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首页> 外文期刊>Archiv fur Lebensmittelhygiene >Animal Species Determination in Sausages using an SDS-PAGE technique
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Animal Species Determination in Sausages using an SDS-PAGE technique

机译：使用SDS-PAGE技术确定香肠中的动物物种

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摘要

In this study, the possibility of animal species determination of meat used in heat-treated sausages was demonstrated. For this purpose, sausages made from pure beef, pork and horsemeat and mixtures of two or three of these species were heated at 75 degrees C for 15 min. In pherograms of sausages made from pure beef, pork and horsemeat, differences that distinguish these three species could easily be determined by their staining densities and positions. It was determined in pherograms of mixtures that were prepared by adding horsemeat and pork to beef in defined rates that protein bands characteristic for beef kept their intensity while the intensities of the bands typical for pork and horsemeat had decreased. In pherograms of sausages that contained a large amount of horsemeat (50 and 40 %), the determination of bands IV and VI, which are characteristic for horse, lead to the identification of horse meat in the mixture. Below these mixture rates, down to 5 % horsemeat and pork mixed into beef sausages, it was concluded that the sausage was not made from only beef by determination of band VI which was darker compared to beef sausage.
机译：在这项研究中，证明了确定用于加热香肠的肉的动物种类的可能性。为此，将纯牛肉，猪肉和马肉以及其中两种或三种的混合物制成的香肠在75摄氏度下加热15分钟。在由纯牛肉，猪肉和马肉制成的香肠的pherogram中，可以通过其染色密度和位置轻松确定区分这三种的差异。通过以限定的比率向牛肉中添加马肉和猪肉而制成的混合物的电泳图确定，牛肉的特征性蛋白质条带保持强度，而猪肉和马肉的典型条带强度降低。在包含大量马肉（分别为50％和40％）的香肠的信息图中，确定了马特有的IV和VI谱带可以识别混合物中的马肉。低于这些混合比例，低至5％的马肉和猪肉混入牛肉香肠中，得出的结论是，通过测定比牛肉香肠更暗的VI谱带，香肠不是仅由牛肉制成。

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