Second intron in the protein-coding region of the fish parvalbumin gene – a promising platform for polymerase chain reaction-based discrimination of fish meat of various species

Abstract

An end-point polymerase chain reaction (PCR) for the discrimination of meat of various fish species is presented. The method is based on sequences of highly diverse intron regions within the parvalbumin gene.

Keywords

• polymerase chain reaction
• fish species identification
• parvalbumin gene
• sequence alignment
• Black seabream
• Atlantic salmon
• Rainbow trout