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Applicability of stable C and N isotope analysis in inferring the geographical origin and authentication of commercial fish (Mackerel, Yellow Croaker and Pollock)

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dc.contributor.authorKim, Heejoong-
dc.contributor.authorKumar, K. Suresh-
dc.contributor.authorShin, Kyung-Hoon-
dc.date.accessioned2021-06-22T20:05:06Z-
dc.date.available2021-06-22T20:05:06Z-
dc.date.issued2015-04-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttps://scholarworks.bwise.kr/erica/handle/2021.sw.erica/18441-
dc.description.abstractGlobalisation of seafood and aquaculture products and their convenient marketing worldwide, increases the possibility for the distribution of mislabelled products; thereby, underlining the need to identify their origin. Stable isotope analysis is a promising approach to identify the authenticity and traceability of seafood and aquaculture products. In this investigation, we measured carbon and nitrogen stable isotope ratios (delta C-13 and delta N-15) of three commercial fish, viz. Mackerel, Yellow Croaker and Pollock, originating from various countries. Apart from the species-dependent variation in the isotopic values, marked differences in the delta C-13 and delta N-15 ratios were also observed with respect to the country of origin. This suggests that C and N isotopic signatures could be reliable tools to identify and trace the origin of commercial fish. (C) 2014 Elsevier Ltd. All rights reserved.-
dc.format.extent5-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleApplicability of stable C and N isotope analysis in inferring the geographical origin and authentication of commercial fish (Mackerel, Yellow Croaker and Pollock)-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.foodchem.2014.09.058-
dc.identifier.scopusid2-s2.0-84907480721-
dc.identifier.wosid000345207200072-
dc.identifier.bibliographicCitationFood Chemistry, v.172, pp 523 - 527-
dc.citation.titleFood Chemistry-
dc.citation.volume172-
dc.citation.startPage523-
dc.citation.endPage527-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasssci-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusORGANIC-MATTER-
dc.subject.keywordPlusCARBON-
dc.subject.keywordPlusNITROGEN-
dc.subject.keywordPlusFOOD-
dc.subject.keywordPlusBEEF-
dc.subject.keywordPlusTRACEABILITY-
dc.subject.keywordPlusDELTA-N-15-
dc.subject.keywordPlusALASKAN-
dc.subject.keywordPlusECOLOGY-
dc.subject.keywordPlusRATIOS-
dc.subject.keywordAuthorFish-
dc.subject.keywordAuthordelta C-13-
dc.subject.keywordAuthordelta N-15-
dc.subject.keywordAuthorOrigin-
dc.subject.keywordAuthorTraceability-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814614014253?via%3Dihub-
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