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Titolo:
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study
Autore:
Etienne, M; Jerome, M; Fleurence, J; Rehbein, H; Kundiger, R; Mendes, R; Costa, H; Perez-Martin, R; Pineiro-Gonzalez, C; Craig, A; Mackie, I; Yman, IM; Ferm, M; Martinez, I; Jessen, F; Smelt, A; Luten, J;
Indirizzi:
IFREMER, Lab QP VP, F-44311 Nantes, France IFREMER Nantes France F-44311IFREMER, Lab QP VP, F-44311 Nantes, France Bundesforsch Anstalt Fisherei, Hamburg, Germany Bundesforsch Anstalt Fisherei Hamburg Germany isherei, Hamburg, Germany Inst Invest Pescas & Mar, IPIMAR, Lisbon, Portugal Inst Invest Pescas & Mar Lisbon Portugal Mar, IPIMAR, Lisbon, Portugal CSIC, IIM, Vigo, Spain CSIC Vigo SpainCSIC, IIM, Vigo, Spain Rowett Res Inst, Bucksburn AB2 9SB, Aberdeen, Scotland Rowett Res Inst Bucksburn Aberdeen Scotland AB2 9SB B, Aberdeen, Scotland Natl Food Adm, Uppsala, Sweden Natl Food Adm Uppsala SwedenNatl Food Adm, Uppsala, Sweden Norwegian Inst Fisheries & Aquaculture, Tromso, Norway Norwegian Inst Fisheries & Aquaculture Tromso Norway re, Tromso, Norway Danish Inst Fisheries Res, Lyngby, Denmark Danish Inst Fisheries Res Lyngby Denmark Fisheries Res, Lyngby, Denmark DLO, Netherlands Inst Fisheries Res, RIVO, Ijimuiden, Netherlands DLO Ijimuiden Netherlands t Fisheries Res, RIVO, Ijimuiden, Netherlands
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 7, volume: 48, anno: 2000,
pagine: 2653 - 2658
SICI:
0021-8561(200007)48:7<2653:IOFSAC>2.0.ZU;2-U
Fonte:
ISI
Lingua:
ENG
Soggetto:
SALVELINUS-ALPINUS L; ARCTIC CHARR; ELECTROPHORETIC IDENTIFICATION; MYOFIBRILLAR PROTEINS; PRODUCTS; SKELETAL; MUSCLES; RAW;
Keywords:
electrophoresis; urea IEF; SDS-PAGE; identification; cooked fish; protein;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
16
Recensione:
Indirizzi per estratti:
Indirizzo: Etienne, M IFREMER, Lab QP VP, BP 21105, F-44311 Nantes, France IFREMER BP21105 Nantes France F-44311 F-44311 Nantes, France
Citazione:
M. Etienne et al., "Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study", J AGR FOOD, 48(7), 2000, pp. 2653-2658

Abstract

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 NewZealand 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 thesamples 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 identifyingthe S. trutta samples. However, in the contrast with the previous technique, SDS-PAGE allows the characterization of most of the Oncorhynchus speciestested. 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 ureaIEF (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.

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Documento generato il 01/12/20 alle ore 16:45:48