Abstract
Abstract Water-soluble sarcoplasmic proteins in aqueous blends of each of 31 fresh fish species were separated and quantitated by a simple liquid chromatographic (LC) method. The method revealed major qualitative and quantitative differences which were used for reliable identification of all species. Freezing for 6 months had no apparent effect on water-soluble fish proteins and did not change species-specific chromatograms. Cooking, however, caused significant changes which resulted in chromatograms different from those of fresh or frozen samples. Fish species identification by the LC method is rapid (total analysis time is about 1 h) and reliable and does not require special skills. It is applicable to fresh and frozen whole, sliced, filleted, and minced fish.
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