Animal- and plant species in meat product treated under differenttemperature regimes - Identification by means of polymerase chainreaction, hybridisation applying specific DNA-probes and ELISA [German]

摘要

Molecular biological methods based either on DNA or protein like polymerase chain reaction, hybridisation applying specific DNA-probes and ELISA were used for identification of animal species and soya in different heat treated meat products (frankfurter type sausage, cooked products, cans). The above mentioned analytical procedures allow the identification of animal species beginning at 1 % resp. at 0,5 % content in the case of soya in frankfurter type and cooked products. By means of ELISA the presence of gelatine leads to false positive identification of pork in totally pork-free products. Only in sauce of goulash and gelatine the animal species could not be detected because of fragmentation of DNA into too short pieces during cooking. In cans treated for relatively long periods at high temperatures reaching 127 degrees C and F-c-values up to 50 species identification was still successful using ELISA and polymerase chain reaction amplifying DNA-fragments longer than 300 base pairs. The identification of animal species was still possible in canned products cooked at 130 degrees C with F-c-values up to 373 by means of a specific PCR method amplifying DNA-fragments between 146 and 182 base pairs.