Rapid method for controlling the correct labeling of products containing common octopus (Octopus vulgaris) and main substitute species (Eledone cirrhosa and Dosidicus gigas) by fast real-time PCR
► RT-PCR method for authentication of common octopus and main substitute species. ► RT-PCR advantages: fast, no post PCR step, reliable, sensitivity and specificity. ► Application: normative control, verification of labeling, products traceability. The TaqMan real-time PCR has the highest potential...
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Veröffentlicht in: | Food chemistry 2012-12, Vol.135 (4), p.2439-2444 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | ► RT-PCR method for authentication of common octopus and main substitute species. ► RT-PCR advantages: fast, no post PCR step, reliable, sensitivity and specificity. ► Application: normative control, verification of labeling, products traceability.
The TaqMan real-time PCR has the highest potential for automation, therefore representing the currently most suitable method for screening, allowing the detection of fraudulent or unintentional mislabeling of species. This work describes the development of a real-time polymerase chain reaction (RT-PCR) system for the detection and identification of common octopus (Octopus vulgaris) and main substitute species (Eledone cirrhosa and Dosidicus gigas). This technique is notable for the combination of simplicity, speed, sensitivity and specificity in an homogeneous assay.
The method can be applied to all kinds of products; fresh, frozen and processed, including those undergoing intensive processes of transformation. This methodology was validated to check how the degree of food processing affects the method and the detection of each species. Moreover, it was applied to 34 commercial samples to evaluate the labeling of products made from them.
The methodology herein developed is useful to check the fulfillment of labeling regulations for seafood products and to verify traceability in commercial trade and for fisheries control. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2012.07.056 |