Principali problematiche legate ai prodotti della pesca nella ristorazione collettiva

In the Italian school catering there is a low consumption, with a high percentage of waste of seafood, in spite of the significant dietetic characteristics. Chemical-physical, product, and microbiological analysis were carried out on a prepared and on a transformed fishery product of Dosidicus gigas, with the aim of introducing them in school catering menus, stimulating seafood consumption. A second issue, common to all fields of public catering, is the correct definition of seafood species. For this reason, species identification by PCR-sequencing analysis was performed on seafood for public catering (giant squid's frozen steaks, frozen "lean meat of grenadier Macroronus spp.", frozen fish fingers of "Atlantic hake"). DNA analysis showed that all samples were not correctly described. Moreover, the problematic of the correct definition of the species belonging to Merluccidae Family, which generates confusion among the fish industry operators, was discussed.