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Diaeta  2010 

Salazones y chacinados embutidos secos: detección por electroforesis de especies cárnicas y de proteínas extrínsecas agregadas

Keywords: dry-cured meat products, meat species, extrinsic proteins, sds-page.

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Abstract:

different meat species can be used in dry-cured meat products, and extrinsic proteins can also be added in some of them. the objectives of this work are to analyze dry-cured meat products elaborated with different meat species (cow, swine, deer, boar and lamb) in order to evaluate the usefulness of the sds-page method in the identification of the species used; to compare this methodology with an immunochemical method (elisa for porcine and bovine species respectively) in samples that declare porcine and/or bovine meat in their label; and to detect the possible presence of extrinsic proteins declared or not in these products' labels. twelve dry-cured meat products were analyzed. in all samples, the meat species declared in the labels were found by electrophoresis, except in one case where only bovine meat was detected while the label declared both bovine and porcine meats. the immunochemical method confirmed the detection of bovine and/or porcine meat in the samples that declared them in their labels. as regards extrinsic proteins, soy proteins were detected by electrophoresis in three samples, while two of them did not declare these proteins. dairy proteins were detected in very low levels in three samples that declared them and wheat proteins were detected in two samples that did not declare them. the three proteins detected in these samples are food allergens. although the method of choice for the detection of allergens in food is elisa because it is more sensible than sds-page, these allergenic proteins were easily detected by electrophoresis; this indicates they were added in relevant concentrations. it is then critical that manufacturers declare all protein ingredients used in this kind of products to prevent allergic reactions in consumers.

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