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Competitive ELISA for quantitative detection of surimi.

Surimi products are fish-based foods. They're usually made into artificial shellfish or as a shellfish substitute because they are less expensive than the real thing.

Scientists at Florida State University developed a monoclonal antibody (MAb 8F5)-based competitive enzyme-linked immunosorbent assay (ELISA) for the quantitative detection of fish protein in crab meat. The new assay is suitable for detecting and quantifying low levels of fish ingredient in processed foods. It can facilitate consumer protection and labeling compliance by companies.

In their work, the researchers extracted soluble proteins from eight commercial surimi products and three types of fish--pollock, whiting and cod--that are usually used for making surimi. The ELISA was optimized, and 11 sets of spiked samples adulterated by the researchers at 0.01% to 5% levels were used to produce a set of standard inhibition curves and transformed linear curves for quantification purposes. The investigators examined the impact of cooking methods and cooking times on the detectability of a representative surimi product with an indirect noncompetitive ELISA using MAb 8F5, which recognizes the 36-kDa thermostable fish protein.

The 50% inhibitory concentration values of the ELISA ranged from 2.4% (g/g) to 7.9% (g/g) for surimi samples and from 0.8% (g/g) to 2.6% (g/g) for fish samples. The difference in values indicates that the fish samples had relatively higher sensitivity than the surimi products analyzed by the scientists' ELISA.

The new assay exhibited a linear response within a wide concentration range (0.01% to 100%) of all 11 sets of spiked samples. It can reliably distinguish surimi products from crab meat. The detection limit for each set of spiked samples was less than 1% (g/g). The assay exhibited low intra-assay variability of less than 8.1% and an inter-assay variability of less than 5.1%.

But the investigators also found that their cooking methods and the cooking time affected immunoreactivity. An extensive amount of heating caused a decrease in the reaction signal of the assay.

Further information. Yun-Hwa Peggy Hsieh, Department of Nutrition, Food and Exercise Sciences, Florida State University, 420 Sandels Building, Tallahassee, FL 32306; phone: 850-644-1744; fax: 850-645-5000; email: yhsieh@fsu.edu.
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Publication:Emerging Food R&D Report
Date:Jun 1, 2012
Words:361
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