A Simple Analytical Method of Vegetable Protein Products in Ground Meat

Abstract

A simple analytical method of vegetable protein products(vp)in ground meat were developed. The polysaccharide components from various vp, which were isolated as precipitates by adding ethanol to alkaline solution of them, showed iodine colour reaction. The polysaccharides from ground meat samples, on the other hand, showed little colour reaction. The starch contents of various commercial vp used in commercial ground meat, showed a range of 0.09-2%. Therefore the method is used only for detecting vp in ground meat which contains uncharacterised vp. Quantitative analysis of vp, however, can be made in cases of the ground meat contains vp of which starch content is known. We applied this method to the ground meat samples with varying amount of soybean protein products and wheat protein products, and got reasonable values with a coefficient of variation less than 4.5%.