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Food Additives & Contaminants Volume 22, 2005 - Issue 12
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Original Articles

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

F. Castro Facultad de Química, Departamento de Química Analítica, Universidad de Alcalá, E-28871 Alcalá de Henares, Madrid, Spain
,
M. L. Marina Facultad de Química, Departamento de Química Analítica, Universidad de Alcalá, E-28871 Alcalá de Henares, Madrid, Spain
,
J. Rodríguez Campofrío Alimentación, S. A., Pol. Ind. Gamonal-Villímar, C/La Bureba, s/n. E-09007 Burgos, Spain
&
M. C. García Facultad de Química, Departamento de Química Analítica, Universidad de Alcalá, E-28871 Alcalá de Henares, Madrid, SpainCorrespondence[email protected]
Pages 1209-1218 | Received 18 Apr 2005, Accepted 12 Jun 2005, Published online: 16 Feb 2007

References

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  • Ashoor , SH and Stiles , PG . 1987 . Determination of soy protein, whey protein, and casein in unheated meats by high-performance liquid chromatography . Journal of Chromatography , 393 : 321 – 328 .
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  • Castro , F , García , MC , Rodríguez , R and Marina , ML . 2005 . 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 . Journal of Agricultural and Food Chemistry , 53 : 220 – 226 .
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  • Pietrasik , Z and Duda , Z . 2000 . Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages . Meat Science , 56 : 181 – 188 .
  • Poms , RE , Klein , CL and Anklam , E . 2004 . Methods for allergen analysis in food: A review . Food Additives and Contaminants , 21 : 1 – 31 .
  • Shand , PJ . 1997 . “ Mimetic and synthetic fat replacers for the meat industry ” . In Advanced in meat research , Edited by: Pearson , AM and Dutson , TR . 191 London : Chapman & Hall .
  • Yusof , SCM and Babji , AS . 1996 . Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna . International Journal of Food Sciences and Nutrition , 47 : 323 – 329 .

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