Quality Changes of DNA during Processing to Surimi Used for Traceability

Abstract:

DNA traceability is one of the emerging and efficient means for the management and control of food quality and safety.However,deep processing products suffered DNA destruction,which directly affected the follow-up species detection and traceability.In this study,different stages of Pseudosciaena crocea and Ctenopharyngodon idellus processing Surimi’s DNA were extracted by phenol chloroform and the the DNA quality evaluated by UV spectrophotometer,agarose gel electrophoresis,18SrRNA amplification as well as microsatellite(SSR) amplification.The results showed that,with the processing of the product,DNA quality was gradually declined,but the genomic DNA was still competent for species identification and DNA traceability.