https://doi.org/10.17113/ftb.63.03.25.8512

Article in press

Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

Alena Meledina^1*, David Straka¹, Filip Soucek¹, Tatiana Anatolievna Smirnova^1,2 and Stepanka Kuckova^1,2

¹Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague 6, Czech Republic

²Department of Chemistry and Chemistry Education, Charles University, Prague, M.D. Rettigove 4, 110 00 Prague 1, Czech Republic

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 10 January 2024

Accepted: 6 March 2025

Keywords:

fish meat; fish species; species-specific m/z values; peptide markers; mass spectrometry; food authentication

Summary:

Research background. The main issue regarding authenticity of fish meat lies mainly in misleading labelling or species substitution like replacing valuable fish meat with species of lower value or species originating from illegal fishing. For these reasons, the need for adequate analytical methods for the detection of food fraud has arisen.

Experimental approach. This study aimed to differentiate six fish species—carp, mackerel, pike, pollock, salmon, and trout—based on differences in their protein composition using two mass spectrometry methods. Matrix-Assisted Laser Desorption/Ionization – Time Of Flight Mass Spectrometry (MALDI-TOF MS) was employed to identify characteristic species-specific m/z values for raw and cooked fish meat discrimination. Additionally, Liquid Chromatography – Electrospray Ionization – Quadrupole – Time Of Flight (LC-ESI-Q-TOF) was used to determine specific amino acid sequences in carp and salmon, selected as model species.

Results and conclusions. Distinct species-specific m/z markers were identified for all six fish species, enabling their differentiation in both raw and processed forms. In carp and salmon, hundreds of peptide sequences were detected, leading to the identification of a panel of peptide markers that determine both fish species and meat processing type. The findings confirm that mass spectrometry-based proteomic approaches can serve as effective tools for fish meat authentication.

Novelty and scientific contribution. This study demonstrates the feasibility of using two complementary mass spectrometry techniques for reliable and rapid fish species authentication. The identification of specific peptide markers and species-specific m/z values contributes to improving food authenticity control, offering a powerful approach for detecting fish meat adulteration.