BibTex RIS Cite

ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ

Year 2006, Volume: 32 Issue: 2, 45 - 52, 20.12.2012

Abstract

ÖZET

Et ve et ürünlerinde kullanılan et türlerinin tespiti tüketiciler için önem taşımaktadır. Araştırmada Bursa ve İstanbul bölgesindeki çeşitli satış noktalarından 2004-2005 yılı içerisinde tesadüfi örnekleme yoluyla temin edilen 410 et ve et ürünü (65 hazır kıyma, 35 köfte hamuru, 50 sucuk hamuru. 125 sucuk, 75 salam 60 sosis ) analiz edilmiştir. Analiz edilen 410 adet numunenin tümünde (% 100) sığır eti, 85 adedinde (% 20.7) tavuk eti, 14 adedinde (% 4.3) at eti tespit edilmiştir. İncelenen 410 numuneye ait etiket bilgilerinin. 67 örnek (% 16.3) için etiket üzerinde verilen bilgiler ile uyumlu olmadığı belirlenerek toplam 79 adet (% 19.2) örneğin hileli olduğu sonucuna varılmıştır.

Anahtar Kelimeler: Çiğ et ve karışımları, Isı işlemi görmüş et ürünleri, ELISA, Tür tespiti

 

DETECTION OF DIFFERENT MEAT SPECIES IN RAW MEAT AND COOKED MEAT PRODUCTS USING ELISA TECHNIQUE

ASTRACT

Detection of species in meat and meat products is important for consumers. In this study, a total of 410 random samples of meat and meat product samples (65 minced meat, 35 meatball dough 50 sausage dough, 125 Turkish sucuk, 75 salami, 60 sausage), which were collected from Bursa and Istanbul Markets in 2004 and 2005, were analysed. Cattle meat was detected in all 410 samples, chicken meat and horse meat were detected in 85 (20.7 %) and 14 (4.3 %) samples, respectively. It was determined that given information of 67 (16.3 %) of 410 samples were not in line with labels and 79 (19.2 %) of 410 samples were found fraud.

Key Words: Raw meat. Cooked meat products, ELISA, species detection

 

