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Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing
Author(s) -
HSIEH YH. PEGGY,
CHEN FURCHI,
NUR MUHAMAD
Publication year - 1997
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.1365-2621.1997.tb04358.x
Subject(s) - isoelectric focusing , identification (biology) , isoelectric point , species identification , food science , chemistry , chromatography , fishery , biology , zoology , biochemistry , botany , enzyme
A rapid method using isoelectric focusing (IEF) was developed to identify species of cooked snapper. The IEF protein band patterns of red snapper as impacted by two extraction systems (water and 8M urea), various cooking times (raw, 5, 10, 15, 20, 25 and 30 min) and cooking methods (microwave, bake, steam, broil, deep fry, and pan fry) were investigated. Samples were desalted and cleaned using a 10‐sec rinsing procedure. The characteristic IEF protein pattern of red snapper was reproducible for various cooking conditions. Both 8M urea and water could be used as extractant of snapper sarcoplasmic proteins. IEF protein bands in the acidic region of the polyacrylamide gel (pH 3.5‐9.5) were useful as markers for species identification.