Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs

Abstract Compliance with the European legislation on the labeling of fishery products requires standardization and validation of authentication methods. This work presents several protein- and DNA-based speciation techniques; it then examines the potential of trace elements, stable isotope ratios analyses and 1 H, 2 H and 13 C nuclear magnetic resonance (NMR) spectroscopy to identify the origin and production method; and finally introduces some NMR spectroscopic and imaging analyses to estimate, in a fast and non-destructive manner, fat, water and salt content in foods. This may permit the classification of alive fish depending on their fat content, and the on-line optimization of processing conditions.

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