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Título:	Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis: A collaborative study
Autor:	Rehbein, Hartmut; Piñeiro, Carmen CSIC ORCID; Pérez Martín, Ricardo Isaac CSIC ORCID
Fecha de publicación:	1999
Editor:	Elsevier
Citación:	Food Chemistry 67(4): 333-339 (1999)
Resumen:	The suitability and reliability of urea IEF and SDS-PAGE for the identi®cation of cooked ®sh ¯esh 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 ¯at bed electrophoresis chamber. By strictly following opti- mised standard operation procedures (SOPs), ®ve unknown cooked samples had to be identi®ed with each technique using a set of 10 raw reference samples. With urea IEF, only one out of 35 identi®cations 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 ®shery products.
Descripción:	7 páginas, 3 tablas, 3 figuras.-- Hartmut Rehbein ... et al.
Versión del editor:	http://dx.doi.org/10.1016/S0308-8146(99)00175-2
URI:	http://hdl.handle.net/10261/57504
DOI:	10.1016/S0308-8146(99)00175-2
ISSN:	0308-8146
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Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis: A collaborative study