Simple and inexpensive method for the reliable determination of additions of soybean proteins in heat-processed meat products: an alternative to the AOAC official method.
Despite the existence of an AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) for the determination of additions of soybean proteins in meat products, its use for quantitative assessment is limited. Accordingly, a simple and inexpensive method has been developed and validated in this work. The method involves defatting the meat samples with acetone, solubilization of soybean proteins in a 30 mM Tris-HCl buffer (pH 8) containing 0.5% (v/v) 2-mercaptoethanol, and the identification of two peaks from soybean proteins in the chromatogram obtained by perfusion reversed-phase chromatography and UV detection. Determination of soybean proteins by the proposed method did not suffer from matrix interferences, with a good linear correlation up to a concentration of 12.50 mg/mL soybean proteins being observed. The proposed method was proven to be specific, precise, accurate, robust, and sensitive, making possible the detection and the quantitation of additions of 0.07% (w/w) and 0.25% (w/w), respectively, of soybean proteins in meat products (related to 1 g of initial product). The method has been applied to the determination of the soybean protein content in commercial heat-processed meat products, obtaining results that were statistically similar to those obtained by the official ELISA method but with a higher reliability and simplicity and a lower cost and analysis time.
Castro-Rubio
Florentina
F
Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, 28871 Alcalá de Henares, Madrid, Spain.
García
María Concepción
MC
Rodríguez
Roberto
R
Marina
María Luisa
ML
D000818:Animals; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D030262:Soybean Proteins / Q000032:analysis*; D013552:Swine
D005503:Food Additives; D030262:Soybean Proteins