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A micromethod for the differentiation of fresh from frozen fish muscle
Author(s) -
Salfi Vincenzo,
Fucetola Francesco,
Pannunzio Giovanna
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360909
Subject(s) - agarose , chromatography , staining , fish <actinopterygii> , extraction (chemistry) , chemistry , electrophoresis , biochemistry , agarose gel electrophoresis , isotonic , cellulose acetate , isozyme , substrate (aquarium) , enzyme , biology , fishery , cellulose , dna , medicine , ecology , genetics
A sensitive and rapid routine method was developed which allows a general, unambiguous and reliable differentiation between fresh and frozen‐thawed fish muscle. The suggested procedure consists of (i) mild extraction of muscle in isotonic and buffered medium, (ii) rapid separation of the marker isozymes—those of the mitochondrial aspartate aminotransferase—by cellulose acetate electrophoresis, (iii) specific staining at neutral pH for enzyme activity by sandwich with an agarose‐substrate‐chromogen pad, and (iv) a clearing and drying process to make a permanent record.