Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

This study shows that it is possible to use two complementary mass spectrometry techniques for reliable and rapid authentication of fish species. The identification of specific peptide markers and species-specific <i>m/z</i> values contributes to the improvement of food authenticity control and provides a powerful approach to the detection of fish meat adulteration.

Authors

Tatiana Anatolievna Smirnova (ORCID: https://orcid.org/0000-0003-2713-0721)
Štěpánka Kučková (ORCID: https://orcid.org/0000-0002-9974-7862)
Filip Souček
Alena Meledina (ORCID: https://orcid.org/0000-0001-6353-8578)
David Straka (ORCID: https://orcid.org/0000-0002-4877-4393)

Institutions

Charles University (CZ)
University of Chemistry and Technology, Prague (CZ)

Publication Details

Journal: Food Technology and Biotechnology
Published: 2025-04-06
DOI: https://doi.org/10.17113/ftb.63.03.25.8512
Citations: 1
Primary Topic: Identification and Quantification in Food
Type: article
Field-Weighted Citation Impact: 0.81

Funders

Vysoká Škola Chemicko-technologická v Praze

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article

Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

Tatiana Anatolievna Smirnova, Štěpánka Kučková, Filip Souček, Alena Meledina et al.

Apr 6, 2025

1 citations

Food Technology and Biotechnology

Identification and Quantification in Food

0.81

article

Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

Tatiana Anatolievna Smirnova, Štěpánka Kučková, Filip Souček, Alena Meledina, David Straka

April 6, 2025article en

1 citations

Abstract

This study shows that it is possible to use two complementary mass spectrometry techniques for reliable and rapid authentication of fish species. The identification of specific peptide markers and species-specific <i>m/z</i> values contributes to the improvement of food authenticity control and provides a powerful approach to the detection of fish meat adulteration.

Food Technology and BiotechnologyVol. 63(3)

Charles University (CZ), University of Chemistry and Technology, Prague (CZ)

Vysoká Škola Chemicko-technologická v Praze

Openalex Percentile: Top 29%

Identification and Quantification in Food

0.81

DOI Open Access PDF OpenAlex

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Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers — Tatiana Anatolievna Smirnova, Štěpánka Kučková, et al. · Food Technology and Biotechnology (2025) | TGRS Research Map | TGRS