Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle

Research output: Contribution to journalArticle

Abstract

A method is described for quantification of the beef tenderness marker, calpastatin, in meat samples by amperometric detection. Using a novel bovine recombinant partial calpastatin protein as standard antigen a low detection limit of 0.2 ng/mL was achieved. The influence of the complex matrix was minimised by heat pretreatment and dilution of the samples prior to detection of calpastatin. The relative error between the direct sample measurement and standard addition methods was 5.89%, confirming the accuracy of the developed amperometric immunoassay. (C) 2012 Elsevier Ltd. All rights reserved.

Details

Authors
  • Kinga Zor
  • Katarzyna Dymek
  • Roberto Ortiz
  • Audrey Faure
  • Ebru Saatci
  • Lo Gorton
  • Ronald Bardsley
  • Mihaela Nistor
Organisations
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science

Keywords

  • Matrix effect, Raw meat, Calpastatin, Amperometry, Immunoassay
Original languageEnglish
Pages (from-to)598-603
JournalFood Chemistry
Volume133
Issue number2
StatePublished - 2012
Peer-reviewedYes

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Biotechnology (LTH) (011001037), Analytical Chemistry (S/LTH) (011001004), Biochemistry and Structural Biology (S) (000006142)