Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

Abstract

. (2015) Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry. Food Chemistry, Access from the University of Nottingham repository: http://eprints.nottingham.ac.uk/48918/2/FoodChem_08-03-2015.pdf Copyright and reuse:The Nottingham ePrints service makes this work by researchers of the University of Nottingham available open access under the following conditions. This article is made available under the University of Nottingham End User licence and may be reused according to the conditions of the licence. For more details see: http://eprints.nottingham.ac.uk/end_user_agreement.pdf A note on versions:The version presented here may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher's version. Please see the repository url above for details on accessing the published version and note that access may require a subscription.

Processed Meat Protein and Heat-Stable Peptide Marker Identification Workflow Using Microwave-Assisted Tryptic Digestion

“…According to Hofmann (9), meat proteins are not truly degraded during heating but they lose dye-binding basic groups, which means that the protein is still present in the gel, although its ability to be stained is reduced. However, in our previous studies we observed lower MASCOT scores and sequence coverages in processed meat than in raw meat (12,13). This indicates that meat proteins undergo irreversible degradation during thermal treatment and industrial processing, which may aff ect mass spectrometry--based studies.…”

“…Washing, digestion and mass spectrometry analysis were performed according to the procedure described previously (13). Thin sections of raw and cooked meat and meat products (slices of 0.5 g) were transferred to glass vials and washed to remove contaminants such as physiological salts, fat and other so luble low-molecular-mass compounds.…”

“…Data sets were collected with data-dependent MS/MS ion fragmentation for screening of the whole product digestion using a list of heat-stable peptide markers used in our previous studies both for the species selection and protein identifi cation (12,13). The results were evaluated at 1 % of the false discovery rate for peptide identity and homology threshold.…”

Origin Determination and Differentiation of Gelatin Species of Bovine, Porcine, and Piscine through Analytical Methods

“…Furthermore, in a study, ambient liquid extraction surface analysis mass (LESA-MS) was utilized to differentiate complex mixtures of processed proteins/peptides from bovine, porcine, horse, chicken and turkey meat (Montowska et al, 2015). It is mentioned that they have detected protein-specific heat stable peptide markers in processed food samples.…”

OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat

“…In the year 2013, the horse meat scandal in Europe and rat meat scandal in China led to concerted efforts in the detection, differentiation and identification of meat species in meat and meat products (Mohamad, El-Sheikha, Mustafa, & Mokhtar, 2013). Recent studies have revealed 68% mislabeling in sausages, burger patties and meats collected from butcheries and retail outlets in South Africa, 33% seafood in USA, and 24.7% in luxury processed meat products in Poland (Montowska, Alexander, Tucker, & Barrett, 2015). Nevertheless, meat authentication is still a topic of debate and, therefore, honest and accurate labeling of food is an essential component of food safety.…”