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A PCR assay to detect trace amounts of soybean in meat sausages

dc.contributor.authorSoares, Sónia
dc.contributor.authorMafra, Isabel
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorOliveira, Beatriz
dc.date.accessioned2011-06-07T08:15:46Z
dc.date.available2011-06-07T08:15:46Z
dc.date.issued2010
dc.description.abstractSoybean proteins are the most widely used source vegetable proteins in the meat industry because of several interesting characteristics. As soybean is included in the group of ingredients potentially allergenic, if not declared, it can be considered a hidden allergen, representing a potential risk to sensitised individuals. The aim of this work was to optimise and apply DNA-based techniques for soybean detection in meat products, as alternative to the currently used protein-based methods. The optimised polymerase chain reaction (PCR) protocol targeting the soybean lectin gene enabled the detection of the addition of 0.1% and 0.5% of hydrated textured protein, which corresponded to 0.01% and 0.06% (w ⁄ w) of soybean protein in unprocessed and heat-processed pork meats, respectively. The established PCR technique, when applied to commercial meat sausages (eighteen samples), confirmed the presence of soybean declared in nine samples and indicated the presence of soybean in four samples with no labelled information about soybean. Additionally, the event-specific PCR detection of Roundup Ready soybean was also performed, enabling the detection of transgenic DNA in three samples.por
dc.identifier.citationSoares, S.; Mafra, I.; Amaral, J.S; Oliveira, B.M.P.P. (2010). A PCR assay to detect trace amounts of soybean in meat sausages. International Journal of Food Science and Technology. ISSN 0950-5423. 45:12, p. 2581-2588por
dc.identifier.doi10.1111/j.1365-2621.2010.02421.x
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10198/5009
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInternational Journal of Food Science and Technologypor
dc.subjectGMOpor
dc.subjectMeat sausagespor
dc.subjectPCRpor
dc.subjectProcessed meatpor
dc.subjectSoybean detectionpor
dc.titleA PCR assay to detect trace amounts of soybean in meat sausagespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2588por
oaire.citation.startPage2581por
oaire.citation.titleInternational Journal of Food Science and Technologypor
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd

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