Detection of plant raw materials in meat products by HPLC.

摘要

Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates contents of individual ingredients in particular meat products. However, methods for evaluating compliance with these regulations are not closely specified. This study sought to determine analytical methods, such as HPLC, suitable for the detection of plant material in meat products. Due to the high variability in contents of these ingredients in meat products, various markers were observed (isoflavones, phytic acid and galactooligosaccharides). For the purpose of detection, substances commonly used in food manufacture were taken into account such as soy meal, wheat flour, soy isolates and HAM 60. Values gained by measuring the given markers were subsequently converted to reflect the amount of plant based substance added. Out of 18 products commonly available in shops, only 7 fulfilled the legal criteria.