Analysis, added protein, meat

Saz and Marina [148] published a comprehensive review on HPLC methods and their developments to characterize soybean proteins and to analyze soybean proteins in meals. In the case of soybean derived products, a number of papers dealing with cultivar identification [149,150], quantification of soybean proteins [151-154], detection of adulteration with bovine milk proteins [151,155-158], and characterization of commercial soybean products on the basis of their chromatographic protein profile [159,160] have been published in the last years. Other studies deal with the analysis of soybean proteins added to meat [161-165], dairy [151,165-167], and bakery products [156,163,168,169]. The same research group developed perfusion RP-HPLC methods for very rapid separation of maize proteins (3.4 min) and characterization of commercial maize products using multivariate analysis [170], and for the characterization of European and North American inbred and hybrid maize lines [171]. 

Besides the estimation of the animal species and the control of additives, the analysis of processed meats is associated with verifying composition. Here the emphasis is on the content of extraneous added water, carbohydrate-containing thickeners and binders, nonmeat protein additives and fat. In addition, the determination of nitrites, nitrates, nitrosamines and, for enhancing the... 

The oranges were washed, chopped in a meat mincer and homogenised by a Fryma mill. Water (0.6 volumes) were added before the slurry was heat treated by steam injection at 100°C for 2 minutes. The enzyme treatment was carried out for 1 hour at 40°C with 10 lU/g slurry of PME and 25 pg enzyme protein/g slurry of the other enzymes for each of the enzymes. The gelated orange slurry were treated at 85°C for 3 minutes to inactivate the enzymes before the strength of the gel was measured by a SMS TeJrture Analyser TA-XT2 (Stable Micro Systems, XT. RA Dimensions, Operations Manual versions) by compression analysis using a flat cylinder (20 mm dia.) with a speed of 2 mm/s. The force to provide a 20% compression was recorded. 

Determining the main chemical constituents, namely, fat, moisture, and protein, in meat and fish muscle is often the most important point of analysis in a production process. Knowing the chemical composition of the raw materials to be used in a process makes it possible to optimize the composition of the final product. However, quality characteristics other than chemical composition may also be important for some products, such as sensory attributes, texture, added NaCl, and added starch. 

Moisture content is related to protein content and is relatively constant. Feder s method of analysis of water added to chopped or ground meat or to emulsion-type sausages is based on these findings. The method uses the empirical equation ... 

Cooked chicken patties were made up of 57% of chicken meat, 40% of distilled water and 3% of salt. These ingredients were minced imtil achieving an homogeneous paste and subsequently PAHs standard stock solution was added to obtain a final concentration of 5 ng/ml. Polypropylene tubes with polyethylene caps were filled with 32 ml of this mix. Gelling of meat proteins was achieved by cooking the tubes at 7(fC during 15 minutes. Meat gels were stored at 2-4°C until analysis. 

---