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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crwiley:10.1111/j.1365-2621.1990.tb03899.x 2024-06-02T07:54:26+00:00 Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing HUANG, TUNG‐SHI CHEN, JON S. MARSHALL, MARTY R. WEI, CHENG‐I 1990 http://dx.doi.org/10.1111/j.1365-2621.1990.tb03899.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb03899.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03899.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 55, issue 5, page 1206-1209 ISSN 0022-1147 1750-3841 journal-article 1990 crwiley https://doi.org/10.1111/j.1365-2621.1990.tb03899.x 2024-05-03T11:03:03Z 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. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 55 5 1206 1209 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
HUANG, TUNG‐SHI CHEN, JON S. MARSHALL, MARTY R. WEI, CHENG‐I |
spellingShingle |
HUANG, TUNG‐SHI CHEN, JON S. MARSHALL, MARTY R. WEI, CHENG‐I Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing |
author_facet |
HUANG, TUNG‐SHI CHEN, JON S. MARSHALL, MARTY R. WEI, CHENG‐I |
author_sort |
HUANG, TUNG‐SHI |
title |
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing |
title_short |
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing |
title_full |
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing |
title_fullStr |
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing |
title_full_unstemmed |
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing |
title_sort |
quantification of shrimp in shrimp‐surimi mixtures using urea gel isoelectric focusing |
publisher |
Wiley |
publishDate |
1990 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03899.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb03899.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03899.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 55, issue 5, page 1206-1209 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1990.tb03899.x |
container_title |
Journal of Food Science |
container_volume |
55 |
container_issue |
5 |
container_start_page |
1206 |
op_container_end_page |
1209 |
_version_ |
1800737141338144768 |