Detalhes bibliográficos
| Resumo: | The addition of soybean protein materials to meat products is a common practice in the food industry, being a potential hidden allergenic commodity. This study aimed at proposing a novel specific and highly sensitive real-time PCR system for the detection/quantification of soybean as an allergenic ingredient in processed meat products. The method achieved a limit of detection of 9.8 pg of soybean DNA (8.6 copies), with adequate real-time PCR performance parameters, regardless of the soybean material (concentrate or isolate) and after thermal treatments. A normalised approach was also proposed in the range of 0.001–10% (w/w) of soybean material in pork meat, which was successfully validated and applied to processed meat products. Soybean was identified in more than 40% of tested samples of cooked ham and mortadella in the range of 0.1–4% (w/w), 3 samples not complying with labelling regulations as a result of undeclared soybean |
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| Autores principais: | Costa, Joana |
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| Outros Autores: | Amaral, Joana S.; Grazina, Liliana; Oliveira, Beatriz; Mafra, Isabel |
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| Assunto: | Glycine max L. Allergen Meat products Real-time PCR Soybean quantification Soybean protein material |
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| Ano: | 2017 |
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| País: | Portugal |
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| Tipo de documento: | artigo |
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| Tipo de acesso: | acesso restrito |
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| Instituição associada: | Instituto Politécnico de Bragança |
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| Idioma: | inglês |
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| Origem: | Biblioteca Digital do IPB |
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