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）标准化方法，该方法可应用于日式料理所用鲑鱼及生鲜上市鱼类的真伪鉴定。为此，本研究通过实验制备了两批寿司。此外，研究人员走访了贝伦都会区的38家日式餐饮门店与10家鱼贩摊位，旨在采集属于大西洋鲑的寿司、手卷及鱼类样本。
实验数据表明，该技术可有效实现大西洋鲑的真伪鉴定：无论是实验制备的寿司样本，还是用于制作寿司的鱼组织等分试样，均能检出该物种。与之相对，在使用褐鳟（Salmo trutta）制备的寿司样本及其鱼组织等分试样中，均未检出该物种。此外，本研究可证实寿司、手卷及鱼类样本的制备过程中确实使用了大西洋鲑。
综上，本研究得出结论：该技术可特异性扩增大西洋鲑的DNA，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真伪鉴定的可靠工具。