β-Lactoglobulin versus casein indirect ELISA for the detection of cow's milk allergens in raw and processed model meat products

• Published in: Food control 2022-05, Vol.135, p.108818, Article 108818
• Main Authors: Villa, Caterina, Moura, Mónica B.M. V., Costa, Joana, Mafra, Isabel
• Format: Article
• Language: English
• Subjects: Caseins; Indirect ELISA; Meat products; Milk allergens; Quantification; β-Lactoglobulin
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2022.108818

Two methods based on indirect enzyme-linked immunosorbent assays (ELISA) targeting β-lactoglobulin (Bos d 5) or caseins (Bos d 8) were developed for milk protein concentrate (MPC) quantification in meat products. Model mixtures simulating cooked hams and sausages with known amounts of MPC and submitted to oven-cooking (68 °C, 5 h) and autoclaving (121 °C, 1 bar for 15 min), respectively, were used. Bos d 5 ELISA enabled quantifying 100 mg/kg of MPC in raw model foods and 1000 mg/kg in cooked hams, while no quantification was possible for autoclaved sausages. Bos d 8 ELISA enabled limits of detection and quantification of 10 mg/kg for all model foods. Therefore, caseins resisted autoclaving, while β-lactoglobulin was greatly affected, highlighting the importance of selecting an appropriate marker for method development. Herein, an in-house ELISA, using a commercial anti-casein antibody, is proposed as a highly specific and sensitive method, cheaper than the available ELISA kits. •Two indirect ELISA were developed to detect milk allergens in foods.•β-lactoglobulin (Bos d 5) and caseins (Bos d 8) were compared as protein markers.•Both ELISA were successfully applied to raw/processed foods (cooked-hams/sausages).•Bos d 5 ELISA is less sensitive than Bos d 8 ELISA, being affected by autoclaving.•Bos d 8 ELISA presented the best performance and sensitivity (10 mg/kg).