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Differentiation of raw or processed eel by PCR-based techniques: restriction fragment length polymorphism analysis (RFLP) and single strand conformation polymorphism analysis (SSCP)

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Abstract

PCR-based methods have been developed to differentiate four species of commercially important eels (Anguilla anguilla, A. rostrata, A. japonica, A. australis). By means of universal primers a 464 base pair (bp) section of the cytochrome b gene was amplified. The amplicon was sequenced and restriction enzymes were selected for RFLP analysis; a short part (123 bp) of the 464 bp section was amplified by another set of primers and used for SSCP analysis.

The suitability of RFLP and SSCP for differentiating hot-smoked eel was verified by a collaborative study.

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Authors and Affiliations

  1. Bundesforschungsanstalt für Fischerei, Institut für Fischereitechnik und Fischqualität, Palmaille 9, 22767 Hamburg, Germany, Germany

    Hartmut Rehbein

  2. Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain, Spain

    Carmen G. Sotelo, Ricardo I. Perez-Martin & M.-Jose Chapela-Garrido

  3. Rowett Research Institute, Greenburn Road, Aberdeen, AB21 9SB, Scotland, UK, UK

    Georgina L. Hold, Valerie J. Russell & Susan E. Pryde

  4. Instituto de Investigacao das Pescas e dor Mar, Av. Brasilia, 1400 Lisbon, Portugal, Portugal

    Ana T. Santos & Carla Rosa

  5. Departamento de Bioquimica y Biologia Molecular, Facultad de Biologia, Universidad de Santiago de Compostela, 15706 Santiago de Compostela, Spain, Spain

    Javier Quinteiro & Manuel Rey-Mendez

Authors
  1. Hartmut Rehbein
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  2. Carmen G. Sotelo
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  3. Ricardo I. Perez-Martin
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  4. M.-Jose Chapela-Garrido
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  5. Georgina L. Hold
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  6. Valerie J. Russell
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  7. Susan E. Pryde
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  8. Ana T. Santos
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  9. Carla Rosa
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  10. Javier Quinteiro
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  11. Manuel Rey-Mendez
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Rehbein, H., Sotelo, C.G., Perez-Martin, R.I. et al. Differentiation of raw or processed eel by PCR-based techniques: restriction fragment length polymorphism analysis (RFLP) and single strand conformation polymorphism analysis (SSCP). Eur Food Res Technol 214, 171–177 (2002). https://doi.org/10.1007/s00217-001-0457-y

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  • DOI: https://doi.org/10.1007/s00217-001-0457-y

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