Academic Journals Database
Disseminating quality controlled scientific knowledge

METHODS FOR FISH SPECIES IDENTIFICATION IN FOOD PRODUCTS

ADD TO MY LIST
 
Author(s): Pavol Bajzík | Jozef Golian | Radoslav Židek | Jozef Čapla | Ľubomír Belej | Matúš Ondrejka | Ľubica Mrázová | Lenka Maršálková

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 4;
Issue: 3;
Start page: 1;
Date: 2010;
Original page

Keywords: PCR sequencing | multiplex PCR | PCR-RFLP | PCR-SSCP | RAPD | real-time PCR

ABSTRACT
The need for identification of fishery products in food is currently ongoing issue for both consumers and producers of food. Consumer interest is driven in one the healthy diet, which prefers fish products, as an indispensable ingredient food and on the other hand, is a potential allergen causing health problems in humans allergic to fish protein. Allergy is a phenomenon that significantly affects human health, as well as overall life expectancy of an individual. The large number of fish species are known to trigger allergic reactions directly food intake or inhalation of fumes only, depending on the sensitivity orgamizmu. Large quantity of fish allergens are proteins from the stock protein to enzymes. Methods used for species identifications of fish in food products are PCR sequencing, multiplex PCR, PCR-RFLP, PCR-SSCP, RAPD, real-time PCR. doi:10.5219/25
Why do you need a reservation system?      Save time & money - Smart Internet Solutions