A test for the rapid identification of raw pollock surimi (TRIPS) was developed. This was an adaptation of previously developed field screening agar‐gel immunodiffusion tests for speciation of meat products. It was specific for Alaska pollock surimi at 2% concentration and other surimis at higher concentrations, showed detectable sensitivity to surimi in meat at 2–4%, and was 100% accurate in detection in laboratory trials.
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Dreyfuss et al. (1997) studied this question.
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