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Mohd Hazim Mohd Yusop Mohd Fadzelly Abu Bakar Kamarul Rahim Kamarudin Nur Fadhilah Khairil Mokhtar Mohd Abd Motalib Hossain Mohd Rafie Johan Nor Qhairul Izzreen Mohd Noor 《Molecules (Basel, Switzerland)》2022,27(23)
Point-of-care diagnostic methods for animal species determination are critical for rapid, simple, and accurate enforcement of food labelling. PCR is the most common method for species identification. However, the requirement of using a thermal cycler created drawbacks for the PCR application, particularly in low-resource settings. Hence, in this study, a method for porcine DNA detection using recombinase polymerase amplification (RPA), coupled with nucleic acid lateral flow immunoassay (NALFIA), was developed. Porcine-specific primers targeting pig (Sus scrofa) cytochrome b gene fragments specifically amplify a 197 bp fragment of the mitochondrial gene as being visualized by 2% agarose gel and PCRD NALFIA. The reaction temperature and time were 39 °C and 20 min, respectively. Herein, the specificity of the primers to porcine was confirmed after being assayed against six animal species, namely cow, goat, chicken, duck, dog, and rabbit. The porcine-specific RPA assay shows a high limit of detection of 0.01 ng/µL pork DNA. Based on the preliminary performance data obtained from this study, the potential of this method as a rapid and sensitive tool for porcine DNA detection in meat-based products is foreseen. 相似文献
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Tuba Demir 《Molecules (Basel, Switzerland)》2021,26(13)
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products. 相似文献
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牛肉丸是一种口感独特的肉类深加工食品.不法商贩为了谋取利益,在牛肉中掺入猪肉、鸡肉等廉价肉制作肉丸冒充纯牛肉丸售卖.传统的肉品掺假检测方法费时费力,成本高昂.高光谱成像技术具有快速无损、低成本等优点,因此对牛肉丸中掺假猪肉和鸡肉进行高光谱成像检测.首先分别制作纯牛肉丸和混有掺假肉猪肉和鸡肉的牛肉丸,掺假肉占原料肉质量比... 相似文献
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