Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study

I. Mackie; A. Craig; M. Etienne; M. Jerome; J. Fleurence; Flemming Jessen; A. Smelt; A. Kruijt; I.M. Yman; M. Ferm; I. Martinez; R. Perez-Martin; C. Pineiro; H. Rehbein; R. Kundiger

Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study

I. Mackie, A. Craig, M. Etienne, M. Jerome, J. Fleurence, Flemming Jessen, A. Smelt, A. Kruijt, I.M. Yman, M. Ferm, I. Martinez, R. Perez-Martin, C. Pineiro, H. Rehbein, R. Kundiger

National Institute of Aquatic Resources

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

A collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identification of species of smoked salmonids, gravad salmonids and smoked eels was carried out by eight laboratories. With SDS-PAGE, minor changes took place in the profiles of the processed salmonid species making it impossible or Very difficult to identify closely related species. With urea-IEF, there were fewer changes in the profiles due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The profiles of the eel species as obtained on SDS-PAGE or urea-IEF were not affected by smoking. Urea-IEF had greater species- discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary identification on species difficult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products. (C) 2000 Elsevier Science Ltd. All rights reserved.

Original language	English
Journal	Food Chemistry
Volume	71
Issue number	1
Pages (from-to)	1-7
ISSN	0308-8146
Publication status	Published - 2000

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Mackie, I., Craig, A., Etienne, M., Jerome, M., Fleurence, J., Jessen, F., Smelt, A., Kruijt, A., Yman, I. M., Ferm, M., Martinez, I., Perez-Martin, R., Pineiro, C., Rehbein, H., & Kundiger, R. (2000). Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study. Food Chemistry, 71(1), 1-7.

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title = "Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study",

abstract = "A collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identification of species of smoked salmonids, gravad salmonids and smoked eels was carried out by eight laboratories. With SDS-PAGE, minor changes took place in the profiles of the processed salmonid species making it impossible or Very difficult to identify closely related species. With urea-IEF, there were fewer changes in the profiles due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The profiles of the eel species as obtained on SDS-PAGE or urea-IEF were not affected by smoking. Urea-IEF had greater species- discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary identification on species difficult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products. (C) 2000 Elsevier Science Ltd. All rights reserved.",

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author = "I. Mackie and A. Craig and M. Etienne and M. Jerome and J. Fleurence and Flemming Jessen and A. Smelt and A. Kruijt and I.M. Yman and M. Ferm and I. Martinez and R. Perez-Martin and C. Pineiro and H. Rehbein and R. Kundiger",

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Mackie, I, Craig, A, Etienne, M, Jerome, M, Fleurence, J, Jessen, F, Smelt, A, Kruijt, A, Yman, IM, Ferm, M, Martinez, I, Perez-Martin, R, Pineiro, C, Rehbein, H & Kundiger, R 2000, 'Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study', Food Chemistry, vol. 71, no. 1, pp. 1-7.

Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study. / Mackie, I.; Craig, A.; Etienne, M. et al.
In: Food Chemistry, Vol. 71, No. 1, 2000, p. 1-7.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study

AU - Mackie, I.

AU - Craig, A.

AU - Etienne, M.

AU - Jerome, M.

AU - Fleurence, J.

AU - Jessen, Flemming

AU - Smelt, A.

AU - Kruijt, A.

AU - Yman, I.M.

AU - Ferm, M.

AU - Martinez, I.

AU - Perez-Martin, R.

AU - Pineiro, C.

AU - Rehbein, H.

AU - Kundiger, R.

PY - 2000

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N2 - A collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identification of species of smoked salmonids, gravad salmonids and smoked eels was carried out by eight laboratories. With SDS-PAGE, minor changes took place in the profiles of the processed salmonid species making it impossible or Very difficult to identify closely related species. With urea-IEF, there were fewer changes in the profiles due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The profiles of the eel species as obtained on SDS-PAGE or urea-IEF were not affected by smoking. Urea-IEF had greater species- discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary identification on species difficult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products. (C) 2000 Elsevier Science Ltd. All rights reserved.

AB - A collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identification of species of smoked salmonids, gravad salmonids and smoked eels was carried out by eight laboratories. With SDS-PAGE, minor changes took place in the profiles of the processed salmonid species making it impossible or Very difficult to identify closely related species. With urea-IEF, there were fewer changes in the profiles due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The profiles of the eel species as obtained on SDS-PAGE or urea-IEF were not affected by smoking. Urea-IEF had greater species- discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary identification on species difficult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products. (C) 2000 Elsevier Science Ltd. All rights reserved.

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M3 - Journal article

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VL - 71

SP - 1

EP - 7

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -

Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing : a collaborative study

Abstract

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