Ever wondered what fish species make up the “fish meat” content of your crab sticks? A team from Biofortis, France have developed a method using Denaturing High-Performance Liquid Chromatography (DHPLC) to do just that. Unlike protein based methods used to identify fish, DHPLC uses DNA which is more robust than proteins and can still be identified after heat processing.
The researchers also point out the method could be used to identify mislabelled fish and detect endangered fish in products.
The paper is published in the Journal of Agricultural and Food Chemistry.