An Enzyme-Linked Immunosorbent Assay for Detection of Cooked Goat Meat
2000
Kim Hyun-Jung | Shon Dong-Hwa Korea Food Research Institute, Songnam (Korea Republic)
This study was conducted to develop an enzyme-linked immunosorbent assay(ELISA) for the determination of cooked goat meat. Muscle proteins were extracted from goat meat by heating at 98 degrees for 15 min. Major thermostable(TS) protein, whose size and pI are 36 and 38 kDa and 4.5 respectively, were purified by EDAE-Sephadex A-50 and Sephadex G-75 column chromatography. The TS protein was immunized into rabbits in order to produce goat specific antibodies. Competitive indirect ELISA(diELISA) was established by using the anti-TS antibody. The antibody showed high reactivity toward the TS antigen and the boiled goat meat extract but it did not show any reactivities toward extracts of boiled chicken, pork, lamb, and beef. Thus, this ciELISA developed in this study could be applicable to identify goat species from cooked meat.
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