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Authentication of seafood products by DNA patterns
Bossier, P. (1999). Authentication of seafood products by DNA patterns. J. Food Sci. 64(2): 189-193
In: Journal of Food Science. Institute of Food Technologists: Champaign, Ill.. ISSN 0022-1147; e-ISSN 1750-3841, more
Peer reviewed article  
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Keywords
    Authentication
    Biopolymorphism
    Control > Quality control
    Inspection > Fish inspection
    Products > Fishery products
    Marine/Coastal
Author  Top 
Abstract
    Due to the increase in international trade in seafood and seafood products, authentication has become a necessity. Authentication can either be done by generating species specific protein profiles or DNA profiles. Use of PCR-based techniques has been studied since they are reliable, reproducible and low cost and they enable construction of worldwide databanks. Techniques like FINS (forensically informative nucleotide sequencing), RFLP (restriction fragment length polymorphism), SSCP (single-stranded conformational polymorphism), RAPD and LP-RAPD (long-primer random amplified polymorphic DNA) and AFLP (amplified fragment length polymorphism) all can contribute to establishment of methods for authentication.
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