Detection of Adulterations. Addition of Foreign Proteins

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Verrez-Bagnis, Véronique | Silva, Helena | Mendes, Rogério

Edité par CCSD -

Seafood product fraud, involving the addition of “foreign” proteins by substituting all or part of a seafood species for another seafood species or for non-seafood proteins, has attracted much attention because it is widespread throughout the world and may have serious consequences in terms of public health and major economic losses. Therefore, there is a great need for methods to detect illegal substitutions, whether full or partial, or adulterations. This chapter reviews existing and emerging methods for detecting the presence of foreign proteins in seafood products. Current detection methods include protein-based methods such as electrophoresis, mass spectrometry (MS), and immunological techniques, as well as visible and near-infrared (VNIR) spectrometry, microscopic methods, chromatographic techniques, and deoxyribonucleic acid (DNA)-based methods. These latter have been widely developed over the last few decades, and most of the emerging tools described in this chapter are also DNA-based methods. This chapter will provide the reader, through research results, an idea of the main methods used to detect adulteration of seafood by substitution or addition of an unlabelled component.

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