文章基本信息

标题：Development of Immunohistochemical Methods for Casein Detection in Meat Products
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作者：Ludmila Kalčáková ; Matej Pospiech ; Bohuslava Tremlová 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：28
DOI：10.3390/foods10010028
出版社：MDPI Publishing
摘要：To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (p > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).
关键词：milk; immunoreactivity; sausages; allergy; ELISA; food microscopy milk ; immunoreactivity ; sausages ; allergy ; ELISA ; food microscopy