Abstract:Abstract. Halal surveillance on halal ingredients incorporated in surimi based products were studied using polymerase chain reaction (PCR)-southern hybridization on chip analysis. The primers used in this technique were targeted on mitochondria DNA (mtDNA) of cytochrome b (cyt b) gene sequence which able to differentiate 7 type (beef, chicken, duck, goat, buffalo, lamb and pork) of species on a single chip. 17 (n = 17*3) different brands of surimi-based product were purchased randomly from Selangor local marke… Show more
“…Thus, DNA is available and serves as target sequence which allows identification of the meat. Our results were consistent as reported by Aravindran et al (2014) where these primers were successful in targeting mitochondrial DNA (mtDNA) regions of cytochrome b in chicken meat. Fig.…”
This study was conducted to detect the presence of chicken and porcine DNA in meatballs using mitochondria DNA (mtDNA) of cytochrome
b
(cyt b) and nuclear DNA (nDNA) short interspersed nuclear element (SINE) species-specific primers, respectively. While, the mtDNA primers targeted transfer RNA-ATP8 (tRNA-ATP8) gene was used for 1 and 5% (w/w) chicken meatball spiked with commercial porcine blood plasm. Chicken meatballs spiked with 1% and 5% (v/w) fresh and commercial porcine blood plasma, respectively were prepared and heat-treated using five (n = 5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. Two pairs of mtDNA and nDNA primers used, produced 129 and 161 bp amplicons, respectively. Whereas, tRNA-ATP8 primers produced 212 bp of amplicon. Electrophoresis analysis showed positive results for porcine DNA at 1% and 5% (w/w or v/v) for all of the different cooking techniques, either for fresh or commercial blood plasma using SINE primers but not for tRNA-ATP8 primers. The present study has highlighted the useful of species-specific primers of SINE primers in PCR analysis for detecting porcine DNA blood plasma in heat-treated chicken meatballs.
“…Thus, DNA is available and serves as target sequence which allows identification of the meat. Our results were consistent as reported by Aravindran et al (2014) where these primers were successful in targeting mitochondrial DNA (mtDNA) regions of cytochrome b in chicken meat. Fig.…”
This study was conducted to detect the presence of chicken and porcine DNA in meatballs using mitochondria DNA (mtDNA) of cytochrome
b
(cyt b) and nuclear DNA (nDNA) short interspersed nuclear element (SINE) species-specific primers, respectively. While, the mtDNA primers targeted transfer RNA-ATP8 (tRNA-ATP8) gene was used for 1 and 5% (w/w) chicken meatball spiked with commercial porcine blood plasm. Chicken meatballs spiked with 1% and 5% (v/w) fresh and commercial porcine blood plasma, respectively were prepared and heat-treated using five (n = 5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. Two pairs of mtDNA and nDNA primers used, produced 129 and 161 bp amplicons, respectively. Whereas, tRNA-ATP8 primers produced 212 bp of amplicon. Electrophoresis analysis showed positive results for porcine DNA at 1% and 5% (w/w or v/v) for all of the different cooking techniques, either for fresh or commercial blood plasma using SINE primers but not for tRNA-ATP8 primers. The present study has highlighted the useful of species-specific primers of SINE primers in PCR analysis for detecting porcine DNA blood plasma in heat-treated chicken meatballs.
“…This technique was able to detect a very low amount of porcine DNA in gelatin‐based capsules. It is also potentially used in detecting porcine DNA in meatballs and surimi products (Aravindran, Sahilah, & Aminah, ). Real‐time PCR is also one of the most common PCR techniques used to detect the presence of porcine DNA in food and pharmaceutical products (Al‐Kahtani, Ismail, & Ahmed, ; Demirhan, Ulca, & Senyuva, ; Jannat et al., ; Sudjadi, Wardani, Sepminarti, & Rohman, ).…”
The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.
“…To find a better alternative, several proteins supplements have been added into surimi or meatball products such as blood plasma protein, whey protein, soy protein and egg whites (Rawdkuen and Benjakul, 2004).The usage of these proteins is permissible except for plasma protein since some Muslim consumers believe that it is derived from blood and therefore is prohibited for human consumption. According to a study by Aravindran et al (2014) at Klang Malaysia, industries are using alternative sources such as chicken and goat plasma protein.…”
Section: The Usage Of Animal Blood In Food Productsmentioning
confidence: 99%
“…Silva and Silvestre (2003) Emulsifier in meat-based products Food safety is not guaranteed as the blood composed with higher microbial quantity (Esa et al, 2018). Mela (1990) Potential fat alternative in dietary products Demand for halal authentication detection to detect the presence of blood derivatives in food products (Sun and Holley, 2011;Aravindran et al, 2014;Rawdkuen and Benjakul, 2004). Colmenero (1996) Stabilize the cake volume and texture Demand for proper labelling in food products to preserve the consumer's interest from food fraud issue (Sahilah et al, 2016).…”
Section: The Development Of Surimi Productsmentioning
confidence: 99%
“…Admittedly, consumers are in need of proper labelling and clear data to ensure that they are acquainted with the true nature of ingredients used in the products (Sahilah et al, 2016). It is because science and technology have created new food technologies replacing the traditional methods of manufacturing foods to be more attractive in terms of taste, colour and physical appearance (Aravindran et al, 2014). Due to this concern, a traceability system must be implemented by companies, particularly among halal manufacturers to be in line with the Halal assurance system standard (Rahman and Abdul 2017).…”
Section: Plasma As a Critical Ingredient In Halal Surimi Productsmentioning
The rapid development of science and technology has unveiled a new horizon for the food industry by transforming blood into useful food products. This practice seems in line with the sustainable development goal to be implemented by 2030 to improve the efficiency of resources, reduce wastage and to avoid draining natural resources which can lead to environmental degradation. The practice of transforming blood into various food products possesses the potential to minimize harmful environmental issues resulting from blood disposal into land and water. The aim of this review paper to explore the issues related to animal blood into food products because the use of animal blood derivatives are prohibited according to Islamic perspectives and some of religious practitioners. The researcher relied on library research to accomplish the writing process. Sources such as academic journals, governmental agency portals, research papers, thesis, journal articles and trusted websites were used as references. Therefore, this paper aspires to provide insights to researchers to carry out more research in different scopes of studies particularly on the utilization of blood-derived products which can be a sensitive subject among Muslims and other religious practitioners.
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