Protein Signatures to Trace Seafood Contamination and Processing

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.

Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel

“…The absorption bands at 1600–1700 cm −1 of the amide I band have been widely used to characterise the secondary structure composition of proteins (Martinez et al ., 2020). The specific characterisation is as follows: 1618–1640 cm −1 of β‐sheet; 1640–1650 cm −1 of random coil; 1650–1660 cm −1 of α‐helix and 1660–1690 cm −1 of β‐turn (Gu et al ., 2021).…”

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

“…FTIR spectroscopy is a useful tool to explore the secondary structure of protein side chains [ 35 ]. The FTIR spectroscopy image of the samples is shown in Figure 2 .…”

Deep‐Stacking Network Approach by Multisource Data Mining for Hazardous Risk Identification in IoT‐Based Intelligent Food Management Systems

“…Especially, since most companies now are a part of the food supply chain, perishable food products usually cross a number of interesting links before reaching the last consumers. Traditional methods used in the RITS make such systems fail to control the quality of food products since enormous sensor data are not effectively utilized to analyze the interactions between hazards joining the supply chains [ 25 , 26 ].…”