The close relationship between nutrition and health has led to
changes in consumer habits, demanding products that are of
high-quality, nutritious and safe. In this sense, the current powerfulomics
methodologies are having a great impact in modern food science.
In fact, a new discipline, called Foodomics had been reported (Cifuentes,
2009; Herrero et al., 2012). In the particular case of fishery products, the
applications of the proteomicsmethodologies for the assessment of quality
and safety of fishery can be divided in four major areas (Fig. 2):