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Cooking Temperature of Turkey Ham Affects Lactate Dehydrogenase, Serum Albumin and Immunoglobulin G as Determined by ELISA
Author(s) -
SMITH D.M.,
DESROCHER L.D.,
BOOREN A.M.,
WANG C.H.,
ABOUZIED M.M.,
PESTKA J.J.,
VEERAMUTHU G.J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14761.x
Subject(s) - lactate dehydrogenase , albumin , chemistry , antibody , enzyme , food science , microbiology and biotechnology , biochemistry , biology , immunology
Protein indicators were identified and enzyme‐linked immunosorbent assays (ELISA) were developed for verifying endpoint processing temperatures (EPT) of turkey ham. Lactate dehydrogenase (LDH), immunoglobulin G (IgG), and turkey serum albumin (TSA) were identified by electrophoresis, Western blotting or enzyme assays as potential markers in turkey ham processed between 66.9 and 73.9°C. TSA and IgG were quantified using indirect competitive ELISAs, and LDH was quantified by a sandwich ELISA. The concentration of all indicators decreased as processing temperatures were increased. At 73.8°C, 9.3 μg TSA and, 0.5 μg LDH or TSA were detected/g meat. At the USDA required EPT of 68.3°C, residual concentrations of 1221 ng IgG/g meat, 330 ng LDH/g meat and 51,852 ng TSA/g meat were detected.