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

Tiffanie Bouchendhomme (1) , Méline Soret (1) , Anne Devin (2) , Philippe Pasdois (3) , Thierry Grard (1) , Philippe Lencel (1)

1 BPA - Biochimie des Produits Aquatiques
2 IBGC - Institut de biochimie et génétique cellulaires
3 CRCTB - Centre de recherche Cardio-Thoracique de Bordeaux [Bordeaux]

In this study, we investigated the properties of mitochondria to discriminate fresh from frozen-thawed fish fillets. Mitochondria were isolated from gilthead seabream fillets and the impact of freezing was evaluated by measuring the permeability of mitochondrial membranes. Freezing led to permeabilization of mitochondrial inner membranes to reduced nicotinamide adenine dinucleotide (NADH). The increase in permeability related to freezing shock was compared to the physiological permeabilization of mitochondria isolated from gilthead seabream fillets stored at 4°C. Two approaches were chosen to measure the increase in permeability: a spectrophotometric method to measure the consumption of NADH by complex I, and an oxygraphic method to measure O2 consumption by respiratory chains after exposure of mitochondria to NADH. Mitochondria isolated from frozen-thawed fillets were highly permeable to NADH and were no longer sensitive to a membrane permeabilizing agent: alamethicin. Altogether, our scientific approach allowed us to discriminate mitochondria isolated from fillets that have been exposed or not to a freezing shock (-80°C) and thus to discriminate between fresh and frozen-thawed fish fillets.

Keywords: oxygraphy; spectrophotometry; mitochondria; NADH; permeabilization

Domains: Life Sciences [q-bio]; Food engineering

Tiffanie Bouchendhomme, Méline Soret, Anne Devin, Philippe Pasdois, Thierry Grard, et al.. Differentiating between fresh and frozen-thawed fish fillets by mitochondrial permeability measurement. Food Control, In press, ⟨10.1016/j.foodcont.2022.109197⟩. ⟨hal-03699126⟩