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.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2023-11-01 DOI:10.5851/kosfa.2023.e55
Sol-A Kim, Jeong-Eun Lee, Dong-Hyun Kim, Song-Min Lee, Hee-Kyeong Yang, Won-Bo Shim
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Abstract

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.

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基于猪脂肪热稳定可溶性蛋白特异性单克隆抗体的高灵敏度间接酶联免疫吸附试验(ELISA)用于快速检测热加工牛肉肉丸中掺假的猪脂肪。
含有猪肉脂肪组织的加工食品,为了改善风味和获得经济利益,可能会给穆斯林、犹太人和素食者带来严重的问题。本研究旨在建立一种基于猪脂肪组织中热稳定可溶性蛋白特异性单克隆抗体的间接酶联免疫吸附法(iELISA),并将其应用于热加工(高压灭菌、蒸汽、烤和煎炸)牛肉肉丸中猪脂肪组织的检测。为了建立灵敏的iELISA,测试了样品的最佳预煮时间、包衣条件、一次和二次稀释时间以及不同的缓冲体系。确定了不同96孔滴度微孔板的iELISA灵敏度的变化。采用合适的微孔板对生牛肉和热处理牛肉中猪油的检测限为0.015% (w/w)。没有发现与其他肉类或脂肪的交叉反应。这些结果意味着iELISA可以作为一种分析方法来检测混合在牛肉中的微量猪肉脂肪。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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