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Agar‐Gel Immunodiffusion Test for Rapid Identification of Pollock Surimi in Raw Meat Products
Author(s) -
DREYFUSS MOSHE S.,
CUTRUFELLI MARK E.,
MAGEAU RICHARD P.,
McNAMARA ANN MARIE
Publication year - 1997
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.1365-2621.1997.tb15018.x
Subject(s) - food science , pollock , immunodiffusion , raw meat , agar , ouchterlony double immunodiffusion , chemistry , biology , fishery , antigen , antiserum , genetics , bacteria
ABSTRACT A test for the rapid identification of raw pollock surimi (TRIPS) was developed. This was an adaptation of previously developed field screening agar‐gel immunodiffusion tests for speciation of meat products. It was specific for Alaska pollock surimi at 2% concentration and other surimis at higher concentrations, showed detectable sensitivity to surimi in meat at 2–4%, and was 100% accurate in detection in laboratory trials.