Boost for fish processing

- Last updated on GMT

Related tags: Rssl, Canning

Building on research published two years ago, scientists at Reading
Scientific Services (RSSL) in the UK have successfully developed
new techniques for identifying fish meat, including canned and
processed fish.

Building on research published two years ago, scientists at Reading Scientific Services (RSSL) in the UK have successfully developed new techniques for identifying fish meat, including canned and processed fish.

Two years ago RSSL​ research revealed how the analysis of certain fish genes could be usedto identify the species of fish.That method covered a limited number of fresh fish varieties.

Since this time, RSSL scientists have not only increased the number of fresh fish on which the technique can be used but they have also developed an entirely new approach that can be used on canned and processed fish. This discovery represents quite a leap because normally the canning process degrades fish DNA to the point where it can no longer be analysed by the earlier method.

Lead researcher Dr Andrew Tingey commented : "The issue of authenticity is something which concerns all food producers because it has implications for accurate labelling and also quality. RSSL already providesa meat speciation service using similar DNA techniques, and its application to fish was a challenging, but obvious extension of this expertise."

Related topics: Processing & Packaging

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