Determination of Meat Origins in Turkish Fermented Sausage Using Indirect Competitive ELISA

Öz

-

Anahtar Kelimeler

• At eti, domuz eti , ELISA, et orijin, identifikasyon, sığır eti

Fermente Türk Sucuklarında Et Orijininin İndirekt Kompetatif ELISA ile Belirlenmesi

Öz

Et ürünlerine hile amacıyla yabancı hayvan etlerinin katılması eskiden olduğu gibi günümüzde de önemli bir sorundur. Bu çalışmada hayvansal ürünlerimiz içerisinde en çok üretim payına sahip Türk fermente sucuklarında olası atve domuz eti karıştırılarak yapılacak hilelerin deneysel olarak varlığının tespiti ve karıştırılabilecek miktarların belirlenmesi amaçlanmıştır. Çalışmada teknik olarak, et orijinlerinin yada et ürünlerine katılan yabancı hayvan etlerinin tespitinde son yıllarda pek çok ülkede duyarlı, hızlı, ucuz ve pratik metotlardan biri olan Enzim Linked Immuno Assay (ELISA)test kullanılmıştır. ELISA testi için gerekli olan türe özgü monospesifik antiserumlar affinite kromatografi yöntemiylesaflaştırılmıştır. Deneysel yürütülen bu çalışmada, sığır etine % 1, 3, 5, 10 ve 15 oranlarında at ve domuz eti karıştırılarak yapılmış Fermente Türk Sucuklarında, indirekt kompetatif ELISA ile at ve domuz etinin 10 mg gr-1’lık karışımlartespit edilmiştir. Saf at ve domuz albüminleri ile yapılan deneylerde ise duyarlılığın 2 µg ml-1 olduğu bulunmuştur

Anahtar Kelimeler

• At eti, domuz eti , ELISA, et orijin, identifikasyon, sığır eti

Kaynakça

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24. Patterson RM, Whittaker RG, Spencer TL, 1984. Improved species identification of raw meat by double sandwich ELISA. J Sci Food Agric, 35: 1018-1023.
25. Samy HA, Woadrow CM, Philip GS, 1988. Liquid meats. JAOAC, 71 (2): 349-403. identification of
26. Whittaker RG, Spencer TL, Copland JW, 1983. An ELISA for species identification of raw meat. J Sci Food Agr, 34: 1143-1146.
27. Whittaker RG, Spencer TL, Copland JW, 1983. ELISA for meat species testing. Aust Vet J, 59 (1): 125.
28. organoleptik ve lipolitik değişiklikler üzerine
29. çalışmalar. VHG.457.TUBITAK, Ankara.
30. Dinçer B, Spearow JL, Canses RG, Graeser ML, 1987. The effects of curing on cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques. Meat Sci, 20 (4): 253-267.
31. Griffiths NM, Billington JM, 1984. Evaluation of an ELISA for blood serum to determine indirectly the apparent beef content of beef joints and model mixtures. J Sci Food Agr, 35; 909-914. 9. Herbert WJ,
32. Laboratory animal
33. techniques for immunology. Appendix-3. Weir
34. DM eds, Immunochemistry, Oxford, Blackwell
35. Scientific Publications.
36. Herrmann C, Kotter L, 1972. Serologische einer differenzierung fleischprobe. präzipitation. Berl Mün Tierarztl Wochensch, 85 (1): 11-14. alten
37. Hitchcock CHS, Bailey FJ, Crimen AA, Dean DAG, Davis PJ, 1981. Determination of Soya proteins in food using an ELISA procedure. J Sci Food Agr, 32: 157-165.
38. Johnston LAY, Trace-Patte PD, Pearson RD, 1985. Identification of the species of origin of meat in Australia by RIA and EIA. Morris BA, Clifford MN eds, Analysis. Elsevier Applied Science Publishers, London.
39. Jones SJ, Patterson RLS, 1986. A Modified indirect ELISA procedure for raw meat speciation using crude anti-species antisera and stabilized immunoreagent. J Sci Food Agr, 37: 767-775.
40. Jones SJ, Patterson RLS, 1985. Double antibody ELISA for detection of trace amounts of pig meat in raw meat mixtures. Meat Sci, 15 (1): 1-13.
41. Kaiser K, Mathesis G, Dürmann CK, Belitz HD, elektrophoretisch Methoden bei Fleisch, fisch und abgeleiten Produkten. Z Lebensm Unters Forsc, 171: 415-419. mit
42. Kamiyama T, Katsube Y, Imaizumi K, 1978. Serological identification of animal species of meat albumin Immunoadsorbent Chromatography. Jpn J Vet Sci, 40 (6): 663-669. antiserum antibodies obtained by
43. Kangethe EK, Jones SJ, Patterson RLS, 1982. Identification of the species origin of fresh meat using an ELISA procedure. Meat Sci, 7 (3): 229-240.
44. Kim H, Shelef LA, 1986. Characterization and identification of raw beef pork, chicken and turkey meats by electroforetic, patterns of their sarcoplazmik proteins. J Food Sci, 51(31): 731-735.
45. Kurth L, Shaw FD, 1983. Identification of the species of origin meat electroforetic and immunological methods. Aust Food Technol, 35 (7): 328-331.
46. Martin R, Azcona JL, Cases C, Hernandez PE, Sanz B, 1988. Sandwich ELISA for detection of pig meat in raw beef using antisera to muscle soluble proteins. J Food Prot, 51 (10): 790-79.
47. Martin R, Azcona JL, Cases C, Hernandez PE, Sanz B, 1988. Sandwich ELISA for detection of horse meat in raw meat mixtures using antisera to muscle soluble proteins. Meat Sci, 22 (2): 143-153.
48. Minden P, Fair RS, 1973. The ammonium sulphate method to measure antigen-binding capacity. Weir DM eds, Immunochemistry, Oxford, Blackwell Scientific Publications.
49. Patterson RLS, Jones SJ, 1985. Species identification of meat in raw unheated meat products. Morris BD, Clifford MN eds, Immunoassays in Food Analysis. Elsevier Applied Science Publishers, London.
50. Patterson RM, Spencer TL, 1983. A rapid on side test for speciation of meat. Aust Vet J, 60 (12): 381-382. 25. Patterson RM, Spencer TL, 1983. Differentiation of raw meat pylogenically related species by ELISA. Meat Sci, 15: 119- 123.
51. Patterson RM, Whittaker RG, Spencer TL, 1984. Improved species identification of raw meat by double sandwich ELISA. J Sci Food Agric, 35: 1018-1023.
52. Samy HA, Woadrow CM, Philip GS, 1988. Liquid meats. JAOAC, 71 (2): 349-403. identification of
53. Whittaker RG, Spencer TL, Copland JW, 1983. An ELISA for species identification of raw meat. J Sci Food Agr, 34: 1143-1146.
54. Whittaker RG, Spencer TL, Copland JW, 1983. ELISA for meat species testing. Aust Vet J, 59 (1): 125.