The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis in fish species identification–A procedure suitable for cooked and raw fish

Abstract

AbstractA procedure for the identification of the species of fish from the separation patterns obtained on SDS polyacrylamide gel electrophoresis is described. Extracts of either raw or cooked flesh in SDS solution were subjected to electrophoresis in a 12.5% SDS polyacrylamide slab gel system, and the separation patterns obtained on silver staining were shown to be species‐specific. Heating prior to extraction in SDS had little effect on the separation patterns obtained for a range of commercially important species. This procedure offers advantages over other methods available for the identification of the species of cooked fish.