Immunofluorescence detection of pea protein in meat products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874058" target="_blank" >RIV/62157124:16270/16:43874058 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1080/19440049.2016.1209573" target="_blank" >http://dx.doi.org/10.1080/19440049.2016.1209573</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/19440049.2016.1209573" target="_blank" >10.1080/19440049.2016.1209573</a>
Alternative languages
Result language
angličtina
Original language name
Immunofluorescence detection of pea protein in meat products
Original language description
In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
ISSN
1944-0049
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
8
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
1283-1289
UT code for WoS article
000382589200003
EID of the result in the Scopus database
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