characterization of sea bream (Sparus Aurata) from different farms: study of the proteins

Authors

  • Nadhem BOUCHRIKA Université de Carthage. Institut National des Sciences et Technologie de la Mer- INSTM. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua). La Goulette
  • Nadia BESBES Université de Carthage. Institut National des Sciences et Technologie de la Mer- INSTM. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua). La Goulette
  • Saloua SADOK Université de Carthage. Institut National des Sciences et Technologie de la Mer- INSTM. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua). La Goulette

Keywords:

Sparus aurata, Sea bream, Proteins, Tunisia, North

Abstract

The present work analyses the quality of proteins in aquaculture products, by studying changes in the electrophoretic profile performed by SDS-PAGE, for the sarcoplasmic (SPP) and myofibrillar (MFP ) proteins fractions in sea bream (Sparus aurata) issued from different aquaculture farms (A, B and C) of the Northern
region of Tunisia. Analysis of the sarcoplasmic fractions didn’t show any significant differences. While for myofibrillar fractions, the principal component analysis (PCA) of densitometric readings showed significant differences (P <0.05) between station C and the two others stations, A and B.

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Published

2016-10-31

How to Cite

1.
BOUCHRIKA N, BESBES N, SADOK S. characterization of sea bream (Sparus Aurata) from different farms: study of the proteins. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2016Oct.31 [cited 2024Jul.27];43:95-9. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/371

Issue

Vol. 43 (2016): Special Issue : Proceedings of the Closing Seminar "Quality and innovation for the promotion of aquaculture products: the Tunisian-Sicilian Cross-border contribution", Hammamet, Tunisia 18 - 20 April 2016

Section

Article

ARK

https://n2t.net/ark:/68747/INSTM.Bulletin.v43.371

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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