Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875640" target="_blank" >RIV/62157124:16270/17:43875640 - isvavai.cz</a>
Alternative codes found
RIV/00027162:_____/17:N0000057
Result on the web
<a href="http://www.tandfonline.com/doi/full/10.1080/10942912.2017.1297953" target="_blank" >http://www.tandfonline.com/doi/full/10.1080/10942912.2017.1297953</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2017.1297953" target="_blank" >10.1080/10942912.2017.1297953</a>
Alternative languages
Result language
angličtina
Original language name
Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue
Original language description
The most common techniques used to identify tuna species include methods based on the detection of specific DNA. The quality of species-specific DNA crucially affects the efficiency of amplification during the subsequent polymerase chain reaction (PCR). Detection of DNA in processed products can be adversely affected by DNA fragmentation during the processing steps and the use of ingredients that may inhibit the PCR reaction. In this study, several processing treatments applied to the muscle tissue of yellowfin tuna (Thunnus albacares) were evaluated. For DNA isolation three DNA extraction methods were compared. The concentration, purity, and amplificability of DNA were tested. The results revealed the variability among extraction procedures in terms of DNA quality and quantity in tuna muscle tissue processed under different processing technologies.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QJ1530107" target="_blank" >QJ1530107: Methods for identification, traceability and authenticity verification of feed mixtures and food containing components of animal origin</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International journal of food properties
ISSN
1094-2912
e-ISSN
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Volume of the periodical
20
Issue of the periodical within the volume
S1
Country of publishing house
US - UNITED STATES
Number of pages
14
Pages from-to
"S430?S443"
UT code for WoS article
000423507200036
EID of the result in the Scopus database
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