Table 1.
Experimental design including type and number of samples analyzed in each step of the develop and validation stages.
| Species | n | Country of Origin | Product | Packing Media | Development | Validation | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| D | A | P | LOD | R | T | |||||
| Natural Populations | ||||||||||
| Mytilus chilensis | 34 | Chile | Raw | - | X | X | X | X | X | X |
| Mytilus edulis | 34 | Canada | Raw | - | X | X | X | X | X | X |
| Mytilus galloprovincialis | 34 | Spain | Raw | - | X | X | X | X | X | X |
| Mytilus trossulus | 34 | Canada | Raw | - | X | X | X | X | X | X |
| Aulacomya atra | 20 | Chile | Raw | - | X | - | X | - | - | X |
| Choromytilus chorus | 20 | Chile | Raw | - | X | - | - | - | - | X |
| Perumytilus purpuratus | 20 | Chile | Raw | - | X | - | - | - | - | - |
| Commercial Samples | ||||||||||
| ND | 3 | Chile | Canned | Brine | - | X | - | - | - | - |
| Mytilus edulis | 3 | Germany | Canned | Brine | - | X | - | - | - | - |
| ND | 3 | Spain | Canned | Brine | - | X | - | - | - | - |
| ND | 3 | Chile | Canned | Oil | - | X | - | - | - | - |
| ND | 3 | Chile | Canned | Oil | - | X | - | - | - | - |
| ND | 3 | Chile | Canned | Marinated | - | X | - | - | - | - |
| Mytilus edulis | 3 | Germany | Canned | Marinated | - | X | - | - | - | - |
| ND | 3 | Spain | Canned | Marinated | - | X | - | - | - | - |
| ND | 3 | Chile | Canned | Hot sauce | - | X | - | - | - | - |
| ND | 3 | Spain | Canned | Scallop sauce | - | X | - | - | - | - |
| Mytilus edulis | 3 | Denmark | Canned | Tomato sauce | - | X | - | - | - | - |
| ND | 3 | Chile | Frozen | Pre-Cooked | - | X | - | - | - | - |
Abbreviations: A, applicability; D, diagnostic test performance (sensitivity and specificity of the method) and primer specificity; LOD, limit of detection; P, practicability; R, robustness; S, SNP selection; T, transferability test. X, Samples used to perform this step; ND: Species not declared.