Lactate dehydrogenase, serum protein, and immunoglobulin G content of uncured turkey thigh rolls as influenced by endpoint cooking temperature
1994
Wang, C.H. | Pestka, J.J. | Booren, A.M. | Smith, D.M.
The efficacy of using a lactate dehydrogenase (LDH) sandwich enzyme-linked immunosorbent assay (ELISA), a turkey serum protein sandwich ELISA, and an immunoglobulin G (IgG) competitive indirect ELISA for determining the endpoint cooking temperature of uncured turkey thigh rolls was studied. Serum protein content in extracts was assessed by ELISA and was found to decrease as the cooking temperature increased. Serum protein ELISA differentiated between products cooked to 68.9 and 71.1 degrees C. Five LDH isozymes were found in raw turkey thigh rolls. In contrast to turkey breast rolls, the LDH ELISA could not differentiate the endpoint temperatures of thigh rolls processed between 68.9 and 71.1 degrees C due to the presence of three heat-stable isozymes. The IgG content was low and did not differ in turkey thigh rolls processed between 68.9 and 72.2 degrees C.
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