Chemical Analysis Methods to Detect Pork DNA and Derivative Contents in Food: A Review
DOI:
https://doi.org/10.22270/ajprd.v8i6.850Keywords:
Pork DNA, Lard, Food products, PCR, FTIR, Chromatography, and Electronic Nose.Abstract
Purpose: Indonesia is a country which the most Muslim population in the world. In Indonesia, Halal in food product are mainly priority. Food adulteration with elements of pork or its derivatives become a very important thing to be analyzed. Therefore, There are several analytical methods that can be used such as molecular biology techniques including PCR, FTIR, chromatography, and electronic nose. This method can provide information to the public in choosing food products that are halal and tested. This review article describes the analytical methods that can be used for determination pork contents and its derivatives using various methods.
Selection of Data Sources: In preparing this article review, literature study techniques was used by using primary data from international journals. The data was searched by used online media such as ScienceDirect, NCBI, Research Gate, Google Scholar, Pub Med, and E-Resources.
Conclusion: PCR method was the best method. It was sensitive, specific, simple, and economical. This method was suitable for confirm authenticity of food and detected of pork DNA in food products.
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References
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9. Nakyinsige K, Che Man Y.B, & Sazili A.Q. Review: Halal Authenticity Issues in Meat and Meat Products. Meat Science, 2012;91:207–214.
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22. Popping, B. The application of biotechnological methods in authenticity testing. Journal of Biotechnology, 2002; 98:107 – 112.
23. Rahmawati, Sismindari, Raharjo T.J, Sudjadi, & Rohman A. Analysis of Pork Contamination in Abon Using Mitochondrial DLoop22 Primers Using Real Time Polymerase Chain Reaction Method. International Food Research Journal, 2016; 23(1):370-374.
24. Erwanto Y, Sugiono, Rohman A, Abidin M.Z, & dwi A. Identifikasi Daging Babi Menggunakan Metode PCR-RFLP Gen Cytochrome b dan PCR Primer Spesifik Gen Amelogenin. Agritech, 2012; Vol. 32, No. 4.
25. Indriati M, & Yuniarsih E. Multiplex PCR Methode of Detecting Pork to Guarantee Halal Status in Meat Processed Products. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 2019; 7(3).
26. Garibyan L. & Avashia N. Polymerase Chain Reaction. Journal Investigative Dermatitis, 2013; 133: e6.
27. Weier H.U, & Gray J.W.A Programmable System to Perform ThePolymerase Chain Reaction. DNA, 1988; 7:441–447.
28. Kubista M, Andrade J.M, Bengtsson M, Forooton A, Jonak J, Lind K,&Sindelka R. Review: The Real-Time Polymerase Chain Reaction.MolecularAspects of Medicines, 2006;27(2-3): 95–125.
29. Life Technologies. Real-time PCR handbook. 2015; Retrieved on 15Oct 2020 fromwebsite: https://www.thermofisher.com/content/dam/LifeTech/global/Forms/PDF/real-time-pcr-handbook.pdf
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32. Erwanto, Y., Abidin, M.Z., Rohman, A., dan Sismindari. PCR-RFLP UsingBseDI enzyme for Pork Authentication in Sausage and NuggetProducts.Media Peternakan, 2011; 34:1.
33. Rohman A, Sismindari, Erwanto Y, & Che Man, Y.B. Analysis of Pork Adulteration in Beef Meatball Using Fourier Transform Infrared(FTIR) Spectroscopy. Meat Science, 2011; 88(1):91–95.
34. Karlsson A.O, & Holmlund G. Identifification of Mammal Species Using SpeciesSpecifific DNA Pyrosequencing. Forensic Science International, 2007; 173(1), 16–20.
35. Erwanto Y, Abidin M.Z. Sismindari & Rohman A. Pig Species Identification in Meatballs Using Polymerase Chain Reaction- Restriction Fragment Length Polymorphism for Halal Authentication. International Food Research Journal, 2012; 19(3): 901-906.
36. Wardani A K, & Sari E.P.K. Deteksi Molekuler Cemaran Daging Babi Pada Bakso Sapi di Pasar Tradisional Kota Malang Menggunakan PCR (Polymerase Chain Reaction). Jurnal Pangan dan Agroindustri,2015; Vol. 3, No. 4.
37. Demirhan Y, Ulca P, & Senyuva H.Z. Detection of Porcine DNAin Gelatine andGelatineContaining Processed FoodProducts—Halal/Kosher Authentication. Meet Sciences, 2012; 90, 686-689.
38. Karabasanavar N.S, Singh S.P, Kumar D. & Shebannavar S.N.Detection of Pork Adulteration by Highly-Specific PCR Assay of Mitochondrial D-loop. Food Chemistry, 2014; 145: 530–534.
39. Shabani H, Mehdizadeh M, Mousavi S.M, Dezfouli E.A, Solgi T,Khodaverdi, M., Rabiei, M., Rastegar, H. & Alebouyeh, M. HalalAuthenticity of Gelatin Using Species-Specific PCR. Food Chemistry, 2015;184:203–206.
40. Sultana S, Hossain M.A, Azlan A, Johan M.R, Chowdhury Z.Z, & Ali M.A. TaqMan Probe Based Multiplex Quantitative PCR Assay for Determination of Bovine, Porcine and Fifish DNAin Gelatin Admixture, Food Products and Dietary Supplements. Food Chemistry, 2020; 325.
41. Tanabe S, Miyauchi E, Muneshige A, Mio K, Sato C, & Sato M. PCR Methode of Detecting Pork in Foods for Verifying Allergen Labeling and For Identifying Hidden Pork Ingredients in Processed Foods. Biosci, Biotechnol, Biochem, 2007; 71 (7), 1663-1667.
42. Amqizal H.I.A, Al-Kahtani H.A, Ismail E.A, Hayat K,&Jaswir I. Identification and Verification of Porcine DNAin Commercial Gelatin and GelatinContainingProcessed Foods. Food Control,2017; S0956-7135(17)30070-1.
43. Amaral J.S, Santos G, Oliveira M.B, &Mafra I. Quantitative Detection of Pork Meat by Evagreen Real-Time PCRto Assess the Authenticity of Processed Meat Products. Food Control, 2017; 53-61.
44. Al-Kahtani H, Ismail E.A, &Ahmed M A. Pork Detection in Binary Meat Mixtures and Some Commercial Food Products Using Conventional and Real-Time PCR Techniques. Food Chemistry, 2017; 219, 54-60.
45. Balakrishna K, Sreerohini S,& Parida M. ReadytoUse Single Tube Quadruplex PCRfor Differential Identification of Mutton, Chicken, Pork and Beef in Processed Meat Samples. Food additives & contaminants, 2019; part A.
46. Cai Y, Li X, Lv R, Yang J, Li J, He Y, & Pan L. Quantitative Analysis of Pork and Chicken Products by Droplet Digital PCR. BioMed Research International,2014; article ID 810209.
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Published
2020-12-15
How to Cite
Berti, L., Yetti, R. D., & Asra, R. (2020). Chemical Analysis Methods to Detect Pork DNA and Derivative Contents in Food: A Review. Asian Journal of Pharmaceutical Research and Development, 8(6), 10–19. https://doi.org/10.22270/ajprd.v8i6.850
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Section
Research Articles
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