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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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