Foodomics: Omic Strategies and Applications in Food Science
Chapter 14: Applications of Proteomics to Food Quality and Safety in Fisheries and Aquaculture
Published:23 Mar 2021
Special Collection: 2021 ebook collection
M. Carrera and J. M. Gallardo, in Foodomics: Omic Strategies and Applications in Food Science, ed. J. Barros-Velázquez, The Royal Society of Chemistry, 2021, ch. 14, pp. 330-353.
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In this chapter, an overview of the applications of proteomics to food quality and safety in the fishery and aquaculture sectors is presented. The potentiality of proteomics is highlighted with respect to different subjects concerning fish quality and safety. Fish authentication, the study of fish quality changes during storage and processing, fish allergen detection, monitoring of fish microorganisms, dietary management and fish welfare in aquaculture are the main areas where proteomics is being successful applied. Finally, future directions and potential perspectives are also discussed.