{"title":"加工对几种海洋食品原料DNA完整性的影响","authors":"Yuan Xiao, Zhang Xuejiao, Xu Zichu, Wu Wenhui","doi":"10.19026/ajfst.7.1355","DOIUrl":null,"url":null,"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.","PeriodicalId":19754,"journal":{"name":"中国海洋大学学报(自然科学版)","volume":"24 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2015-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"The Influence of Processing on the DNA Integrity in Several Raw Materials of Marine Foods\",\"authors\":\"Yuan Xiao, Zhang Xuejiao, Xu Zichu, Wu Wenhui\",\"doi\":\"10.19026/ajfst.7.1355\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":19754,\"journal\":{\"name\":\"中国海洋大学学报(自然科学版)\",\"volume\":\"24 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-03-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"中国海洋大学学报(自然科学版)\",\"FirstCategoryId\":\"1089\",\"ListUrlMain\":\"https://doi.org/10.19026/ajfst.7.1355\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"中国海洋大学学报(自然科学版)","FirstCategoryId":"1089","ListUrlMain":"https://doi.org/10.19026/ajfst.7.1355","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Influence of Processing on the DNA Integrity in Several Raw Materials of Marine Foods
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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