Foodomics in aquatic products quality assessment during storage: An advanced and reliable approach

被引：7
|
作者：
Chu, Yuanming [1 ,3 ]
Wang, Jinfeng [1 ,2 ,3 ]
Xie, Jing [1 ,2 ,3 ,4 ,5 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
[2] Shanghai Ocean Univ, Shanghai Profess Technol Serv Platform Cold Chain, Shanghai, Peoples R China
[3] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai, Peoples R China
[4] Shanghai Ocean Univ, Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai, Peoples R China
[5] Minist Agr & Rural Affairs, Key Lab Aquat Prod High Qual Utilizat Storage & Tr, Shanghai, Peoples R China
来源：
FOOD BIOSCIENCE | 2024年 / 58卷
关键词：
Foodomics; Aquatic product; Quality; Safety; Biomarkers; ELECTRONIC NOSES; MEAT SPOILAGE; FISH; METABOLITE; FRESHNESS; PROTEINS; MUSCLE;
D O I：
10.1016/j.fbio.2024.103734
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
It is widely recognized that the cultivation, production, storage, and sale of aquatic products exert a significant impact on their quality and safety, a concern that is increasingly shared on a global scale. Given the intricate and multifaceted nature of quality degradation in aquatic products, this review aims to introduce foodomics approaches utilized for assessing quality deterioration at the molecular level. Additionally, it seeks to provide a comprehensive overview of omics technologies, with a particular focus on genomics, transcriptomics, proteomics, and metabolomics. The primary objective of this review is to propose the applications of foodomics as a potent tool for evaluating the quality and safety of aquatic products, thereby furnishing a solid theoretical foundation for scientific quality control measures. In addition to discussing the applications of foodomics, this review also addresses the challenges associated with these technologies and outlines potential future directions. Ultimately, the aim is to furnish a valuable reference and a source of inspiration for the subsequent advancement of foodomics technologies and their in-depth exploration within the realm of evaluating aquatic product quality.
引用
收藏
页数：11
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