Development of an enzyme-linked immunosorbent assay for the identification of smoked salmon (Salmo salar), trout (Oncorhynchus mykiss) and bream (Brama raii)

An indirect enzyme-linked immunosorbent assay (ELISA) has been developed for the identification of smoked meat from salmon (Salmo salar), trout (Oncorhynchus mykiss), and bream (Brama raii). The assay uses polyclonal antibodies raised in rabbits against soluble proteins of muscle from salmon (anti-SSP), trout (anti-TSP), and bream (anti-BSP) which are rendered species specific by blocking them with the heterologous soluble muscle proteins. The blocked antibodies were used to detect the samples from smoked fish bound to the wells of a microtiter plate. Immunorecognition of polyclonal antibodies adsorbed to fish samples was made with goat anti-rabbit immunoglobulins conjugated to the enzyme horseradish peroxidase. Subsequent enzymic coversion of the substrate allowed clear species identification of smoked meat of salmon, trout, and bream.