Differentiation of raw or processed eel by PCR-based techniques

H. Rehbein, C. G. Sotelo, R. I. Perez-Martin, Jose Chapela-Garrido, Georgina Louise Hold, V. J. Russell, S. E. Pryde, A. Santos, C. Rosa, R. Vidal, J. Quinterio, M. Rey-Mendez

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28 Citations (Scopus)

Abstract

PCR-based methods have been developed to differentiate four species of commercially important eels (Anguilla anguilla, A. rostrata, A. japonica, A. australis). By means of universal primers a 464 base pair (bp) section of the cytochrome b gene was amplified, The amplicon was sequenced and restriction enzymes were selected for RFLP analysis a short part ( 123 bp) of the 464 bp section was amplified by another set of primers and used for SSCP analysis.

The suitability of RFLP and SSCP for differentiating hot-smoked eel was verified by a collaborative study.

Original languageEnglish
Pages (from-to)171-177
Number of pages6
JournalEuropean Food Research and Technology
Volume214
Issue number2
DOIs
Publication statusPublished - Feb 2002

Keywords

  • eel
  • species identification
  • PCR-RFLP
  • PCR-SSCP
  • fresh-water eels
  • mitochondrial-DNA
  • anguilla-anguilla
  • phylogenetic-relationships
  • genus anguilla
  • evolution
  • variability
  • Australis
  • products

Cite this

Rehbein, H., Sotelo, C. G., Perez-Martin, R. I., Chapela-Garrido, J., Hold, G. L., Russell, V. J., Pryde, S. E., Santos, A., Rosa, C., Vidal, R., Quinterio, J., & Rey-Mendez, M. (2002). Differentiation of raw or processed eel by PCR-based techniques. European Food Research and Technology, 214(2), 171-177. https://doi.org/10.1007/s00217-001-0457-y