Use of immunological techniques for detecting species substitution in raw and smoked fish

被引：12

作者：

Dominguez, E ^{[1
]}

Perez, MD ^{[1
]}

Puyol, P ^{[1
]}

Calvo, M ^{[1
]}

机构：

[1] FAC VET,E-50013 ZARAGOZA,SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 204卷 / 04期

关键词：

double immunodiffusion; immunodotting; adulterated fish products;

D O I：

10.1007/s002170050077

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Immunological techniques based on double immunodiffusion and immunodotting have been designed to detect the substitution of halibut (Hippoglossus hippoglossus) for sole (Solea solea) fillets. An immunodotting technique has been also developed to differentiate between smoked cod (Gadus morhua) and smoked eel (Anguilla anguilla) fillets. Antisera raised against water-soluble extracts of raw halibut and smoked cod were employed. Antiserum to cod proteins did not show cross-reaction with eel proteins, whereas antiserum to halibut proteins cross-reacted with sole proteins. Species-specific antiserum to halibut proteins was achieved by adsorption on a polymer of sole proteins. These methods are very easy to perform and provide the basis for the development of rapid tests for detecting species substitution in fish products.

引用

页码：279 / 281

页数：3

共 16 条

[1] ELECTROPHORETIC IDENTIFICATION OF RAW AND COOKED SHRIMP USING VARIOUS PROTEIN EXTRACTION SYSTEMS [J].