Premium
Electrophoretic Identification of Fish Species Used in Surimi Products
Author(s) -
AN H.,
WEI C. I.,
ZHAO J.,
MARSHALL M.R.,
LEE C.M.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03055.x
Subject(s) - urea , chemistry , isoelectric focusing , fish <actinopterygii> , sodium dodecyl sulfate , electrophoresis , gadus , chromatography , polyacrylamide gel electrophoresis , isoelectric point , food science , species identification , fish products , fishery , biology , biochemistry , zoology , enzyme
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.