Electrophoretic Identification of Fish Species Used in Surimi Products

• Published in: Journal of Food Science
• Main Authors: AN, H., WEI, C. I., ZHAO, J., MARSHALL, M.R., LEE, C.M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1989
• Subjects: Hake; alaska pollock; Theragra chalcogramma; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03055.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb03055.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03055.x/fullpdf

ABSTRACT Both sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and urea gel isoelectric focusing (IEF) were used to identify species‐specific protein bands of raw and cooked fish and surimi samples from Alaska pollock ( Theragra chalcogramma ) and red hake ( Urophycis chuss ). In raw samples, species‐specific bands were found in the water extracts, while in cooked samples 1% SDS and 8M urea extracts were more effective for species identification in both fish and surimi.