PMID: 11312834Apr 21, 2001Paper

Identification of anchovy (Engraulis encrasicholus L.) and gilt sardine (Sardinella aurita) by polymerase chain reaction, sequence of their mitochondrial cytochrome b gene, and restriction analysis of polymerase chain reaction products in semipreserves

Journal of Agricultural and Food Chemistry
P SebastioT M Neri

Abstract

A method of authenticating anchovy (Engraulis encrasicholus L.) and gilt sardine (Sardinella aurita) semipreserves (salt-cured and fillets in oil) has been developed by polymerase chain reaction (PCR) followed by sequence and restriction site analysis. The amplification of a fragment of the cytochrome b gene by universal primers produced a 376 base pairs (bp) fragment in all samples analyzed. Digestion of PCR products with XhoI, TaqI, AluI, and HinfI endonucleases yielded species-specific profiles distinguishing anchovy from gilt sardine. Therefore, the restriction length fragment polymorphism (RLFP) technique can be used to determine the species identity of anchovy and gilt sardine in semipreserves.

References

Feb 1, 1991·Journal of Molecular Evolution·D M IrwinA C Wilson
Aug 1, 1989·Proceedings of the National Academy of Sciences of the United States of America·T D KocherA C Wilson

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Citations

Jun 25, 2005·Marine Biotechnology·Futoshi Aranishi
Dec 20, 2013·Journal of Agricultural and Food Chemistry·Cristian De BattistiGiovanni Cattoli
Sep 24, 2015·Journal of Food Science and Technology·Deepak KumarV Umapathi
Mar 16, 2005·Analytical Biochemistry·María López-AndreoAntonio Puyet
Mar 19, 2014·Journal of Agricultural and Food Chemistry·Hicham Chairi, Laureana Rebordinos
Apr 10, 2007·Journal of Agricultural and Food Chemistry·Tiziana PepeMaria Luisa Cortesi

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