A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2023-01-02 DOI:10.1080/08905436.2022.2163250

Sana Jafar, Fadia Waheed, K. M. Anjum, W. Shehzad, Muhammad Imran

引用次数: 0

Abstract

ABSTRACT The increased public concern about adulteration and mislabelling of meat products has fueled a need for the development of fast, reliable, and cost-effective species detection methods. Hence, we developed a high resolution melt analysis (HRMA) for the discrimination of meat species commonly used in the meat industry and their possible adulterants. A universal primer pair spanning a ⁓238 bp fragment of mitochondrial 16S rRNA gene was designed to perform HRMA. The developed workflow was validated on standard meat samples, ternary meat mixtures of eight different species, and 56 commercial meat samples. Distinct melting profiles were generated for each species, several ternary meat mixtures, and commercial food samples. The assay was sufficiently sensitive to detect 0.003 ng/µl of DNA of every targeted species. In short, the developed HRM analysis is a rapid, cost-effective, and efficient species discrimination system for confirmation of meat origin.

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一种检测绞肉掺杂物的低成本闭管法

摘要公众对肉制品掺假和标签错误的日益关注，促使人们需要开发快速、可靠、经济高效的物种检测方法。因此，我们开发了一种高分辨率熔体分析（HRMA），用于区分肉类工业中常用的肉类物种及其可能的掺杂物。设计了一对跨越线粒体16S rRNA基因⁓238bp片段的通用引物来进行HRMA。所开发的工作流程在标准肉类样品、八种不同物种的三元肉类混合物和56个商业肉类样品上进行了验证。每个物种、几种三元肉混合物和商业食品样本都产生了不同的融化特征。该测定法足够灵敏，可以检测每个目标物种的0.003纳克/µl DNA。简言之，所开发的HRM分析是一种快速、成本效益高、高效的肉类来源物种识别系统。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.