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 language | English |
|---|---|
| Pages (from-to) | 224-227 |
| Number of pages | 4 |
| Journal | LWT - Food Science and Technology |
| Volume | 25 |
| Issue number | 3 |
| Publication status | Published - 1992 |