Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis: a collaborative study |
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| Affiliation: | 1. School of Pharmacy, Health Science Center, Xi''an Jiaotong University, Xi''an, Shaanxi 710061, China;2. Xi''an Gaoxin Hospital Affiliated to Northwest University, Xi''an, Shaanxi 710075, China;3. Pazhou Lab, Guangzhou 510330, China;1. Department of Marine Molecular Biotechnology, Gangneung-Wonju National University, Gangneung-si, Ganwon-do, 210-702, South Korea;2. Department of Human Nutrition, Food and Animal Sciences, University of Hawaii, 1955 East-West Rd., Honolulu, HI 96822, USA;1. Center for Research and Advanced Studies (CINVESTAV) Irapuato, Department of Biochemistry and Biotechnology, Km. 9.6 Libramiento Norte Carr. Irapuato-León, Irapuato 36824, Gto, Mexico;2. CONACYT Potosino Insitute of Scientific and Technological Research (IPYCIT), National Supercomputing Center, Camino a la Presa San José 2055, Col. Lomas 4ta Sección, San Luis Potosí- S.L.P. 78216, Mexico |
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| Abstract: | The suitability and reliability of urea IEF and SDS-PAGE for the identification of cooked fish flesh was tested by a collaborative study among nine laboratories. Urea IEF was performed with CleanGels as well as with ImmobilineGels, and ExcelGels were used for SDS-PAGE, enabling all three types of gels to be run in the same flat bed electrophoresis chamber. By strictly following optimised standard operation procedures (SOPs), five unknown cooked samples had to be identified with each technique using a set of 10 raw reference samples. With urea IEF, only one out of 35 identifications was incorrect, and with SDS-PAGE a similar result was obtained. It was concluded that methods, as now developed, are suitable for checking the species declaration of fishery products. |
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