Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting - Anses - Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail Access content directly
Journal Articles Journal of the Science of Food and Agriculture Year : 2016

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

Abstract

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.
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anses-02384438 , version 1 (28-11-2019)

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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⟩
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