Development of immunohistochemical methods for casein detection in meat products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879460" target="_blank" >RIV/62157124:16270/21:43879460 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/10/1/28/htm" target="_blank" >https://www.mdpi.com/2304-8158/10/1/28/htm</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods10010028" target="_blank" >10.3390/foods10010028</a>

Result language
angličtina
Original language name
Development of immunohistochemical methods for casein detection in meat products
Original language description
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 pate (44%).
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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