Sensitive Detection of Chicken Meat in Commercial Processed Food Products Based on One-Step Colourimetric Loop-Mediated Isothermal Amplification-Reference-Cited by-同舟云学术

Sensitive Detection of Chicken Meat in Commercial Processed Food Products Based on One-Step Colourimetric Loop-Mediated Isothermal Amplification

Published:2022-01-14 Issue:5 Volume:15 Page:1341-1355
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Thangsunan Pattanapong^ORCID,Temisak Sasithon,Jaimalai Thanapak,Rios-Solis Leonardo,Suree Nuttee

Funder

program management unit for human resources & institutional development, research and innovation, office of national higher education science research and innovation policy council

center of excellence in materials science and technology, the materials science research center (msrc), faculty of science, chiang mai university

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-021-02210-1.pdf

Reference52 articles.

1. Ahmed MU, Hasan Q, Mosharraf Hossain M, Saito M, Tamiya E (2010) Meat species identification based on the loop mediated isothermal amplification and electrochemical DNA sensor. Food Control 21(5):599–605. https://doi.org/10.1016/j.foodcont.2009.09.001

2. Ali ME, Hashim U, Mustafa S, Che Man YB, Islam KN (2012) Gold nanoparticle sensor for the visual detection of pork adulteration in meatball formulation. J Nanomater 2012:103607. https://doi.org/10.1155/2012/103607

3. Alikord M, Momtaz H, Keramat J, Kadivar M, Rad AH (2018) Species identification and animal authentication in meat products: a review. J Food Meas Charact 12(1):145–155. https://doi.org/10.1007/s11694-017-9625-z

4. Ballin NZ, Vogensen FK, Karlsson AH (2009) Species determination – can we detect and quantify meat adulteration? Meat Sci 83(2):165–174. https://doi.org/10.1016/j.meatsci.2009.06.003

5. Barakat H, El-Garhy HAS, Moustafa MMA (2014) Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes. Appl Microbiol Biotechnol 98(23):9805–9816. https://doi.org/10.1007/s00253-014-6084-x

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Colorimetric loop‐mediated isothermal amplification (LAMP) for identification of crocodile meat in raw meat and commercial processed meat products;International Journal of Food Science & Technology;2024-09-03

2. Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products;Critical Reviews in Food Science and Nutrition;2024-03-18

3. Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects;Theory and practice of meat processing;2024-01-11

4. Current progress on meat food authenticity detection methods;Food Control;2023-10

5. A normalized model based on Taqman real-time PCR assay for quantitative comparison of chicken adulteration in raw and heat-treated hamburgers;Journal of Food Measurement and Characterization;2023-06-23