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

中国海洋大学学报(自然科学版) Pub Date : 2015-03-05 DOI:10.19026/ajfst.7.1355

Yuan Xiao, Zhang Xuejiao, Xu Zichu, Wu Wenhui

引用次数: 1

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.

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加工对几种海洋食品原料DNA完整性的影响

随着分子生物技术的发展，海洋食品的鉴定方法从蛋白质发展到DNA。实验材料为条纹鲈鱼、鲟鱼和鳜鱼。它们被用煮沸、腌制和微波加热的方法加工。基于dna的研究已经在食品原料鉴定的各个角落展开。本研究主要是关于区分加工水产品的鉴定方法以及加工对海洋食品原料DNA完整性的影响。

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

中国海洋大学学报(自然科学版)

自引率

0.00%

发文量

7225

期刊介绍： Periodical of Ocean University of China is a comprehensive academic journal founded in 1959 and now published monthly in Chinese, which is supervised by the Ministry of Education of the People's Republic of China, sponsored by the Ocean University of China, and openly circulated both at home and abroad, using the disciplines of oceanography and aquaculture. It mainly publishes original scientific and technical papers in the fields of science, engineering, agriculture (aquaculture), medicine (pharmaceuticals) and other sea-related fields. It has columns of research papers, research briefs, technical reports, special commentaries, reviews and so on. It insists on serving experts, scholars and scientists in theoretical research, high technology development, and turn into results, leading with theoretical research and knowledge innovation, and taking into account the latest domestic and international research results, such as application to development. Periodical of Ocean University of China has a certain academic impact at home and abroad, and has been published in China Science Citation Database (CSCD), China Science and Technology Information Research Institute (CSTI), China Science and Technology Core Journals, Peking University Library (Peking University Library), Chinese Core Journals, American Chemical Abstracts (CA), Russian Abstracts Journal (AJ), German Mathematical Abstracts (MAB), and other journals. AJ, Mathematical Abstracts (ZM), Mathematical Reviews (MR), Cambridge Scientific Abstracts (CSA).