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Do you know what are you eating?
December 05, 2002The project presented by Basque research center AZTI is about a new research line: a new method to identify the food and fish products once they are processed. Due to the big demand on that kind of researches, AZTI has been financed by the Fishing and Agricultural Department of the Basque Government to create a new laboratory of genetics.
In fact, genetic analyses are considered as a powerful tool not only to identify species, but also to know the races of those species, populations and modifications. These new researches are based on DNA analysis.
Until now, the identification of fresh and processed fish has been done using protein analysis. However, this methodology cannot be used in preserved fish due to the long thermal treatments they receive. This thermal treatment and the sterilization of the preserved fish degrade the proteins they contain, so it is impossible to use them as molecular markers of species.
The identification of species of commercial interest is growing up in the agri-foodstuffs industry, so that the company may control its raw materials, as well as to avoid fraud in the labelling of processed products. The authentication of processed product is a problem, since the products lose their external appearance during the processing, and that makes impossible to identify the origin species. It has been estimated that in the world there are about 25,000 species of sea products and meat products that do not have any kind of control of their origin, which means a fraud in their labelling.
In the case of the preserved fish, the thermal treatments is so hard that sometimes even the DNA its highly degraded. This fact adds a new difficult to the identification that uses genetic techniques, because the DNA frames are not long enough to make the identification of Thunnus species.
In the research work, they have developed a genetic marker to identify all tuna species in fresh, frozen and processed fish, using the PCR method. Actually they are working on the identification of codfish in fresh, frozen and processed fish and soon, they will get a identification method for more than 10 commercial species of codfish.
Elhuyar Fundazioa
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