Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Food Fraud Monitoring of Raw Materials for Commercial Seafood Products Using DNA Barcode Information

DNA Barcode를 이용한 수산가공품 원재료 진위판별

  • Park, Eun-Ji (Department of Food science and Technology, Suncheon National University) ;
  • Kang, Ju-Yeong (Department of Food science and Technology, Suncheon National University) ;
  • Lee, Han-Cheol (Department of Food science and Technology, Suncheon National University) ;
  • Park, Min-Ji (Department of Food science and Technology, Suncheon National University) ;
  • Yang, Ji-Young (Department of Food Science and Technology, Pukyong National University) ;
  • Shin, Ji-Young (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Gun-Do (Department of Microbioligy Pukyong National University) ;
  • Kim, Jong-Oh (Institute of Marine Biotechnology, Pukyong National University) ;
  • Seo, Yong-Bae (Institute of Marine Biotechnology, Pukyong National University) ;
  • Kim, Jung-Beom (Department of Food science and Technology, Suncheon National University)
  • Received : 2021.03.08
  • Accepted : 2021.07.20
  • Published : 2021.08.30
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Abstract

DNA barcode sequences of commercial seafood products, which are difficult to morphologically discriminate, were analyzed to determine cases of food fraud. The gene sequences were analyzed by amplifying the COX I (cytochrome C oxidase subunit I) gene region of mitochondrial DNA, which is mainly used for species identification. The DNA barcode sequences were compared with the gene sequence of each fish registered in the US National Center for Biotechnology. A total of 46 processed seafood products (12 Pagrus majo, 4 Oplegnathus fasciatus, 7 Dentex tumifrons, 2 Acanthopagrus schlegelii, 7 Oreochromis niloticus, 6 Branchiostegus japonicus, 8 Branchiostegus albus) were investigated. Having DNA sequence identity of more than 97% was judged as the same species. As a result of this study, no cases of forgery and alteration were detected. However, some disparities in the commercial names used in local markets and the standard names given in the Korea Food Code were found, which may cause confusion for consumers. It is therefore suggested that the standard name or scientific name be displayed on seafood product labels.

본 연구에서는 DNA barcode 시험법을 이용하여 시중 유통 중인 도미와 옥돔 수산가공식품의 위변조현황을 분석하였다. 참돔 12건, 돌돔 4건, 황돔 7건, 감성돔 2건, 나일틸라피아 7건, 옥돔 6건, 옥두어 8건 총 46건의 시료에 대해 실험을 진행하였다. 생물 종 판별에 주로 이용되는 mitochondrial DNA의 COX I (cytochrome C oxidase subunit I) 유전자 영역을 분석하여 원재료의 종을 판정하였다. NCBI에서 제공하는 BLAST Search 프로그램을 이용하여 분석된 염기서열과 NCBI에 등록된 각각 어류의 유전자 염기서열을 비교하였다. 분석 결과 염기서열 상동성(identity)이 97% 이상인 종을 원재료 종으로 판별하였다. DNA barcode 시험법을 이용해 시중 유통되는 참돔, 돌돔, 황돔, 감성돔, 나일틸라피아, 옥돔, 옥두 수산가공품 46건에 대해 조사한 결과 위변조 사례는 나타나지 않았다. 그러나 시장에서 통용되는 일반명칭과 식품공전에 기술된 표준명칭이 상이하여 소비자의 혼란을 야기할 수 있어 수산물 가공식품 표기에 일반명칭과 더불어 표준명칭 또는 학명을 같이 기술하여야 할 것으로 판단되었다.

Keywords

Acknowledgement

본 연구는 2020년도 식품의약품안전처의 연구개발비(17162미래사064-3)로 수행되었으며 이에 감사드립니다.

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