Journal de chimie alimentaire expérimentale

Detection of Carrageenan in Meat Products with Lectin Histochemistry

Abstract

Ricardo Susanne

Carrageenan, a common additive in processed meat products, has raised concerns due to its potential health effects and regulatory implications. This study investigates the application of lectin histochemistry for the detection of carrageenan in meat products. Lectins, carbohydrate-binding proteins, offer specificity and sensitivity for detecting carrageenan residues in tissue samples. The research aims to develop a reliable method for carrageenan detection in meat products, addressing challenges related to sample preparation, staining protocols and interpretation of results. Results demonstrate the feasibility of lectin histochemistry as a sensitive and specific technique for detecting carrageenan in meat matrices. This approach provides valuable insights for regulatory agencies, food manufacturers and consumers concerned about the presence of carrageenan in processed meat products, ensuring compliance with labeling requirements and safeguarding public health.