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Polymerase chain reaction for soybean detection in heat processed meat products

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dc.contributor.authorSoares, Sónia
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorMafra, Isabel
dc.contributor.authorOliveira, Beatriz
dc.date.accessioned2012-07-16T13:20:52Z
dc.date.available2012-07-16T13:20:52Z
dc.date.issued2008
dc.description.abstractSince vegetable proteins are considerably cheaper than muscle proteins, they are frequently used as meat extenders in order to reduce the cost of the final product. Due to several interesting characteristics, soybean is reported to be the most widely used vegetable protein in the meat industry. Nevertheless, soybean is included in the group of 12 ingredients potentially allergenic, which should therefore be labelled according to the Codex Alimentarius FAO/WHO and the European Commission (Directive 2003/89/EC). In fact, it has been described that amounts of soy bellow 0.1% and 1% (w/w) can lead to allergic reactions in sensitive consumers (1 ). The analytical methods used for soybean detection in foods rely mainly on protein and DNA analysis. However, it has been referred that protein-based methods can be significantly less sensitive in the evaluation of thermally processed foods because of protein denaturation. Recently, the analysis of DNA coupled with polymerase chain reaction (PCR) presents a fast, sensitive and highly specific alternative to protein-based methods. The aim of the present work was to develop PCR techniques able to identify soybean in highly processed meat products. Specific primers designed for soybean detection based on the lectin gene were used. The methodology was optimized using reference binary samples with different known percentages of pork meat and soybean protein, prepared in the laboratory. To evaluate the effect of thermal treatment, identical binary mixtures were submitted to heat treatment in an autoclave at 121°C for 5 min. Results showed that detection of soybean was successful in all raw mixtures until the level of 0.1 %. Regarding the autoclaved samples, detection was only achieved for levels ~ 0.5% of soybean, probably due to thermally induced DNA degradation. Several commercial samples of Frankfurt or Frankfurt like sausages were tested to detect the presence of soybean in compliance with the label statements.
dc.identifier.citationSoares, Sónia; Amaral, Joana S.; Mafra, Isabel; Oliveira, M. Beatriz P.P. (2008). Polymerase chain reaction for soybean detection in heat processed meat products. In First European Food Congress. Ljubljana, Slovenia.por
dc.identifier.urihttp://hdl.handle.net/10198/7231
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectPCRpor
dc.subjectSoybeanpor
dc.subjectMeat productspor
dc.titlePolymerase chain reaction for soybean detection in heat processed meat productspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLjubljana, Sloveniapor
oaire.citation.titleFirst European Food Congresspor
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd

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