Textured Soy Protein Quantification in Commercial Hamburger
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29.48Universidade Estadual de Londrina+ 119.61University of S?o PauloShow
more authorsAbstractSoy protein is widely used as an additive in meat products. Brazilian legislation allows a maximum of 7.5% (dry wt) of textured soy p 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.Do you want to read the rest of this article?
CitationsCitations18ReferencesReferences34Nutrition wise, some meat extenders derived from vegetables like soy protein is the most widely used in meat products like sausages, patties, meat loaf, salami and meatball mainly because of its good biological value and its functional properties. (Macedo-Silva et al., 2001). Similarly, milk protein have been utilized in meat products as it has positive effects on the properties like immobilization of water, texture, consistency control, colour enhancement and organoleptic properties. ABSTRACT: Investigations were carried out on buffalo meat sausages prepared by different levels of extenders such as skimmed milk powder, soy flour and starch at refrigerated storage temperature. The moisture content of sausage samples prepared with different levels of extenders ranged between 58.13% and 61.45% respectively in fresh condition. After 28 days of refrigerated storage the moisture content of emulsion sausage ranged between 55.33% and 58.40%. The ash content of emulsion sausage was in range of 1.94-2.23% respectively. The fat content of emulsion sausage fresh samples was found in range of 13.06-16.38%. There was an apparent increase in fat content of emulsion sausage samples during refrigerated storage. The values of TBA number and pH of emulsion sausage was found in the range of 0.19-0.23 and 5.84-5.9 respectively. There was slight decrease in pH of emulsion sausage during refrigerated storage. After 28 days the pH was found in the range of 5.6-5.7 respectively. It was found from the sensory evaluation of buffalo meat emulsion sausage that the product was acceptable to the panelist even after 21 days of storage but the acceptability of the product was reduced after 28 days. The total plate count of emulsion sausage was found in the range of 3.74–4.12 and after 28 days of refrigerated storage these values were found in the range of 7.31-8.66 log cfu/g and 3.53-4.02 log cfu/g respectively. Full-text · Article · Dec 2015 · Comprehensive Reviews in Food Science and Food Safety ABSTRACT: Food allergies represent an important health problem in industrialized countries. Undeclared allergens as contaminants in food products pose a major risk for sensitized persons. A proposal to amend the European Food Labelling Directive requires that all ingredients intentionally added to food products will have to be included on the label. Reliable detection and quantification methods for food allergens are necessary to ensure compliance with food labelling and to improve consumer protection. Methods available so far are based on protein or DNA detection. This review presents an up-to-date picture of the characteristics of the major food allergens and collects published methods for the determination of food allergens or the presence of potentially allergenic constituents in food products. A summary of the current availability of commercial allergen detection kits is given. One part of the paper describes various methods that have been generally employed in the detection
their advantages and drawbacks are discussed in brief. The main part of this review, however, focuses on specific food allergens and appropriate methods for their detection in food products. Special emphasis is given to allergenic foods explicitly mentioned in the Amendment to the European Food Labelling Directive that pose a potential risk for allergic individuals, namely celery, cereals containing gluten (including wheat, rye and barley) crustaceans, eggs, fish, peanuts, soybeans, milk and dairy products, mustard, tree-nuts, sesame seeds, and sulphite at concentrations of at least 10 mg kg(-1). Sulphites, however, are not discussed. Full-text · Article · Feb 2004 ABSTRACT: Meatballs were produced with three different formulations: the addition of 0.2% wheat flour, WPC and SPI. Control sample was formulated with 1% toasted bread-crumbs as traditional production. Meatballs were cooked 70 °C and subsequently stored at 4 °C up to 7 days or at -20 °C up to 1 month. The effects of ingredients on the lipid oxidation, colour, chemical and textural properties of the samples were studied. WPC and SPI were inhibitory toward oxidation in cooked meatballs. For inhibition of lipid oxidation, SPI was slightly more effective than WPC; however, WPC was more effective than SPI for inhibition of oxymyoglobin oxidation.Article · Oct 2004 ABSTRACT: Soybean is considered one of the &big eight& foods that are believed to be responsible for 90% of all allergenic reactions. Soy allergy is of particular importance, because soybeans are widely used in processed foods and, therefore, represent a particularly insidious source of hidden allergens. Although significant advances have been made in the identification and characterization of soybean allergens, scientists are not completely certain about which proteins in soy cause allergic reactions. At least 16 allergens have been identified. Most of them, as with other plant food allergens, have a metabolic, storage, or protective function. These allergens belong to protein families which have conserved