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

Research output: Contribution to journalJournal articleResearchpeer-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 languageEnglish
JournalFood Chemistry
Volume71
Issue number1
Pages (from-to)1-7
ISSN0308-8146
Publication statusPublished - 2000

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