Application of Proteomics in Studies of Seafood Quality and Safety

doi:10.7506/spkx1002-6630-201509039

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Application of Proteomics in Studies of Seafood Quality and Safety

LI Xuepeng, CHEN Yang, CAI Luyun, YI Shumin, XU Yongxia, LI Jianrong*

Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute of Bohai University, Jinzhou 121013, China

Online:2015-05-15 Published:2015-05-11

Abstract

Abstract:

Proteomics has been widely applied in the field of seafood quality and safety. The pipeline of proteomics is
described in this review. The application of proteomics in fish authentication, allergen detection, detection and identification
of pathogenic and spoilage microorganisms, and quality change mechanisms are summarized. Finally, future directions and
new potential perspectives are also discussed.

Key words: proteomics, mass spectrometry, fish authentication, allergen diction, quality and safety

CLC Number:

TS254.4

LI Xuepeng, CHEN Yang, CAI Luyun, YI Shumin, XU Yongxia, LI Jianrong*. Application of Proteomics in Studies of Seafood Quality and Safety[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509039.

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Application of Proteomics in Studies of Seafood Quality and Safety

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