Determination of soybean proteins in commercial heat-processed meat products prepared with chicken, beef or complex mixtures of meats from different species

Castro, F.; García, María Concepción; Rodríguez, Roberto Oropesa; Rodríguez, Jesús Núñez; Marina, Marı́a Luisa

doi:10.1016/j.foodchem.2005.09.067

Cited by 38 publications

(28 citation statements)

References 9 publications

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“…Em produtos cozidos cujas formulações tenham baixo conteúdo de carne, o uso de proteínas não cárneas se destaca por suprir sua baixa capacidade de emulsificação, prevenindo a coalescência da gordura durante o tratamento térmico (BELLOQUE et al, 2002;CASTRO-RUBIO et al, 2005). Algumas proteínas não cárneas podem também ser utilizadas como substituintes da gordura, devido a sua habilidade em ligar-se à água, formando géis e atendendo a demandas por dietas mais saudáveis (CASTRO et al, 2007).…”

Section: Extensores (Proteínas Não Cárneas)unclassified

“…Métodos cromatográficos também são utilizados para controle da utilização de proteínas não cárneas em produtos cárneos, baseando-se na composição e sequência de peptídeos e de aminoácidos ou na detecção direta de ingredientes (MELLENTHIN & GALENSA, 1999;CASTRO-RUBIO et al, 2005;CASTRO et al, 2007). CASTRO et al (2005) e CASTRO et al (2007 desenvolveram um método de CLAE para quantificação de soja em produtos cárneos cozidos, detectando níveis de 0,08 a 1,89% da leguminosa em produtos comercializados na Espanha.…”

Section: Cromatografiaunclassified

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Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

2010

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Section: Extensores (Proteínas Não Cárneas)unclassified

Section: Cromatografiaunclassified

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

2010

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“…Between vegetable proteins, soybean highly contains well-balanced amino acids and also desirable fatty acids and it will play an important role as a protein source for people around the world (Rodri et et al, 2007;Zarkadas et al, 2007). Furthermore, it must be considered also that the cost of producing of sausage analogs can be less than that product obtained uniquely from animal proteins.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

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The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value), WHC, Texture (Hardness) and cooking yield (P<0.05). The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05). The highest water content is 40% TVP (64.02 ± 1.15%) where the lowest water content is control (61.29 ± 1.88%). The highest fat content is control (12.16 ± 1.87%) where the highest fat content is (8.53 ± 2.09%). For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05). The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05). Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

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“…Therefore various methods such as immunochemical (Moriyama et al 2005;) and molecular biological (Meyer et al 1996;Hernández et al 2006) as well as histological methods have been developed to detect the plant materials in meat products. Nevertheless, in most cases these methods are time consuming or they do not qualify for the quantitative analysis of the plant materials (Castro et al 2007).…”

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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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Determination of soybean proteins in commercial heat-processed meat products prepared with chicken, beef or complex mixtures of meats from different species

Cited by 38 publications

References 9 publications

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

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

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