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dc.contributor.authorMackie, I. M.-
dc.contributor.authorPérez Martín, Ricardo Isaac-
dc.contributor.authorPiñeiro, Carmen-
dc.identifier.citationFood Chemistry 71(1): 1-7 (2000)es_ES
dc.description7 páginas, 6 figuras, 2 tablas.-- I. Mackie ... et al.es_ES
dc.description.abstractA collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identi®cation 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 pro®les of the processed salmonid species making it impossible or very di cult to identify closely related species. With urea-IEF, there were fewer changes in the pro®les due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The pro®les of the eel species as obtained on SDS-PAGE or urea-IEF were not a ected by smoking. Urea-IEF had greater species-discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary iden- ti®cation on species di cult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products.es_ES
dc.description.sponsorshipThe authors wish to thank the European Commission for the ®nancial support for this study (FAIR CT95- 1227).es_ES
dc.titleSpecies identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing: A collaborative studyes_ES
dc.description.peerreviewedPeer reviewedes_ES
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