Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances
Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wageningen Academic Publishers
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80772/ http://psasir.upm.edu.my/id/eprint/80772/1/FOOD.pdf |
| _version_ | 1848858953505570816 |
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| author | Raja Nhari, Raja Mohd Hafidz Warsanah, Irwan Hanish Khairil Mokhtar, Nur Fadhilah Hamid, Muhajir El Sheikha, Aly Farag |
| author_facet | Raja Nhari, Raja Mohd Hafidz Warsanah, Irwan Hanish Khairil Mokhtar, Nur Fadhilah Hamid, Muhajir El Sheikha, Aly Farag |
| author_sort | Raja Nhari, Raja Mohd Hafidz |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensory qualities, additional ingredients also contribute to preservation, bulk and nutrition. However, the inclusion of porcine substances might not be suitable among certain communities. One primary concern is fraud labelling which includes hiding the addition of porcine substances in food. Therefore, analytical techniques such as enzyme-linked immunosorbent assay (ELISA) have been developed to detect the porcine proteins in food. The ELISA delivers specificity and sensitivity in detecting the targeted animal species in food. This review provides an overview of the ELISA technique which has been developed for potential detection of porcine substances in laboratory-prepared food samples and commercial food products. |
| first_indexed | 2025-11-15T12:21:38Z |
| format | Article |
| id | upm-80772 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:21:38Z |
| publishDate | 2019 |
| publisher | Wageningen Academic Publishers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-807722020-10-15T22:25:00Z http://psasir.upm.edu.my/id/eprint/80772/ Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances Raja Nhari, Raja Mohd Hafidz Warsanah, Irwan Hanish Khairil Mokhtar, Nur Fadhilah Hamid, Muhajir El Sheikha, Aly Farag Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensory qualities, additional ingredients also contribute to preservation, bulk and nutrition. However, the inclusion of porcine substances might not be suitable among certain communities. One primary concern is fraud labelling which includes hiding the addition of porcine substances in food. Therefore, analytical techniques such as enzyme-linked immunosorbent assay (ELISA) have been developed to detect the porcine proteins in food. The ELISA delivers specificity and sensitivity in detecting the targeted animal species in food. This review provides an overview of the ELISA technique which has been developed for potential detection of porcine substances in laboratory-prepared food samples and commercial food products. Wageningen Academic Publishers 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80772/1/FOOD.pdf Raja Nhari, Raja Mohd Hafidz and Warsanah, Irwan Hanish and Khairil Mokhtar, Nur Fadhilah and Hamid, Muhajir and El Sheikha, Aly Farag (2019) Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances. Quality Assurance and Safety of Crops and Foods, 11 (5). pp. 449-457. ISSN 1757-8361; ESSN: 1757-837X https://www.wageningenacademic.com/doi/abs/10.3920/QAS2018.1415 10.3920/QAS2018.1415 |
| spellingShingle | Raja Nhari, Raja Mohd Hafidz Warsanah, Irwan Hanish Khairil Mokhtar, Nur Fadhilah Hamid, Muhajir El Sheikha, Aly Farag Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| title | Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| title_full | Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| title_fullStr | Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| title_full_unstemmed | Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| title_short | Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| title_sort | authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
| url | http://psasir.upm.edu.my/id/eprint/80772/ http://psasir.upm.edu.my/id/eprint/80772/ http://psasir.upm.edu.my/id/eprint/80772/ http://psasir.upm.edu.my/id/eprint/80772/1/FOOD.pdf |