Development of an Analytical Method to Detect Plant Proteins in Meat Products

K. Dolch; F. Schwägele; D.A. Brüggemann

Development of an Analytical Method to Detect Plant Proteins in Meat Products

In: 63rd International Congress of Meat Science and Technology

Authors:

K. Dolch

K. Dolch Department of Safety and Quality of Meat, Max Rubner-Institut, Kulmbach, Germany; kerstin.dolch@mri.bund.de

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F. Schwägele

F. Schwägele Department of Safety and Quality of Meat, Max Rubner-Institut, Kulmbach, Germany; kerstin.dolch@mri.bund.de

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D.A. Brüggemann

D.A. Brüggemann Department of Safety and Quality of Meat, Max Rubner-Institut, Kulmbach, Germany; kerstin.dolch@mri.bund.de

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Type:: Chapter

Pages:: 468–470

DOI:: https://doi.org/10.3920/9789086868605_206

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New analytical methods are necessary to monitor authenticity and integrity of meat and meat products. One possibility to prove the addition of plant proteins in meat products is to detect specific fragments of plant deoxyribonucleic acid (DNA). A convenient method is multiplex quantitative polymerase chain reaction (qPCR). With this method up to five protein sources can be simultaneously determined and quantified. For establishing a multiplex qPCR five steps are obligatory. In this contribution a duplex qPCR was developed to quantify the concentration of oat and barley proteins in emulsified type sausages. The detection range varies from 0.0005 to 0.1% plant protein in emulsified type sausages. The resulting limit of quantification is sensitive enough to quantify allergenic substances like gluten (≤20 ppm).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Development of an Analytical Method to Detect Plant Proteins in Meat Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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