Determination of soya protein in processed foods

Eldridge, A. C.

doi:10.1007/bf02582408

Cited by 7 publications

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…31,137,138 The method involves simple extraction, filtration, and measurement of the fluorescence of the solution. However, in order to use this method it is necessary to know the type of product added and, in addition, it cannot be applicable to heat-processed meat-soyabean blends because Maillard browning causes fluorescence.…”

Section: Other Methodsmentioning

confidence: 99%

“…[28][29][30][31][32] For instance, carbohydrate staining with Toluidine Blue has been employed for the detection of textured soyabean. 32 The oldest method known to detect soyabean in meat, dated on 1913, is actually an official qualitative test to detect soyabean flour in meat and consists of a microscopic analysis under polarized light of the residue remaining after alkali treatment of a meat sample.…”

Section: Microscopic Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of Soyabean Proteins in Meat Products: A Review

Belloque

García

Torre

et al. 2002

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

The use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to meat products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the detection of added soyabean proteins in meat products is obvious. Microscopic, electrophoretic, immunologic, and chromatographic methods are the most widely used for this purpose. However, the detection of soyabean proteins in meat products presents difficulties related to the composition (meat species, meat quality, soyabean protein source, presence of other non-meat proteins, etc.) and the processing of the meat products, and, although these analytical methods have tried to overcome all these difficulties, there is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products.

show abstract

Section: Other Methodsmentioning

confidence: 99%

Section: Microscopic Methodsmentioning

confidence: 99%

Analysis of Soyabean Proteins in Meat Products: A Review

Belloque

García

Torre

et al. 2002

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…Vários métodos para detecção e quantificação de proteínas de soja em produtos cárneos têm sido publicados nas últimas três décadas, incluindo: a) técnicas histoquímicas (COOMARASWAMY;FLINT, 1973;CASSENS;TERREL;COUCH, 1975;BERGERON;DURAND, 1977;MEECH, 1978;ELDRIDGE, 1981;RODRIGUES;PENTEADO, 1989;HECKMANN;NEUMANN;TSCHIRDEWAHN, 1992), b) cromatografia líquida de alta eficiência (GRIFFITH; BILLINGTON; GRIFFITHS, 1981), c) espectrofotometria de fluorescência (ELDRIDGE;HOLMES, 1979), d) análise de reflectância no infravermelho próximo -NIR (BERKOWITZ; WEBERT, 1987), e) eletroforese (PARSONS;LAWRIE, 1972;GUI et al, 1973;LEE et al, 1975;LEE et al, 1976;HOMAYOUNFAR, 1977;POLI et al, 1979;MORI et al, 1981;ARMSTRONG;RICHERT;RIEMANN, 1982;GERMAN;DAMODARAN;KINSELLA, 1982;PENG et al, 1982;RODRIGUES, 1986), f) eletroforese com imunoblotting (JANSSEN;VOORTMAN;BAAIJ, 1987;ABDEL-AZIZ et al, 1997), g) imunoeletroforese (KAMM, 1970), h) imunodifusão dupla de Ouchterlony (HAMMOND et al, 1976, BRAUNER-GLAESNER;RISTOW, 1990, HECKMANN;NEUMANN;TSCHIRDEWAHN...…”

Section: Identificação E Quantificação De Proteínas De Sojaunclassified

Proteinas de soja e colageno

Torre¹

View full text Add to dashboard Cite

A conclusão deste trabalho só foi possível graças à colaboração direta e indireta de muitas pessoas. Agradeço profundamente a contribuição que recebi de todos os envolvidos neste projeto.Agradeço em especial a meu orientador, Dr. Nelson José Beraquet, chefe do Centro de Tecnologia de Carnes do ITAL, não apenas pela orientação, mas por seu incentivo, paciência e apoio na realização desta tese.À banca examinadora desta tese, pelas opiniões e correções, que em muito valorizaram este trabalho.

show abstract

Detection of soybean in soy‐based meat substitutes

Allah

Foda

El-Dashlouty

et al. 1986

Nahrung

View full text Add to dashboard Cite

The statistical analysis of the available data indicated that the straight line equations of protein, fat, fibre, calcium, methionine, and lysine could successively be used for forecasting the added soy percent in a given recipe. On the other hand, the areas of the identified bands in the electropherograms of the investigated samples were considered a reasonable tool for the quantitative determination of whole soybean in soy-based meat substitutes.

show abstract

Determination of soya protein in processed foods

Cited by 7 publications

References 25 publications

Analysis of Soyabean Proteins in Meat Products: A Review

Analysis of Soyabean Proteins in Meat Products: A Review

Proteinas de soja e colageno

Detection of soybean in soy‐based meat substitutes

Contact Info

Product

Resources

About