The Use of Molecular Markers in Confirming the Authenticity of Fish and Detecting Fraud

Subject Areas :

Mona Aivaz ¹ , Mehdi Zolfaghari ² , Mojtaba Nasr Esfahani ³ , Hamed Pak Nejad ⁴

1 - Departement of Food Sciences and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
2 - Department of Fisheries products processing Technology , Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 - Department of Chemistry, Najafabad Branch, Islamic Azad University , Najafabad, Iran.
4 - Department of Aquatics Reproduction and culture. Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Received: 2023-01-01 Accepted : 2023-02-20 Published : 2025-06-01

Keywords: Fraud, Canned Tuna, Polymerase Chain Reaction (PCR), Cytochrome Oxidase 1,

Abstract :

There are different ways to assess the lable of marine product with their actual contents. The aim of this study was to compare the authenticity of the fish with the label on the canned tuna and to improve the identification technique is applied. Canned tuna stuffed with one piece meat in brine , oil and canned tuna stuffed with chopped meat in brine , oil were use . samples were abtained from different city of Iran. DNA extraction was performed on all samples and its quality and quantity were investigated. And then, polymerase chain reaction with designed primers for cytochrome oxidase 1 gene was performed . Then the accuracy and specificity of primers were evaluated using principle program . Finally, sequencing was performed and the results showed that among the examined primers one primer could work specifically for the examined samples. Most of fraud were in canned tuna with chopped meat in brine compared to one piece meat in oil, and out of 100 canned samples examined, 20 mis labeling were reported. Due to its high speed , accuracy and specificity, this method is very useful for to indentify of fraud in tuna canned prepared in brine and oil, that DNA fragments may be lost during the canning process, and  is recommended to investigate the amount of fraud of processed foods.

References:

