Integrating omics technologies for improved quality and safety of seafood products
作者机构：Comparative Endocrinology and Integrative Biology GroupCentro de Ciencias do MarUniversity of AlgarveFaroPortugal International Institution of Marine ScienceShanghai Ocean UniversityShanghaiChina Laboratory of Food Chemistry and TechnologySchool of Chemical EngineeringNational Technical University of AthensGreece University of West AtticaSchool of Food SciencesDepartment of Food Science&TechnologyGreece Agricultural University of AthensDepartment of Food Science and Human NutritionLaboratory of Food Process EngineeringGreece Agricultural University of AthensDepartment of BiotechnologyLaboratory of Molecular BiologyGreece
出 版 物：《Aquaculture and Fisheries》 (渔业学报（英文）)
年 卷 期：2023年第8卷第4期
页 面：457-462页
核心收录：
学科分类：120301[管理学-农业经济管理] 12[管理学] 1203[管理学-农林经济管理]
基 金：the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie Grant agreement 872217(Project acronym:ICHTHYS) under the Section 2 PRIMA call 2019 project(Project acronym:FRUALGAE)
主 题：Microbiome Proteome Fish Microalgae Seafood Quality Molecular methods
摘 要：An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial *** this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood *** technologies can identify and detect low levels of contamination by pathogenic and spoilage bacteria and can be used to study the effects caused by processing and storage of seafood *** integration of food processing with the monitoring of the microbial characteristics using conventional microbiological assays,coupled to molecular techniques may establish the baseline for the development of quicker and more sensitive and reliable methods for seafood safety *** use of combined omics technologies,including metagenomics,proteomics and metabolomics,coupled to conventional quality indices such as colour,texture and flavour offer a new tool for novel processing optimization to ensure seafood *** aim of this brief review is to outline how omics technologies can generate novel tools for integration into seafood processing and quality *** that the main aspect of the review is the improvement of safety and quality of the final product,from production to consumption,emphasis is given to microbial identification and metabolite detection,the evaluation of the allergenic capacity of fish and seafood and optimization of postharvest pro*** of omics for identification of potential microalgal products of relevance to seafood quality and safety is also considered.
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