Protein-Based Methods

Fishery Products: Quality, Safety and Authenticity

Volumn , Issue , 2009, Pages 349-362

  Rehbein, Hartmut ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Assessing endpoint temperature (EPT) of heated fish, shellfish meats; Electrophoretic methods for fish species identification; Fresh fish and fillets different sensory properties and spoilage characteristics; High performance liquid chromatography (HPLC) chromatograms or MALDI TOF; Polymerase chain reaction (PCR) replacing isoelectric focusing (IEF) and SDS PAGE; Protein and DNA based techniques identifying gadoid fish species; Protein based methods; SDS PAGE for protein change analysis during fish processing

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; ELECTROPHORESIS; FISH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEINS; SENSORY ANALYSIS; THERMAL PROCESSING (FOODS);

CHANGE ANALYSIS; DNA-BASED TECHNIQUES; ENDPOINT TEMPERATURES; FISH SPECIES; ISOELECTRIC FOCUSING; MALDI-TOF; SENSORY PROPERTIES;

POLYMERASE CHAIN REACTION;

EID: 84855908057     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444322668.ch16     Document Type: Chapter

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