Kalčáková Ludmila, Pospiech Matej, Tremlová Bohuslava, Javůrková Zdeňka, Chernukha Irina
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 24 Brno, Czech Republic.
The V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Talalikhina ul. 26, 109316 Moscow, Russia.
Foods. 2020 Dec 24;10(1):28. doi: 10.3390/foods10010028.
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 ( > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).
为提高肉制品的生产效率，常使用乳蛋白添加剂。尽管有诸多优点，但使用乳制品成分存在一定风险，即乳蛋白的潜在致敏性。已开发出多种方法来检测食品中的乳源原料，包括免疫参考方法。本研究提出了用于检测肉制品中酪蛋白的新开发免疫组织化学（IHC）方法。在肉制品中成功直接检测到酪蛋白，其灵敏度为1.21，特异性为0.28。将免疫组织化学法获得的结果与酶联免疫吸附测定（ELISA）进行比较，免疫组织化学法和ELISA法之间无统计学显著差异（>0.05）。两种方法的总符合率为72%。在法兰克福香肠中符合率最高（90%），在罐装肉酱中最低（44%）。
