Identificationo f soy protein in meat by pyrolysis—high-resolution gas chromatography

Abstract

Pyrolysis—gas chromatography was applied to the characterization of ground beef and soy protein isolate and its mixtures at the 50, 30 and 10% levels. A cryogenic trap pyrolysis mode was employed and the volatile pyrolysates were analysed by a high-resolution capillary gas chromatograph. Two phenolic derviatives, o-methoxy-and dimethoxyphenol, as well as 2,3-dithiabutane are uniquely observed at a large concentrationi n the soy pyrolysate. Quantification of these characteristic compounds allow the estimation of the level of soy inclusion in the mixture. This approach effectively denotes soy addition up to the 10% level in comminuted beef.