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Identification of fish species by testing the minced-meat tissue

✍ Scribed by Podeszewski, Z. ;Zarzycki, B.

Publisher
John Wiley and Sons
Year
1978
Tongue
English
Weight
543 KB
Volume
22
Category
Article
ISSN
0027-769X

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✦ Synopsis

Identification of fish species by testing

the minced-meat tissue

2. PODESZEWSKI and B. ZARZYCKI

The detection is based on the fact that the sarcoplasmatic protein fractions of fish meat behave differently when subjected to starch-gel electrophoresis. This makes it possible to demonstrate the presence of another fish species in minced fish meat stated to contain but one fish species.

In case of fish stuffings consisting of two fish species, fish identification is simple. Under favourable circumstances, i t is also possible to detect and identify foreign additions in a mixture of more than two fish species.

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