Investigation of the Impact of Can-filling Medium on the DNA Quality of Canned Tuna Sold in Supermarkets

Abstract

Canned tuna is one of the most commonly consumed food products globally. Due to its high profitability and the increasing demand for it, fraudulent canned tuna products have become a serious problem. The traceability of fish species in packaged material and, in the case of highly processed forms, in canned products, has become impossible; therefore, canned tuna is on the list of the top ten food items affected by fraud. These fraudulent actions cause not only unfair trade in the commercial market and fishing industry, but also cause health damage (such as allergies and poisoning) to the public. Complex food matrices also affect the extracted DNA quality when the main food products are served with another medium. Brine solutions, different kind of oil, and several types of sauce are used as filling medium in the canned tuna production process. These filling medium can cause contamination depending on whether they include oil, salt or other ingredients during DNA extraction from main products. DNA-based protocols have become popular due to their higher reliability rate compared to other protocols. This research investigates the potential impact of can-filling medium on DNA quality, which is a key factor for food traceability research. With this aim, canned tuna from various brands in different can-filling medium such as olive oil, sunflower oil and different kinds of sauces, were obtained from a Turkish supermarket. The quality properties, such as yield and purity, affected the traceability analyses. This study was designed to investigate the potential effect of the filling medium on DNA quality. The results revealed that different kinds of sauce utilization as a can-filling medium cause a reduction in the DNA quality of canned tuna compared to other canned tuna samples that contain olive oil and sunflower oil. The purity of extracted DNA in canned tuna where olive oil was used was found to be relatively higher than other tuna groups with different can-filling medium. Melting curve analyses revealed that sunflower oil causes relatively lower degradation than olive oil and different types of sauce used as filling medium. These results could be beneficial for further seafood traceability research, especially in complex matrices.

Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage

“…Therefore, treatment with dill extracts has a potential to improve the storage quality of foods such as aquaculture. Similarly, Tümerkan et al (2022) reported that the use of dill leaves in tuna paste preserves the sensory quality of the tuna paste and prolongs its shelf life. In another study, it was reported that fillets treated with dill extracts boiled in a microwave oven had higher sensory scores compared to the control group (Kannaiyan et al, 2015).…”

“…Kannaiyan et al (2015) showed that due to the antioxidant and antibacterial properties of dill extract boiled in a microwave oven, the shelf life of mackerel fillets stored in the refrigerator was extended by 3 days. Tümerkan et al (2022) revealed that the use of dill leaves extended the shelf life of tuna paste in terms of sensory quality. Even though several researchers have studied dill extracts and essential oils as a natural and edible coating material for seafood products to enhance quality and extend shelf life, to the best of our knowledge, there are no available reports of the effect of dill extract on the shelf life and quality criteria of fish croquettes.…”

Comparative evaluation of various DNA extraction methods and analysis of DNA degradation levels in commercially marketed Chestnut Rose Juices and Beverages

“…This also to the traceability of food goods, which is crucial for ensuring public health and promoting fair trade. Fraud detection analyses' effectiveness depends on the quality, yield, and degradation level [59], with DNA degradation being a signi cant issue that can lead to interruptions in species identi cation and food traceability. HRNČÍROVÁ et al…”