Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat

Autor:	Hung-Sheng Hsieh, Tuu-jyi Chai, Y.W. Hsieh, Deng-Fwu Hwang, C. A. Cheng
Rok vydání:	2004
Předmět:	Billfish biology business.industry Swordfish biology.organism_classification law.invention Biotechnology chemistry.chemical_compound chemistry law Specific primers Food science Gladius business Polymerase chain reaction DNA Food Science
Zdroj:	Journal of Food Science. 69:FCT1-FCT6
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2004.tb17847.x
Popis:	ABSTERACT: Polymerase chain reaction technology and sequence analysis were used to identify the species in fresh, frozen, cooked, sterilized, and dressed dried fried meat of swordfish Xiphias gladius. The specific primers L-HS I, II, III, and IV, to conjunction with H-CSHDH, produced 357-, 238-, 137-, and 87-bp fragments, respectively, in the control region of swordfish mitochondrial DNA, but not for other billtish. These fragments were useful for detecting the species used in processed products claiming to be X. gladius. The primers L-HS IV and H-CSHDH produced 87-bp mIDNA fragments to identify the species of dressed dried fired swordfish meat products. Using L-HS IV and H-CSBDH primers' gene fragments to judge, it was found that only 15,8% (11/24) commercial samples of dressed dried fried products were made from swordfish.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c9445464bb4cb136e8293829a7b33825 https://doi.org/10.1111/j.1365-2621.2004.tb17847.x Zobrazit plný text záznamu Plný text