Determination of soya protein, pea protein and gluten in frankfurter-type sausages by means of an Enzyme-Linked-Immunosorbent-Assay (ELISA)

The approval of vegetable proteins for use in meat products has led to grea ter importance being attached to the testing of their presence. With the he lp of the applied ELISA technique, using appropriate anti-serums and standa rds, it is possible to carry out relevant tests to determine quantitatively soya protein, pea protein and wheat protein (gluten) in warmed and heated frankfurter-type sausages. The process is highly sensitive and has proven i tself to be a practical and reliable method for routine testing. The detect able limits for soya and pea protein, based on the meat product, are 0.05 t o 0.1%, for gluten 0.025 to 0.5%.