VALIDATION OF PCR-RFLP TESTING METHOD TO DETECT PORCINE CONTAMINATION IN CHICKEN NUGGET

https://doi.org/10.22146/ijc.21347

Tri Joko Raharjo(1*), Winda Cahyaningtyas(2), Surajiman Surajiman(3), Istini Istini(4), Deni Pranowo(5)

(1) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(2) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(3) Halal Research Group, Integrated Research and Testing Laboratory, Universitas Gadjah Mada, Yogyakarta
(4) Halal Research Group, Integrated Research and Testing Laboratory, Universitas Gadjah Mada, Yogyakarta
(5) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(*) Corresponding Author

Abstract


PCR-RFLP technique to detect porcine contamination in chicken nugget has been developed and validated in this research. Various concentrations of pork were fortified during preparation of the nugget. DNA was then isolated from the nugget followed by PCR employed primers which targeted a 359 bp cytB gene fragment of mitochondrial DNA. For RFLP, the PCR product was digested by means of BamHI and BseDI enzymes. Cutting DNA fragments from nugget containing pork using BseDI enzyme produced DNA fragment with size 228 and 131 bp, while cutting with BamHI enzyme produce DNA fragments with sizes 244 and 115 bp. All of these fragments were not present in RFLP analysis of pork-free nugget. The method shows good specificity and precision and could detect porcine contamination in the nugget up to 5%. The method has been applied to test commercial nugget. Four brand of Halal-labeled commercial nugget as well as four brand of non labeled one gave negative porcine contamination.

Keywords


porcine; Halal; PCR; RFLP

Full Text:

Full Text PDF


References

[1] Lai, Y.W., Kemsley, E.K., and Wilson, R.H., 1995, Food Chem., 53, 1, 95–98.

[2] Al-Jowder, O., Kemsley, E.K., and Wilson, R.H. 1997, Food Chem., 59, 2, 195–201.

[3] Poulli, K.I., Mousdis, G.A., and Georgiou, C.A., 2007, Food Chem., 105, 1, 369–375.

[4] Jones, J.L., 1991, Trends Food Sci. Technol., 2, 28–32.

[5] Meyer, R., and Candrian, U., 1996, Lebens. Wiss. Technol., 29, 1, 1–9.

[6] Craig, A., Ritchie, A.H. and Mackie, N., 1995, Food Chem., 52, 4, 451–454.

[7] King, N.L, and Kurth, L., 1982, J. Food Sci., 47, 5, 1608–1612.

[8] Chen, F.C., and Hseih, Y.H., 2000, J. AOAC Int., 83, 1, 79–85.

[9] Schönherr, J., 2002, J. Agric. Food Chem., 50, 7, 1945–1950.

[10] Ghovatti, S., Nassiri, M.R., Mirhoseini, S.Z., Moussavi, A.H., and Javadmanesh, A., 2009, Food Control, 20, 8, 696–699.

[11] Ebbehøj, K.F., and Thomsen, P.D., 1991, Meat Sci., 30, 4, 359–366.

[12] Calvo, J.H., Zaragoza, P., and Osta, R., 2001, J. Anim. Sci., 79, 8, 2108–2112.

[13] Fajardo, V., González, I., López-Calleja, I., Martin, I., Hernández, P.E., García, T., and Martin, R., 2006, J. Agric. Food Chem., 54, 4, 1144–1150.

[14] Girish, P.S., Anjaneyulu, A.S.R., Viswas, K.N., Shivakumar, B.M., Anand, M., Patel, M., and Sharma, B., 2005, Meat Sci., 70, 1, 107–112.

[15] Ahmed, M.M.M., Abdel-Rahman, S.M., and El-Hanafy, A.A., 2007, Biotechnology, 6, 3, 426–430.

[16] Aida, A.A., Che-Man, Y.B., Wong, C.M.V.L., Raha, A.R., and Son, R., 2005, Meat Sci., 69, 1, 47–52.

[17] Khairalla, K.M.S., Hago, B.E., Hassan, T., Majid, A.A., Dafalla, E-A., Karrar, A.E., and Aradaib, I.E., 2005, Pak. J. Biol. Sci., 8, 3, 501–504.

[18] Che Man, Y.B., Aida, A.A., Raha, A.R., and Son, R., 2007, Food Control, 18, 7, 885–889.

[19] Sawyer, J., Wood, C., Shanahan, D., Gout, S., and McDowell, D., 2003, Food Control, 14, 8, 579–583.

[20] Tanabe, S., Hase, M., Yano, T., Sato, M., Fujimura, T., and Akiyama, H., 2007, Biosci. Biotechnol. Biochem., 71, 12, 3131–3135.

[21] Saez, R.Y.S., and Toldra, F., 2004, Meat Sci., 66, 3, 659–665.

[22] Dalmasso, A., Fontanella, E., Piatti, P., Civera, T., Rosati, S., and Bottero, M., 2004, Mol. Cell. Probes, 18, 2, 81–87.

[23] Bottero, M.T., Dalmasso A., Nucera, D., Turi, R.M., Rosati, S., Squadrone, S., Goria, M., and Civera, T., 2003, J. Food Prot., 66, 12, 2307–2312.

[24] Walker, J.A., Hughes, D.A., Anders, B.A., Shewale, J., Sinha, S.K., and Batzer, M.A., 2003, Anal. Biochem., 316, 2, 259–269.

[25] Raharjo, T.J. and Sismindari, 2010, Validation of RFLP-Combined PCR Technique to Detect Porcine Contamination in Meatball (Halal Analysis), Proceed. 2nd ICCS, Department of Chemistry Universitas Gadjah Mada, Yogyakarta 14-15 October 2010.



DOI: https://doi.org/10.22146/ijc.21347

Article Metrics

Abstract views : 2478 | views : 2320


Copyright (c) 2012 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 


Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web
Analytics View The Statistics of Indones. J. Chem.