Quantification of Shrimp in Shrimp-Surimi Mixtures using Urea Gel Isoelectric Focusing

Authors

  • TUNG-SHI HUANG,

    1. The authors are with the Food Science & Human Nutrition Dept, Univ. of Florida, Gainesville, FL 32611. Address inquiries to Dr. C-i. Wei.
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  • JON S. CHEN,

    1. The authors are with the Food Science & Human Nutrition Dept, Univ. of Florida, Gainesville, FL 32611. Address inquiries to Dr. C-i. Wei.
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  • MARTY R. MARSHALL,

    1. The authors are with the Food Science & Human Nutrition Dept, Univ. of Florida, Gainesville, FL 32611. Address inquiries to Dr. C-i. Wei.
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  • CHENG-I WEI

    1. The authors are with the Food Science & Human Nutrition Dept, Univ. of Florida, Gainesville, FL 32611. Address inquiries to Dr. C-i. Wei.
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  • Florida Agricultural Experiment Station Journal Series No. R-00211.

  • This article was developed under the auspices of the Florida Sea Grant College Program with support from the National Oceanic & Atmospheric Administration, Office of Sea Grant, U.S. Dept. of Commerce, Grant No. R/LR-Q-14.

ABSTRACT

A method of quantitate the percent content by weight of shrimp in surimi-pink shrimp mixtures was developed by comparing peak areas of two Alaska pollock surimi-specific (pI 7.11 and 7.17) and two shrimp-specific (pI 5.46 and 5.52) protein bands on isoelectric focusing (IEF) gels. An equation describing the linear relationship between peak areas and protein from the standard samples of surimi, shrimp and surimi-pink shrimp mixtures was also developed. Using this method, unknown mixtures containing 10.0, 12.4 and 5.7% pink shrimp, respectively, were determined in blind studies to contain 8.3, 12.0 and 4.4% shrimp and 85.7, 86.8, and 92.7% surimi, respectively.

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