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

Noh, Eun Soo, Park, Yeon Jung, Kim, Eun Mi, An, Cheul Min, Park, Jung Youn, Kim, Kyoung-Ho, Song, Jung-Hun, Kang, Jung-Ha
Food control 2017 v.79 pp. 74-79
DNA primers, cytochrome-c oxidase, denaturing gradient gel electrophoresis, fish, genes, genetic markers, minced fish, mitochondria, rapid methods, surimi
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.