Skip to main content

Published 2000

Read in Norwegian

Publication details

Journal : Food Chemistry , vol. 71 , p. 1–7 , 2000

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Mackie, Ian; Craig, A; Etienne, Monique; Jerome, M; Fleurence, Joël; Jessen, Flemming; Smelt, Anita; Kruijt, A; Yman, Ingrid Malmheden; Ferm, Martin; Martinez, Iciar; Perez-Martin, Ricardo; Piñeiro, Carmen; Rehbein, Hartmut; Kündiger, Rainer

Issue : 1

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

A collaborative study on the use of sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), urea-isoelectric focusing (urea-IEF) and native isoelectric focusing for the identification of species of smoked salmonids, gravad salmonids and smoked eels was carried out by eight laboratories. With SDS-PAGE, minor changes took place in the profiles of the processed salmonid species making it impossible or Very difficult to identify closely related species. With urea-IEF, there were fewer changes in the profiles due to processing and the system generally had greater species-discriminating power for the processed salmonids than SDS-PAGE. The profiles of the eel species as obtained on SDS-PAGE or urea-IEF were not affected by smoking. Urea-IEF had greater species-discriminating power than SDS-PAGE for the eel species. Native IEF was useful in providing supplementary identification on species difficult to identify by SDS-PAGE or by urea-IEF in the case of cold smoked products. (C) 2000 Elsevier Science Ltd. All rights reserved.