Quantitation of textured soy protein in beef blends by gas liquid chromatography of oligosaccharides

Textured Soy Protein (TSP) from 11 commercial sources and TSP- extended ground beef in refrigerated and frozen storage were analysed by GLC for variability of oligosaccharide content by a one step 80% Eton extraction. Percent recovery of sucrose was 91% in TSP and 67% in TSP-beef blends. Stachyose recovery was ca. 45% and 39% respectively when compared to literature values. Stachyose variability was not significant across commercial lots, refrigerated storage of TSP- beef and was marginally significant for frozen storage of TSP-beef. Linear regression of stachyose content on level of added TSP accounted for 84% and 92% of the variability of stachyose in refrigerated and frozen storage. Level of TSP accounted for 87% of the variability of sucrose content in frozen storage. Results indicate that stachyose is the most stable marker for TSP-beef quantitation; however, sucrose could be used for day 0 quality control purposes, or in frozen storage.