A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs

• 발행기관: 한국축산식품학회
• 저자명: Sol-A Kim Jeong-Eun Lee Dong-Hyun Kim Song-min Lee Hee-Kyeong Yang Won-Bo Shim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제6호, 989~1001쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.11.01

국문 초록

Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorbent assay (iELISA) based on a monoclonal antibody specific to thermal stable-soluble protein in pork fat tissue and apply it to detect pork fat tissue in heat-processed (autoclave, steam, roast, and fry) beef meatballs. To develop a sensitive iELISA, the optimal sample pre-cooking time, coating conditions, primary and secondary dilution time, and various buffer systems were tested. The change in the iELISA sensitivity with different 96-well microtiter microplates was confirmed. The detection limit of iELISA performed with an appropriate microplate was 0.015% (w/w) pork fat in raw and heat-treated beef. No cross-reactions to other meats or fats were shown. These results mean that the iELISA can be used as an analytical method to detect trace amounts of pork fat mixed in beef.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

pork fat tissue indirect enzyme-linked immunosorbent assay (iELISA) thermal stable-soluble protein (TSSP) monoclonal antibody