Journal Article

Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products

Tremlova, B.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce, Randulova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce, Rencova, E.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Rezacova Lukaskova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce, Pokorna, J.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce, Pospiech, M.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce

2011

Overview

Samples of cooked sausages, ham, dry cooked sausages, and fermented sausages (n=252) were examined for soy proteins by ELISA, histochemical, and immunohistochemical methods. The results showed that the highest accuracy was achieved by immunohistochemical examination. However, in the category of cooked sausages, this result was not statistically significant. Since the results in the individual categories differed, our results demonstrate that one single method does not always provide reliable and completely objective results. Immunohistochemical methods seem to be the most suitable for the verification of the reference immunochemical method results and prevention of false results.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ALERGENOS / ALIMENT FERMENTE / ALIMENTOS FERMENTADOS / allergen / ALLERGENE / ALLERGENS / ANALYTICAL METHODS / ELISA / Enzyme-linked immunosorbent assay / FERMENTED FOODS / FERMENTED PRODUCTS / HAMS / histochemistry / http://www.fao.org/aos/agrovoc#c_14477 / http://www.fao.org/aos/agrovoc#c_1513 / http://www.fao.org/aos/agrovoc#c_15734 / http://www.fao.org/aos/agrovoc#c_15968 / http://www.fao.org/aos/agrovoc#c_273 / http://www.fao.org/aos/agrovoc#c_27521 / http://www.fao.org/aos/agrovoc#c_29107 / http://www.fao.org/aos/agrovoc#c_3481 / http://www.fao.org/aos/agrovoc#c_3807 / http://www.fao.org/aos/agrovoc#c_4680 / http://www.fao.org/aos/agrovoc#c_4810 / http://www.fao.org/aos/agrovoc#c_6824 / http://www.fao.org/aos/agrovoc#c_8172 / immunochemistry / immunohistochemistry / IMMUNOLOGICAL TECHNIQUES / JAMBON / JAMON / Meat / MEAT PRODUCTS / MICROSCOPIA / MICROSCOPIE / MICROSCOPY / PLANT PROTEIN / PROCESSED ANIMAL PRODUCTS / PRODUCTOS ANIMALES PROCESADOS / PRODUCTOS DE LA CARNE / PRODUCTOS FERMENTADOS / PRODUIT ANIMAL TRANSFORME / PRODUIT CARNE / PRODUIT FERMENTE / PROTEINAS VEGETALES / PROTEINE VEGETALE / Proteins / SALCHICHA / SAUCISSE / SAUSAGES / SOJA / SOYBEANS / Statistical analysis / TECHNIQUE ANALYTIQUE / TECHNIQUE IMMUNOLOGIQUE / TECNICAS ANALITICAS / TECNICAS INMUNOLOGICAS / TEST ELISA