期刊
MEAT SCIENCE
卷 105, 期 -, 页码 46-52出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.03.001
关键词
Meat products; Troponin I; ELISA; Proteomic study
资金
- Russian Scientific Foundation [14-16-00149]
- Russian Science Foundation [14-16-00149] Funding Source: Russian Science Foundation
The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.403 +/- 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products. (C) 2015 Published by Elsevier Ltd.
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