酶联免疫方法在牛肉加热终点温度检测中的应用  

Enzyme-linked immunosobent assay for bovine muscle's endpoint temperature

作　　者：贺艳[1] 郑文杰[1] 刘煊[1] 赵卫东[1] 

机构地区：[1]天津出入境检验检疫局,天津300201

出　　处：《食品科技》2007年第6期207-209,共3页Food Science and Technology

基　　金：国家质检总局科研资助项目(2005IK017)

摘　　要：为保证肉类及肉制品的卫生安全,各国要求加热到一定的加热终点温度。研究通过免疫新西兰白兔获得加热终点温度指示蛋白乳酸脱氢酶的抗体,并建立了牛肌肉加热终点温度酶联免疫检测方法。In order to protect meat and its products＇sanitation, it should be heated to a certain end-point temperature. Immune the New Zealand rabbit with lactate dehydrogenase which is the indicator of the endpoint temperature of bovine muscle. Then an enzyme-linked immunosorbent assay for end-point temperature was established.

关 键 词：酶联免疫方法 牛肉 加热终点温度 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]