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Application of proteome analysis to seafood authentication
Iciar Martinez1, Tone Jakobsen Friis
1SINTEF Fisheries and Aquaculture Ltd, Trondheim, Norway. iciar.martinez@sintef.no
Proteomics
|February 5, 2004
Summary
Proteomics reveals protein modifications in food, identifying species, post-mortem changes, and processing effects. This helps determine food origin and history using protein markers.
Area of Science:
- Food science and proteomics.
- Biochemical analysis of food products.
Background:
- Understanding protein modifications in food is crucial for determining product origin and history.
- Proteomics offers advanced techniques for analyzing these changes.
Purpose of the Study:
- To explore protein modifications in food as markers for origin and history.
- To apply proteomics for identifying species, post-mortem changes, and processing effects in food.
Main Methods:
- Utilizing two-dimensional (2-D) gel electrophoresis to compare protein maps of intact and treated food samples.
- Employing proteomics to analyze protein profiles for marker identification.
Main Results:
- Demonstrated the identification of species and muscle tissues using protein maps.
- Characterized post-mortem changes in arctic and tropical species.
- Assessed the impact of food additives on fish muscle during processing.
Conclusions:
- Proteomics provides a powerful tool for analyzing food protein modifications.
- Identified protein markers can be used to estimate food origin, history, and processing treatments.