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Nagase M.,Shimane Institute for Industrial Technology | Yi R.,Tottori University | Hidaka F.,Tottori University | Maeta K.,Scientific Crime Investigation Laboratory | And 4 more authors.
Fisheries Science | Year: 2010

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 = 1.08x - 3.20; R 2 = 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. © 2010 The Japanese Society of Fisheries Science. Source


Nagase M.,Shimane Institute for Industrial Technology | Maeta K.,Scientific Crime Investigation Laboratory | Aimi T.,Tottori University | Suginaka K.,Shimane Institute for Industrial Technology | Morinaga T.,Prefectural University of Hiroshima
Food Science and Technology Research | Year: 2010

Nucleotide sequence and polymerase chain reaction-restriction fragment length polymorphism (PCRRFLP) analysis of the 3'-portion of the mitochondrial 16S RNA gene (rDNA) coding sequence was used to authenticate flying fish paste in ago-noyaki. Flying fish paste in ago-noyaki samples was quantified using image analysis of the PCR-RFLP profile. PCR products from standard ago-noyaki samples were digested with AfaI and Muni restriction endonucleases and their electrophoresis patterns were analyzed to produce standard equations for digestion: AfaI digestion: y = 0.0084jt + 0.0757, R2 = 0.977 and Muni digestion: y = 0.0091x + 0.0153, R2 = 0.974. This method was then applied to analyze five and two commercially available ago-noyaki and noyaki products, respectively. The results confirmed proper E-mark labeling of ago-noyaki. Source

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