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

Alexandre Dehaut (1) , Frédéric Krzewinski (2) , Thierry Grard (3) , Marlène Chollet (4) , Philippe Jacques (4) , Anne Brisabois (1) , Guillaume Duflos (1)

1 LSAl - Laboratoire de sécurité des aliments de Maisons-Alfort
2 UGSF - Unité de Glycobiologie Structurale et Fonctionnelle - UMR 8576
3 BPA - Biochimie des Produits Aquatiques
4 PROBIOGEM - Laboratoire des Procédés Biologiques Génie Enzymatique et Microbien

Monitoring of early stages of freshness decay is a major issue for the fishery industry to guarantee the best quality for this highly perishable food matrix. Numerous techniques have been developed, but most of them have the disadvantage of being reliable only either in the last stages of fish freshness or for the analysis of whole fish. This study describes the development of a qPCR method targeting the torA gene harboured by fish spoilage microorganisms. torA encodes an enzyme that leads to the production of trimethylamine responsible for the characteristic spoiled-fish odour.

Mots clés: freshness assessment; modified atmosphere packed fish; qPCR; torA

Domaines: Alimentation et Nutrition; Biologie moléculaire; Bio-Informatique, Biologie Systémique [q-bio.QM]

Alexandre Dehaut, Frédéric Krzewinski, Thierry Grard, Marlène Chollet, Philippe Jacques, et al.. Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting. Journal of the Science of Food and Agriculture, 2016, Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting, 96 (6), pp.2080-2089. ⟨10.1002/jsfa.7322⟩. ⟨anses-02384438⟩