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Counter immunoelectrophoresis: a simple method for the detection of species-specific muscle proteins in heat-processed products

Author

Listed:
  • L. Necidová

    (University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic)

  • E. Renová

    (University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic)

  • I. Svoboda

    (University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic)

Abstract

Counter immunoelectrophoresis (CIE) was used for the detection of species-specific muscle proteins in food products. This technique allowed the detection of pork, beef, poultry, or and kangaroo meats in heat-processed products at concentrations below 1.5%. CIE is based on the use of species-specific polyclonal antibodies prepared by immunisation of rabbits with heat-stable antigens extracted from visibly fat-free muscular tissue heated to 75°C, 100°C, or 120°C for 30 minutes. Adulterations in terms of declared product compositions were demonstrated by this method in 7 of the 50 tested commercial products.

Suggested Citation

  • L. Necidová & E. Renová & I. Svoboda, 2002. "Counter immunoelectrophoresis: a simple method for the detection of species-specific muscle proteins in heat-processed products," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 47(5), pages 143-147.
    • Handle: RePEc:caa:jnlvet:v:47:y:2002:i:5:id:5818-vetmed
    DOI: 10.17221/5818-VETMED
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