An assessment of commercially available reagents for an enzyme‐linked immunosorbent assay (ELISA) of soya protein in meat products

Abstract

AbstractAn enzyme‐linked immunosorbent assay (ELISA) procedure based on a limited supply of specially prepared experimental immunoreagents and designed to measure levels of soya protein in raw or processed mixed meat products has already been published. This report describes a modified method with commercially available immunoreagents suitable for routine use; its response to a range of commercial soya ingredients has been checked using a particular soya protein isolate (Unisol, Unimills BV) as arbitrary standard. Individual soya components and possible cross‐reacting food materials have also been investigated. Both the original and modified methods have been applied to a set of model beefburgers containing known levels of Unisol. There was good agreement between observed and calculated levels in raw and heat‐set beefburgers; sterilised samples gave a decreased but linear response. The procedure is recommended for the examination of meat products in non‐specialised laboratories.