My analysis is effect of edible coating on fish fillet. As such, i need to grind the sample for the analysis, and will grinding really affect my result of the sample (destruction of sample)?
Grinding will enhance oxidation in fish. I recommend to grind in liquid nitrogen with a blendar (appropriate for liquid N2), make a powder and conserve it at -80 for oxidative stability analyses. Other analyses may not be affected.
It very unclear from your statement about the type of analysis your are interested to perform (physical/chemical/physicochemical/sensory etc.).
In my logical guess, you should use cryogenic grinding. It helps in retaining the physical structure, and retards the chemical deterioration to a maximum extent.
Grinding is by definition a destructive process. Like others have suggested, can you specify what analysis you're doing?
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