Detection Of Soybean Protein Isolate And Porcine Skeletal Muscle In Emulsion Sausage Of Pork

Emulsion sausage of pork is one of typical western-style meat product,which is tenderness, with nutritious and convenient. However, there is no definitely legal method that is detected porcine skeletal muscle (P-SM) and soybean protein isolate (SPI) in meat product. So,emulsion sausage of pork was used for current study. Detection of P-SM and SPI in emulsion sausage of pork by SDS-PAGE, ELISA and amino acid analysis is developed,with geting the range of P-SM and SPI in emulsion sausage of pork,which can provide a theory for the research of detection of P-SM and SPI to heat-processed meat product. The major researches and experimental results were as follows:1. An effective method for detecting soybean protein isolate in emulsion sausage of pork by SDS-PAGE is described. A linear calibration curve was obtained for detecting soybean protein isolated in emulsion sausage of pork by regression analysis with band intensity and SPI concentrations (0.5%～10%) ofα'subunit(YSPI=99.0291x+618.590 2,YSPI:band intensity ofα'subunit,x:SPI concentrations,R2=0.9868). The prediction value using samples with known amounts of SPI (1.0%,2.5%,7.5%,20.0%and 40%) evidenced a high reproducibility of the methodology (coefficient of variation from 1.9% to 7.0%). The successful application of the SDS-PAGE was also demonstrated by the high correlation (R2=0.98) obtained from regression analysis between the predicted and the actual values of SPI addition in emulsion sausage of pork.2. Detection of P-SM in emulsion sausage by SDS-PAGE was developed. A linear calibration curve was obtained for detecting P-SM in emulsion sausage of pork by regression analysis with band intensity and P-SM concentrations (3%～50%) of G-actin subunit(Yp=29.3561x+470.4828,YP:band intensity of G-actin,x:P-SM concentrations, R2=0.9821).The prediction value using samples with known amounts of SPI (3 %,4%,8%,20%,and40%) evidenced a high reproducibility of the methodology(coeffi-cient of variation from 2.41%～7.67%). The successful application of the SDS-PAGE was also demonstrated by the high correlation (R2=0.97) obtained from regression analysis between the predicted and the actual values of P-SM addition in emulsion sausage of pork. 3. ELISA was developed for the sensitive detection of P-SM in emulsion sausage of pork.From the results, P-sTnI was found to be capable of differentiating from extracts of soybean protein and ingredients. A leaner regression equation was obtained for detecting P-SM in emulsion sausage of pork by regression analysis with absorbance of P-sTnI and P-SM concentrations (Yp-sTnI=0.0133Ln(x)+0.1352,YP-sTnI:absorbance of the kit of emulsion sausage of pork detected by P-sTnI,x:the concentration of P-SM in emulsion sausage of pork,R2=0.8823). The prediction value using samples with known amounts of porcine muscle(40%,20%,10%,3%,1.5%,0.8%,0.3%,and0.1%) evidenced a high reprod-ucibility of the methodology (coefficient of variation from 0.23%-8.33%). The successful application of the ELISA was also demonstrated by the high correlation (R2= 0.99) obtained from regression analysis between the predicted and the actual values of P-SM addition in emulsion sausage of pork.4. A procedure is described that adapted to permit comparison of the amino-acid pattern from emulsion sausage of pork by 18 kinds of amino-acid analysis.There were two equations about proline(Yp=0.46001X1+0.0185X2+0.0993,Yp:proline concentrato-ns,X1:SPI concentratons,X2:P-SM concentratons,R2=0.9947) and hydroxyl proline (Yp =0.0023X2+0.0005,YP:hydroxyl proline concentratons,P-SM concentratons, R2=0.9947) for detecting the values of P-SM and SPI addition in emulsion sausage of pork.Other equations are employed to establish the hypothesis. The prediction value using samples with known amounts of SPI and P-SM (45%,4%;25%,6%;8%,9%) evidenced a high reproducibility of the methodology (coefficient of variation from 1.05%～6.64%). The successful application of the ELISA was also demonstrated by the high correlation (R2= 0.99, R2=0.98) obtained from regression analysis between the predicted and the actual values of P-SM addition in emulsion sausage of pork.