Caviare: Proximate composition, amino acid content and identification of fish species
作者： Hartmut Rehbein
DOI: 10.1007/BF02044294
关键词:
摘要: Different types of caviare were analyzed for proximate composition (crude protein, total lipids, moisture and salt) amino acid contents. For the unbiassed identification following biochemical method was developed: 1. Salt lipids removed from samples. 2. Protein extracted using urea/2-mercaptoethanol. 3. The extracts by ultrathin-layer isoelectric focusing with polyacrylamide gels containing urea.
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