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...

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Bibliographic Details
Published in:Journal of food composition and analysis 2001-10, Vol.14 (5), p.469-478
Main Authors: Macedo-Silva, A., Shimokomaki, M., Vaz, A.J., Yamamoto, Y.Y., Tenuta-Filho, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
ELISA
Food industries
Fundamental and applied biological sciences. Psychology
hamburger
Meat and meat product industries
soy protein
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Summary: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.
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.2001.1014