Authentication of origin of meat species processed under various Indian culinary procedures using DNA barcoding

作者：Ahmed Nadeem; Sangale Deepali; Tiknaik Anita; Prakash Bharathi; Hange Raituja; Sanil Ravindranathanpillai; Khan Sajid; Khedkar Gulab^*

来源：Food Control, 2018, 90: 259-265.

DOI：10.1016/j.foodcont.2018.02.012

• DNA barcoding
• Meat authentication
• Indian culinary practices
• Processed materials
• DNA degradation
• PCR

Indian food is exceptional from rest of the world not only in taste but also in culinary procedures, which reflects a perfect blend of various cultures and ages. Indian culinary procedures involved in preparation of Indian meat recipes, incur heavy processing and profound use of spices. In parts, the authentication of processed ingredients present in the food is a major concern to ensure food safety and quality as well as for certification. There is a growing demand for the enhancement of quality controls, hence addressing scientific research towards the development of reliable molecular tools for food traceability. Over the past decade, DNA barcoding was most commonly used molecular method, which can ascertain biological specimens, and is used for the identification of both raw materials and processed food. We tested the applicability of this method to authenticate variously processed meat species under Indian culinary practices and revealed DNA barcoding can provide, fast and reliable method for its traceability. The obtained results indicated that Indian culinary practices for popular meat recipes although use considerable processing and profound spice, do not interfere meat DNA quality for downstream application for species authentication using DNA barcoding by COI gene. Species authenticity for geographical origin is exigent by the DNA barcoding procedure. However, the pickled products are not trackable for species authentication since the culinary processes involved, challenges DNA quality for further applications.

• 出版日期2018-8