Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition - Publikacja - MOST Wiedzy

Twoje konto

zaloguj

Wyszukiwarka

Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition

Abstrakt

We used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed by multiple reaction monitoring mass spectrometry (MRM–MS) for the presence/concentration of pork- and beefspecific peptide markers, as well as global markers – peptides widely distributed in muscle tissue. The combined MRM-MS analysis of pork-specific peptide HPGDFGADAQGAMSK, beef-specific peptide VLGFHG and global marker LFDLR offered the most reliable validation of declared pork/beef compositions across the whole range of meat products. Our work suggests that a simultaneous analysis of global and species-specific peptide markers can be used for composition authentication in commercial pork/beef products.

Cytowania

  • 1 1

    CrossRef

  • 0

    Web of Science

  • 1 2

    Scopus

Autorzy (5)

Cytuj jako

Pełna treść

pobierz publikację
pobrano 96 razy
Wersja publikacji
Accepted albo Published Version
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2022.133066
Licencja
Creative Commons: CC-BY-NC-ND otwiera się w nowej karcie

Słowa kluczowe

Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
FOOD CHEMISTRY nr 389,
ISSN: 0308-8146
Język:
angielski
Rok wydania:
2022
Opis bibliograficzny:
Nalazek-Rudnicka K., Kłosowska-Chomiczewska I., Brockmeyer J., Wasik A., Macierzanka A.: Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition// FOOD CHEMISTRY -Vol. 389, (2022), s.133066-
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2022.133066
Weryfikacja:
Politechnika Gdańska

wyświetlono 131 razy

Publikacje, które mogą cię zainteresować

MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products

2019

Dispersive liquid-liquid microextraction combined with gas chromatography–mass spectrometry for in situ determination of biogenic amines in meat: Estimation of meat's freshness

2019

The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat

2013

The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat

2014
Meta Tagi