Affiliation:
1. Institute of Sciences of Food Production, National Research Council (ISPA-CNR), Bari, Italy
2. Università degli Studi del Piemonte Orientale “Amedeo Avogadro” (UNIUPO), Novara, Italy
3. Department of Chemistry and SMART Interdepartment Research Center, University of Bari “Aldo Moro”, Via Orabona 4, 70126 Bari, Italy
Abstract
Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.
Funder
Seventh Framework Programme
Subject
Safety, Risk, Reliability and Quality,Food Science
Cited by
28 articles.
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