Textured Soy Protein Quantification in Commercial Hamburger

Textured Soy Protein Quantification in Commercial Hamburger Soy protein is widely used as an additive in meat products. Brazilian legislation allows a maximum of 7.5% (dry wt) of textured soy protein in hamburgers; however, there is no reliable local methodology to quantify soy protein in meat products. The objective of this work was to investigate and apply indirect ELISA as a method for determining soy protein in hamburgers prepared from beef, chicken and swine meat. The 7S fraction was used to prepare the polyclonal antibody. A relative high incidence of soy protein was observed in this study: of 39 samples analyzed, 30.8% were found to exceed the legal specification. Indirect ELISA proved to be a simple, rapid and adequate method for quantifying textured soy protein in hamburgers, and should be considered a potentially valuable technique for inspection of foods containing soy protein. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Composition and Analysis Elsevier

Textured Soy Protein Quantification in Commercial Hamburger

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Publisher
Elsevier
Copyright
Copyright © 2001 Academic Press
ISSN
0889-1575
D.O.I.
10.1006/jfca.2001.1014
Publisher site
See Article on Publisher Site

Abstract

Soy protein is widely used as an additive in meat products. Brazilian legislation allows a maximum of 7.5% (dry wt) of textured soy protein in hamburgers; however, there is no reliable local methodology to quantify soy protein in meat products. The objective of this work was to investigate and apply indirect ELISA as a method for determining soy protein in hamburgers prepared from beef, chicken and swine meat. The 7S fraction was used to prepare the polyclonal antibody. A relative high incidence of soy protein was observed in this study: of 39 samples analyzed, 30.8% were found to exceed the legal specification. Indirect ELISA proved to be a simple, rapid and adequate method for quantifying textured soy protein in hamburgers, and should be considered a potentially valuable technique for inspection of foods containing soy protein.

Journal

Journal of Food Composition and AnalysisElsevier

Published: Oct 1, 2001

References

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