Vertical Plate Gel Electrophoresis for the Differentiation of Fish and Shellfish Species

Abstract

Abstract The vertical plate polyacrylamide gel electrophoresis technique described for differentiation of meat was applied to fresh and frozen fish and shellfish species. A single 7% Cyanogum gel containing mercaptoethanol, in conjunction with a tris-chloride, tris-glycine discontinuous buffer system, produced satisfactory resolution of fish and shellfish species extracts. The electrophoretic patterns were obtained by direct analysis of the proteins extracted with a tris-chloride-10% glucose extraction buffer at pH 6.7. This technique can also be used to detect substitution of one fish or shellfish species for another.