Agar-gel immunodiffusion test for rapid identification of pollock surimi in raw meat products

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 co...

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Veröffentlicht in:	Journal of food science 1997-09, Vol.62 (5), p.972-975
Hauptverfasser:	Dreyfuss, M.S. (USDA-FSIS, Beltsville, MD.), Cutrufelli, M.E, Mageau, R.P, McNamara, A.M
Format:	Artikel
Sprache:	eng
Schlagworte:	agar gel ANALYTICAL METHODS Biological and medical sciences CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE Fish Food industries Food science Fundamental and applied biological sciences. Psychology immunodiffusion IMMUNODIFFUSION TESTS Inspections Meat Meat and meat product industries MEAT PRODUCTS POLLACHIUS VIRENS pollock PRODUCTOS DE LA CARNE PRODUIT CARNE RAPID METHODS SIFT SURIMI TECHNIQUE ANALYTIQUE TECHNIQUE D'IMMUNODIFFUSION TECNICAS ANALITICAS TECNICAS DE INMUNODIFUSION
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Beschreibung
Zusammenfassung:	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
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1997.tb15018.x