Development of primer set for the identification of fish species in surimi products using denaturing gradient gel electrophoresis

作者：Noh Eun Soo; Park Yeon Jung; Kim Eun Mi; An Cheul Min; Park Jung Youn; Kim Kyoung Ho; Song Jung Hun; Kang Jung Ha^*

来源：Food Control, 2017, 79: 74-79.

DOI：10.1016/j.foodcont.2017.03.024

• Surimi
• Denaturing gradient gel electrophoresis
• Identification
• Universal primer

The purpose of this study was to develop a DNA marker for the identification of fish species in processed surimi products. A DNA marker was designed based on the mitochondrial cytochrome c oxidase subunit I gene, and fish species in surimi products were identified using a molecular fingerprinting technique, denaturing gradient gel electrophoresis (DGGE); the results were subjected to sequence-based analysis. The DGGE profiles indicated the presence in surimi products of a greater diversity of fish species than reported previously: 20 species belonging to 16 genera were identified. Therefore, our method facilitates the simple and rapid detection and identification of fish species in seafood products produced from minced fish.

• 出版日期2017-9