|
KMID : 0881720200350010045
|
|
Journal of Food Hygiene and Safety
2020 Volume.35 No. 1 p.45 ~ p.50
|
|
|
Monitoring of Commercial Products Sold on Sushi Buffet Restaurants in South Korea using DNA Barcode Information
|
|
Kang Tae-Sun
|
|
|
Abstract
|
|
|
|
In this study, seafood products (n=26) sold on sushi buffet restaurants in the city of Wonju were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). NCBI BLAST database was screened with the barcode sequences analyzed as a query for species identification. The BLAST search revealed that fifteen samples (58%) analyzed were consistent with their labeling information; however, the ingredients used in seven samples (27%) were not compliant with their label information. In the case of these mislabeled products, ingredients for sutchi catfish sushi and cherry bass sashimi were identified as Pangasianodon hypophthalmus and Lampris guttatus, respectively. For Japanese flying-fish roe sushi and Pacific herring roe sushi, roe of Mallotus villosus was used as an ingredient. Amphioctopus fangsiao and A. membranaceus were used in octopus sushi and soybean-marinated squid products, respectively. This monitoring result can contribute to the protection of consumer rights and the reduction of fraudulent practices in the food industry.
|
|
|
KEYWORD
|
|
|
Seafood products, DNA barcode, Food fraud, Species identification
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|