Proteomics as a tool for the investigation of seafood and other marine products.
The state-of-the-art and future trends of the application of proteomics to seafood and other marine products are reviewed. Consumers' demands for seafood products have increased in the recent years and this situation has underlined the need to guarantee the safety, traceability, authenticity, and health benefits of such products. The increasing presence of commercially available aquaculture products has also prompted the seafood industry to face newer challenges. In this sense, a review of the present status and perspectives of the application of proteomics in the development of newer biotechnology products of marine origin is given.
Piñeiro
C
C
Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello 6, E-36208 Vigo, Spain. cpineiro@iim.csic.es
Barros-Velázquez
J
J
Vázquez
J
J
Figueras
A
A
Gallardo
J M
JM
D000485:Allergens / Q000032:analysis; D008386:Marine Biology / Q000379:methods*; D040901:Proteomics / Q000379:methods*; D011786:Quality Control; D017747:Seafood / Q000032:analysis* / Q000592:standards; D014118:Toxins, Biological / Q000032:analysis
D000485:Allergens; D014118:Toxins, Biological