title: Immunofluorescence detection of pea protein in meat products.
abstract: In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.
authors.affiliation: a Faculty of Veterinary Hygiene and Ecology, Department of Vegetable Foodstuffs Hygiene and Technology , University of Veterinary and Pharmaceutical Sciences Brno , Brno , Czech Republic.
authors.forename: Michaela
authors.initials: M
authors.lastname: Petrášová
authors.affiliation: a Faculty of Veterinary Hygiene and Ecology, Department of Vegetable Foodstuffs Hygiene and Technology , University of Veterinary and Pharmaceutical Sciences Brno , Brno , Czech Republic.
authors.forename: Matej
authors.initials: M
authors.lastname: Pospiech
authors.affiliation: a Faculty of Veterinary Hygiene and Ecology, Department of Vegetable Foodstuffs Hygiene and Technology , University of Veterinary and Pharmaceutical Sciences Brno , Brno , Czech Republic.
authors.forename: Bohuslava
authors.initials: B
authors.lastname: Tremlová
authors.affiliation: a Faculty of Veterinary Hygiene and Ecology, Department of Vegetable Foodstuffs Hygiene and Technology , University of Veterinary and Pharmaceutical Sciences Brno , Brno , Czech Republic.
authors.forename: Zdeňka
authors.initials: Z
authors.lastname: Javůrková
mesh_terms: D005455:Fluorescent Antibody Technique; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000032:analysis*
chemical_list: D010940:Plant Proteins
keywords: Allergy; food industry; immunohistochemistry (IHC); microscopy