Differenzierung roher und geräucherter Aale durch Protein- und DNA-Analyse
Raw or smoked eel was analysed by isoelectric focusing of sarcoplasmic proteins. For raw fish specific protein patterns were obtained for A. anguilla/A. rostrata, A. japonica and A. australis, but in case of smoked fish differentiation was only possible between Atlantic and Pacific species. Differentiation of raw or smoked eel was possible by PCR-SSCP, but patterns of ssDNA showed someintra-specific variability depending on the type of amplicon.
Saved in:
| Main Author: | |
|---|---|
| Format: | article biblioteca |
| Language: | German |
| Published: |
1998
|
| Subjects: | Fisheries, fish quality, processing, chemical analysis, Anguilla anguilla, Anguilla rostrata, Anguilla australis, Angulla japonica, eel, |
| Online Access: | http://hdl.handle.net/1834/21062 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|