Easy determination of the addition of soybean proteins to heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins.
The addition of non-meat proteins to processed meat products is limited by regulations. Therefore, this work has investigated the determination of added soybean proteins in commercial heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins. The method consisted of extracting proteins from the meat products in a Tris-HCl buffer (pH 8) and analysing the extract by high-performance liquid chromatography with a linear gradient water-acetonitrile containing 0.05% (v/v) TFA. This method enabled the detection and quantitation of up to 0.08 and 0.28% (w/w), respectively, of soybean proteins (related to 6 g initial product) in these products. Satisfactory precision and recovery data were established. Accuracy was evaluated by a comparison of soybean protein contents determined by the proposed method and the existing AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) from which no statistically significant differences were observed.
Castro
F
F
Facultad de Química, Departamento de Química Analítica, Universidad de Alcalá, E-28871 Alcalá de Henares, Madrid, Spain.
Marina
M L
ML
Rodríguez
J
J
García
M C
MC
D000818:Animals; D002138:Calibration; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D008894:Milk Proteins / Q000032:analysis*; D015203:Reproducibility of Results; D030262:Soybean Proteins / Q000032:analysis*; D013552:Swine; D014422:Turkeys
D008894:Milk Proteins; D030262:Soybean Proteins