Quantificação de proteína de soja em frango marinados através dos métodos indiretos do ácido fítico e Elisa

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Soybean derived proteins in meat companies are largely used due to its emulsifier, estabillizer and also water holding capacity properties giving as consequence the texture improvement to the final product. On the other hand, addition of protein ingredients are not allowed to be used in the chicken carcass either refrigerated nor frozen. Conversely, they are legally permitted to be applied in chicken meat marinade products. The absence of a reliable technique in order to quantify and to control their use in meat and meat products indicates the possibility of having abuse in their application. Therefore the objectives of this work were to develop and to validate an indirect method through phytic acid quantitatively determination present in protein soybean preparation added in marinade chicken and refrigerated and frozen chicken carcasses. Also to standardize an indirect method of ELISA immunoassay by polyclonal antibodies anti soybean proteins in order to quantify soy proteins also in both samples. Six chicken marinade samples from different origins were analyzed for soybean protein by the two methods and phytic acid indirect method detected values between 0.0 to 9.87 ± 0.32 g/100 g of samples and indirect method of ELISA between 0.0 to 7.24 ± 0.94 g/100 g of sample both in dry weight basis. On the other hand, 10 frozen chicken carcasses from different origin were also analyzed for soybean protein by the two methods. Both Indirect methods only detected in one sample and phytic acid method detected the value of 3.22 ± 0.06 while ELISA method the value of 2.08 ± 0.45g/100 of sample. Although these two methods presented a high correlation of 97.0%, our results indicated that the phytic acid indirect method has some advantages in relation to ELISA technique because it is simpler, more precise and lower cost. Finally, both methods are reliable to evaluate the quantity of soybean protein and they should be recommended in order to detect possible fraud in both chicken marinade and chicken frozen or fresh carcasses by food inspectors.

ASSUNTO(S)

soy proteins meat - preservation carnes - conservação proteínas de soja

ACESSO AO ARTIGO

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