Differenzierung roher und geräucherter Aale durch Protein- und DNA-Analyse

摘要

Raw or smoked eel was analysed by isoelectric focusing of sarcoplasmic proteins. For raw fish specific protein patterns were obtained for A. anguilla/A. rostrata, A. japonica and A. australis, but in case of smoked fish differentiation was only possible between Atlantic and Pacific species. Differentiation of raw or smoked eel was possible by PCR-SSCP, but patterns of ssDNA showed someudintra-specific variability depending on the type of amplicon.