A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR
Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake,...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/7710462 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849308485979734016 |
|---|---|
| author | Anita Spychaj Kamila Goderska Emilia Fornal Magdalena Montowska |
| author_facet | Anita Spychaj Kamila Goderska Emilia Fornal Magdalena Montowska |
| author_sort | Anita Spychaj |
| collection | DOAJ |
| description | Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake, sole, and panga, in thermally treated samples. The aim was to check whether the previously published in the scientific literature species-specific primers allows for the identification of processed meat using the end-point PCR technique. To identify the six species, the short sequence fragments (from 130 to 255 bp) of 12S rRNA, COX3, mitochondrial ATP synthase Fo subunit 6 (ATP6) gene, pantophysin (Pan I) gene, 5S rRNA gene, and microsatellite markers (locus: Phy01-KUL) were selected. Stability and specificity of the six pair primers were evaluated on cooked and autoclaved meat, and commercially processed food samples such as rabbit and guinea pâtés, ready-made baby food, and breaded, fried, and deep-frozen fish products. The method proved to be useful for the authentication of severely processed food products against fraudulent species substitution and mislabelling and this approach may be an alternative to more advanced and more expensive PCR techniques. |
| format | Article |
| id | doaj-art-052349e4fa66495c8a85d2ff72050fff |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-052349e4fa66495c8a85d2ff72050fff2025-08-20T03:54:28ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/77104627710462A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCRAnita Spychaj0Kamila Goderska1Emilia Fornal2Magdalena Montowska3Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, PolandDepartment of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, PolandDepartment of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, PolandAmong the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake, sole, and panga, in thermally treated samples. The aim was to check whether the previously published in the scientific literature species-specific primers allows for the identification of processed meat using the end-point PCR technique. To identify the six species, the short sequence fragments (from 130 to 255 bp) of 12S rRNA, COX3, mitochondrial ATP synthase Fo subunit 6 (ATP6) gene, pantophysin (Pan I) gene, 5S rRNA gene, and microsatellite markers (locus: Phy01-KUL) were selected. Stability and specificity of the six pair primers were evaluated on cooked and autoclaved meat, and commercially processed food samples such as rabbit and guinea pâtés, ready-made baby food, and breaded, fried, and deep-frozen fish products. The method proved to be useful for the authentication of severely processed food products against fraudulent species substitution and mislabelling and this approach may be an alternative to more advanced and more expensive PCR techniques.http://dx.doi.org/10.1155/2021/7710462 |
| spellingShingle | Anita Spychaj Kamila Goderska Emilia Fornal Magdalena Montowska A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR International Journal of Food Science |
| title | A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR |
| title_full | A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR |
| title_fullStr | A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR |
| title_full_unstemmed | A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR |
| title_short | A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR |
| title_sort | practical approach to identifying processed white meat of guinea fowl rabbit and selected fish species using end point pcr |
| url | http://dx.doi.org/10.1155/2021/7710462 |
| work_keys_str_mv | AT anitaspychaj apracticalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT kamilagoderska apracticalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT emiliafornal apracticalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT magdalenamontowska apracticalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT anitaspychaj practicalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT kamilagoderska practicalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT emiliafornal practicalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr AT magdalenamontowska practicalapproachtoidentifyingprocessedwhitemeatofguineafowlrabbitandselectedfishspeciesusingendpointpcr |