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Application of competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) for monitoring the degree of frozen denaturation of bovine myosin.

Author(s) : LEE J. W., PARK J. H., KIM S. B., et al.

Type of article: Article

Summary

The denaturation of myosin on freezing and frozen storage was monitored using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Beef slices and cuts stored at -20 or -50 °C lost immune affinity with all antibodies. Repeated thawing-refreezing treatment caused more myosin denaturation than simple freezing. Myosin from beef stored at -20 °C was denatured more than that stored at -50 °C.

Details

  • Original title: Application of competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) for monitoring the degree of frozen denaturation of bovine myosin.
  • Record ID : 2000-2672
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 33 - n. 4
  • Publication date: 1998/08
  • Document available for consultation in the library of the IIR headquarters only.

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