Standardization of a PCR for the authentication of Salmo salar in dishes of Japanese cuisine

ABSTRACT The objective of this work was to standardize a PCR for the detection of Salmo salar, which can be used in the authentication of salmon used in Japanese dishes and fish commercialized in natura. For this, two batches of sushi were produced experimentally. In addition, 38 establishments that sell Japanese food and 10 fishmongers in the metropolitan area of Belém were visited, aiming to collect sushi, temaki and fish belonging to the species Salmo salar. The data demonstrated that the technique was efficient for the authentication of Salmo salar, since the species was detected in both the experimentally prepared sushi samples and the isolated fish aliquots used for the preparation of sushi. In contrast, the species Salmo trutta was not detected in the sushi samples prepared with this species nor in the isolated fish aliquots. In addition, it was possible to confirm the use of the Salmo salar species in the preparation of sushi, temaki and fish samples. Therefore, it was concluded that the technique was able to amplify the DNA of this species and did not generate nonspecific identification when the species Salmo trutta was analyzed, being able to be a suitable tool for the authentication of Salmo salar.

摘要
本研究旨在建立一套用于检测大西洋鲑（Salmo salar）的聚合酶链式反应（Polymerase Chain Reaction，PCR）技术，该技术可应用于日式料理所用鲑鱼及生鲜流通鱼类的物种鉴定。为此，本研究通过实验制备了两批寿司样品。此外，研究人员走访了贝伦大都会区内38家日式料理门店与10家水产摊贩，采集了隶属于大西洋鲑的寿司、手卷寿司及鱼类样品。实验数据表明，该技术可有效实现大西洋鲑的物种鉴定：无论是实验制备的寿司样品，还是用于制作寿司的单独分装鲑鱼等分试样，均成功检测到该物种。与之相对，在以褐鳟（Salmo trutta）制备的寿司样品及其单独分装的鱼类试样中，均未检测到大西洋鲑的特异性信号。此外，本研究可确认在寿司、手卷寿司及鱼类样品的制备过程中确实使用了大西洋鲑物种。综上，本研究得出结论：该技术可有效扩增大西洋鲑的基因组DNA，且在检测褐鳟时不会产生非特异性鉴定结果，因此可作为大西洋鲑物种鉴定的可靠工具。