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http://dx.doi.org/10.13103/JFHS.2020.35.6.574

Food Fraud Monitoring of Commercial Sciaenidae Seafood Product Using DNA Barcode Information  

Park, Eun-Ji (Department of Food science and Technology, Suncheon National University)
Jo, Ah-Hyeon (Department of Food science and Technology, Suncheon National University)
Kang, Ju-Yeong (Department of Food science and Technology, Suncheon National University)
Lee, Han-Cheol (Department of Food science and Technology, Suncheon National University)
Park, Min-Ji (Department of Food science and Technology, Suncheon National University)
Yang, Ji-Young (Department of Food Science and Technology, Pukyong National University)
Shin, Ji-Young (Department of Food Science and Technology, Pukyong National University)
Kim, Gun-Do (Department of Microbioligy Pukyong National University)
Kim, Jong-Oh (Institute of Marine Biotechnology, Pukyong National University)
Seo, Yong-Bae (Institute of Marine Biotechnology, Pukyong National University)
Kim, Jung-Beom (Department of Food science and Technology, Suncheon National University)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.6, 2020 , pp. 574-580 More about this Journal
Abstract
In this study we sought to determine the food fraud by discriminating species of commercial seafood product such as Larimichthys polyactis, Larimichthys crocea, Pennahia argentatus, and Miichthys miiuy, which are difficult to morphologically discriminate. After amplifying the mitochondrial cytochrome c oxidase subunit I gene of the reference fish, the DNA sequences of the amplified PCR products were analyzed. As a result, a 655 bp sequence for species identification was selected for use as DNA barcodes. To confirm the DNA data and primer set, the DNA barcode sequence of each fish was compared to that in that in the NCBI. All of the DNA barcode data were matched with the gene sequence of each fish in the NCBI. A total of 32 processed seafood products (8 L. polyactis, 12 L. crocea, 3 Pennahia argentatus, and 9 Miichthys miiuy) were investigated. Homology of 97% or more in DNA sequences was judged as the same species. As a result of the monitoring, there were no discovered cases of forgery or alteration. However, the use of a raw material name having no matching standard name in the Korea Food Code may cause consumer confusion. Therefore, it is suggested that the standard name or scientific name be co-labeled with the raw material name on seafood products to prevent consumer confusion.
Keywords
Seafood product; DNA barcode; Food fraud; Species identification;
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Times Cited By KSCI : 9  (Citation Analysis)
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