Textured Soy Protein Quantification in Commercial Hamburger

✍ Scribed by A. Macedo-Silva; M. Shimokomaki; A.J. Vaz; Y.Y. Yamamoto; A. Tenuta-Filho

• Book ID: 102593561
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 308 KB
• Volume: 14
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.2001.1014

✦ Synopsis

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 speci"cation. 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.