Blood Plasma Detection in Meat via Amino Acid Ratios
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Solution Overview
Problem
Current methods lack a reliable and broad-spectrum analysis for detecting added animal and vegetable protein hydrolysates, particularly pig blood plasma, in meat and meat products, leading to incomplete and inaccurate assessments.
Innovation Solution
A method involving the separation of food samples into precipitate and fluid phases, with the determination of free amino acids in the fluid phase, specifically focusing on ornithine and cystine, and their ratios, to identify potential additions of blood plasma through chromatographic analysis.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If current analytical methods are used to detect added protein substances, then the analysis can be performed with existing techniques, but the detection reliability and broad-spectrum coverage are insufficient
Solution Approach 1:
The patent changes the analytical parameters by selecting specific amino acids (ornithine and cystine) and their ratios as detection targets. By focusing on these particular parameters rather than general protein analysis, the method achieves both high reliability in detecting blood plasma additions and broad applicability across different meat product types.
Solution Approach 2:
The patent replaces conventional mechanical/protein-based detection methods with a biochemical analysis approach. Instead of relying on general protein quantification, the method uses amino acid composition analysis, specifically measuring ornithine and cystine levels and their ratios, which provides more reliable and specific detection of added blood plasma.
2Productivity
If general protein analysis methods are used, then the analysis is simple and quick, but the results are incomplete and inaccurate for detecting specific additives
Solution Approach 1:
The patent extracts the essential detection target from complex protein mixtures by focusing specifically on free amino acids, particularly ornithine and cystine. This extraction of key indicators allows for both rapid analysis and high detection accuracy, resolving the contradiction between speed and precision.
Solution Approach 2:
Instead of analyzing the entire protein mixture uniformly, the patent applies local quality analysis by focusing on specific amino acids (ornithine and cystine) that are characteristic of blood plasma. This targeted approach maintains analytical speed while significantly improving detection accuracy for the specific additive.
3Reliability
If amino acid analysis is performed on the entire sample, then comprehensive protein information is obtained, but the detection of added blood plasma is diluted by the presence of endogenous proteins
Solution Approach 1:
The patent uses free amino acids as an intermediary marker to detect blood plasma additions. By measuring ornithine and cystine levels and their ratios, the method indirectly detects the presence of blood plasma without being interfered by endogenous proteins. This intermediary approach maintains high reliability while ensuring sufficient signal concentration for accurate detection.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method provides a reliable and precise detection of blood plasma additions by identifying significant changes in amino acid concentrations and ratios, allowing for accurate qualitative assessments of meat and meat products.
Implementation Method 1
The amino acids are separated by ion-exchange chromatography using an amino acid analyzer.
Implementation Method 2
the homogenate is treated with sulfosalicylic acid so that high molecular weight proteins precipitate within a specific time at a specific temperature
Data Source
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AI summary
The invention relates to a method for the qualitative detection of added blood plasma in food in meat and meat products, the food being separated during the sample preparation in a precipitation phase and a liquid phase. The method is characterised in that at least one part of the liquid phase is qualitatively and quantitatively examined for amino acids, the determined sample content of amino acids in the liquid phase is compared to the sample content from corresponding foods not treated with blood plasma, the examination of added blood plasma in the liquid phase takes into account the amino acids ornithine and cystine.