Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger

Detalhes bibliográficos
Autor(a) principal: Ducatti, Rhani [UNESP]
Data de Publicação: 2016
Outros Autores: de Almeida Nogueira Pinto, José Paes [UNESP], Sartori, Maria Márcia Pereira [UNESP], Ducatti, Carlos [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.meatsci.2016.07.012
http://hdl.handle.net/11449/173367
Resumo: Hamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final product, and they maximize profits for fraudulent industries. Moreover, the ingestion of soy or other non-meat proteins by allergic individuals may present a health risk. In addition, monitoring by supervisory bodies is hampered by a lack of appropriate analytical methodologies. Within this context, the aim of this study was to determine and quantify the levels of added soy protein by determination of 15N and 13C stable isotopes. A total of 100 beef hamburger samples from 10 commercial brands were analyzed. Only three samples of the G brand were within the standards set the Brazilian legislation. The remaining 97 samples from 10 commercial brands contained > 4% soy protein; therefore, they are adulterated and not in compliance with the current legislation.
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spelling Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburgerAdulterationHamburger meatSoy proteinStable isotopesHamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final product, and they maximize profits for fraudulent industries. Moreover, the ingestion of soy or other non-meat proteins by allergic individuals may present a health risk. In addition, monitoring by supervisory bodies is hampered by a lack of appropriate analytical methodologies. Within this context, the aim of this study was to determine and quantify the levels of added soy protein by determination of 15N and 13C stable isotopes. A total of 100 beef hamburger samples from 10 commercial brands were analyzed. Only three samples of the G brand were within the standards set the Brazilian legislation. The remaining 97 samples from 10 commercial brands contained > 4% soy protein; therefore, they are adulterated and not in compliance with the current legislation.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Department of Veterinary Hygiene and Public Health School of Veterinary Medicine and Animal Science Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/nDepartment of Production and Plant Breeding School of Agronomic Science Univ. Estadual Paulista – UNESP, Fazenda Lageado, Portaria I: Rua José Barbosa de Barros, No. 1780Center of Stable Isotopes Institute of Biosciences Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/nDepartment of Veterinary Hygiene and Public Health School of Veterinary Medicine and Animal Science Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/nDepartment of Production and Plant Breeding School of Agronomic Science Univ. Estadual Paulista – UNESP, Fazenda Lageado, Portaria I: Rua José Barbosa de Barros, No. 1780Center of Stable Isotopes Institute of Biosciences Univ. Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/nUniversidade Estadual Paulista (Unesp)Ducatti, Rhani [UNESP]de Almeida Nogueira Pinto, José Paes [UNESP]Sartori, Maria Márcia Pereira [UNESP]Ducatti, Carlos [UNESP]2018-12-11T17:04:50Z2018-12-11T17:04:50Z2016-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article97-100application/pdfhttp://dx.doi.org/10.1016/j.meatsci.2016.07.012Meat Science, v. 122, p. 97-100.0309-1740http://hdl.handle.net/11449/17336710.1016/j.meatsci.2016.07.0122-s2.0-849827982412-s2.0-84982798241.pdf0160407381424066Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Science1,643info:eu-repo/semantics/openAccess2024-04-30T15:58:08Zoai:repositorio.unesp.br:11449/173367Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-04-30T15:58:08Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
title Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
spellingShingle Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
Ducatti, Rhani [UNESP]
Adulteration
Hamburger meat
Soy protein
Stable isotopes
title_short Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
title_full Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
title_fullStr Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
title_full_unstemmed Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
title_sort Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
author Ducatti, Rhani [UNESP]
author_facet Ducatti, Rhani [UNESP]
de Almeida Nogueira Pinto, José Paes [UNESP]
Sartori, Maria Márcia Pereira [UNESP]
Ducatti, Carlos [UNESP]
author_role author
author2 de Almeida Nogueira Pinto, José Paes [UNESP]
Sartori, Maria Márcia Pereira [UNESP]
Ducatti, Carlos [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Ducatti, Rhani [UNESP]
de Almeida Nogueira Pinto, José Paes [UNESP]
Sartori, Maria Márcia Pereira [UNESP]
Ducatti, Carlos [UNESP]
dc.subject.por.fl_str_mv Adulteration
Hamburger meat
Soy protein
Stable isotopes
topic Adulteration
Hamburger meat
Soy protein
Stable isotopes
description Hamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final product, and they maximize profits for fraudulent industries. Moreover, the ingestion of soy or other non-meat proteins by allergic individuals may present a health risk. In addition, monitoring by supervisory bodies is hampered by a lack of appropriate analytical methodologies. Within this context, the aim of this study was to determine and quantify the levels of added soy protein by determination of 15N and 13C stable isotopes. A total of 100 beef hamburger samples from 10 commercial brands were analyzed. Only three samples of the G brand were within the standards set the Brazilian legislation. The remaining 97 samples from 10 commercial brands contained > 4% soy protein; therefore, they are adulterated and not in compliance with the current legislation.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
2018-12-11T17:04:50Z
2018-12-11T17:04:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.meatsci.2016.07.012
Meat Science, v. 122, p. 97-100.
0309-1740
http://hdl.handle.net/11449/173367
10.1016/j.meatsci.2016.07.012
2-s2.0-84982798241
2-s2.0-84982798241.pdf
0160407381424066
url http://dx.doi.org/10.1016/j.meatsci.2016.07.012
http://hdl.handle.net/11449/173367
identifier_str_mv Meat Science, v. 122, p. 97-100.
0309-1740
10.1016/j.meatsci.2016.07.012
2-s2.0-84982798241
2-s2.0-84982798241.pdf
0160407381424066
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meat Science
1,643
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 97-100
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965333584347136

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