Monitoring of a gluten content in selected meat products from three biggest meat producers in Slovakia

Authors

  • Marcel Mati Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Biotechnology and Food Science
  • Ladislav Staruch Department of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/167

Keywords:

gluten, ELISA test, gluten intolerance, gluten allergy

Abstract

The work is focused on a monitoring of a gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a type of protein complex which is typical naturally presented component of wheat, barley and rye. Flour from this sources with natural gluten content is also added into the some type of meat products and other foodstuffs for a technological reasons hand in hand with economic reasons.  Some of the gluten quantities could be hazardous for sensitive people as celiatics and allergic to gluten. Within the context of this reasons there is a need to control the amounts of this hidden type of gluten inclusive of spice mixes using in a meat production. Monitoring by itself was realized with a use of the sandwich ELISA RIDASCREEN® Fast Gliadin test. ELISA means enzyme linked immunosorbent assay. It is based on a specific reaction among the enzyme and antigen leading to a creation of a complex.  This test provides us exact quantitification of a gluten content in this type of food products using a colorimetric reaction of a complex by observing of all fundamentals of this technique. There were analysed 16 meat products and 5 types of spice mixes in total.

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Published

2012-01-21

How to Cite

Mati, M. ., & Staruch, L. . (2012). Monitoring of a gluten content in selected meat products from three biggest meat producers in Slovakia. Potravinarstvo Slovak Journal of Food Sciences, 6(1), 30–33. https://doi.org/10.5219/167