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%2F62157124%3A16270%2F17%3A43875937" target="_blank" >RIV/62157124:16270/17:43875937 - isvavai.cz</a>

Výsledek na webu

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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 homogenization and isolation of nucleic acids from samples of both raw and thermally or mechanically treated muscle tissue and different types of meat products and feeds. The effect of different processing methods (high temperature, pressure, mechanical processing, addition of other raw materials) on DNA from animal tissues (chicken, pork, beef) in products manufactured in technology workshops was investigated. Subsequently, several 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.

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 homogenization and isolation of nucleic acids from samples of both raw and thermally or mechanically treated muscle tissue and different types of meat products and feeds. The effect of different processing methods (high temperature, pressure, mechanical processing, addition of other raw materials) on DNA from animal tissues (chicken, pork, beef) in products manufactured in technology workshops was investigated. Subsequently, several 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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

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

2017

Kód důvěrnosti údajů

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

Název statě ve sborníku

XIX. KONFERENCE MLADÝCH VĚDECKÝCH PRACOVNÍKŮ S MEZINÁRODNÍ ÚČASTÍ Sborník příspěvků

ISBN

978-80-7305-788-6

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

3

Strana od-do

21-23

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

24. 5. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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