Lateral Flow Immunoassay to Detect the Addition of Beef, Pork, Lamb, and Horse Muscles in Raw Meat Mixtures and Finished Meat Products

被引：11

作者：

Zvereva, Elena A. ^{[1
]}

Popravko, Demid S. ^{[1
]}

Hendrickson, Olga D. ^{[1
]}

Vostrikova, Natalia L. ^{[2
]}

Chernukha, Irina M. ^{[2
]}

Dzantiev, Boris B. ^{[1
,2
]}

Zherdev, Anatoly V. ^{[1
]}

机构：

[1] Russian Acad Sci, AN Bach Inst Biochem, Res Ctr Biotechnol, Leninsky Prospect 33, Moscow 119071, Russia

[2] Russian Acad Sci, Gorbatov Fed Res Ctr Food Syst, Talalikhina St 26, Moscow 109316, Russia

来源：

FOODS | 2020年 / 9卷 / 11期

基金：

俄罗斯科学基金会;

关键词：

skeletal troponin I; lateral flow assay; colloidal gold; mammalian meat; quality control; COOKED MEAT; QUANTITATIVE DETECTION; SANDWICH ELISA; TROPONIN-I; CONTAMINATION; PROTEINS; MARKER;

D O I：

10.3390/foods9111662

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A lateral flow immunoassay for sensitive detection of skeletal troponin I (TnI) as a specific, thermostable marker of muscle tissue was developed. Due to the antibodies choice, the assay specifically detects mammalian TnI (in beef, pork, lamb, and horse) but does not detect bird TnI (in chicken or turkey), thus enabling differentiation of these types of raw meat materials. The assay is based on a sandwich format of the analysis using gold nanoparticles as labels. The time of the assay is 15 min, and the TnI detection limit is 25 ng/mL. A buffer solution is proposed for efficient extraction of TnI from muscle tissues and from finished meat products that have undergone technological processing (smoking-cooking-smoking, cooking and smoking). The possibility of detecting beef addition in minced chicken down to 1% was demonstrated.

引用

页数：13

共 32 条

[31] Tryptic Digestion Coupled with Ambient Desorption Electrospray Ionization and Liquid Extraction Surface Analysis Mass Spectrometry Enabling Identification of Skeletal Muscle Proteins in Mixtures and Distinguishing between Beef, Pork, Horse, Chicken, and Turkey Meat
Montowska, Magdalena
Rao, Wei
Alexander, Morgan R.
Tucker, Gregory A.
Barrett, David A.
[J]. ANALYTICAL CHEMISTRY, 2014, 86 (09) : 4479 - 4487
[32] Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy
Stankus, Tony
[J]. JOURNAL OF AGRICULTURAL & FOOD INFORMATION, 2009, 10 (01) : 37 - 62

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