Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems

Abstract

ABSTRACT Proteins were extracted from raw or cooked pink ( Penaeus duorarum ), white ( Penaeus setiferus ) or rock shrimp ( Sicyonia brevirostris ) with five different solutions: water, water homogenate adjusted to pH 8.0, 0.1M NaCl, 1% SDS, or 8M urea. Each extract from each species was analyzed using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Water extraction showed highly species‐specific banding patterns for raw shrimp, while patterns for SDS extracts were not as species‐specific. However, SDS extracts provided the greatest information on species variation of cooked shrimp. SDS‐PAGE was useful in distinguishing shrimp of different genus. This technique was tested and proven in a blind study to be useful for species identification and detection (within 10% of actual amount) of fabricated products.