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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Zora PiskataDepartment of Food and Feed Safety, Veterinary Research Institute Brno, Brno, Czech RepublicCorrespondence[email protected]
View further author information
,
Eliska PospisilovaDepartment of Food and Feed Safety, Veterinary Research Institute Brno, Brno, Czech Republic;Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicView further author information
&
Gabriela BorilovaDepartment of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicView further author information
Pages S430-S443 | Received 25 Oct 2016, Accepted 18 Feb 2017, Published online: 12 Jun 2017

Figures & data

Table 1 DNA concentrations, purities, and PCR analysis.

Table 2 A260/A280 values for canned samples enriched with ingredients by group.

Table 3 The analysis of DNA from whole and ground canned muscle (kits A, B, C).

Figure 1. Comparison of DNA extraction from samples treated with different processes.

Figure 1. Comparison of DNA extraction from samples treated with different processes.

Figure 2. Kit A 100/200 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 2. Kit A 100/200 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 3. Kit A 300–500 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 3. Kit A 300–500 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 4. Kit B 100/200 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 4. Kit B 100/200 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 5. Kit B 300/500 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C) 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 5. Kit B 300/500 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C) 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 6. Kit C 100/200 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 6. Kit C 100/200 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 7. Kit C 300/500 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

Figure 7. Kit C 300/500 bp 1—raw muscle; 2—canned whole; 3—canned ground; 4—boiled (70°C); 5—boiled (90°C); 6—smoked (25°C); 7—smoked (60°C); 8—spread; 9—pâté; C—negative control; L—ladder.

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