ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Soybean lectin (SBL) induced agglutination of rabbit red blood cells (RRBC) was selectively inhibited by partial tryptic hydrolysates of beef protein isolate and all-beef frankfurter. These interactions have been utilized to design a noninstrumental agglutination method to detect nonbeef muscle protein in meat products. The presence of non-beef muscle proteins in cooked sausages is reflected by a reduced level of inhibition established for the all-beef skeletal muscle hydrolysate. The method effectively detected the presence of 10-50% non-beef proteins (soya, pork, pork rind, chicken, turkey and surimi) substituted in all-beef frankfurter.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb05253.x
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