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EVALUATION OF A FLUOROMETRIC TECHNIQUE FOR QUANTITATIVE DETERMINATION OF SOY FLOUR IN MEAT‐SOY BLENDS
Author(s) -
ELDRIDGE A. C.,
HOLMES LEO G.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08495.x
Subject(s) - soy flour , soy protein , food science , chemistry , soy bean , chromatography
Textured soy flour containing 50% protein has been added to fresh ground beef at different levels. Samples were analyzed utilizing fluorescence spectrophotometry. Knowing only what product was added, it was possible to measure the amount of soy flour addition at the 30% level within ±2.4%.