[Detection of blood plasma in heat-treated meat products by ultrathin-layer isoelectric focusing].

The detection of blood plasma in heat-treated meat products was performed by means of ultrathin-layer isoelectric focusing. Because of the poor solubility of denatured blood plasma in water or diluted salt solutions the extracts were concentrated by adsorption of the protein on hydroxyl apatite and subsequent elution. Desalting of the samples was done by gel chromatography. Gels with a thickness of 150 micron were used for isoelectric focusing because of their excellent resolution as well as low expenditure of time and cost. 0.2% of dry blood plasma in sausages were still detectable by the method described.