English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/57800
Share/Impact:
Statistics
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:
Title

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
PublisherElsevier
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
URIhttp://hdl.handle.net/10261/57800
DOI10.1016/S0924-2244(99)00013-8
ISSN0924-2244
Appears in Collections:(IIM) Artículos
Files in This Item:
There are no files associated with this item.
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.