Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products

Meat Science
Elena A ZverevaBoris B Dzantiev

Abstract

The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.40 3 ± 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products.

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Citations

Nov 25, 2020·Food Chemistry·Olga D HendricksonAnatoly V Zherdev
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Yun-Cheng LiJia-Min Zhang
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Yogesh Kumar, Kairam Narsaiah
Jun 22, 2021·Comprehensive Reviews in Food Science and Food Safety·Alfadhl Y KhaledAkinbode Adedeji
Dec 10, 2016·Journal of Agricultural and Food Chemistry·Anne-Catherine HuetNathalie Gillard

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