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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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • 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

  • 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