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KMID : 1024619980180020149
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Food Science of Animal Resources
1998 Volume.18 No. 2 p.149 ~ p.156
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Identification of Chicken Pork and Beef Meats by Chicken Specific Antibody
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Hwangbo S.
Rhim Tae-Jin
Chung Ku-Young
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Abstract
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Chicken beef pork meats and isolated soy protein (ISP) were heated at 10 for 30min and then heat-resistant proteins were fractionated to examine cross-resistant protein from chicken meat but not with beef pork or ISP. Dot blotting using the polyclonal antibody showed that the sen-sitivity for detecting chicken meat was 1m and antibody-antigen reaction was dose-dependant. Results of dot blotting analysis to compare the amount of chicken meat present in arket meat products(Kentucky Frank sausage;chicken meat 46.52% and pork 24.92% vs Bulgogi Ham;chicken meat 28.89% and turkey 31.44%)showed that the significant differences between two meat products in terms of chicken meat concentrations. Dose-dependant dot-blotting reaction was also observed in chicken meat samples with various dilution.
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KEYWORD
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ELISA, polyclonal antibody, Dot blot
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