Electrophoretic Identification of Fish Species Used in Surimi Products

Electrophoretic Identification of Fish Species Used in Surimi Products ABSTRACT Both sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and urea gel isoelectric focusing (IEF) were used to identify species‐specific protein bands of raw and cooked fish and surimi samples from Alaska pollock (Theragra chalcogramma) and red hake (Urophycis chuss). In raw samples, species‐specific bands were found in the water extracts, while in cooked samples 1% SDS and 8M urea extracts were more effective for species identification in both fish and surimi. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Electrophoretic Identification of Fish Species Used in Surimi Products

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Publisher
Wiley
Copyright
Copyright © 1989 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1989.tb03055.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Both sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and urea gel isoelectric focusing (IEF) were used to identify species‐specific protein bands of raw and cooked fish and surimi samples from Alaska pollock (Theragra chalcogramma) and red hake (Urophycis chuss). In raw samples, species‐specific bands were found in the water extracts, while in cooked samples 1% SDS and 8M urea extracts were more effective for species identification in both fish and surimi.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1989

References

  • Electrophoretic identification of raw and cooked shrimp using various protein extraction systems
    An, An; Marshall, Marshall; Otwell, Otwell; Wei, Wei

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