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Detection of plant raw materials in meat products by HPLC

Author

Listed:
  • Jan VAŇHA

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Andrea HINKOVÁ

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Marcela SLUKOVÁ

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • František KVASNIČKA

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of detection, substances commonly used in food processing industries were taken into account such as soy flour, wheat flour, soy isolate, HAM 60 preparation. The values gained by measuring the given markers were subsequently converted to reflect the amount of the plant based substance added. Out of 18 products commonly available in shops, only 7 filfilled the legal criteria.

Suggested Citation

  • Jan VAŇHA & Andrea HINKOVÁ & Marcela SLUKOVÁ & František KVASNIČKA, 2009. "Detection of plant raw materials in meat products by HPLC," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(4), pages 234-239.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:205-2008-cjfs
    DOI: 10.17221/205/2008-CJFS
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