References

  • Andrews, CD. , Berger, R.G., Mageau, R.P., Schwab, B., Johnson, R.W.: Detection of beef, sheep, deer, and horse meat in cooked meat products by enzyme-linked immunosorbent assay. J. AOAC Int., 1992; 75: 572-576.
  • Anonymous: Türk Standardları Enstitüsü (TS) 12191. Et ve Et mamullerikullamlan etin türlerinin tespiti-ELISA metodu, Mart 1997, 3 sayfa.
  • Anonymous: Türk Gıda Kodeksi. Taze Et, hazırlanmış Et ve Hazırlanmış et karışımları Tebliği. Tebliğ No: 2000/5. Resmi Gazete Tarihi: 10.02.2000.
  • Anonymous: Biokits (cooked) species identification kits. Tepnel biosystems. 2005. (http://www.tepnel .com).
  • Aslan, A., ilhak, O.I., Calicioglu, M.: Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique. Meat Sci., 2006; 72: 326-330.
  • Ayaz, Y., Ayaz, N.D., Erol, İ.: ELISA tekniği ile et ve et ürünlerinde tür tayini. I . Ulusal Veteriner Gıda Hijyeni Kongresi, Ankara Üniversitesi Basımevi, 2004; 355¬ 362.
  • Berger, R.G., Mageau, R.P., Scwab, B., Johnston, R.W.: Detection of poultry and pork in cooked and canned meat foods by enzyme-linked immunosorbent assays. J. Assoc. Off. Anal. Chem., 1988, 71: 406-409.
  • Billett, E.E. , Bevan, R., Scanlon, B., Pickering, K., Gibbons, B.: The use of a poultry specific murine monoclonal antibody directed to the insoluble muscle protein desmin in meat speciation. J. Sci. Food Agric, 1996; 70: 396-404.
  • Chen, F.C., Hsieh, Y.H.P., Bridgman, R.C.: Monoclonal antibodies to porcine thermal-stable muscle protein for detection of prok in raw and cooked meats. J. Food Sci., 1998;63:201-205.
  • Chikuni, K., Ozutsumi, K., Koishikawa, T., Kato, S.: Species identification of cooked meats by DNA hybridization assay. Meat Sci., 1990; 27: 119-128.
  • Dincer, B., Spearow, J.L. , Cassens, R.G., Greaser, M.L.: The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELI S A techniques. Meat Sci., 1987; 20: 253-265.
  • Garcia, T., Martin, R., Morales, P., Haza, A.I., Anguita, G., Gonzales, I., Sanz, B., Hernandez, P.E.: Production of a horse-specific monoclonal antibody and detetction of horse meat in raw mixtures by an indirect ELISA. J. Sci. Food Agric, 1994; 66:411-415.
  • Hsieh, Y.H.P., Chen, F.C., Sheu, S.C.: AAES research developing simple, inexpensive tests for meat products. Highlights of Agricultural Resarch, 1997; 44(2): Summer.
  • Hsieh, Y.H.P., Johnson, M.A., Wetzstein, C.J., Gren, N.R.: Detection of species adulteration in pork products using agar-gel immunodiffusion and enzyme-linked immunosorbentassay. J. Food Quality, 1996; 19: 1-13.
  • Hsieh, Y.H.P., Woodward, B.B., Ho, S.H.: Detection of species substitution in raw and cooked meats using immunoassays. J. Food Protect., 1995; 58: 555-559.
  • Kang'ehte, E.K. , Jones, S.J., Patterson, R.L.S.: Identification of the species origin of fresh meat using ELISA procedure. Meat Sci., 1982 7(3): 229-240.
  • Kim, H., Shelef, L.A.: Characterization and identification of raw beef, pork, chicken and turkey meats by electrophoretic patterns of their sarcoplazmic proteins. J. Food Sci., 1986; 51(31): 731-735.
  • Kohler, G., Milstein, C : Continuous cultures of fused cells secreting antibody of predefined specifity. Nature, 256: 495-497.
  • Macedo-Silva, A., Barbosa, S.F.C., Alkmin, M.G.A., Vaz, A.J., Shimokomaki, V., Tenuta-Filho, A.: Hamburger meat identification by dot-ELISA. Meat Sci.t 2000; 56: 189-192.
  • Martin, R., Azcona, J.I., Garcia, T., Hernandez, P.E., Sanz, B.: Sandwich ELISA for detection of horse meat İn raw meat mixtures using antisera to muscle soluble proteins. Meat Sci.. 1988b; 30: 23-31.
  • Martin, R., Wardale, R.J., Jones, S.J., Hernandez, P.E., Patterson, R.L.S.: Monoclonal antibody sandwich ELISA fort he potential detection of chicken meat in mixtures of raw beef and pork. Meat Sci., 1991; 30: 23-31.
  • Mottar, J-: Immunochemical techniques in the analysis of foodstuffs. Belg. J. Food Chem. and Biotechnol.. 1989; 44: 115-124.
  • Samarajeewa, U., Wei, C.I., Huang, T.S., Marshall, M.R.: Application of immunoassay in the food industry. Critical Rev. Food Sci. and Nutrition. 1991; 29: 403-434.
  • Shericar, A.T., Karkare, U.D., Khot, J . B., Jayaro, B.M., Bhilegaonkar, K.N.: Studies on termostable antigens, production of species specific antiadrenal sera and comparison of immunological techniques in meat speciation. Meat Sci., 1993; 33: 121-136.
  • Sheu, S.C., Hsieh, Y.H.P.: Production and partial characterization of monoclonal antibodies spesific to cooked poultry meat. Meat Sci., 1998; 50: 315-326.
  • Silvestre, M.H.: La calidad de carnes frescas picadas de bovino, ovino, porcino y similares. Alimentaria, 1995; 33: 83-85.
  • Uğur, M., Nazlı, B., Bostan, K.: Gıda Hijyeni, İstanbul, Teknik Yayınları, 2001, 186-188.
  • Whittaker, R.G., Spencer, T.L., Copland, J.W.: An enzyme-linked immunosorbent assay for species identification of raw meat. J. Sci. Food Agric, 1983;34:1143-1148.
Year 2006, Volume: 32 Issue: 2, 45 - 52, 20.12.2012

