A simple and rapid method to identify raw or frozen gadoid fish species is described. The methodology is based on the HPLC separation of water-soluble proteins and monitoring at 230 nm. Chromatographic profiles were reproducible between individuals belonging to the same species; lower variations in the relative retention time than in peak area percentage were observed. Results obtained from an ANOVA test allowed the distinction of characteristic peaks. Profiles were independent of fish quality: fish refrigerated for 10 days showed the same HPLC protein profile as those that were fresh. The ability of the identification procedure was checked by analysis of a set of frozen commercial samples.
European Food Research and Technology – Springer Journals
Published: Jun 10, 1997
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