Czech J. Food Sci., 2009, 27(4):234-239 | DOI: 10.17221/205/2008-CJFS

Detection of plant raw materials in meat products by HPLC

Jan VAŇHA, Andrea HINKOVÁ, Marcela SLUKOVÁ, František KVASNIČKA
Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of detection, substances commonly used in food processing industries were taken into account such as soy flour, wheat flour, soy isolate, HAM 60 preparation. The values gained by measuring the given markers were subsequently converted to reflect the amount of the plant based substance added. Out of 18 products commonly available in shops, only 7 filfilled the legal criteria.

Keywords: HPLC; isoflavones; galactooligosaccharides; phytic acid; meat products; adulteration; authenticity

Published: August 31, 2009  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
VAŇHA J, HINKOVÁ A, SLUKOVÁ M, KVASNIČKA F. Detection of plant raw materials in meat products by HPLC. Czech J. Food Sci. 2009;27(4):234-239. doi: 10.17221/205/2008-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Ambrosiadis I., Vareltzis K. (1998): Sojaeinweiβ Emulgiereigenschaft bei der Bruh-wursterstellung. Fleischwirtschaft, 78: 1304-1307.
    2. Cáceres E., García M.L., Toro J., Selgas M.D. (2004): The effect of fructooligosaccharides on the sensory characteristic of cooked sausages. Meat Science, 68: 87-96. Go to original source... Go to PubMed...
    3. Duhan A., Khetarpaul N., Bishnoi S. (2002): Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods. Food Chemistry, 78: 9-14. Go to original source...
    4. Franke A.A., Cluster L.J., Cerna C.M., Narala K.K. (1994): Quantitation of phytoestrogens in legumes by HPLC. Journal of Agricultural and Food Chemistry, 42: 1905-1913. Go to original source...
    5. Frias J., Price K. R., Fenwick G.R., Hedley C.L., Sørensen H., Vidal-Valverde C. (1996): Improved method for the analysis of α-galactosides in pea seeds by capillary electrophoresis. Comparison with HPLC triple-pulsed amperometric detection. Journal of Chromatography A, 719: 213-219. Go to original source... Go to PubMed...
    6. Gayer P. (2002): Nejen sojové bílkoviny. Maso, 4: 30-31.
    7. Graf E., Eaton J.W. (1990): Antioxidant functions of phytic acid. Free Radical Biology and Medicíne, 8: 61-69. Go to original source... Go to PubMed...
    8. Komandi K., Dworschak E. (1988): Measurement of some antinutritive factors in meat products containing texturated vegetable proteins. Die Nährung, 32: 643-648. Go to original source... Go to PubMed...
    9. Mauricio A.R., Palma M., Carmelo O. (2003): Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A, 1012: 119-128. Go to original source... Go to PubMed...
    10. Morton M., Arisaka O., Miyake A., Evans B. (1999): Analysis of phyto-oestrogens by gas chromatographymass spektrometry. Environmental Toxicology and Pharmacology, 7: 221-225. Go to original source... Go to PubMed...
    11. Pipek P., Ingr I., Pipková Z. (1998): Falšování potravin - maso a masné výrobky. Výživa a Potraviny 53: 170-172.
    12. Raboy V. (2003): Myo-Inositol-1, 2, 3, 4, 5, 6-hexakisphosphate. Phytochemistry, 64: 1033-1043. Go to original source... Go to PubMed...
    13. Reddy N.R., Sathe S.K., Salunkhe D.K. (1982): Phytates in legumes and cereals. Advanced Food Research, 28: 1-92. Go to original source... Go to PubMed...
    14. Skoglund E., Carlsson N.-G., Sandberg A.-S. (1997): Analysis of inositol mono- and diphosphate isomers using HPIC and pulsed amperometric detection. Journal of Agricultural and Food Chemistry, 45: 4668-4673. Go to original source...
    15. Smith T. (1990): The British Medical Association Complete Family Health Encyclopedia. Penguin UK, London.
    16. Velíšek J. (2002): Chemie potravin I. OSSIS, Tábor.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content