Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay

M. N. Laila Liyana, Sahilah Abd. Mutalib, Z. Nur Qistina, Mohd. Khan Ayob, Aminah Abdullah, Abd. Salam Babji

Research output: Contribution to journalArticle

Abstract

This study was conducted to detect the presence of porcine DNA in meatballs using polymerase chain (PCR) reaction assay targeted mitochondrial DNA (mtDNA) species-specific gene. Meatballs spiked with 1.0% (w/w) and 5.0% (w/w) porcine meat and gelatin, respectively, were prepared and heat-treated using five (n=5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. Two pairs of mtDNA primers were targeted in short sequences using polymerase chain reaction (PCR) analysis, producing 212- and 83-bp amplicons. Electrophoresis analysis showed positive results for porcine DNA at 1.0% and 5.0% for both porcine meat and gelatin for all of the different cooking techniques. Thus, PCR analysis using species-specific primers was demonstrated to be very useful for the detection of porcine DNA in cooked meatballs.

Original languageEnglish
Pages (from-to)1953-1958
Number of pages6
JournalInternational Food Research Journal
Volume25
Issue number5
Publication statusPublished - 1 Oct 2018

Fingerprint

Swine
polymerase chain reaction
Polymerase Chain Reaction
swine
DNA
assays
Cooking
Gelatin
gelatin
Mitochondrial DNA
Meat
cooking
mitochondrial DNA
meat
DNA Primers
autoclaving
roasting
DNA primers
boiling
electrophoresis

Keywords

  • (mtDNA) Polymerase chain reaction
  • (PCR) analysis Species-specific primers
  • Cooked meatballs
  • Mitochondria DNA
  • Porcine DNA

ASJC Scopus subject areas

  • Food Science

Cite this

Laila Liyana, M. N., Abd. Mutalib, S., Nur Qistina, Z., Ayob, M. K., Abdullah, A., & Babji, A. S. (2018). Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay. International Food Research Journal, 25(5), 1953-1958.

Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay. / Laila Liyana, M. N.; Abd. Mutalib, Sahilah; Nur Qistina, Z.; Ayob, Mohd. Khan; Abdullah, Aminah; Babji, Abd. Salam.

In: International Food Research Journal, Vol. 25, No. 5, 01.10.2018, p. 1953-1958.

Research output: Contribution to journalArticle

Laila Liyana, MN, Abd. Mutalib, S, Nur Qistina, Z, Ayob, MK, Abdullah, A & Babji, AS 2018, 'Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay', International Food Research Journal, vol. 25, no. 5, pp. 1953-1958.
Laila Liyana MN, Abd. Mutalib S, Nur Qistina Z, Ayob MK, Abdullah A, Babji AS. Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay. International Food Research Journal. 2018 Oct 1;25(5):1953-1958.
Laila Liyana, M. N. ; Abd. Mutalib, Sahilah ; Nur Qistina, Z. ; Ayob, Mohd. Khan ; Abdullah, Aminah ; Babji, Abd. Salam. / Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay. In: International Food Research Journal. 2018 ; Vol. 25, No. 5. pp. 1953-1958.
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