1. میرخانی، ش.، چنگیزی، ر.، شجاعی، ل. 1392. بررسی و راستی آزمایی برخی نمونه های کنسرو ماهی تن هوور معمولی (unnus tonggol) موجود در بازار ایران با استفاده از روش DNA Barcoding دومین همایش ملی امنیت غذایی، سواد کوه.
2. هاشم¬زادگان م، تفویضی ف، حسینی س، بیات، م. بررسی تطابق مواد اولیه اصلی درج شده در برچسب همبرگرهای ممتاز شهر تهران توسط آنالیز مولکولی. نشریه نوآوري در علوم و فناوري غذايي. 1393؛ 6(4): 56-49.
3. Aryainejad S .h, Kavousi K, Fatuhi L, Mousavi Movahedi A. Detection of adulteration in meat products based on DNA sequence. Science Cultivation. 2017; 8(2): 143-147.(In persian)
4. Barcaccia G, Lucchin M, Cassandro M. DNA barcoding as a molecular tool to track down mislabeling and food piracy. Diversity. 2015; 8(1) :2-6.
5. ElShehawy S. M, Farag Z. S. Safety assessment of some imported canned fish using chemical, microbiological
and sensory methods. The Egyptian Journal of Aquatic Research. 2019; 45(4) : 389-394.
6. Fernandes T. J, Amaral J. S, Mafra I. DNA barcode markers applied to seafood authentication: An updated review. Critical Reviews in Food Science and Nutrition. 2021; 61(22) : 3904-3935.
7. Fiorino G. M, Garino C, Arlorio M, Logrieco A. F, Losito I, Monaci L. Overview on untargeted methods to combat food frauds: a focus on fishery products. Journal of food quality. 2018; 13(2):46-55.
8. Ganjeh A, Monfared A, Solanzadeh N. The Effect of Different Vegetable Oils on the Sensory Evaluation and Quality of Canned Tuna Fish. Journal of Health System Research. 2017; 13(3):278-284.
9. Heidarzadeh M. Selection the Most Suitable Method for DNA Extraction from Muscleof Iran's Canned Tuna, International Proceedings of Chemical, Biological and Environmental Engineering. 2015; 88(9):16-20.
10. Hoseini H, Barazandegan Kh, Akhoondzadeh A, Shemshadi B, tavakoli H, Khaksar R. Determination the kind of meat content of Patties marketed in Tehran in. Journal of Food Science and Technology. 2009; 9(3): 95-100. [In Persian]
11. Hoseini H, Rokni N, Kaamkar A. Collagen and Related Indices of Quantitative Values Indicatorsin Quality Control of Heated Red Meat Products in Iran. Journal of Food Science and Technology. 2006; 3(4): 23-30. [In Persia]
12. Inoue J. G, Miya M, Tsukamoto K, Nishida, M. Complete mitochondrial DNA sequence of Conger myriaster (Teleostei: Anguilliformes): novel gene order for vertebrate mitochondrial genomes and the phylogenetic implications for anguilliform families. Journal of Molecular Evolution. 2001; 52(4):311-320.
13. Janosi, A., 2006. Species specific detection of meat by Polymerase Chain Reaction techniques. PhDthesis, Budapest University.
14. Karimi M, Zeinali S. PCR (Translation). Authors: Mc Pherson MJ and Moller SG, Tehran Andisheye Zohor Publication, 84-117. [In Persian]
15. Kitpipit T, Sittichan K, d Thanakiatkrai P. Direct-multiplex PCR assay for meat species identification in food products, Food Chemistry. 2014; 16(3): 77–82.
16. Kolengi M. H, Farahmand H, Aghilinejad S. M, Akbarzadeh A. Introduction of cytochrome b gene as a suitable gene to identify the identity of caviar and sturgeon fish of the Caspian Sea. Journal of Utilization and Cultivation of Aquatics. 2012; 1(2): 51-62.
17. Miandare H. K, Farahmand H, Akbarzadeh A, Ramezanpour S, Kaiya H, Miyazato M, Nikinma M. Developmental transcription of genes putatively associated with growth in two sturgeon species of different growth rate. General and Comparative Endocrinology. 2013; 18(2): 41-47.
18. Monjezi, N., 2010. Verification of some canned sardine fish samples available in the Iranian market using DNA Barcoding method. Security،Savadkuh،https://civilica.com/doc/303486
19. Nurilmala M, Widyastuti U, Kusuma WA, Nurjanaha N, Wulansari N, Widyatuti Y. DNA barcoding for identification of processed tuna fish in Indonesian market. Jurnal Teknologi. 2016; 12(78) :2-4.
20. Parchami nejad F, Hosseni SE, Tafvizi F, Tajabadi Ebrahimi M, Sharifan A. Fraud identificationin beef sausage in Tehran province using mitochondrial genes of animal species. Food Hygiene. 2014;4(13): 81-97.
21. Parkhemi nejad F, Hosseini S. A, Tawafi F, Tajabadi Ebrahimi M, Sharifan A. Identification of adulterations in cold cuts and sausages made from beef based on the identification of mitochondrial genes of animal species in Tehran province. Food Hygiene. 2013; 4(1): 81-97. (In persian)
22. Tarmizi D, Zainuddin Z. DNA Barcoding: A Tool To Deect Fraud In Seafood Products. Big Data In Agriculture. 2020; 2(1):20 -22.
23. Teletchea F, Bernillon J, Duffraisse M, Laudet V, Hänni C. Molecular identification of vertebrate species by oligonucleotide microarray in food and forensic samples. Journal of Applied Ecology. 2008; 45(3): 967-975.
24. Ulca P, Balta H, Çagın I, Senyuva H. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods. Meat Science. 2013; 94(4): 280–284.
25. Viljoen, GJ., Nel, L., Crowther, J. 2005. Molecular Diagnostic Pcr handbook.. Published by Springer.
26. Ward R. D, Zemlak T. S, Innes B. H, Last P. R, Hebert P. D. DNA barcoding Australia's fish species. Philosophical Transactions of the Royal Society. Biological Sciences. 2005; 360(1462): 1847-1857.