Reversed-Phase HPLC as a method for the identification of gadoid fish species

Reversed-Phase HPLC as a method for the identification of gadoid fish species  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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Reversed-Phase HPLC as a method for the identification of gadoid fish species

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Publisher
Springer Journals
Copyright
Copyright © 1997 by Springer-Verlag Berlin Heidelberg
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
DOI
10.1007/s002170050103
Publisher site
See Article on Publisher Site

Abstract

 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.

Journal

European Food Research and TechnologySpringer Journals

Published: Jun 10, 1997

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