Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing

ABSTRACT A method of quantitate the percent content by weight of shrimp in surimi‐pink shrimp mixtures was developed by comparing peak areas of two Alaska pollock surimi‐specific (pI 7.11 and 7.17) and two shrimp‐specific (pI 5.46 and 5.52) protein bands on isoelectric focusing (IEF) gels. An equati...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: HUANG, TUNG‐SHI, CHEN, JON S., MARSHALL, MARTY R., WEI, CHENG‐I
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1990
Subjects:
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1990.tb03899.x
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Summary:ABSTRACT A method of quantitate the percent content by weight of shrimp in surimi‐pink shrimp mixtures was developed by comparing peak areas of two Alaska pollock surimi‐specific (pI 7.11 and 7.17) and two shrimp‐specific (pI 5.46 and 5.52) protein bands on isoelectric focusing (IEF) gels. An equation describing the linear relationship between peak areas and protein from the standard samples of surimi, shrimp and surimi‐pink shrimp mixtures was also developed. Using this method, unknown mixtures containing 10.0, 12.4 and 5.7% pink shrimp, respectively, were determined in blind studies to contain 8.3, 12.0 and 4.4% shrimp and 85.7, 86.8, and 92.7% surimi, respectively.

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