Pérez Montse, Santafé-Muñoz Angie M, Balado Miguel, Presa Pablo
Instituto Español de Oceanografía, Centro Oceanográfico de Vigo, 36200 Vigo, Spain.
University of Vigo, Faculty of Biology, Department of Biochemistry, Genetics and Immunology, 36310 Vigo, Spain.
Food Chem. 2018 Jan 15;239:640-648. doi: 10.1016/j.foodchem.2017.06.138. Epub 2017 Jun 27.
The large variety of fish formats which are globally commercialized supports use of meta-evaluation studies to test discrimination power among molecular keys available for traceability of highly-degraded and/or chemically-modified DNA material. This paper shows that a combination of DNA identification methods validated for genus Merluccius allows 100% species assignment in hake products and offers higher diagnostic power (97% on products) than individual methods, i.e. Hake-ITS1-RFLP (89%) or Hake-Cytochrome b-RFLP (83%). A global 31% product mislabelling involved 15% of products affected by internal species substitution, as the main cause of mislabelling in ultrafrozen products, and another 16% affected by external species substitution with non-hake species, as the cause of mislabelling in processed and cooked hake-based products. The combination of both DNA keys minimizes the tool-associated rate of diagnostic failure, allowing decoupling of mislabelling categories and maximizing the quantitative adscription of products to species on any kind of hake-based products.
全球商业化的鱼类形式多种多样，这支持了使用元评估研究来测试可用于高度降解和/或化学修饰的DNA材料溯源的分子标记之间的鉴别能力。本文表明，经过验证的用于无须鳕属的多种DNA鉴定方法相结合，能够在无须鳕产品中实现100%的物种鉴定，并且比单独的方法（即无须鳕-ITS1-RFLP，鉴定率为89%；无须鳕-细胞色素b-RFLP，鉴定率为83%）具有更高的诊断能力（对产品的鉴定率为97%）。全球31%的产品标签错误涉及15%受内部物种替代影响的产品，这是超冷冻产品标签错误的主要原因，另外16%受非无须鳕物种的外部物种替代影响，这是加工和烹制的无须鳕产品标签错误的原因。两种DNA标记相结合可将与工具相关的诊断失败率降至最低，从而区分标签错误类别，并最大限度地将任何无须鳕产品定量归为相应物种。
