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The determination of isolated soybean protein in raw and pasteurized meat products
Author(s) -
ARMSTRONG D. J.,
RICHERT S. H.,
RIEMANN SUSAN M.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00188.x
Subject(s) - pasteurization , food science , soy protein , chemistry , raw meat , raw material , sodium dodecyl sulfate , polyacrylamide gel electrophoresis , gel electrophoresis , detection limit , chromatography , biochemistry , enzyme , organic chemistry
Summary Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis was used to determine the isolated soy protein content in raw and pasteurized meat products. This method determined soy protein (±0.5%) by using an internal standard protein (haemocyanin) to compensate for variations in the meat. The detection limit for meat products was 0.5%. Several possible meat and non‐meat interferences were examined and none were found to interfere. The assay cannot be used on retorted products.