Quantification of relative flying fish paste content in the processed seafood ago- noyaki using real-time PCR

Nagase, Mitsutoshi; Yi, Ruirong; Hidaka, Fuminori; Maeta, Kazuhiko; Aimi, Tadanori; Yamaguchi, Takeshi; Suginaka, Katsuaki; Morinaga, Tsutomu
September 2010
Fisheries Science;Sep2010, Vol. 76 Issue 5, p885
Academic Journal
Real-time polymerase chain reaction (PCR) analysis of the 3′-portion of the mitochondrial 16S RNA gene (rDNA) coding sequence was used to determine flying fish paste in ago- noyaki. We quantified the amount of flying fish paste in ago- noyaki samples using flying fish-specific primers (Tobi16SF3/Tobi16SR) and universal primers (Univ16SF2/Univ16SR2). Using real-time PCR of standard ago- noyaki, a standard equation was obtained ( y = 1.08 x − 3.20; R = 0.977). This equation was then used to estimate the relative flying fish paste contents of eight commercially available ago- noyaki and two similar products. These results verified that the ago- noyaki products that had already been labeled with the E-mark deserved this status.


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