Use of Real-Time PCR to Detect Surimi Adulteration in Vegetarian Foods

Ching-Yang Cheng ； Yeu-Ching Shi ； Sin-Rong Lin ； Chi-Chiang Chou ； Chin-Cheng Huang

《Journal of Marine Science and Technology》 20卷5期 (2012/10) Pp. 570-574

https://doi.org/10.6119/JMST-011-0603-1

並列摘要

Vegetarian foods are abundant in the domestic market. It is found that animal ingredients have been added into vegetarian products to improve the texture and taste. Surimi adulteration in vegetarian food is an area of concern for vegetarians. The α-skeletal actin gene of aquatic animals as novel specific primers and probe of Actinopterygii in 36 fish species are tested using real-time PCR method. It was found that all of the 36 fish species of Actinopterygii showed positive results. The 10 surimi products, 10 surimi-based products containing fish components showed positive results. All of the 10 fresh foods containing no fish component showed negative results. It indicates that this novel specific primers and probe in Actinopterygii is feasible when applied in quantitative detection.

並列關鍵字

real-time PCR ； vegetarian adulteration ； surimi adulteration ； Actinopterygii

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