Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting

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Dehaut, Alexandre | Krzewinski, Frédéric | Grard, Thierry | Chollet, Marlène | Jacques, Philippe | Brisabois, Anne | Duflos, Guillaume

Edité par CCSD ; Wiley -

International audience. BACKGROUND: Monitoring of early stages of freshness decay is a major issue for the fishery industry to guarantee thebest quality for this highly perishable food matrix. Numerous techniques have been developed, but most of them have thedisadvantage of being reliable only either in the last stages of fish freshness or for the analysis of whole fish. This study describesthe development of a qPCR method targeting the torA gene harboured by fish spoilage microorganisms. torA encodes an enzymethat leads to the production of trimethylamine responsible for the characteristic spoiled-fish odour.RESULTS: A degenerate primer pair was designed. It amplified torA gene of both Vibrio and Photobacterium with good efficiencieson 7-log DNA dilutions. The primer pair was used during a shelf-life monitoring study achieved on modified atmospherepacked, chilled, whiting (Merlangius merlangus) fillets. The qPCR approach allows the detection of an increase of torA copiesthroughout the storage of fillets in correlation with the evolution of both total volatile basic nitrogen (−0.86) and trimethylamineconcentrations (−0.81), known as spoilage markers.CONCLUSION: This study described a very promising, sensitive, reliable, time-effective, technique in the field of freshnesscharacterisation of processed fish.

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