German
English
Friday, July 30, 2010
Abstracts from 
Fleischwirtschaft 90 (1), S. 89-92, 2010
DNA-analysis for the charakterization of shrimps
Identification of brown shrimp (Crangon crangon) using PCR-based analysis
By K. Schiefenhövel and H. Rehbein
brown or common shrimp | Crangon crangon | charakterization| consumer protection
(original article is only in German language available)
The brown or common shrimp (Crangon crangon) is a unique and highly appreciated fishery product in all states bordering the North Sea. Availability and market price are depending on seasonal variations in landings. To compensate these limitations visual similar but sensory different products could be introduced to the market. To protect theconsumer from a possible deception, PCR-based analyses were developed to identify the common shrimp. Crangon crangon is easy to distinguish from the other studied Crangon-species through the SSCP patterns. Short sections (109 and134 bp) of the 16S rRNA gene were sequenced and correlated to the SSCP patterns of the different species.
Authors' addresses
Karin Schiefenhövel und Dr. Hartmut Rehbein, Max-Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Institut für Sicherheit und Qualität bei Milch und Fisch, Institutsteil Fisch, Palmaille 9, 22767 Hamburg, hartmut.rehbein@mri.bund.de
The brown or common shrimp (Crangon crangon) is a unique and highly appreciated fishery product in all states bordering the North Sea. Availability and market price are depending on seasonal variations in landings. To compensate these limitations visual similar but sensory different products could be introduced to the market. To protect theconsumer from a possible deception, PCR-based analyses were developed to identify the common shrimp. Crangon crangon is easy to distinguish from the other studied Crangon-species through the SSCP patterns. Short sections (109 and134 bp) of the 16S rRNA gene were sequenced and correlated to the SSCP patterns of the different species.
Authors' addresses
Karin Schiefenhövel und Dr. Hartmut Rehbein, Max-Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Institut für Sicherheit und Qualität bei Milch und Fisch, Institutsteil Fisch, Palmaille 9, 22767 Hamburg, hartmut.rehbein@mri.bund.de
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