Quantification of Soy Proteins by Association of Immunohistochemistry and Video Image Analysis

Boutten, B.; Humbert, C.; Chelbi, M.; Durand, P.; Peyraud, D.

doi:10.1080/09540109999915

Cited by 13 publications

(11 citation statements)

References 8 publications

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“…There are some reports regarding the detection of herbal content (Boutten et al 1999;Pospiech et al 2009) and animal tissues Food Technology andEconomy, Engineering andPhysical Properties doi: 10.17221/167/2015-CJFS Tremlová &Starha 2003;Gout et al 2004;Prayson et al 2008a,b) in the cooked meat products by a histological technique.…”

mentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R. (2015): Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech J. Food Sci., 33: 564-569.The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

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confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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“…Microscopic methods have been traditionally used for analysis of the materials of vegetable and animal origin and together with histochemical and immunohistochemical techniques for analysis of meat products or other ready-to-use foodstuffs (Flint 1994;Egelandsdal et al 1991;Boutten et al 1999;Tremlova et al 2007). Immunochemical methods are often used under practical conditions (Macedo-Silva et al 2000;Moriyama et al 2005;Morishita et al 2008;Pospiech et al 2009) and the methods of molecular biology have been also developed (Meyer et al 1996;Hernandez et al 2006).…”

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confidence: 99%

ELISA for Detection of Soya Proteins in Meat Products

Rencová

Tremlová

2009

Acta Vet. Brno

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Indirect competitive ELISA method for the detection of soya proteins in meat products was developed. The detection limit of the method is 0.5% of the weight of added soya protein.A total of 131 meat product samples such as salamis or sausages from the Czech Republic market were investigated for the presence of soya proteins. Soya proteins were detected in 84% of the investigated samples without any declaration on the package of the product. The use of vegetable additives, namely soya in meat products in the market of the Czech Republic is very frequent and the restriction of its usage by legislation relates only to some kinds of durable products and ham (Act 264/2003 Coll.). The need for sensitive inspecting methods for soya protein detection is not only associated with the economic aspect (adulteration), but mainly with consumer health protection in case of allergy to soya proteins. Detection, immunochemical method, meat products, package declaration

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“…The following immunohistochemical method for soya detection developed in our laboratory is based on ABC immunohistochemical method (Lukaš et al 1997)) and is more sensitive than the method applied by Boutten et al (1999).…”

Section: Methodsmentioning

confidence: 99%

“…The procedure used in our laboratory was a modification of the PAP method (Boutten et al 1999) developed in collaboration with the Institute of Animal Physiology and Genetics of the Academy of Sciences of the Czech Republic in Brno. For each sample, one slide with four sections was prepared as the negative control where the primary antibody was replaced with the antibody diluent (DakoCytomation Antibody Diluent S0809, Glostrup, Denmark).…”

Section: Methodsmentioning

confidence: 99%

“…The most often used methods are the following: direct method, indirect two-stage method, indirect three-stage method, peroxidase-antiperoxidase complex (PAP) method, and avidin-biotin complex (ABC) method (Lukaš et al 1997). Boutten et al (1999) described a quantitative detection of 0.05 to 5% soya presence in a liver paste by immunohistochemical technique based on PAP. One of the main advantages of this method is the direct detection of soya in histological preparations.…”

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confidence: 99%

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Immunohistochemical detection of soya protein - optimisation and verification of the method

Pospiech¹,

Tremlová²,

Rencová³

et al. 2009

Czech J. Food Sci.

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Pospiech M., Tremlová B., Renčová E., Randulová Z. A functional immunohistochemical method for soya proteins detection was developed. The procedure is based on the avidin-biotin complex (ABC) method that attains sufficient sensitivity. The method was verified by the analysis of the model samples of different forms of soya additives containing various concentrations of soya isolate. The detection limit of soya present in the model samples was 0.5%. Different possibilities of the background staining were tested. The best results were obtained with the background staining according to Calleja. The results were confirmed by the accredited indirect ELISA method. The method allows the identification of various forms of soya proteins such as isolates, texturates, concentrates, and flour.

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Quantification of Soy Proteins by Association of Immunohistochemistry and Video Image Analysis

Cited by 13 publications

References 8 publications

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

ELISA for Detection of Soya Proteins in Meat Products

Immunohistochemical detection of soya protein - optimisation and verification of the method

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