New concept for detection of soy products in minced meat and frozen sausage produced in Egypt
1988
Abdel-Gawad, A.I. | Erian, N.S. (Mansoura Univ. (Egypt). Faculty of Agriculture) | Mahrous, T.S.
Moisture, protein, lipids, sugars, minerals and gel electrophoresis of proteins of the imported frozen beef and textured soy protein (soy protein concentrate-Brazil production) being the most common soy product in meat plants of Egypt at present time as well as their mixtures were studied. Results obtained from chemical analysis were used to establish plot relation between mentioned components and ratios of soybean added to minced meat or to sausage. Relation between moisture, protein, lipids, sugars content and proportion of added textured soy protein in minced meat was linear. Therefore standard curves of soy product -chemical component were plotted in order to deduce the ratio of soy product in minced meat by determination of one or more of the mentioned chemical components.
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