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http://dx.doi.org/10.9721/KJFST.2014.46.5.538

Development of Sandwich ELISA for the Detection of Shrimp in Processed Foods  

Do, Jeong-Ryong (Functionality Evaluation Research Group, Korea Food Research Institute)
Back, Su-Yeon (Functionality Evaluation Research Group, Korea Food Research Institute)
Shon, Dong-Hwa (Functionality Evaluation Research Group, Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.5, 2014 , pp. 538-543 More about this Journal
Abstract
A sandwich enzyme-linked immunosorbent assay method (sELISA) for detecting the presence of shrimp in processed foods was developed using rabbit polyclonal antibodies against tropomyosin produced by black tiger prawns (shrimp). Based on the standard curve derived using this method, the detection range of shrimp was determined to be $1-100{\mu}g/mL$. The cross-reactivity of these antibodies toward black tiger prawns, fleshy prawns, cocktail prawns, lobster, and blue crab was 100, 73, 155, 18, and 0%, respectively. When shrimp was heated for 10 min, the mean assay recovery of tropomyosin was 121-221% at $70-100^{\circ}C$ and 7.8% at $121^{\circ}C$. When shrimp was added to cream soup, weaning food, sausage, fish paste, and sauce, the mean assay recovery was 397, 639, 168, 234, and 0%, respectively. In sample tests involving 14 commercial items, the coincidence ratio of assay results and reference was 79%.
Keywords
shrimp tropomyosin; polyclonal antibodies; sandwich enzyme-linked immunosorbent assay; processed foods;
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