SENSISpec ELISA Crustaceans (Tropomyosin) Allergen 96 Wells

Crustaceans represent an important food allergen group. In this context, tropomyosin is the most critical protein found across all common crustacean species. In cooked crustacean extracts, this protein comprises approximately 20% of total proteins. Cross-contamination frequently occurs as a consequence of production processes, explaining why crustacean residues cannot be excluded from food products in many cases. Sensitive detection systems are therefore essential for identifying crustacean residues in food materials. The SENSISpec Crustaceans (Tropomyosin) ELISA provides highly sensitive detection of tropomyosin (from Penaeus indicus) and is specifically employed for quantifying crustacean residues in fish products, soups, sauces, baked goods, and meat products.

Technical Specifications

Applications

• Detection of crustacean allergen residues in processed fish products
• Monitoring crustacean contamination in soup and sauce formulations
• Allergen verification in baked goods and meat products
• Quality control in food manufacturing facilities
• Compliance testing for allergen labeling regulations
• Cross-contamination assessment in production environments