Veterinary
science / 1. Veterinary medicine
Baymenov B.M., Raketsky V.A.
A. Baitursynov Kostanay
State University
RESEARCH OF SAUSAGES ON PRESENCE OF
TRANSGENE SOY
Increase of making of the prepared meat products on the meat enterprises
of Kazakhstan and acting on the import of unconventional for a home market
sausage products requires all-round control of their quality on the basis of
modern methods of labtest. However presently the task of creation of the own
complex system of self-regulation adapted for domestic meat and meat industry
remains not decided with the use of expressmethods during realization of
veterinary- sanitary examination.
Material and research methods. For research sausages were neat being in
demand at a population: sausages are boiled "Doctoral",
"Milk" top grade(state standard
23670-79), semismoked sausages
"Ukrainian" a 1 sort, "Polish" 2 sort(state
standard 16351-86).
Quality and quantitative determination of GMO in food products was
conducted by means of test-system and equipment of production JSC "NPF
DNA-technology".
Quality determination of GMO with the use of test-system of DNA
Technology. On the stage of quality determination of GMO in the tests of food
products and food raw material the method of polymerase chain reaction was
apply the complete set of reagents of "ÏÐÎÁÀ-ÖÒÀÁ" and test-system
"ÔËÀÍÊ-ÃÅÍ", "ÑÊÀÍ-ÑÎß" of production of JSC "NPF is
DNA-technology".
Òest-systems is based on the use of process of amplification of DNA by
the method of PCR. The process of
amplification consists in repetitive cycles: to temperature denaturation of
DNA, annealing of primers(fuses) with complementary
sequences and to subsequent completion of polynucleotide chains by a
DNA-polymerase. In mixture for amplification DNA-probes are entered, each of
that contains a fluorescent mark and extinguisher of fluorescence. In case of
formation of specific product a DNA-probe collapses, that conduces to growth of
level of fluorescence, that is fixed by a PCR- detector or amplifier.
There is "ÔËÀÍÊ-ÃÅÍ" in test-systems, "ÑÊÀÍ-ÑÎß" in
mixture for amplification the internal control standard(IC) intended for the
estimation of efficiency of flowing of polymerase chain reaction is added.
Quantitative determination of GMO with the use of test-systems of DNA
Technology. On the stage of quantitative determination of GMO in the tests of
food products and food raw material by the method of polymerase chain reaction with detection of products of
amplification real-time applied test-systems of "ÊÂÀÍÒÓÌ-Ï ÑÎß".
Test-system of "ÊÂÀÍÒÓÌ-Ï ÑÎß" is intended for determination
of percentage of promoter 35S to relatively genome DNA of soy(Glycine max) in
the tests of food products and food raw material, containing soy.
Calculation of maintenance of DNA of promoter 35S produced relatively
genome DNA of soy(corn) automatically upon termination of reaction of PCR with
the use of the gauge line built on the basis of testing of gauge standards at
every new raising.
The modes of amplification are resulted to the tables 1 and 2.
Table 1.
Format "flash"
mode of amplification for the amplifier of "tercik", adjusting
algorithm: "exact".
|
¹ |
Temperature |
Time |
Amount of cycles |
|
|
1 |
940Ñ |
1 min
30 sec |
1 |
|
|
2 |
940Ñ 640Ñ 670Ñ |
20 sec 5 sec 5 sec |
5 |
|
|
3 |
940Ñ 640Ñ 670Ñ |
1 sec 5 sec 5 sec |
40 |
|
|
4 |
100Ñ |
Storage |
||
Table 2
Format
"real-time" mode of amplification for the rectifying amplifier of
"DT-322"
|
¹ |
Temperature |
Time |
Amount of cycles |
|
1 |
800Ñ 940Ñ |
30 sec 1 min
30 sec |
1 |
|
2 |
940Ñ 640Ñ |
30 sec 15 sec |
5 |
|
3 |
940Ñ 640Ñ |
10 sec 15 sec |
45 |
|
4 |
100Ñ |
Storage |
|
In the column "% of GMO" for every standard the results of
analysis as a percentage of DNA of promoter are reflected 35S to relatively
genome DNA of soy. Lowermost 2 positions show maintenance of soy in a control
standard, following 2 positions characterize maintenance of transgene soy in
sausage "Ukrainian", following 4
is maintenance in "Doctoral" and "Milk" accordingly.
Results of determination of genetically modified soy are in experience
parties of sausages. Table of
contents of genetically modified soy, at the norm of 0,9% in sausage
"Doctoral" it is overpriced and 1,0% makes, and in "Milk" -
higher 5%. Thus normatively-technical documentation does not allow application
even of natural vegetable additions, that talks about falsification of these
products.
Literature:
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system by quality and safety // Food industry. - 2007. - ¹ 5. - Ñ. 72-73.
2 Kryuchkova Y.B. Control system
by food safety on a production // Meat technologies. - 2009. - ¹ 4. - Ñ. 56-57.
3 Nesterov A.V. Modern methods
of management by quality in the production of food products / of À. V. Nesterov
// Food industry. - 2006. - ¹ 7. - Ñ. 38-39.
4 Shilov G.Y. The basic systems of providing of quality and safety of
food products // are Food industry. - 2008. - ¹ 11.-Ñ. 12-14.
5 Kostenko Y. G., Matveev O.A. Productive control is basis of receipt of
high-quality and safe meat products // Meat industry. - 2009. - ¹ 7. - Ñ.23-24.