Development of a Real-Time PCR method for the identification of Atlantic mackerel (Scomber scombrus)

[Display omitted] •The method unequivocally identifies Atlantic mackerel.•No false positives were detected with related species.•The method was successful in heavily processed samples.•It is efficient and can be developed for quantification aims. A Real Time-PCR method based on TaqMan technology for...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (3), p.2006-2010
Main Authors: Velasco, Amaya, Sánchez, Ana, Martínez, Icíar, Santaclara, Francisco J., Pérez-Martín, Ricardo I., Sotelo, Carmen G.
Format: Article
Language:English
Subjects:
Animals
Atlantic mackerel
Base Sequence
Biological and medical sciences
Brackish
Cytochrome b
DNA Primers - genetics
Fish Proteins - genetics
Food toxicology
Marine
Medical sciences
Molecular Sequence Data
Pelagic fish
Perciformes - classification
Perciformes - genetics
Quality Control
Real-Time PCR
Real-Time Polymerase Chain Reaction - methods
Scomber
Scomber scombrus
Seafood - analysis
Species identification
Toxicology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •The method unequivocally identifies Atlantic mackerel.•No false positives were detected with related species.•The method was successful in heavily processed samples.•It is efficient and can be developed for quantification aims. A Real Time-PCR method based on TaqMan technology for the identification of Scomber scombrus has been developed. A system of specific primers and a Minor Groove Binding (MGB) TaqMan probe based on sequences of the mitochondrial cytochrome b region was designed. The method was successfully tested in 81 specimens of S. scombrus and related species and validated in 26 different commercial samples. An average Threshold Cycle (Ct) value of 15.3 was obtained with S. scombrus DNA. With the other species tested fluorescence signal was not detected or Ct was significantly higher (P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.05.077