Discrimination between Fresh and Frozen-Thawed Fish Involved in Food Safety and Fraud Protection.

ABSTRACT: This study aims to discriminate fresh fish from frozen/thawed by identification of the key metabolites that are altered during the freezing/thawing processing. Atlantic salmon (Salmo salar) and bullet tuna (Auxis rochei) were selected as they are representative of broad consumption, and susceptible to pathogen contamination. Atlantic salmon samples were subjected to the following regimes: -20 °C (24h) and -35 °C (15 h) freezing, then thawed respectively in the blast chiller and in the cold room and analyzed immediately or after 10 days; (2) bullet tuna samples were frozen at -18 °C and thawed after 15, 30 and 90 days. High resolution mass spectrometry based on untargeted metabolomic analyses and statistical data treatment confirmed significant variations in the quantity of certain metaboli

SUBMITTER: Chiesa LM 

PROVIDER: S-EPMC7766691 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature