Species Identification of a Causative Moray Eel Meat by SDS-PAGE
Yun-Chieh Huang1, Tai-Yuan Chen1,2, Sen-Shyong Jeng1, Hong-Ming Chen3 and Deng-Fwu Hwang1*
1. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.
2. Institute of Biological Chemistry and Genomic Research Center, Academia Sinica, Taipei, Taiwan, R.O.C.
3. Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.
(Received: April 17, 2009; Accepted: March 30, 2010)
ABSTRACT
Attempts were made to identify the species of food poisoning moray eel. Besides the causative processed moray eel meat, eight other raw commercial moray eel meats including Gymnothorax favagineus, G. fimbriatus, G. flavimarginatus, G. meleagris, G. pseudothyrsoideus, G. undulates, G. albimarginatus and G. javanicus were heated at 100℃ for 30 min and then assayed using the electrophoresis method of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The SDS-PAGE patterns for eight processed commercial moray eel meats showed species-specific protein bands < 30 kD. The species of causative processed moray eel implicated in food poisoning case was identified as G. javanicus in comparison to the 2% SDS and 8 M urea extracted protein revealed by SDS-PAGE patterns.
Key words: moray eel, species identification, processed fish products, electrophoresis