PCR methods in meat species identification as a tool for the verification of regional and traditional meat products

• Autorzy: Spychaj A. , Mozdziak P.E. , Pospiech E.

Warianty tytułu

PL

Metody PCR w identyfikacji gatunkowej zywnosci jako narzedzie do weryfikacji zywnosci regionalnej i tradycyjnej

• Języki publikacji: EN

Abstrakty

EN

In the times of industrial food production, regional and traditional food articles provide an attractive alternative for people looking for unforgettable sensory impressions. Regional or traditional food, commonly recognized as palatable and healthy, is also, for many consumers, a unique, sentimental journey back to tastes from childhood times. A gradual increase of demand for this type of food articles as well as relatively high prices of these products may generate among unscrupulous food manufacturers a number of improper production practices, e.g. replacement of a more expensive meat by a less expensive alternative. Species composition of meat products can be verified using chromatographic, immunological, electrophoretic, or genetic methods. One of the genetic methods applied in examining the authenticity of food composition, including meat and its products, is the polymerase chain reaction (PCR). This paper presents the most important techniques utilizing this technology to identify the origin of specific meat components constituting part of regional or traditional food articles. It was demonstrated that PCR techniques, in combination with species-specific primers, PCR-RFLP, PCR-SSCP and real-time PCR, allow identification of meat species occurring in-dependently or in mixtures with other meat species as well as meat subjected to thermal treatment or other technological processes in the course of industrial production. The only exception is the PCR-RAPD method that fails to identify meat species in the case of strong DNA degradation or in complex meat mixtures

PL

W epoce przemysłowego wytwarzania żywności żywność regionalna i tradycyjna jest alternatywą dla ludzi poszukujących niezapomnianych wrażeń sensorycznych. Żywność regionalna czy tradycyjna, powszechnie postrzegana jako smaczna i zdrowa, dla części konsumentów jest często swoistym i sentymentalnym powrotem do smaków dzieciństwa. Stopniowy wzrost popytu na tego typu żywność, a także stosunkowo wysokie ceny tych produktów wśród nieuczciwych wytwórców żywności mogą generować wiele niewłaściwych praktyk produkcyjnych w wyrobach mięsnych (np. zastępowanie surowca droższego tańszym). W celu weryfikacji składu gatunkowego wyrobów mięsnych stosowane są metody chromatograficzne, immunologiczne, elektroforetyczne oraz genetyczne. Do metod genetycznych wykorzystywanych w badaniach autentyczności składu żywności, w tym mięsa i jego wyrobów, należy łańcuchowa reakcja polimerazy (PCR). W pracy przedstawiono najważniejsze techniki wykorzystujące tę reakcję celem identyfikacji pochodzenia określonych składników żywności wchodzących w skład żywności regionalnej lub tradycyjnej. Wykazano, że techniki PCR wraz ze specyficznymi gatunkowo starterami, PCR-RFLP, PCR-SSCP i real time PCR, pozwalają na identyfikację gatunków mięsa występującego samodzielnie, w mieszaninie z innymi gatunkami, a także poddanego obróbce termicznej czy procesom technologicznym w produkcji przemysłowej. Jedynie metoda PCR-RAPD nie pozwala na identyfikację gatunkową w wypadku silnej degradacji DNA lub w złożonych mieszankach mięsnych

Słowa kluczowe

EN

polymerase chain reaction; meat species; species identification; species composition; genetic method; verification; regional food; meat product; traditional food; food industry; PCR-RFLP method; random amplified polymorphic DNA analysis; SSCP method; real-time polymerase chain reaction

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2009
• Tom: 08
• Numer: 2
• Opis fizyczny: p.5-20,ref.

Twórcy

autor

Spychaj A.

• Poznan Univeristy of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Mozdziak P.E.

autor

Pospiech E.

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