Differentiating between fresh and frozen-thawed fish fillets by muscle fibre permeability measurement

There is no comprehensive method for differentiating between fresh and frozen-thawed fish fillets. This an ongoing problem, particularly in relation to regulations. In this study, we showed the relevance of using properties mitochondria discriminate fillets from The use red muscle fibres Gilthead sea bream allowed us leave their physiological environment avoid possible alterations mitochondrial membranes during isolation steps. impact freezing on was evaluated by measuring permeability nicotinamide adenine dinucleotide + hydrogen (NADH). NADH fillet stored at 4 °C compared extracted Two approaches were used measure changes: a spectrophotometric that measured consumption complex I, oxygraphic approach stimulation O2 NADH. Fibres more permeable less sensitive permeabilizer alamethicin. sensitivity clearly detect versus