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

• Main Authors: E.P.M. Gonçalves, M.C.S. Barros, M.C. Pessôa, D.J. Cardilli, T.B. Roos, C.M. Moraes
• Format: Dataset
• Language: unknown
• Published: SciELO journals 2019
• Subjects: 60603 Animal Physiology - Systems; FOS Biological sciences; Salmo salar
• Online Access: https://dx.doi.org/10.6084/m9.figshare.8260079; https://scielo.figshare.com/articles/Standardization_of_a_PCR_for_the_authentication_of_Salmo_salar_in_dishes_of_Japanese_cuisine/8260079

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.