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dc.contributor.authorSakalar, Ergun
dc.contributor.authorMol, Sühendan
dc.date.accessioned2021-03-06T13:04:43Z
dc.date.available2021-03-06T13:04:43Z
dc.identifier.citationSakalar E., Mol S., "Determination of irradiation dose and distinguishing between irradiated and non irradiated fish meat by real-time PCR", FOOD CHEMISTRY, cilt.182, ss.150-155, 2015
dc.identifier.issn0308-8146
dc.identifier.otherav_f6e68a4c-b27d-4111-bcd6-f656e27f83f9
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/161760
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.02.143
dc.description.abstractIn this study, the effects of gamma irradiation on the DNA of fish (Oncorhynchus mykiss) by real-time PCR were studied. Fish (O. mykiss) were exposed to radiation doses of 0.250, 0.500, 1, 3, 5, 7, and 9 kGy in a gamma cell. Primers were designed for regions with different lengths of both nuclear and mitochondrial DNA, and each primer was used to amplify the DNA from irradiated samples. The amplicon curves for mitochondrial and nuclear DNA, and the correlations among the curves, were obtained. The Ct values for a 519 bp region of the 18S RNA gene on nuclear DNA correlated appropriately. Radiation doses applied to the fillets were estimated using the standard curve data obtained from the correlation values, and the DNA damage caused by each dose was calculated. As a consequence, a molecular methodology to analyze irradiated fish meat qualitatively and also for the estimation of administered dose was developed. This method allowed analysis of irradiated fish, which had been stored for up to 3 months with a dose limit of approximately 0.5 kGy. (C) 2015 Elsevier Ltd. All rights reserved.
dc.language.isoeng
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBESLENME VE DİYETETİK
dc.subjectSağlık Bilimleri
dc.subjectBeslenme ve Dietetik
dc.subjectTarımsal Bilimler
dc.subjectKİMYA, UYGULAMALI
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.titleDetermination of irradiation dose and distinguishing between irradiated and non irradiated fish meat by real-time PCR
dc.typeMakale
dc.relation.journalFOOD CHEMISTRY
dc.contributor.departmentÇanakkale Onsekiz Mart Üniversitesi , ,
dc.identifier.volume182
dc.identifier.startpage150
dc.identifier.endpage155
dc.contributor.firstauthorID68313


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