Integrating omics technologies for improved quality and safety of seafood products

Abstract

An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species. From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products. Such 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 products. The 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 screening. The 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 quality. The aim of this brief review is to outline how omics technologies can generate novel tools for integration into seafood processing and quality control. Considering 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 processing. Deployment of omics for identification of potential microalgal products of relevance to seafood quality and safety is also considered.