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Immuno strip test for detection of pork adulteration in cooked meatballs

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dc.contributor.authorKuswandi, Ben_US
dc.contributor.authorGani, AAen_US
dc.contributor.authorAhmad, Men_US
dc.date.accessioned2024-05-29T02:53:31Z
dc.date.available2024-05-29T02:53:31Z
dc.date.issued2017
dc.descriptionFood Bioscience Volume 19, September 2017, Pages 1-6en_US
dc.description.abstractA rapid immuno strip test was developed to provide visual detection of pork adulteration in processed meats. Gold nanoparticles was prepared and conjugated with anti-Swine IgG polyclonal antibody. A lateral flow immunosensor was developed, and then were used to test pork adulterated in processed meats, i.e. beef meatball samples. The simulated samples consisted of pork-in-beef meatball at the ratio of 0-100 (%w/w) adulteration levels that were extracted in phosphate-buffered solution. Pure beef meatball without pork was included as controls. The response time was completed in 5 min, after incubation time. Detection limit of the immunosensor strip was 0.1% (w/w). This immunosensor tests can be applied to detect low levels of pork adulteration in beef meatballs. The reliability of the assay was further investigated by comparing the results to those of commercially available ELISA kits. It was obtained that the correlation of two methods was excellent. Thus, the strip could provide a simple approach to detect pork adulteration in processed meats samples with high reliability.en_US
dc.identifier.citationBambang Kuswandi, Agus Abdul Gani, Musa Ahmad, Immuno strip test for detection of pork adulteration in cooked meatballs, Food Bioscience, Volume 19, 2017, Pages 1-6, ISSN 2212-4292, https://doi.org/10.1016/j.fbio.2017.05.001. (https://www.sciencedirect.com/science/article/pii/S2212429217300111)en_US
dc.identifier.doihttps://doi.org/10.1016/j.fbio.2017.05.001
dc.identifier.epage6
dc.identifier.isbn2212-4306
dc.identifier.issn2212-4292
dc.identifier.scopusWOS:000409155500001
dc.identifier.spage1
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S2212429217300111#:~:text=Conclusion,5%20min%2C%20after%20incubation%20time.
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11401
dc.identifier.volume19
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofFood Bioscienceen_US
dc.sourceWeb Of Science (ISI)
dc.subjectImmunosensoren_US
dc.subjectStrip testen_US
dc.subjectPork adulterationen_US
dc.subjectProcessed meatsen_US
dc.subjectBeef meatballen_US
dc.titleImmuno strip test for detection of pork adulteration in cooked meatballsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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