Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis

Autor:	Ian M. Mackie, Ricardo I. Pérez-Martín, Ingrid Malmheden Yman, Carmen Piñeiro, Rogério Mendes, Joop Luten, Hartmut Rehbein, Rainer Kündiger, Flemming Jessen, Monique Etienne, Monica Ferm, Anne Craig, Iciar Martinez, Marc Jérôme, Anita Smelt
Rok vydání:	1999
Předmět:	Gel electrophoresis Chromatography Chemistry Isoelectric focusing General Medicine Analytical Chemistry Electrophoresis chemistry.chemical_compound Urea Fish Species identification Polyacrylamide gel electrophoresis Sodium dodecylsulfate Food Science
Zdroj:	Food Chemistry. 67:333-339
ISSN:	0308-8146
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4caf08c6d76d9c1145a259f23b31afbc https://doi.org/10.1016/s0308-8146(99)00175-2 Zobrazit plný text záznamu Full Text from ScienceDirect