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Authentication of Seafood Products by DNA Patterns
Author(s) -
Bossier P.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15862.x
Subject(s) - amplified fragment length polymorphism , rapd , primer (cosmetics) , single strand conformation polymorphism , authentication (law) , dna , biology , restriction fragment length polymorphism , genetics , dna sequencing , computational biology , polymorphism (computer science) , polymerase chain reaction , gene , computer science , chemistry , genotype , computer security , medicine , population , environmental health , organic chemistry , genetic diversity
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.