Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis : a collaborative study
In: Food chemistry, Jg. 67 (1999), Heft 4, S. 333-339
academicJournal
- print, 14 ref
Zugriff:
The suitability and reliability of urea IEF and SDS-PAGE for the identification of cooked fish flesh was tested by a collaborative study among nine laboratories. Urea IEF was performed with CleanGels as well as with ImmobilineGels, and ExcelGels were used for SDS-PAGE, enabling all three types of gels to be run in the same flat bed electrophoresis chamber. By strictly following optimised standard operation procedures (SOPs), five unknown cooked samples had to be identified with each technique using a set of 10 raw reference samples. With urea IEF, only one out of 35 identifications was incorrect, and with SDS-PAGE a similar result was obtained. It was concluded that methods, as now developed, are suitable for checking the species declaration of fishery products.
| Titel: |
Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis : a collaborative study
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| Autor/in / Beteiligte Person: | REHBEIN, H ; KÜNDIGER, R ; MENDES, R ; SMELT, A ; LUTEN, J ; PINEIRO, C ; PEREZ-MARTIN, R ; YMAN, I. M ; FERM, M ; ETIENNE, M ; JEROME, M ; CRAIG, A ; MACKIE, I ; JESSEN, F ; MARTINEZ, I |
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| Zeitschrift: | Food chemistry, Jg. 67 (1999), Heft 4, S. 333-339 |
| Veröffentlichung: | Oxford: Elsevier, 1999 |
| Medientyp: | academicJournal |
| Umfang: | print, 14 ref |
| ISSN: | 0308-8146 (print) |
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