Lactate Dehydrogenase Polyclonal Antibody Sandwich ELISA for Determination of Endpoint Heating Temperatures of Ground Beef

Wang, Cheng Hsin; Abouzied, Mekky M.; Pestka, James J.; Smith, Denise M.

doi:10.4315/0362-028x-59.1.51

Cited by 9 publications

(15 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) from chicken muscle, LDH from bovine muscle, phosphoglycerate mutase (PGAM) from rabbit muscle, and bovine serum albumin (BSA) polyclonal antibodies (fractionated) were purchased from Sigma Chemical Co. (St. Louis, MO). Polyclonal antibodies against bovine muscle LDH were produced in our laboratory (Wang et al, 1995). Goat anti-rabbit IgG conjugated to horseradish peroxidase was obtained from Cappel Laboratories (West Chester, PA).…”

Section: Methodsmentioning

confidence: 99%

Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties

Wang

Abouzied

Smith

1996

Journal of Food Science

View full text Add to dashboard Cite

Ground beef patties were cooked to 63, 66, 68 and 71ЊC and 25g meat from the center of each patty was extracted. Changes in protein composition of extracts were monitored by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Western blotting and enzyme activity. Acid phosphatase, bovine serum albumin, glyceraldehyde-3-phosphate dehydrogenase, lactate dehydrogenase, phosphoglycerate mutase, and triose phosphate isomerase concentration or activity decreased (P Ͻ 0.05) as endpoint temperatures increased. None of the enzymes was completely inactivated or insolubilized at 71ЊC. These proteins might be useful in assays to verify processing temperatures of ground beef patties.

show abstract

Section: Methodsmentioning

confidence: 99%

Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties

Wang

Abouzied

Smith

1996

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Others have reported that lactate dehydrogenase is heat‐stable in pork, beef and turkey at temperatures below 68C (Collins et al. 1991a; Wang et al. 1995; Veeramuthu et al.…”

Section: Resultsmentioning

confidence: 99%

COMPARISON OF METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS

Tokarskyy

Marshall

Schilling

et al. 2009

Journal of Muscle Foods

View full text Add to dashboard Cite

Cooking to 63C for 15 s remains an important step to ensure safe fish for human consumption. Methods for heat process verification have not been validated for channel catfish (Ictalurus punctatus). The present research compared extractable protein quantification, lactate dehydrogenase, acid phosphatase and catalase activity assays for verification of internal cooking temperature of channel catfish fillets. Ground raw catfish fillet samples (fresh and frozen) were cooked to 55, 60, 62, 63, 64 and 66C. Extractable protein, acid phosphatase and catalase activities decreased as internal cooking temperature increased, but lactate dehydrogenase activity remained unchanged. Samples cooked to 63C had extractable protein concentrations between 9.11 and 10.02 mg/g (95% confidence). Catalase was rapidly inactivated between 55 and 60C and may be suitable for identification of severely undercooked product. Acid phosphatase activity was influenced by method of storage (fresh 4 Corresponding

show abstract

“…Take lactate dehydrogenase (LDH) as an example. When meat was heated to 55, 60, 63 and 66 , lactate dehydrogenase ℃ activity dropped by 27%, 34%, 77%, and 97%, respectively (Wang et al, 1995;Collins et al, 1991).…”

Section: Discussionmentioning

confidence: 99%

Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

Gao

Mao

Liang

et al. 2009

J. Ocean Univ. China

View full text Add to dashboard Cite

Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in studying the thermal denatured temperature range of proteins in salmon and chicken meat. The results show that the temperature ranges of denatured proteins were from 65 to 75 ℃ , and these temperature ranges were influenced by the processing methods. Through SDS ℃ -PAGE, the features of repeated heating thermal denatured proteins under the same temperature and processing time were studied. The electrophoresis patterns of thermal denatured proteins determined through repeated heating at the same temperature did not exhibit any change. For the detection of cooked fish and meat samples, they were subjected to applying the SDS-PAGE method, which revealed an EPT ranging from 60 to 80 ℃ . ℃

show abstract

Lactate Dehydrogenase Polyclonal Antibody Sandwich ELISA for Determination of Endpoint Heating Temperatures of Ground Beef

Cited by 9 publications

References 0 publications

Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties

Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties

COMPARISON OF METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS

Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

Contact Info

Product

Resources

About