The Influence of Processing on the DNA Integrity in Several Raw Materials of Marine Foods

Abstract

With the development of molecular biotechnology, methods for identification of marine food are developed from protein to DNA. The experimental materials are striped bass, Sturgeon and mandarin fish. They were processed with boiling, salting and microwave-heating methods. DNA-based research has been conducted in almost every corner in food material identification. This study is mainly about the identification methods of distinguishing processed aquatic products and the influence of processing on the DNA integrity in the raw materials of marine foods.