Abstract

References

  • Andrews, CD. , Berger, R.G., Mageau, R.P., Schwab, B., Johnson, R.W.: Detection of beef, sheep, deer, and horse meat in cooked meat products by enzyme-linked immunosorbent assay. J. AOAC Int., 1992; 75: 572-576.
  • Anonymous: Türk Standardları Enstitüsü (TS) 12191. Et ve Et mamullerikullamlan etin türlerinin tespiti-ELISA metodu, Mart 1997, 3 sayfa.
  • Anonymous: Türk Gıda Kodeksi. Taze Et, hazırlanmış Et ve Hazırlanmış et karışımları Tebliği. Tebliğ No: 2000/5. Resmi Gazete Tarihi: 10.02.2000.
  • Anonymous: Biokits (cooked) species identification kits. Tepnel biosystems. 2005. (http://www.tepnel .com).
  • Aslan, A., ilhak, O.I., Calicioglu, M.: Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique. Meat Sci., 2006; 72: 326-330.
  • Ayaz, Y., Ayaz, N.D., Erol, İ.: ELISA tekniği ile et ve et ürünlerinde tür tayini. I . Ulusal Veteriner Gıda Hijyeni Kongresi, Ankara Üniversitesi Basımevi, 2004; 355¬ 362.
  • Berger, R.G., Mageau, R.P., Scwab, B., Johnston, R.W.: Detection of poultry and pork in cooked and canned meat foods by enzyme-linked immunosorbent assays. J. Assoc. Off. Anal. Chem., 1988, 71: 406-409.
  • Billett, E.E. , Bevan, R., Scanlon, B., Pickering, K., Gibbons, B.: The use of a poultry specific murine monoclonal antibody directed to the insoluble muscle protein desmin in meat speciation. J. Sci. Food Agric, 1996; 70: 396-404.
  • Chen, F.C., Hsieh, Y.H.P., Bridgman, R.C.: Monoclonal antibodies to porcine thermal-stable muscle protein for detection of prok in raw and cooked meats. J. Food Sci., 1998;63:201-205.
  • Chikuni, K., Ozutsumi, K., Koishikawa, T., Kato, S.: Species identification of cooked meats by DNA hybridization assay. Meat Sci., 1990; 27: 119-128.
  • Dincer, B., Spearow, J.L. , Cassens, R.G., Greaser, M.L.: The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELI S A techniques. Meat Sci., 1987; 20: 253-265.
  • Garcia, T., Martin, R., Morales, P., Haza, A.I., Anguita, G., Gonzales, I., Sanz, B., Hernandez, P.E.: Production of a horse-specific monoclonal antibody and detetction of horse meat in raw mixtures by an indirect ELISA. J. Sci. Food Agric, 1994; 66:411-415.
  • Hsieh, Y.H.P., Chen, F.C., Sheu, S.C.: AAES research developing simple, inexpensive tests for meat products. Highlights of Agricultural Resarch, 1997; 44(2): Summer.
  • Hsieh, Y.H.P., Johnson, M.A., Wetzstein, C.J., Gren, N.R.: Detection of species adulteration in pork products using agar-gel immunodiffusion and enzyme-linked immunosorbentassay. J. Food Quality, 1996; 19: 1-13.
  • Hsieh, Y.H.P., Woodward, B.B., Ho, S.H.: Detection of species substitution in raw and cooked meats using immunoassays. J. Food Protect., 1995; 58: 555-559.
  • Kang'ehte, E.K. , Jones, S.J., Patterson, R.L.S.: Identification of the species origin of fresh meat using ELISA procedure. Meat Sci., 1982 7(3): 229-240.
  • Kim, H., Shelef, L.A.: Characterization and identification of raw beef, pork, chicken and turkey meats by electrophoretic patterns of their sarcoplazmic proteins. J. Food Sci., 1986; 51(31): 731-735.
  • Kohler, G., Milstein, C : Continuous cultures of fused cells secreting antibody of predefined specifity. Nature, 256: 495-497.
  • Macedo-Silva, A., Barbosa, S.F.C., Alkmin, M.G.A., Vaz, A.J., Shimokomaki, V., Tenuta-Filho, A.: Hamburger meat identification by dot-ELISA. Meat Sci.t 2000; 56: 189-192.
  • Martin, R., Azcona, J.I., Garcia, T., Hernandez, P.E., Sanz, B.: Sandwich ELISA for detection of horse meat İn raw meat mixtures using antisera to muscle soluble proteins. Meat Sci.. 1988b; 30: 23-31.
  • Martin, R., Wardale, R.J., Jones, S.J., Hernandez, P.E., Patterson, R.L.S.: Monoclonal antibody sandwich ELISA fort he potential detection of chicken meat in mixtures of raw beef and pork. Meat Sci., 1991; 30: 23-31.
  • Mottar, J-: Immunochemical techniques in the analysis of foodstuffs. Belg. J. Food Chem. and Biotechnol.. 1989; 44: 115-124.
  • Samarajeewa, U., Wei, C.I., Huang, T.S., Marshall, M.R.: Application of immunoassay in the food industry. Critical Rev. Food Sci. and Nutrition. 1991; 29: 403-434.
  • Shericar, A.T., Karkare, U.D., Khot, J . B., Jayaro, B.M., Bhilegaonkar, K.N.: Studies on termostable antigens, production of species specific antiadrenal sera and comparison of immunological techniques in meat speciation. Meat Sci., 1993; 33: 121-136.
  • Sheu, S.C., Hsieh, Y.H.P.: Production and partial characterization of monoclonal antibodies spesific to cooked poultry meat. Meat Sci., 1998; 50: 315-326.
  • Silvestre, M.H.: La calidad de carnes frescas picadas de bovino, ovino, porcino y similares. Alimentaria, 1995; 33: 83-85.
  • Uğur, M., Nazlı, B., Bostan, K.: Gıda Hijyeni, İstanbul, Teknik Yayınları, 2001, 186-188.
  • Whittaker, R.G., Spencer, T.L., Copland, J.W.: An enzyme-linked immunosorbent assay for species identification of raw meat. J. Sci. Food Agric, 1983;34:1143-1148.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Uğur Günşen This is me

