This studies´ objective methods of identifying fish species are based on the species-specific protein-separation patterns obtained on electrophoresis of watersoluble sarcoplasmic proteins of fish muscle. As the proteins must be in their native undenatured state, electrophoretic identification of fish species has, so far, been restricted to raw fish.
An extention of the electrophoretic method to the identification of cooked fish is discribed. The protein fragments extractable in 10M urea from the denatured proteins of cooked muscle can also be separated by electrophoresis into species´ characteristic patterns that could be used for species identification.
The separation patterns-obtained on polyacrylamide gel for the urea extracts of cooked Mugil cephalus, Gadus macrocephalus, Scomberomorus niphonius, Scomber japonicas, Pseudosciaena manchurica, Seriola quinqueradiata, Trichius lepturus, Du¨derleinia berycoides, Lophimus setigerus, Pampus argenteus are presented. In its present form the method does not apply to canned fish.
|