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Identification of animal species in meat fish and derived products by protein differentiation with electrophoretic methods 1. raw meat and raw fish


Identification of animal species in meat fish and derived products by protein differentiation with electrophoretic methods 1. raw meat and raw fish



Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 170(5): 334-342



Aqueous extracts of raw skeletal muscles of 31 animal species (14 warm-blooded and 17 cold-blooded animals) were separated by polyacrylamide gel electrophoresis (PAGE) and by isoelectric focusing in polyacrylamide gel (PAGIF) and in agarose gel (AGIF). All methods produce species-specific protein pherograms. Because of their higher resolving power the electrofocusing methods (PAGIF, AGIF) are more efficient than PAGE. PAGIF or AGIF is the method of choice for identification of warm-blooded animals (8 mammal and 6 poultry species). For identification of cold-blooded animals (4 freshwater and 12 marine fish species; species of squid) PAGE is sufficient. Beyond species differentiation PAGIF and AGIF are capable of differentiating according to age and sex (beef, sheep, chicken). PAGIF pherograms are most suitable for densitometric measurements and, consequently, for quantitative estimation of meat mixtures. Some advantages of the electrophoretic methods as compared to serological methods are discussed.

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