Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-12 DOI:10.1007/s13197-015-1771-x

Farzaneh Tafvizi, Masumeh Hashemzadegan

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引用次数: 0

Abstract

The increased consumption of meat products, such as hamburger in large cities such as Tehran, has highlighted the importance of quality control for these products. Due to the escalating cost of red meat, and the difficulty of detecting adulteration in ground meat, the replacement of red meat with cheaper animal and plant proteins in these products is clearly possible. As a result, the aim of this study was to investigate the validity of labeling in premium hamburgers made of beef. In addition, the presence of soybean and chicken meat, which constitutes commercial fraud in premium hamburgers, was detected using a sensitive and quick multiplex-PCR method. In total, 10 specified brands of premium hamburgers purported to consist of beef were collected from markets in Tehran City, Iran. DNA was extracted from the premium hamburgers, then, simplex-PCR and multiplex-PCR fwere optimized using specific beef, chicken and soybean primers. The 118, 183, and 274 bp fragments, were amplified in all samples from soybean lectin, 12 s rRNA, and mitochondrial cytochrome b genes, respectively. The results indicated the addition of chicken meat and soybean in the premium hamburgers which were not indicated on their labels.

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利用多重蛋白酶切方法特异性鉴别优质汉堡中的鸡肉和大豆欺诈。

在德黑兰等大城市，汉堡包等肉类产品的消费量增加，凸显了这些产品的质量控制的重要性。由于红肉的成本不断攀升，而且难以检测碎肉中的掺假情况，在这些产品中用更便宜的动植物蛋白替代红肉显然是可能的。因此，本研究旨在调查牛肉制成的高级汉堡包中标签的有效性。此外，本研究还采用一种灵敏、快速的多重聚合酶链式反应（Multiplex-PCR）方法检测了高级汉堡包中存在的大豆和鸡肉，因为这两种肉类构成了商业欺诈行为。研究人员从伊朗德黑兰市的市场上共收集了 10 个指定品牌的声称由牛肉制成的高级汉堡包。从高级汉堡包中提取 DNA，然后使用特定的牛肉、鸡肉和大豆引物优化了单工-PCR 和多工-PCR 方法。所有样品中的大豆凝集素、12 s rRNA 和线粒体细胞色素 b 基因分别扩增出 118、183 和 274 bp 片段。结果表明，高级汉堡包中添加了鸡肉和大豆，而这在其标签上并没有标明。

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

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.