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KMID : 0380619920240050397
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.397 ~ p.403
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Development of Immunoassay Systems for the Assay of Soy Protein in Meat Products
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Abstract
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This study was carried out for the development of assay method to quantify the soy protein content in meat homogenate, emulsion-type sausage and commercial meat products by Enzyme-linked Immunosorbent Assay(ELISA). The standard antigen was extracted before and after heat treatment. It was observed that the degree of reaction was not varied significantly according to the heating temperature. The recovery rate in meat homogenate and emulsion-type sausage was not varied significantly according to the heating temperature, The reaction was not interfered with fat and spices of the samples. Samples with 10 soy protein showed lower correlation than those with 2% and 5% soy protein. The recovery rate in commercial meat producas showed difference individually. The correlation of some products with raw vegetable and wheat starch was relatively low.
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KEYWORD
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