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<p>The isoelectric focusing is one of the methods that can be applied for the differentiation of fish species based on the differences in protein profiles. Four fish species were used in this study: Atlantic salmon (<i>Salmo salar</i>), rainbow trout (<i>Oncorhynchus mykiss</i>), Alaska pollock (<i>Gadus chalcogrammus</i>) and herring (<i>Clupea harengus</i>), in two two-species models of meat mixtures. The mixtures were made by blending rainbow trout or herring meat with salmon or Alaska Pollock meat. The thick precast polyacrylamide gel with a pH 3–10 gradient characterised protein profiles from the fish meat supernatant. The study's results confirmed the stable and reproducible pattern of fish meat protein bands for the species and were applied as identification markers. The limit of detection for the heat-treated meat admixtures for the individual fish species was on the levels from 2 to 4%. The IEF method proved sensitive enough to detect the addition of herring meat in the mixture with Alaska pollock meat on the addition level higher than 2%. The IEF is proven to have high specificity, sensitivity and accuracy on the 5% fish meat addition level in the mixture.</p>

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Application of isoelectric focusing on identification of species-specific fish proteins and its implementation in fish-meat mixture model

  • 期刊论文

  • 发表日期：

    2025年12月1日

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  • Lucia Ailer,
  • Silvia Jakabová,
  • Peter Zajác,
  • Jozef Čapla,
  • Radoslav Židek,
  • Jozef Čurlej,
  • Jozef Golian

摘要

The isoelectric focusing is one of the methods that can be applied for the differentiation of fish species based on the differences in protein profiles. Four fish species were used in this study: Atlantic salmon (Salmo salar), rainbow trout (Oncorhynchus mykiss), Alaska pollock (Gadus chalcogrammus) and herring (Clupea harengus), in two two-species models of meat mixtures. The mixtures were made by blending rainbow trout or herring meat with salmon or Alaska Pollock meat. The thick precast polyacrylamide gel with a pH 3–10 gradient characterised protein profiles from the fish meat supernatant. The study's results confirmed the stable and reproducible pattern of fish meat protein bands for the species and were applied as identification markers. The limit of detection for the heat-treated meat admixtures for the individual fish species was on the levels from 2 to 4%. The IEF method proved sensitive enough to detect the addition of herring meat in the mixture with Alaska pollock meat on the addition level higher than 2%. The IEF is proven to have high specificity, sensitivity and accuracy on the 5% fish meat addition level in the mixture.