Abstract
A simple discriminative method of vegetable protein products(vp)added to commercial ground meat was developed.
The method is based on the differences of ratios of starch content to total sugar content between the alkali and alcohl extractable polysaccharides of soy protein products(sp)and of wheat protein products(wp), and also the differences of total sugar content between textured sp(tsp)and fibered sp(fsp).
Sp had lower value of starch content/total sugar ratio than wp, and tsp had higher value of total sugar content than fsp.
The discrimination of vp in commercial ground meat(25% of vp being added)can be made by the following relation for their extracted polysaccharides.
starch content/total sugar ratio; sp<0.16<wp
total sugar content; tsp>0.75%>fsp.
