QUANTIFICATION OF SHRIMP IN SHRIMP-SURIMI MIXTURES USING UREA GEL ISOELECTRIC-FOCUSING

被引：4

作者：

HUANG, TS ^{[1
]}

CHEN, JS ^{[1
]}

MARSHALL, MR ^{[1
]}

WEI, CI ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03899.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1206 / 1209

页数：4

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R00211 FLOR AGR EXPT

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