PCR-Based Method for Authentication of Meat and Processed Meat from Three Commercially Important Catfish Species-Reference-Cited by-同舟云学术

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PCR-Based Method for Authentication of Meat and Processed Meat from Three Commercially Important Catfish Species

Published:2023-03-15 Issue:5 Volume:16 Page:878-887
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Benjakul Soottawat,Sukkapat Phutthipong,Palamae Suriya,Saetang Jirakrit

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/s12161-023-02475-8.pdf

Reference43 articles.

1. Arslan A, Ilhak OI, Calicioglu M (2006) Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique. Meat Sci 72:326–330. https://doi.org/10.1016/j.meatsci.2005.08.001

2. Aslan O et al (2009) Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: implications for food traceability. J Anim Sci 87:57–61. https://doi.org/10.2527/jas.2008-0995

3. Benjakul S, Saetang J (2022) Development of loop-mediated isothermal amplification (LAMP) assays for the rapid authentication of three swimming crab species. Foods 11:2247. https://doi.org/10.3390/foods11152247

4. Bunnoy A, Na-Nakorn U, Srisapoome P (2020) Development of a monoclonal antibody specific to the IgM heavy chain of bighead catfish (Clarias macrocephalus): a biomolecular tool for the detection and quantification of IgM molecules and IgM+ cells in Clarias catfish. Biomolecules 10:567. https://doi.org/10.3390/biom10040567

5. Cahu C, Salen P, de Lorgeril M (2004) Farmed and wild fish in the prevention of cardiovascular diseases: assessing possible differences in lipid nutritional values. Nutr Metab Cardiovasc Dis 14:34–41. https://doi.org/10.1016/s0939-4753(04)80045-0

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