A NEW PCR METHOD OF CHARACTERIZING SEAFISH FRESHNESS

Autor:	Vincent Méjean, Stephanie Copin, Gérard Giordano, Sylvie Degremont, Guillaume Duflos, Jean-Philippe Dos Santos, Pierre Malle
Rok vydání:	2002
Předmět:	Food spoilage Trimethylamine Biology biology.organism_classification Microbiology Whiting TMAO reductase chemistry.chemical_compound Real-time polymerase chain reaction chemistry Biochemistry Enumeration Pcr method Bacteria
Zdroj:	Journal of Rapid Methods and Automation in Microbiology. 10:149-159
ISSN:	1745-4581 1060-3999
Popis:	Objective criteria used to assess the fish freshness in the laboratory are currently inadequate. During contamination of muscle tissue, bacteria reduce trimethylamine oxide (TMAO) to trimethylamine (TMA) in the absence of oxygen. Based on this reaction, we envisaged a new approach and have developed and optimized a PCR method which targets the tor A gene sequence that encodes TMAO reductase. We applied this method to two fish species (Whiting (Merlangus merlangus) and Pouting (Gadus luscus)) during monitoring of spoilage, in parallel with assay of TVBN and enumeration of total aerobic flora. The PCR results tally with the chemical and microbiological findings. Used in quantitative PCR, this method could characterize fish freshness.
Databáze:	OpenAIRE
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