Ali Aydın

Banu Ovalı This is me

Yasemin Coşkun This is me

Publication Date December 20, 2012
Published in Issue Year 2006 Volume: 32 Issue: 2

Cite

APA Günşen, U., Aydın, A., Ovalı, B., Coşkun, Y. (2012). ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 32(2), 45-52. https://doi.org/10.16988/iuvfd.98202
AMA Günşen U, Aydın A, Ovalı B, Coşkun Y. ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ. iuvfd. December 2012;32(2):45-52. doi:10.16988/iuvfd.98202
Chicago Günşen, Uğur, Ali Aydın, Banu Ovalı, and Yasemin Coşkun. “ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 32, no. 2 (December 2012): 45-52. https://doi.org/10.16988/iuvfd.98202.
EndNote Günşen U, Aydın A, Ovalı B, Coşkun Y (December 1, 2012) ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 32 2 45–52.
IEEE U. Günşen, A. Aydın, B. Ovalı, and Y. Coşkun, “ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ”, iuvfd, vol. 32, no. 2, pp. 45–52, 2012, doi: 10.16988/iuvfd.98202.
ISNAD Günşen, Uğur et al. “ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 32/2 (December 2012), 45-52. https://doi.org/10.16988/iuvfd.98202.
JAMA Günşen U, Aydın A, Ovalı B, Coşkun Y. ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ. iuvfd. 2012;32:45–52.
MLA Günşen, Uğur et al. “ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, vol. 32, no. 2, 2012, pp. 45-52, doi:10.16988/iuvfd.98202.
Vancouver Günşen U, Aydın A, Ovalı B, Coşkun Y. ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ. iuvfd. 2012;32(2):45-52.