Immunoassay Assay for Determination of Endpoint Heating Temperatures of Meat Products

• Main Authors: Sung-Kuei Kuo, 郭松奎
• Other Authors: Cheng-Hsin Wang
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/53458858298542857873

碩士 === 靜宜大學 === 食品營養學系 === 89 === A sandwich enzyme-linked immunosorbent assay (ELISA) for the protein marker porcine serum albumin (PSA) was developed to determine endpoint heating temperature (EPT) of PSA content of porcine hams. Using the pork LDH ELISA system that our experiment was developed determined LDH content of ground beef. Ground pork that was cured and ground beef were placed in thermal death time tubes respectively and heated to 64, 66, 68, 70, 72, 74 or 74 degree C. SDS-PAGE and Western blotting of pocine muscle extracts indicated a decrease in the intensity of the PSA bands as temperature was increased. Polyclonal antibodies (PAb) against PSA were produced and a sandwich ELISA devised using biotinylated PAb as the detecting antibody. The PSA content decreased (p < 0.05) in ground cured pork heated between 68 and 76℃. The PSA content of three brand of pork hatdogs were 15.60 ± 4.24, 165.00 ± 42.43 and 3.45 ± 0.64 ng/g, respectively. The PSA content of three brand of pork sandwich hams were 18.30 ± 0.42, 165.00 ± 63.64 and 8.30 ± 3.25 ng/g, respectively. SDS-PAGE and Western blotting of bovine muscle extracts indicated a decrease in the intensity of the LDH bands as temperature was increased. The LDH content decreased (p < 0.05) in ground beef heated between 64 and 74℃.