Effects of cooking methods on electrophoretic patterns of rainbow trout

Abstract

The aim of this study was to determine the effects of different cooking methods on the electrophoretic patterns of rainbow trout (Oncorhynchus mykiss) fillets using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Raw rainbow trout were deep-fried, microwaved, grilled, and baked and then monitored for changes in the electrophoretic pattern. All cooking methods resulted in significant moisture loss when compared to the raw sample (P

Keywords

• SDS-PAGE
• Rainbow trout
• Oncorhynchus mykiss
• Cooking methods