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Description
Deoxyribonucleic acid (DNA) barcoding is a sequencing-based method that utilizes a standardized genetic region to identify species in combination with a reference database. DNA barcoding methodologies have been extensively applied to the identification of species in cooked seafood. While the typical genetic target associated with DNA barcoding is a ~650-bp region of the gene coding for cytochrome (cyt) c oxidase subunit I (COI), additional genetic targets include partial regions of the cyt b and 16S ribosomal ribonucleic acid (rRNA) genes. Most categories of cooked seafood can be identified using ~400- to 700-bp regions of these genes; however, canned seafood and other heavily processed products often require shorter regions of DNA, termed “mini-barcodes.” Metabarcoding is an emerging technique that allows for the identification of seafood species mixtures. The objective of this book chapter was to provide an overview of the application of DNA barcoding methodologies for the identification of seafood species in cooked products.
ISBN
9781003289401
Publication Date
3-7-2024
Publisher
CRC Press
City
Boca Raton
Disciplines
Food Biotechnology | Other Food Science
Recommended Citation
Hellberg, R. S. (2024). DNA barcoding methodologies for the identification of fish species in cooked products. In F. Toldra & L. Nollet (Eds.), Handbook of seafood and seafood products Analysis (2nd ed.). CRC Press.
Copyright
CRC Press
Comments
In Fidel Toldrá and Leo Nollet (Eds.), Handbook of Seafood and Seafood Products Analysis , 2nd edition.