The impact of processing technologies and isolation procedures on the quality of animal DNA in food and feed products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F18%3AN0000154" target="_blank" >RIV/00027162:_____/18:N0000154 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.maso-international.cz/" target="_blank" >http://www.maso-international.cz/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The impact of processing technologies and isolation procedures on the quality of animal DNA in food and feed products

Popis výsledku v původním jazyce

The aim of this study was to find suitable methods for the homogenisation and isolation of nucleic acids from samples of raw and thermally or mechanically treated muscle tissue and various types of meat products and pet foods. The effect of various processing methods (high temperature, pressure, mechanical processing, and addition of other raw materials) on DNA from animal tissues (chicken, pork, beef) in products manufactured in technology workshops was investigated. Subsequently, a number of extraction techniques for DNA isolation from model meat products were tested. DNA quality and quantity were assessed by absorbance measurements and determination of the ratio of absorbance using a spectrophotometer. Gel electrophoresis was performed in order to determine the degree of DNA fragmentation induced by technological processing. The amplification ability was tested by PCR analysis. Finally, the financial and manual demands of extraction kits were compared.

Název v anglickém jazyce

The impact of processing technologies and isolation procedures on the quality of animal DNA in food and feed products

Popis výsledku anglicky

The aim of this study was to find suitable methods for the homogenisation and isolation of nucleic acids from samples of raw and thermally or mechanically treated muscle tissue and various types of meat products and pet foods. The effect of various processing methods (high temperature, pressure, mechanical processing, and addition of other raw materials) on DNA from animal tissues (chicken, pork, beef) in products manufactured in technology workshops was investigated. Subsequently, a number of extraction techniques for DNA isolation from model meat products were tested. DNA quality and quantity were assessed by absorbance measurements and determination of the ratio of absorbance using a spectrophotometer. Gel electrophoresis was performed in order to determine the degree of DNA fragmentation induced by technological processing. The amplification ability was tested by PCR analysis. Finally, the financial and manual demands of extraction kits were compared.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/QJ1530107" target="_blank" >QJ1530107: Metody pro identifikaci, sledovatelnost a ověřování autenticity potravin a krmiv s komponenty živočišného původu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

MASO International

ISSN

1805-5281

e-ISSN

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Svazek periodika

8

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

3-9

Kód UT WoS článku

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EID výsledku v databázi Scopus

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