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Pork the emulsification sausage is one of the typical representative Western meat because of its fresh meat, rich in nutrition, convenience food, well received by the consumers of the world's favorite. But, so far, has not yet determined the detection of soy protein and pig skeletal muscle meat products at home and abroad statutory method. Therefore, this paper emulsified sausage of pork as the research object, SDS-PAGE, ELISA, amino acid analysis method for the quantitative detection of soy protein emulsified sausage of pork and pig skeletal muscle, and to determine the detection range and detection limit for the future soy protein detect heat-treated mixed meat and pig skeletal muscle to provide a reliable theoretical basis. The main contents and conclusions are as follows: 1. Obtained by SDS-PAGE electrophoresis detection of pork emulsified sausages soy protein isolate (SPI), a light intensity value α 'subunit protein bar with SPI mass fraction calculated Linear regression equation (YsPI = 99.0291x 618.5902 YspI: α 'subunit protein bands of light intensity values ??of x: pork emulsified sausages SPI mass fraction, R2 = 0.9868) the SPI detection range of 0.5% to 10%. The application of the standard curve predicted known the SPI mass fraction (7%, 3%, 1.5%, 0.8%, 0.5%), pork emulsified sausages, the results show that the method has good repeatability (coefficient of variation of 1.90% to 7.01% ). SPI mass fraction of the predicted value and the true value of the linear regression analysis to obtain R2 = 0.98, that this detection method can be applied to the quantitative detection of emulsified sausages of pork in the SPI. 2 the application of skeletal muscle (P-SM) in SDS-PAGE and detected pork emulsion sausages, a line obtained from porcine G-actin subunits article with a light intensity value and the P-SM mass fraction calculated (Yp = 29.3561x 470.4828 Yp regression equation: G-actin subunit protein bands of light intensity value, x: pork emulsified sausages mass fraction P-SM, R2 = .9821), pork detection range of 3% ~ 50%. Standard curve obtained by the application predict mass fraction of the known P-SM (40%, 20%, 8%, 4%, 3%) of pork emulsion sausages, the results show that the method has a good reproducibility (coefficient of variation of 2.41% ~ 7.67%). Pork predictive value and the true value of the mass fraction of linear regression analysis to obtain R2 = 0.97, prove that this detection method can be applied to the quantitative detection of P-SM content emulsified sausages of pork. P-SM 3 applications were detected by ELISA pork emulsified sausages, found that there was no cross-reactivity of the pig skeletal muscle troponin I antibody with SPI extracts and ingredients by curvilinear regression analysis, obtained by the pig skeletal muscle troponin I (p-sTnI) absorbance value and P-SM mass fraction calculated by logarithmic regression equation (YP-sTnI = 0.0133Ln (x) 0.1352, YP-sTnI: P-sTnI kit to detect pork emulsion sausage samples obtained absorbance value, Ln (x): pork emulsified sausages in the mass fraction of the P-SM, R2 = 0.8823). Applying the resulting standard curve predict a known P-SM mass fraction (40%, 20%, 10%, 3%, 1.5%, 0.8%, 0.3%, 0.1%) of pork emulsion sausages, proved that this method has a good repeatability (coefficient of variation of 0.23% to 8.33%). P-SM mass fraction of the predicted value and the true value of the linear regression analysis, to give R2 = 0.99, but the results found that the error increases with the increase in P-SM added amount, and shows that the method in the mass fraction of a small amount of P-SM quantitative more accurate detection. 4 Application of amino acid analysis of P-SM pork emulsified sausages and SPI preliminary testing, mathematical analysis model. Multiple regression equation for the relationship of the 18 amino acids with pork emulsified sausages pig skeletal muscle and SPI content, which chose the proline (Y Proline = 0.46001 X1 0.0185 X2 0.0993 Y Proline: Proline , X1: the SPI mass fraction, X2: the mass fraction of the P-SM, Piece Goods = 0.9947) and hydroxyproline the (Y hydroxyproline = 0.0023X2 0.0005 Y hydroxyproline: hydroxyproline content, X2: P-SM quality scores, Piece Goods = 0.9873) two equations as P-SM and SPI content standard equations detection emulsified sausage of pork, according to the conditions (R2 ≥ 0.95, a0 lt; 1) selected 11 other the amino acids equation as the basis for the establishment to verify the assumptions of the multiple regression equation. The standard curve obtained by the application prediction known% of the P-SM, SPI% (45%, 4%; 25%, 6%; 8%, 9%) of pork emulsion sausages, results show that the method has a good reproducibility ( coefficient of variation of 1.05% to 6.64% of the predicted value and the true value of the mass fraction of P-SM and SPI linear regression analysis, to give R2 = 0.99 and 0.98, while the verification of the results are in line with the assumption, that this detection method can be applied to the quantitative detection of emulsification of pork sausage P-SM and SPI.
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