title: Development of an Enzyme-Linked Immunosorbent Assay for the Detection of Tyramine as an Index of Freshness in Meat and Seafood.
abstract: A competitive indirect enzyme-linked immunosorbent assay (ciELISA) using a polyclonal antibody was developed to detect tyramine in meat and seafood. This ciELISA had a 50% inhibition concentration (IC50) of 0.20 mg/L and a limit of detection (LOD) of 0.02 mg/L and showed no cross-reactivity with tyrosine or other biogenic amines. The average recoveries of tyramine from spiked samples for this ciELISA ranged from 85.6 to 102.6%, and the results exhibited good correlation with high-performance liquid chromatography (HPLC) results. The LOD of this assay for tyramine in meat and seafood samples was 1.20 mg/kg. The ciELISA was successfully applied to detect tyramine in positive fish samples, and the results were validated by HPLC to be reliable. The developed ciELISA allows for the rapid, specific, and accurate detection of tyramine in meat and seafood samples, and it could be a potentially useful tool for the evaluation of the freshness of protein-rich foods.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Sheng
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.
authors.forename: Congcong
authors.initials: C
authors.lastname: Sun
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.
authors.forename: Guozhen
authors.initials: G
authors.lastname: Fang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.
authors.forename: Xuening
authors.initials: X
authors.lastname: Wu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.
authors.forename: Gaoshuang
authors.initials: G
authors.lastname: Hu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China.|Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) , Beijing 100048, China.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
mesh_terms: D000818:Animals; D002417:Cattle; D049832:Decapodiformes / Q000737:chemistry; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005399:Fishes; D057230:Limit of Detection; D008460:Meat / Q000032:analysis*; D011786:Quality Control; D017747:Seafood / Q000032:analysis*; D013552:Swine; D014439:Tyramine / Q000032:analysis*
chemical_list: D014439:Tyramine
keywords: ELISA; detection; freshness; meat; seafood; tyramine