cen:proj:84019

Food authenticity — Determination of the storage condition (fresh/thawed) of fish — Histological method

Scope

This document describes a qualitative method for the determination of the storage condition of fish (fresh / thawed) by histological method. The method allows the detection of microscopic alterations caused by freezing through the analysis of transverse sections of muscle fibres.
The method is applicable to:
- processed and unprocessed fish muscle (bony and / or cartilaginous fish) declared as fresh (never frozen)
- processed and untransformed fish muscle (bony and / or cartilaginous fish) intended for raw consumption treated at -20 °C for 24 h or at -35 °C for 15 h according to legislation in force
The method is not applicable to crustaceans and molluscs.