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Challenges in the identification of species of canned fish

AuthorsMackie, I. M.; Pryde, Susan E.; González Sotelo, Carmen ; Medina, Isabel ; Pérez Martín, Ricardo Isaac ; Quinteiro, Javier; Rey Méndez, Manuel; Rehbein, Hartmut
Issue Date1999
CitationTrends in Food Science and Technology 10(1): 9-14 (1999)
AbstractThe identification of fish species becomes a problem when the usual identifying characteristics are removed on processing and only a portion of flesh is available. When the flesh is raw or cooked under normal conditions, the species is readily established by electrophoresis of the muscle proteins. The procedure cannot be used for heat-sterilised canned fish as the proteins are severely denatured. DNA is also degraded but techniques are now available for targeting and amplifying species-specific fragments. The amplified products can then be analysed by a range of techniques some of which are suitable for food control laboratories.
Description6 páginas, 5 figuras, 1 tabla
Publisher version (URL)http://dx.doi.org/10.1016/S0924-2244(99)00013-8
Appears in Collections:(IIM) Artículos
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