Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay
2018
Nur Qistina Z. | Sahilah A. M. | Mohd Khan A. | Aminah A. | Laila Liyana M. N. | Abdul Salam B.
This study was conducted to detect the presence of porcine DNA in meatballs using polymerase chain (PCR) reaction assay targeted mitochondrial DNA (mtDNA) species-specific gene. Meatballs spiked with 1.0% (w/w) and 5.0% (w/w) porcine meat and gelatin, respectively, were prepared and heat-treated using five (n=5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. Two pairs of mtDNA primers were targeted in short sequences using polymerase chain reaction (PCR) analysis, producing 212- and 83-bp amplicons. Electrophoresis analysis showed positive results for porcine DNA at 1.0% and 5.0% for both porcine meat and gelatin for all of the different cooking techniques. Thus, PCR analysis using species-specific primers was demonstrated to be very useful for the detection of porcine DNA in cooked meatballs.
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