Identification of the species of origin of cooked fish by isoelectric focusing

Jeffrey E. Plowman*, Benjamin R. Herbert

*Corresponding author for this work

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Some proteins in fish are relatively heat-stable. They can be extracted with water and separated by isoelectric focusing to produce a band pattern that is unique to a species, even after it has been cooked. Major changes occur to this pattern in the first few minutes of cooking, but other, species-specific, changes have been observed to occur over longer cooking times. Using a range of cooked standards, it has been possible to identify the species of origin of fish from retailers of fish and chips.

Original languageEnglish
Pages (from-to)224-227
Number of pages4
JournalLWT - Food Science and Technology
Volume25
Issue number3
Publication statusPublished - 1992

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