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Quantification of relative flying fish paste content in the processed seafood ago-noyaki using real-time PCR |
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| Authors: | Nagase Mitsutoshi Yi Ruirong Hidaka Fuminori Maeta Kazuhiko Aimi Tadanori Yamaguchi Takeshi Suginaka Katsuaki Morinaga Tsutomu |
| Affiliation: | (1) Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue Shimane, 690-0816, Japan;(2) The United Graduate School of Agricultural Sciences, Tottori University, 4-101 Koyama-cho, Minami, Tottori Tottori, 680-8553, Japan;(3) Faculty of Agriculture, Tottori University, 4-101 Koyama-cho, Minami, Tottori Tottori, 680-8553, Japan;(4) Scientific Crime Investigation Laboratory, Tottori Police Headquarters, 2-12 Chiyomi, Tottori Tottori, 680-0911, Japan;(5) Faculty of Life and Environmental Science, Prefectural University of Hiroshima, 562 Nanatsuka-cho, Shobara Hiroshima, 727-0023, Japan |
| Abstract: | Real-time polymerase chain reaction (PCR) analysis of the 3′-portion of the mitochondrial 16S RNA gene (rDNA) coding sequence was used to determine flying fish paste in ago-noyaki. We quantified the amount of flying fish paste in ago-noyaki samples using flying fish-specific primers (Tobi16SF3/Tobi16SR) and universal primers (Univ16SF2/Univ16SR2). Using real-time PCR of standard ago-noyaki, a standard equation was obtained (y = 1.08x − 3.20; R 2 = 0.977). This equation was then used to estimate the relative flying fish paste contents of eight commercially available ago-noyaki and two similar products. These results verified that the ago-noyaki products that had already been labeled with the E-mark deserved this status. |
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