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.
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Main Author: | |
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Format: | article biblioteca |
Language: | German |
Published: |
1998
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Subjects: | Fisheries, fish quality, processing, chemical analysis, Anguilla anguilla, Anguilla rostrata, Anguilla australis, Angulla japonica, eel, |
Online Access: | http://hdl.handle.net/1834/21062 |
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Summary: | 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. |
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