English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/57504
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis: A collaborative study

AuthorsRehbein, Hartmut; Piñeiro, Carmen ; Pérez Martín, Ricardo Isaac
Issue Date1999
CitationFood Chemistry 67(4): 333-339 (1999)
AbstractThe 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.
Description7 páginas, 3 tablas, 3 figuras.-- Hartmut Rehbein ... et al.
Publisher version (URL)http://dx.doi.org/10.1016/S0308-8146(99)00175-2
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Species_identi_cooked_fish.pdf229,09 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.