Authentication of ready-to-eat anchovy products sold on the Italian market by BLAST analysis of a highly informative cytochrome b gene fragment. (March 2019)

• Record Type: Journal Article
• Authors: Giusti, Alice; Tinacci, Lara; Sotelo, Carmen G.; Acutis, Pier Luigi; Ielasi, Nicola; Armani, Andrea
• Is Part Of: Food control. Volume 97(2019)
• Page Start: 50
• Page End: 57
• Publication Date: 2019-03
• Subjects: Anchovy -- Engraulis spp. -- Anchoveta -- Species identification -- cytb -- Mislabelling; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.10.018
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: In this study, 111 ready-to-eat anchovy products were collected on the Italian market. The products were molecularly identified through a BLAST analysis of a highly informative cytb fragment amplified by a newly designed primer pair for the genus Engraulis spp . and the mislabelling rate was assessed. In addition, the labels were analysed in the light of the current EU law. Despite only one mislabelling case was observed (mislabelling rate 0.9%), which involved the substitution of the European anchovy ( Engraulis encrasicolus ) with the low-valuable Peruvian/Chilean anchoveta ( Engraulis ringens ), the molecular technique developed in this study was proved as suitable tool for detecting species in processed anchovy products. It could be therefore applied to carry out more extensive EU survey aimed at evaluating the mislabelling rate of such products, still poorly covered by a targeted and clear legislation system. Highlights: EU legislation on the labelling of semi-preserved anchovy products presents some gaps. 111 ready-to-eat anchovy products collected in Italy were molecularly identified. A primer pair for amplifying 484 bp from cytb of all Engraulis spp. was projected. Only one mislabelling case was observed ( E. encrasicolus replaced with E. ringens ). This technique is a suitable tool to detect species in processed anchovy products.