Identification of species in cooked crabmeat by thin layer isoelectric focusing.

Thin layer polyacrylamide gel isoelectric focusing (TLIEF) is described for characterizing the species-specific, heat-denatured proteins of 8 species of crab: red (Geryon quinquedens), rock (Cancer irroratus), Jonah (Cancer borealis), blue (Callinectes sapidus), king (Paralithodes camtschatica), snow (Chionoectes spp.), European edible (Cancer pagurus), and dungeness (Cancer magister). Protein pattern differences are shown not only among species, but also between 2 modes of heat processing of the crabmeat. Individual variation within the species as to sex, size and maturity, length of frozen storage, and body parts chosen for sampling do not alter the species banding pattern. The reproducible species-specific fingerprint obviates the need to analyze authenticated samples simultaneously with the unknown crabmeat.