Determining the authenticity of raw reformed breaded scampi (Nephrops norvegicus) by electrophoretic techniques

A comparison was made between isoelectric focusing of aqueous extracts and sodium dodecyl sulphate (SDS) electrophoresis of SDS extracts of the ‘meat’ of raw reformed breaded scampi (Nephrops norvegicus) as a possible means of detecting adulteration with Pacific scampi (Metanephrops andamanicus) or tropical shrimp (Penaeus indicus). Only SDS electrophoresis gave profiles from mixed species products in which the characteristic protein zones of the component species could be identified.