Authentication of Canned Tuna and Bonito by Sequence and

J. Agric. Food Chem. 1996, 44, 2460−2467

2460

Authentication of Canned Tuna and Bonito by Sequence and Restriction Site Analysis of Polymerase Chain Reaction Products of Mitochondrial DNA Jeffrey L. Ram,* Michal L. Ram, and Fadi F. Baidoun Departments of Physiology and Biochemistry, Wayne State University, Detroit, Michigan 48201

Methods of authenticating already canned fish were developed, using polymerase chain reaction (PCR) followed by sequencing and restriction site analysis. The canning process degrades DNA to fewer than 123 base pairs (bp) in length. Therefore, degenerate PCR primers were designed to amplify short (