Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems

• Published in: Archivos latinoamericanos de nutrición Vol. 56; no. 3; pp. 282 - 287
• Main Authors: López, Laura Beatríz, Greco, Carola Beatriz, Ronayne de Ferrer, Patricia, Valencia, Mirta Eva
• Format: Journal Article
• Language: Spanish
• Published: Venezuela 01.09.2006
• Subjects: Animals; Caseins - analysis; Cattle; Electrophoresis, Polyacrylamide Gel; Food Analysis; Food Handling - methods; Meat Products - analysis; Milk Proteins - analysis; Proteins - analysis; Soybean Proteins - analysis; Swine
• ISSN: 0004-0622

Protein extraction and separation in polyacrylamide slab gel electrophoresis with Laemmli system (SDS-PAGE) were used to establish the detection level of protein raw materials in mixtures with porcine meat in boneless cooked ham. Model systems of boneless cooked ham with soy protein isolates, caseinate, skim powdered milk, bovine plasma, porcine plasma and whey proteins were studied. The quantification level of this method was 0.5% for soy protein isolates, caseinate and bovine plasma and 1.0% for porcine plasma, milk powder and whey proteins in boneless cooked ham. The electrophoretic method proved to be useful to identify some proteinic raw materials in porcine meat products and verify compliance with Argentine legislation. It may be used as a control methodology.