Textured Soy Protein Quantification in Commercial Hamburger

Authors: Macedo-Silva A.¹; Shimokomaki M.¹; Vaz A.J.²; Yamamoto Y.Y.²; Tenuta-Filho A.¹

Source: Journal of Food Composition and Analysis, Volume 14, Number 5, October 2001 , pp. 469-478(10)

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Abstract:

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. Copyright 2001 Academic Press.

Keywords: soy protein; hamburger; ELISA.

Language: English

Document Type: Research article

Affiliations: 1: Departamento de Alimentos e Nutrição Experimental 2: Departamento de Alimentos e Nutrição Experimental, Departamento de Análises Clínicas e Toxicológicas

Publication date: 2001-10-01