Processed meat profiling using DNA barcoding

More than ever, the globalization together with the changes in consumer food pattern and lifestyle has led to high consumption of processed meat in daily food diet in Malaysia. However, food fraud issues in the form of ingredient substitution, mislabeling, abstraction of valuable contents and adulte...

Full description

Saved in:

Bibliographic Details
Main Author:	Mohd. Zawai, Nurain Najwa
Format:	Thesis
Language:	English
Published:	2018
Subjects:	Q Science (General)
Online Access:	http://eprints.utm.my/id/eprint/81507/1/NurainNajwaMohdMFBME2018.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-utm-ep.81507
record_format	uketd_dc
spelling	my-utm-ep.815072019-08-23T05:19:19Z Processed meat profiling using DNA barcoding 2018 Mohd. Zawai, Nurain Najwa Q Science (General) More than ever, the globalization together with the changes in consumer food pattern and lifestyle has led to high consumption of processed meat in daily food diet in Malaysia. However, food fraud issues in the form of ingredient substitution, mislabeling, abstraction of valuable contents and adulteration can lead to the consequences like illegal sales of threatened species, causing problem for the diets of certain consumer, such as vegetarians and religious group, and potential health risks to the consumer of this product. Thus, DNA barcoding, a robust and reliable method, were chosen to profile the processed meat up to species level. A total of 10 processed meat products were purchased from local supermarkets chains all around Johor, Malaysia including ground, frozen and canned meats. All the samples were then sequenced across a 300 bp region of the cytochrome b (cytb) gene. The resulting sequences were queried against Genbank for species identification. Overall, the results showed that out of 10 samples, 6 (60 %) samples were classified as correctly labeled while; however, another 4 (40 %) samples were found mislabeled, attributed by the false declaration of species. All mislabeled products were claimed to contain only beef on their packaging without any specification on the meat source as required by Malaysia Food Regulation 1985. Buffalo (Bubalus bubalis) DNA was found in 3 out of 4 products labeled as beef. Interestingly, 1 out of 4 mislabeled beef products have 99 % genetic similarities with Red Junglefowl (Gallus gallus) DNA, thus being classified under mislabeling and substitution case. To sum up, DNA barcoding can be conclude as accurate, sensitive and reliable technique of processed meat authentication that will overcome the ineffectiveness of traditional morphological identification methods and resolve numerous issues regarding food fraud. 2018 Thesis http://eprints.utm.my/id/eprint/81507/ http://eprints.utm.my/id/eprint/81507/1/NurainNajwaMohdMFBME2018.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:120476 masters Universiti Teknologi Malaysia Biosciences and Medical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Mohd. Zawai, Nurain Najwa Processed meat profiling using DNA barcoding
description	More than ever, the globalization together with the changes in consumer food pattern and lifestyle has led to high consumption of processed meat in daily food diet in Malaysia. However, food fraud issues in the form of ingredient substitution, mislabeling, abstraction of valuable contents and adulteration can lead to the consequences like illegal sales of threatened species, causing problem for the diets of certain consumer, such as vegetarians and religious group, and potential health risks to the consumer of this product. Thus, DNA barcoding, a robust and reliable method, were chosen to profile the processed meat up to species level. A total of 10 processed meat products were purchased from local supermarkets chains all around Johor, Malaysia including ground, frozen and canned meats. All the samples were then sequenced across a 300 bp region of the cytochrome b (cytb) gene. The resulting sequences were queried against Genbank for species identification. Overall, the results showed that out of 10 samples, 6 (60 %) samples were classified as correctly labeled while; however, another 4 (40 %) samples were found mislabeled, attributed by the false declaration of species. All mislabeled products were claimed to contain only beef on their packaging without any specification on the meat source as required by Malaysia Food Regulation 1985. Buffalo (Bubalus bubalis) DNA was found in 3 out of 4 products labeled as beef. Interestingly, 1 out of 4 mislabeled beef products have 99 % genetic similarities with Red Junglefowl (Gallus gallus) DNA, thus being classified under mislabeling and substitution case. To sum up, DNA barcoding can be conclude as accurate, sensitive and reliable technique of processed meat authentication that will overcome the ineffectiveness of traditional morphological identification methods and resolve numerous issues regarding food fraud.
format	Thesis
qualification_level	Master's degree
author	Mohd. Zawai, Nurain Najwa
author_facet	Mohd. Zawai, Nurain Najwa
author_sort	Mohd. Zawai, Nurain Najwa
title	Processed meat profiling using DNA barcoding
title_short	Processed meat profiling using DNA barcoding
title_full	Processed meat profiling using DNA barcoding
title_fullStr	Processed meat profiling using DNA barcoding
title_full_unstemmed	Processed meat profiling using DNA barcoding
title_sort	processed meat profiling using dna barcoding
granting_institution	Universiti Teknologi Malaysia
granting_department	Biosciences and Medical Engineering
publishDate	2018
url	http://eprints.utm.my/id/eprint/81507/1/NurainNajwaMohdMFBME2018.pdf
_version_	1747818346800218112

Processed meat profiling using DNA barcoding

Similar Items