univ Complutense Madrid, Madrid, Spain

[3] CSIC, Marine Res Inst, Vigo, Pontevedra, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 01期

关键词：

Proteomics; Mass spectrometry; Fish authentication; Allergen detection; Bacteria; Quality and safety; MUSCLE PROTEIN-DEGRADATION; MASS-SPECTROMETRY; 2-DIMENSIONAL ELECTROPHORESIS; MAJOR ALLERGEN; SPECIES IDENTIFICATION; CROSS-REACTIVITY; COMMERCIAL HAKE; PARVALBUMIN; PEPTIDES; BACTERIA;

D O I：

10.1016/j.foodres.2012.10.027

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

A comprehensive overview of the application of proteomics for the assessment of quality and safety in fishery products is presented in this review. For this purpose, two consecutive phases of the proteomics pipeline used in our laboratory (discovery and target-driven stages), are described in detail. The potentiality of this workflow is emphasized using different subjects concerning fish quality and safety. Fish authentication, allergen detection, microorganism contamination and quality changes during storage and processing are the main topics where proteomics is being successful applied. Future directions and new potential perspectives are also provided. (C) 2012 Elsevier Ltd. All rights reserved.

引用

收藏

页码：972 / 979

页数：8

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