Abstract
Isoelectric focusing (IEF) of the water and urea extracts of raw or cooked blue crabmeat showed no difference in protein banding patterns with respect to sex, body part (body lump and claw), time of year (January, April, June, August and October) or locations (Florida, Maryland, Louisiana and South Carolina) of harvesting, though differences in intensities of some bands occurred. However, the cooked Taiwanese crabmeat was found to differ in IEF profiles from the US blue crab and the two frozen crabmeat blocks from China. IEF and two-dimensional gel electrophoresis (2-DGE) were not effective for differentiating pasteurized or canned crabmeat from different countries of origin. Heat treatment during pasteurization and canning drastically affected protein composition and thus the profiles.
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