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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.

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

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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 132 razy

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