文章基本信息

标题：Methods of detecting plant raw materials in meat products – a review
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作者：Vaňha J. ; Kvasnička F.
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2011
卷号：29
期号：4
页码：299-307
DOI：10.17221/32/2010-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.
关键词：meat products; isoflavones; phytic acid; starch; oligosaccharides