structural features in relation with their biological activity, which explains the wide immunochemical cross-recognition observed among members of the legume family. Detailed analysis of the structure-allergenicity relationships has been hampered by the complexity and heterogeneity of soybean proteins. A variety of technological approaches have been attempted to decrease soybean allergenicity. This paper provides a comprehensive review of the current body of knowledge on the identification and characterization of soybean allergens, as well as an update on current hypoallergenization techniques.Article · Feb 2007 ABSTRACT: Soybean proteins are widely used by the meat industry as technological coadjutor when producing processed products such as emulsified and ground meat products. Since regulations for the use and labeling of GMOs and derived ingredients are in force in Brazil, a PCR-based method capable of detecting Roundup Ready(TM) (RR) soybean was employed for meat additives. Thirty-two samples of meat additives containing soy proteins were tested for the presence of soybean amplifiable DNA and RR soybean DNA. Twenty-five samples gave a positive signal for the lectin gene, confirming the presence of soybean amplifiable DNA and 15 samples returned a positive signal for specific RR detection confirming the presence of genetically modified soy. These results demonstrate for the first time the presence of RR soybean in meat additives. This method may be useful for meat industries interested in controlling the presence of RR soybean in additives used for meat products manufacture. Copyright (C) 2007 Society of Chemical IndustryArticle · Aug 2007 ABSTRACT: Consumers are becoming increasingly interested in healthful foods and are open to soy protein ingredients. Soybeans as food are very versatile and a rich source of essential nutrients. They are also an excellent source of good-quality protein, comparable to other protein foods, and suitable for all ages. Adverse nutritional and other undesirable effects followed by the consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins, as well as poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat or eliminated by fractionation during food processing. Soybeans provide an alternative source of protein for people who are allergic to milk protein. Soy protein is highly digestible (92% to 100%) and contains all essential amino acids. Although relatively low in methionine, it is a good source of lysine. Soy-protein products contain a high concentration of isoflavones, up to 1 g/kg. Increased acceptance of soy proteins is due to unmatched qualities like good functional properties in food applications, high nutritional quality, abundance, availability, and low cost. At present the various forms of soy proteins are primarily utilized for their functional effects rather than their nutritional properties. This article summarizes the integrated overview of the widely available, scattered information about the nutritional and functional uses of the soy proteins when applied in food systems and intends to present the most current knowledge with an interest to stimulate further research to optimize their beneficial effects.Article · Jan 2008 Project[...]ProjectProject[...]ArticleJanuary 2011 · Voprosy pitaniiaWith the help of immune-enzyme analysis the amount of soy protein was determined in cooked meats. The results obtained are subjected to mathematical processing, also shows the metrological performance of the method. ArticleDecember 2015Investigations were carried out on buffalo meat sausages prepared by different levels of extenders such as skimmed milk powder, soy flour and starch at refrigerated storage temperature. The moisture content of sausage samples prepared with different levels of extenders ranged between 58.13% and 61.45% respectively in fresh condition. After 28 days of refrigerated storage the moisture content... ArticleAugust 2007 · Journal of the Science of Food and Agriculture · Impact Factor: 1.71Soybean proteins are widely used by the meat industry as technological coadjutor when producing processed products such as emulsified and ground meat products. Since regulations for the use and labeling of GMOs and derived ingredients are in force in Brazil, a PCR-based method capable of detecting Roundup Ready(TM) (RR) soybean was employed for meat additives. Thirty-two samples of meat additives... ArticleApril 2010 · Journal of Muscle Foods · Impact Factor: 0.50In an attempt to improve the chemical, physical and sensory properties of beef burgers containing 11.5–13.7% fat, trials were carried out on eight experimental burger formulations containing carrageenan (0.5%), texturized soya (1.5%) and trisodium phosphate (0.5%), either alone or in different combinations, and compared with a control prepared only with the addition of salt and water. The data... ArticleFebruary 2010 · Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment · Impact Factor: 1.80This work describes the development and validation of two PCR methods, end-point and real-time PCR, for the detection of soy protein in a wide rage of foodstuffs. These techniques are reliable and sensitive, allowing detection of trace amounts of soybean in processed products. TaqMan real-time PCR was the simpler and more rapid process, with a higher potential for automation and, therefore,... Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.This publication is from a journal that may support self archiving.Last Updated: 09 Oct 17