Methods for fish species identification in food products

Authors

  • Pavol Bajzí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Radoslav Židek Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Ľubomí­r Belej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Matúš Ondrejka Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EUia
  • Ľubica Mrázová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Lenka Maršálková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU

DOI:

https://doi.org/10.5219/25

Keywords:

PCR sequencing, multiplex PCR, PCR-RFLP, PCR-SSCP, RAPD, real-time PCR

Abstract

The need for identification of fishery products in food is currently ongoing issue for both consumers and producers of food. Consumer interest is driven in one the healthy diet, which prefers fish products, as an indispensable ingredient food and on the other hand, is a potential allergen causing health problems in humans allergic to fish protein. Allergy is a phenomenon that significantly affects human health, as well as overall life expectancy of an individual. The large number of fish species are known to trigger allergic reactions directly food intake or inhalation of fumes only, depending on the sensitivity orgamizmu. Large quantity of fish allergens are proteins from the stock protein to enzymes. Methods used for species identifications of fish in food products are PCR sequencing, multiplex PCR, PCR-RFLP, PCR-SSCP, RAPD, real-time PCR.

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References

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Potravinárstvo 3/2010

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Published

2010-06-16

How to Cite

Bajzí­k, P. ., Golian, J. ., Židek, R. ., Čapla, J. ., Belej, Ľubomí­r ., Ondrejka, M. ., Mrázová, Ľubica ., & Maršálková, L. . (2010). Methods for fish species identification in food products. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 1–5. https://doi.org/10.5219/25

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Vol. 4 No. 3 (2010): Potravinarstvo

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