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논문 기본 정보

자료유형
학술저널
저자정보
Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University) Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University) Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University) Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University) Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University) Choi, Yukyung (Department of Food and Nutrition, Sookmyung Women's University) Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University) Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제3호
발행연도
2017.1
수록면
464 - 468 (5page)

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The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program. To evaluate primer sensitivity, pork-beef-chicken mixtures were prepared as follows: i) 0% pork-50% beef-50% chicken, ii) 1% pork-49.5% beef-49.5% chicken, iii) 2% pork-49% beef-49% chicken, iv) 5% pork-47.5% beef-47.5% chicken, v) 10% pork-45% beef-45% chicken, and vi) 100% pork-0% beef-0% chicken. In addition, a total of 35 commercially packaged products, including patties, nuggets, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats, were purchased from commercial markets. The primers developed in our study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures. Of the 35 processed products, three samples were pork positive despite being labeled as beef or chicken only or as a beef-chicken mix. These results indicate that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulteration.
#food authentication #PCR #processed meat products

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참고문헌 (19)

참고문헌 신청
Anguita, G. / 1996 / Immunostick ELISA for detection of cow's milk in ewe's milk and cheese using a monoclonal antibody against beef β-casein / J. Food Protect 59:436~437 google schola Aristoy, M. C. / 2004 / Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants / Meat Sci 67:211~217 google schola Ayaz, Y. / 2006 / Detection of species in meat and meat products using enzyme-linked immunosorbent assay / J. Muscle Foods 17:214~220 google schola Chen, F. C. / 2000 / Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA / J. AOAC Int 83:79~85 google schola Chou, C. C. / 2007 / Fast differentiation of meats from fifteen animal species by liquid chromatography with electrochemical detection using copper nanoparticle plated electrodes / J. Chromatogr. B 846:230~239 google schola

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