{"refrec":{"BRefID":290125,"RR":"<b>Santaclara, F.J.; Pérez-Martín, R.I.; Sotelo, C.G.</b> (2014). Developed of a method for the genetic identification of ling species (<i>Genypterus</i> spp.) in seafood products by FINS methodology. <i>Food Chemistry 143</i>: 22-26. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2013.06.004\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2013.06.004</a>","BEntID":282165,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 143</i>: 22-26. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2013.06.004\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2013.06.004</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Santaclara, F.J.; Pérez-Martín, R.I.; Sotelo, C.G.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Santaclara, F.J. <i>et al.</i>","Englishabstract":"In the present work a method of authentication of <i>Genypterus</i> and their substitute species was developed, by means of Polymerase Chain Reaction (PCR) technique followed by phylogenetic analysis (FINS, <i>Forensically Informative Nucleotide Sequencing</i>). The methodology developed allows the identification of all the studied species using the mitochondrial <i>cytochrome oxidase subunit I</i> gene (<i>COXI</i>) as molecular marker.Substitutions of the species belonging to <i>Genypterus</i> genera by other species with minor value can take place, since in a lot of seafood products , is not possible the assignation to a particular species based on morphological traits, because it are removed in the transformation process.In this work several methodological strategies were developed and all of them allow the authentication of the studied species in any kind of products, from fresh or frozen fish, to ready-cooked meal.Therefore, the proposed methodology can be used as a routine method to avoid the mislabelling in the marketing of <i>Genypterus</i> species. Also this methodological approximation is suitable to assess the correct seafood traceability of the products elaborated from the mentioned species.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Developed of a method for the genetic identification of ling species (<i>Genypterus</i> spp.) in seafood products by FINS methodology","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Genypterus Genetic identification FINS Cytochrome oxidase subunit I, COXI Ling Kingklip","OtherDescriptors":null,"Notes":null,"AnaPub":2014,"MonPub":null,"DateUpdate":"2018-02-13","DateCreate":"2017-10-19","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000326207700004","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodchem.2013.06.004"},"refs":null,"anarec":{"AnaID":290125,"PubliDate":2014,"Pagination":"22-26","XtraPublOfAnaID":null,"ISBN":null,"Volume":"143","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45225,"SerRR":"Food Chemistry. 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