Interlaboratory identification of Black seabream (Spondyliosoma cantharus) as a model species on basis of PCR targeting the second intron of the parvalbumin gene

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898436" target="_blank" >RIV/60461373:22330/14:43898436 - isvavai.cz</a>

Alternative codes found

RIV/00027022:_____/14:00000492

Result on the web

<a href="http://onlinelibrary.wiley.com/doi/10.1111/jfq.12114/abstract" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jfq.12114/abstract</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfq.12114" target="_blank" >10.1111/jfq.12114</a>

Result language

angličtina

Original language name

Interlaboratory identification of Black seabream (Spondyliosoma cantharus) as a model species on basis of PCR targeting the second intron of the parvalbumin gene

Original language description

An end-point polymerase chain reaction (PCR) targeting the second intron in the protein-coding region of the parvalbumin gene of black seabream (Spondyliosoma cantharus) was used to identify this fish species. The reproducibility of the method was testedby a collaborative study in which four laboratories participated. Twenty-eight samples of isolated DNA from fish meat were tested in participating laboratories by the presented identification method. Nine samples were from black seabream and the remaining 19 were fish flesh from the reference panel. In parallel, six frozen samples of fish meat, where three were of black seabream and remaining three from the reference panel, were tested in the laboratories by this method after various DNA isolation procedures. The PCR-based method for species determination of black seabream presented in this study proved to be a reliable and independent on method of DNA isolation from meat among the isolation techniques used. Practical ApplicationsThis

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Quality

ISSN

0146-9428

e-ISSN

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Volume of the periodical

37

Issue of the periodical within the volume

6

Country of publishing house

US - UNITED STATES

Number of pages

8

Pages from-to

429-436

UT code for WoS article

000346265100005

EID of the result in the Scopus database

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