Adulteration of crabmeat by means of visible and near-infrared spectroscopy

The experiment that has been carried out was aimed at determining the so-called species substitution. In particular, it was necessary to ascertain whether the unknown sample (allegedly of crabmeat) was real or imitation. For this purpose such a method as gel electrophoresis was used to separate proteins. The main task was to charge molecules and trace their migration patterns. On the whole, similar studies have already been conducted by other researchers, for example, by Javier Gayo et al (2006), who investigated the adulteration of crabmeat by means of visible and near-infrared spectroscopy. Furthermore, a group of authors under the direction of Elena Dominguez also investigated species substitution by using immunological techniques. This problem attracted so much attention because such unlawful practices pursued by restaurant owners can greatly imperil the health of the visitors, as some of them may have an allergy to fish or other substitute products. Although it is too early to jump to any conclusion, it is possible to presume that the proteins of a fake sample will travel slower than real ones due to the differences in molecular weight. The next section will detail the specific procedures employed during the experiment. It is also of crucial importance to discuss this experiment in connection with other works, devoted to the study of protein separation and species adulteration. It is necessary to understand whether they are in league with one another or not. The key objective of this report is to understand how this experiment is related to such areas of study as chromatography and food forensics.