DETERMINING THE AUTHENTICITY OF RAW REFORMED BREADED SCAMPI (NEPHROPS-NORVEGICUS) BY ELECTROPHORETIC TECHNIQUES

被引：14

作者：

CRAIG, A

RITCHIE, AH

MACKIE, IM

机构：

[1] Torry Research Station, Aberdeen, AB9 8DG

来源：

FOOD CHEMISTRY | 1995年 / 52卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)93299-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A comparison was made between isoelectric focusing of aqueous extracts and sodium dodecyl sulphate (SDS) electrophoresis of SDS extracts of the 'meat' of raw reformed breaded scampi (Nephrops norvegicus) as a possible means of detecting adulteration with Pacific scampi (Metanephrops andamanicus) or tropical shrimp (Penaeus indicus). Only SDS electrophoresis gave profiles from mixed species products in which the characteristic protein zones of the component species could be identified.

引用

页码：451 / 454

页数：4

共 8 条

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