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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2016

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Proteomics for the authentication of fish species

Anno di pubblicazione: 2016

Formato: Elettronico Cartaceo

Autori: Mazzeo M.F.; Siciliano R.A.

Affiliazioni autori: Centro di Spettrometria di Massa Proteomica e Biomolecolare, Istituto di Scienze dell'Alimentazione, CNR, via Roma 64, Avellino, 83100, Italy

Autori CNR:


Lingua: inglese

Abstract: Assessment of seafood authenticity and origin, mainly in the case of processed products (fillets, sticks, baby food) represents the crucial point to prevent fraudulent deceptions thus guaranteeing market transparency and consumers health. The most dangerous practice that jeopardies fish safety is intentional or unintentional mislabeling, originating from the substitution of valuable fish species with inferior ones. Conventional analytical methods for fish authentication are becoming inadequate to comply with the strict regulations issued by the European Union and with the increase of mislabeling due to the introduction on the market of new fish species and market globalization. This evidence prompts the development of high-throughput approaches suitable to identify unambiguous biomarkers of authenticity and screen a large number of samples with minimal time consumption. Proteomics provides suitable and powerful tools to investigate main aspects of food quality and safety and has given an important contribution in the field of biomarkers discovery applied to food authentication. This report describes the most relevant methods developed to assess fish identity and offers a perspective on their potential in the evaluation of fish quality and safety thus depicting the key role of proteomics in the authentication of fish species and processed products. Biological significance The assessment of fishery products authenticity is a main issue in the control quality process as deceptive practices could imply severe health risks. Proteomics based methods could significantly contribute to detect falsification and frauds, thus becoming a reliable operative first-line testing resource in food authentication.

Lingua abstract: inglese

Pagine da: 119

Pagine a: 124


Journal of proteomics Elsevier
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 1874-3919

Numero volume: 147

DOI: 10.1016/j.jprot.2016.03.007

Referee: Sė: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: Scopus [2-s2.0-84959887928]

Parole chiave:

  • Fish authentication
  • Fish frauds
  • proteomics
  • mass spectrometry
  • molecular profiles

URL: http://www.scopus.com/record/display.url?eid=2-s2.0-84959887928&origin=inward

Strutture CNR:


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