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Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing: a collaborative study
Mackie, I.; Craig, A.; Etienne, M.; Jérôme, M.; Fleurence, J.; Jessen, F.; Smelt, A.; Kruijt, A.; Yman, I.M.; Ferm, M.; Martinez, I.; Pérez-Martín, R.; Piñeiro, C.; Rehbein, H. (2000). Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing: a collaborative study. Food Chemistry 71: 1-7
In: Food Chemistry. Elsevier: London. ISSN 0308-8146, more
Peer reviewed article  

Available in Authors 

Keyword
    Marine

Authors  Top 
  • Mackie, I.
  • Craig, A.
  • Etienne, M.
  • Jérôme, M.
  • Fleurence, J.
  • Jessen, F.
  • Smelt, A.
  • Kruijt, A.
  • Yman, I.M.
  • Ferm, M.
  • Martinez, I.
  • Pérez-Martín, R.
  • Piñeiro, C.
  • Rehbein, H.

Abstract
    A collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identification 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 profiles of the processed salmonid species making it impossible or very difficult to identify closely related species. With urea-IEF, there were fewer changes in the profiles due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The profiles of the eel species as obtained on SDS-PAGE or urea-IEF were not affected by smoking. Urea-IEF had greater species-discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary identification on species difficult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products.

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