Detection of seagull meat in meat mixtures using real-time PCR analysis

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dc.contributor.authorKesmen, Zulal
dc.contributor.authorCelebi, Yasemin
dc.contributor.authorGulluce, Ayten
dc.contributor.authorYetim, Hasan
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:58:43Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:58:43Z
dc.date.issued2013
dc.department[Kesmen, Zulal -- Yetim, Hasan] Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey -- [Celebi, Yasemin] Osmaniye Korkut Ata Univ, Fac Engn, Dept Food Engn, Osmaniye, Turkey -- [Gulluce, Ayten] Cumhuriyet Univ, Gemerek Vocat High Sch, Sivas, Turkeyen_US
dc.description.abstractThe possibility of the adulteration of meat products with seagull meat disturbs people living in coastal cities. In order to eliminate the suspicions of consumers a sensitive and reliable method is needed for the detection of seagull meat. In order to identify and quantify seagull meat in meat mixtures a real-time polymerase chain reaction (PCR) assay, using species-specific primers and a TaqMan probe was designed on the mitochondrial NADH dehydrogenase subunit 2 gene. In addition, it was possible to detect the template DNA of seagull at the level of 100 pg without any cross-reactivity with non-target species (bovine, ovine, donkey, pork, horse, chicken, turkey, goose, duck). Also, the method was capable of detecting seagull meat at the level of 0.1% in raw and heat-treated test mixtures, prepared by mixing seagull meat with beef and chicken at different levels (0.01-10%). In conclusion, it can be suggested that the real-time PCR assay used in this research could be a rapid and sensitive method for the routine identification of seagull meat in raw or cooked meat products. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodcont.2013.04.006en_US
dc.identifier.endpage49en_US
dc.identifier.issn0956-7135
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84877346431en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage47en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodcont.2013.04.006
dc.identifier.urihttps://hdl.handle.net/20.500.12418/8543
dc.identifier.volume34en_US
dc.identifier.wosWOS:000320834000009en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CONTROLen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSea gull meaten_US
dc.subjectReal-time PCRen_US
dc.subjectSpecies identificationen_US
dc.subjectTaqMan probeen_US
dc.titleDetection of seagull meat in meat mixtures using real-time PCR analysisen_US
dc.typeArticleen_US

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