Determination of soya protein in model meat products using image analysis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870783" target="_blank" >RIV/62157124:16270/11:43870783 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of soya protein in model meat products using image analysis

Popis výsledku v původním jazyce

Wheat protein or flour had been most frequently for meat products, however, in these days they are being replaced by soya protein which has much more favourable properties in it use. Considering the possible misuse of raw materials of plant origin for adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection id needed including the determination of their content. Soya protein can be detected using various methods. In our work, an immunohistochemical method was used with image analysis for the quantification of soya protein. Model meat products with the addition of known amounts of soya protein in various forms were made for this experiment.

Název v anglickém jazyce

Determination of soya protein in model meat products using image analysis

Popis výsledku anglicky

Wheat protein or flour had been most frequently for meat products, however, in these days they are being replaced by soya protein which has much more favourable properties in it use. Considering the possible misuse of raw materials of plant origin for adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection id needed including the determination of their content. Soya protein can be detected using various methods. In our work, an immunohistochemical method was used with image analysis for the quantification of soya protein. Model meat products with the addition of known amounts of soya protein in various forms were made for this experiment.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1B53004" target="_blank" >1B53004: Kvalitativní a kvantitativní diagnostika součástí rostlinného a živočišného původu v potravinách pomocí histochemických a imunohistochemických metod</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

29

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

318-324

Kód UT WoS článku

000294387800003

EID výsledku v databázi Scopus

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