ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The analysis of non-meat protein in meat products by the technique of isoelectric focusing in polyacrylamide gels is described. When laboratory prepared pork sausages containing known amounts of added soya protein isolate were analysed, 1% (of fresh sausage weight) added isolate could be detected. At low levels of added isolate (〈5% fresh sausage weight) the technique could only be considered semiquantitative, but at higher levels of added isolate (〉5% fresh sausage weight) better quantitation was possible. the technique cannot be applied to the analysis of products that have undergone extensive heat treatment during manufacture, however, due to denaturation of the soya protein.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00758.x
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