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Application of proteome analysis to seafood authentication
Author(s) -
Martinez Iciar,
Jakobsen Friis Tone
Publication year - 2004
Publication title -
proteomics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.200300569
Subject(s) - proteome , proteomics , identification (biology) , computational biology , biology , fish <actinopterygii> , authentication (law) , bioinformatics , computer science , biochemistry , ecology , fishery , gene , computer security
Part of our work aims at studying the modifications that proteins suffer in foods and use them as markers to estimate the origin and history of the product. Proteomics is a powerful approach to do this: comparison of the two‐dimensional (2‐D) maps of the intact and treated samples would permit to identify marker spots so that in the future it may be possible to estimate the treatment a foodstuff has suffered by examining its 2‐D protein map or just the selected markers. This work summarizes some of our previous studies showing the application of proteomics to the (i) identification of species and muscle tissues, (ii) characterization of post‐mortem changes in arctic and tropical species, and (iii) study of the effect of some additives during the processing of fish muscle.