Methods for fish species identification in food products

• DOI: 10.5219/25
• Publication Date: 2010-07-19T10:03:07Z
• Authors: Pavol Bajzí­k; Jozef Golian; Radoslav Židek; Jozef Čapla; Ľubomí­r Belej; Matúš Ondrejka; Ľubica Mrázová; Lenka Maršálková
• Keywords: Food allergens; Fish products; Identification

The need for identification of fishery products in food is currently ongoing issue both consumers and producers food. Consumer interest driven one the healthy diet, which prefers fish products, as an indispensable ingredient on other hand, a potential allergen causing health problems humans allergic to protein. Allergy phenomenon that significantly affects human health, well overall life expectancy individual. large number species are known trigger reactions directly intake or inhalation fumes only, depending sensitivity orgamizmu. Large quantity allergens proteins from stock protein enzymes. Methods used identifications PCR sequencing, multiplex PCR, PCR-RFLP, PCR-SSCP, RAPD, real-time PCR.