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Application du dosage Ci-ELISA afin de déterminer le degré de dénaturation de la myosine bovine due à la congélation.

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

Auteurs : LEE J. W., PARK J. H., KIM S. B., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Application of competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) for monitoring the degree of frozen denaturation of bovine myosin.
  • Identifiant de la fiche : 2000-2672
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 33 - n. 4
  • Date d'édition : 08/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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