Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study
6 páginas, 5 tablas, 2 figuras A collaborative study, to validate the use of SDS−PAGE and urea IEF, for the identification of fish species after cooking has been performed by nine laboratories. By following optimized standard operation procedures, 10 commercially important species (Atlantic salmon,...
Published in: | Journal of Agricultural and Food Chemistry |
---|---|
Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
American Chemical Society
2000
|
Subjects: | |
Online Access: | http://hdl.handle.net/10261/57070 https://doi.org/10.1021/jf990907k |
id |
ftcsic:oai:digital.csic.es:10261/57070 |
---|---|
record_format |
openpolar |
spelling |
ftcsic:oai:digital.csic.es:10261/57070 2024-02-11T09:54:50+01:00 Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study Etienne, Monique Pérez Martín, Ricardo Isaac Piñeiro, Carmen 2000 http://hdl.handle.net/10261/57070 https://doi.org/10.1021/jf990907k en eng American Chemical Society http://dx.doi.org/10.1021/jf990907k Journal of Agricultural and Food Chemistry 48(7): 2653-2658 (2000) 0021-8561 http://hdl.handle.net/10261/57070 doi:10.1021/jf990907k 1520-5118 none Electrophoresis Urea IEF SDS−PAGE Identification Cooked fish Protein artículo http://purl.org/coar/resource_type/c_6501 2000 ftcsic https://doi.org/10.1021/jf990907k 2024-01-16T09:41:07Z 6 páginas, 5 tablas, 2 figuras A collaborative study, to validate the use of SDS−PAGE and urea IEF, for the identification of fish species after cooking has been performed by nine laboratories. By following optimized standard operation procedures, 10 commercially important species (Atlantic salmon, sea trout, rainbow trout, turbot, Alaska pollock, pollack, pink salmon, Arctic char, chum salmon, and New Zealand hake) had to be identified by comparison with 22 reference samples. Some differences in the recoveries of proteins from cooked fish flesh were noted between the urea and the SDS extraction procedures used. Generally, the urea extraction procedure appears to be less efficient than the SDS extraction for protein solubilization. Except for some species belonging to the Salmonidae family (Salmo, Oncorhynchus), both of the analytical techniques tested (urea IEF, SDS−PAGE) enabled identification of the species of the samples to be established. With urea IEF, two laboratories could not differentiate Salmo salar from Salmo trutta. The same difficulties were noted for differentiation between Oncorhynchus gorbuscha and Oncorhynchus keta samples. With SDS−PAGE, three laboratories had some difficulties in identifying the S. trutta samples. However, in the contrast with the previous technique, SDS−PAGE allows the characterization of most of the Oncorhynchus species tested. Only Oncorhynchus mykiss was not clearly recognized by one laboratory. Therefore, SDS−PAGE (Excel gel homogeneous 15%) appears to be better for the identification, after cooking, of fish such as the tuna and salmon species which are characterized by neutral and basic protein bands, and urea IEF (CleanGel) is better for the gadoid species, which are characterized by acid protein bands (parvalbumins). Nevertheless, in contentious cases it is preferable to use both analytical methods The authors thank the EC Project FAIR CT95-1227 for financial support. Peer reviewed Article in Journal/Newspaper alaska pollock Arctic Atlantic salmon Oncorhynchus gorbuscha Pink salmon Salmo salar Turbot Alaska Digital.CSIC (Spanish National Research Council) Arctic Hake ENVELOPE(15.612,15.612,66.797,66.797) Keta ENVELOPE(-19.455,-19.455,65.656,65.656) New Zealand Journal of Agricultural and Food Chemistry 48 7 2653 2658 |
institution |
Open Polar |
collection |
Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
English |
topic |
Electrophoresis Urea IEF SDS−PAGE Identification Cooked fish Protein |
spellingShingle |
Electrophoresis Urea IEF SDS−PAGE Identification Cooked fish Protein Etienne, Monique Pérez Martín, Ricardo Isaac Piñeiro, Carmen Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study |
topic_facet |
Electrophoresis Urea IEF SDS−PAGE Identification Cooked fish Protein |
description |
6 páginas, 5 tablas, 2 figuras A collaborative study, to validate the use of SDS−PAGE and urea IEF, for the identification of fish species after cooking has been performed by nine laboratories. By following optimized standard operation procedures, 10 commercially important species (Atlantic salmon, sea trout, rainbow trout, turbot, Alaska pollock, pollack, pink salmon, Arctic char, chum salmon, and New Zealand hake) had to be identified by comparison with 22 reference samples. Some differences in the recoveries of proteins from cooked fish flesh were noted between the urea and the SDS extraction procedures used. Generally, the urea extraction procedure appears to be less efficient than the SDS extraction for protein solubilization. Except for some species belonging to the Salmonidae family (Salmo, Oncorhynchus), both of the analytical techniques tested (urea IEF, SDS−PAGE) enabled identification of the species of the samples to be established. With urea IEF, two laboratories could not differentiate Salmo salar from Salmo trutta. The same difficulties were noted for differentiation between Oncorhynchus gorbuscha and Oncorhynchus keta samples. With SDS−PAGE, three laboratories had some difficulties in identifying the S. trutta samples. However, in the contrast with the previous technique, SDS−PAGE allows the characterization of most of the Oncorhynchus species tested. Only Oncorhynchus mykiss was not clearly recognized by one laboratory. Therefore, SDS−PAGE (Excel gel homogeneous 15%) appears to be better for the identification, after cooking, of fish such as the tuna and salmon species which are characterized by neutral and basic protein bands, and urea IEF (CleanGel) is better for the gadoid species, which are characterized by acid protein bands (parvalbumins). Nevertheless, in contentious cases it is preferable to use both analytical methods The authors thank the EC Project FAIR CT95-1227 for financial support. Peer reviewed |
format |
Article in Journal/Newspaper |
author |
Etienne, Monique Pérez Martín, Ricardo Isaac Piñeiro, Carmen |
author_facet |
Etienne, Monique Pérez Martín, Ricardo Isaac Piñeiro, Carmen |
author_sort |
Etienne, Monique |
title |
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study |
title_short |
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study |
title_full |
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study |
title_fullStr |
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study |
title_full_unstemmed |
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study |
title_sort |
identification of fish species after cooking by sds-page and urea ief: a collaborative study |
publisher |
American Chemical Society |
publishDate |
2000 |
url |
http://hdl.handle.net/10261/57070 https://doi.org/10.1021/jf990907k |
long_lat |
ENVELOPE(15.612,15.612,66.797,66.797) ENVELOPE(-19.455,-19.455,65.656,65.656) |
geographic |
Arctic Hake Keta New Zealand |
geographic_facet |
Arctic Hake Keta New Zealand |
genre |
alaska pollock Arctic Atlantic salmon Oncorhynchus gorbuscha Pink salmon Salmo salar Turbot Alaska |
genre_facet |
alaska pollock Arctic Atlantic salmon Oncorhynchus gorbuscha Pink salmon Salmo salar Turbot Alaska |
op_relation |
http://dx.doi.org/10.1021/jf990907k Journal of Agricultural and Food Chemistry 48(7): 2653-2658 (2000) 0021-8561 http://hdl.handle.net/10261/57070 doi:10.1021/jf990907k 1520-5118 |
op_rights |
none |
op_doi |
https://doi.org/10.1021/jf990907k |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
48 |
container_issue |
7 |
container_start_page |
2653 |
op_container_end_page |
2658 |
_version_ |
1790607413544484864 |