Determination of soya protein in model meat products using image analysis

Randulová, Zdeňka; Tremlová, Bohuslava; Řezáčová-Lukášková, Z.; Pospiech, Matěj; Straka, Ivan

doi:10.17221/57/2009-cjfs

Cited by 11 publications

(7 citation statements)

References 4 publications

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“…Flint (1990) applied a micro-technique which relied on the microscopic appearance of the different hydrocolloid particles when treated with aqueous Toluidine Blue under neutral and acid conditions. Furthermore, the immunohistochemical methods have been used to label the vegetable proteins even in low percentages, but it has limitations due to the low protein content in some vegetables, like wheat (Pospiech et al 2009;Randulová et al 2011).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R. (2015): Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech J. Food Sci., 33: 564-569.The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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“…The impact of the digital acquisition calibration was investigated on a food control method but it can also be used for medicine, criminalists, and chemical industry using image analysis (Randulová et al ., 2011).…”

Section: Discussionmentioning

confidence: 99%

“…By contrast, the microscopic assessment is used for food control where microscopy has been used for years to characterize meat and meat product structures (detection of individual components and morphological criteria), in combination with other techniques for image contrast acquisition—physical (e.g., polarization microscopy), chemical (staining methods) and their combinations (Randulová et al ., 2011). For instance, Tremlová et al .…”

Section: Introductionmentioning

confidence: 99%

Optimization of a quantitative method for muscle histology assessment

Sifre¹,

Coton²,

André³

et al. 2013

Journal of Microscopy

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SummaryOptical microscopy offers the simplest way to obtain magnified images of biological tissues. The assessment of the muscle destructuration level can be performed by a method called Meat Destruction Indicator (MDI), which combines optical microscopy and image analysis. MDI can be used for evaluation of food quality and for considering mechanically separated meat (meat raw material with an MDI value above 58.1% contained muscle fibres sufficiently destructured). This paper is particularly focused on the metrological optimization of a quantitative image analysis method around the example of MDI measurement by microscopy, especially on the digital acquisition calibration focusing and analysis workflow. Ten different samples (45 sections) were examined with variable settings of microscope and camera to define the optimal configuration. The tests were performed with different observers to define rules and criteria for results validation. Based on the obtained results, we suggest choosing objective rules to set the light and colour of the camera and the microscope focus. To control the results of the automatic segmentation emerged also as a key step, and objective rules for observers to select or discard wrong segmented images should be defined. The adjusted MDI measurement by microscope can be used as a reliable method with good repeatability, thanks to this metrological assessment, which could and should be applied to all image analysis applications whatever the application.

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“…More recently, several authors propose for analysis of soy proteins in foods in general using modern methodologies such as Image Analysis 57 , High Performance Liquid Chromatography (HPLC), HPLC-MS/MS (LOD= 4 mg kg -1 soy in meat product) 58,59 , Polymerase Chain Reaction (PCR) (LOD= 10 mg kg -1 soy in meat product) 60 , Western blotting, and Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) (LOD= 200 mg kg -1 soy in meat product) 61 as an alternative to ELISA. New proposals for methodologies of soy determination have been described because ELISA is considered, by many researchers, to have limited accuracy, to be time consuming, costly and complex 62 .…”

Section: Determination Of Soybean Protein Inmentioning

confidence: 99%