Analysis of commercial soya additives in meat products.

Abstract

AbstractThe quantitative aspects of the analysis of commercial soya additives in meat products have been investigated using a polyacrylamide gel electrophoresis technique. Extraction of the proteins from the food products was carried out either in 8 M‐urea and 1%, 2‐mercaptoethanol at 18 to 20 °C for 16 h (Method 1), or 10 M‐urea and 4%, 2‐mercaptoethanol at 100 °C for 30 min (Method 2). The proteins in the extracts were separated by electrophoresis on gels containing 6% polyacrylamide and either 6 M‐urea (Method 1) or 8 M‐urea (Method 2) using a 0.06 M‐Tris‐glycine buffer, pH 8.6. Densitograms of the stained protein bands were used for the quantitative estimation of the soya proteins. Both methods were found to give quantitative results for the analysis of soya protein additives in beefburgers and sausages. Method 1 was also found to give quantitative results for meat pie fillings and canned meat loaf products, which had been autoclaved at 115 °C for 40 min.