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Quality control of Frankfurt sausages by biomolecular techniques
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Resumo(s)
The quality of foods is a subject of great concern not only for assuring their safety. but also regarding their authentic it). ln processed meat products. it is very important to establish that declared species of high commercial value are not substituted. partial or entirely. by other lower \ alue species. The misleading labelling might have also negative implications concerning health. especially for sensitive consumers to undeclared potential allergens. such as soybean [I].
The analytical methods used for species identification and authenticity of foods rely mainly on protein and DNA analysis. More recently. DNA molecules have been the target compounds due their high stability compared to the proteins. Moreover. The analysis of DNA coupled with polymerase chain reaction (PCR) presents fast.
sensitive and highly specific alternatives to protein-based methods [2].
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Citação
Soares, S.; Amaral, J.S.; Mafra, I.; Oliveira, M.B.P.P. (2008). Quality control of Frankfurt sausages by biomolecular techniques. In XXI Encontro Nacional da Sociedade Portuguesa de Química. Porto, Portugal.