Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content

Li, Yingying; Zhang, Yingying; Kang, Chaodi; Zhao, Wentao; Li, Shilei; Wang, Shouwei

doi:10.1016/j.foodchem.2020.128240

Cited by 20 publications

(4 citation statements)

References 34 publications

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“…More complex matrixes, such as trypsin-digested highly processed meat products (e.g., pâtés, sausages), containing a larger number of peptides may affect the accuracy of quantification due to matrix effect. Matrix effect correction by adding stable isotope-labelled peptides for the quantification of pork in processed meat products was demonstrated by Li and his co-workers [ 24 ]. They proved that carbonic anhydrase 3, an enzyme with 3 unique thermostable pork peptides, exhibits excellent quantification ability.…”

Section: Resultsmentioning

confidence: 99%

LC-QTOF-MS evaluation of rabbit-specific peptide markers for meat quantitation

Stachniuk¹,

Kozub²,

Czeczko³

et al. 2022

Journal of Food and Drug Analysis

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Ten rabbit-specific tryptic peptide markers and one marker peptide specific to both rabbit and hare were evaluated for mass signal linearity in binary meat mixtures using liquid chromatography-quadrupole time-of-flight-mass spectrometry. Seven meat mixtures containing chicken and varying percentages of rabbit (1%, 5%, 10%, 30%, 60%, 90%, and 100%) were analyzed. Additionally, the signal linearity of twelve peptide markers for chicken meat was examined. The best candidate peptides for the quantification of meat content were selected. Five of eleven peptides for rabbit meat and five of twelve peptides for chicken meat showed good linearity ( R 2 > 0.97). The limits of detection and limits of quantification for these markers were in the range of 0.43–1.91% [w/w] and 1.44–6.38% [w/w], respectively. The method allowed determination of the percentage content of rabbit and chicken meat in two- and three-component meat mixtures with good accuracy. The preliminary quantification data provide a starting point for developing label-free and absolute quantification methods for rabbit and chicken meat using multiple reaction monitoring of peptide markers.

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Section: Resultsmentioning

confidence: 99%

LC-QTOF-MS evaluation of rabbit-specific peptide markers for meat quantitation

Stachniuk¹,

Kozub²,

Czeczko³

et al. 2022

Journal of Food and Drug Analysis

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“…Among them, the meat used for adulteration is mostly pork and duck meat, possibly accompanied by minor ingredients such as sheep tail oil, butter, and starch, which are usually processed into fake "mutton rolls" and "beef rolls" sold to the catering link 51 ; a small amount of beef jerky and beef granules are also made from pork jerky and added with beef flavor essence; some businesses use pig blood mixed with formaldehyde to replace duck blood for sale (duck blood is more expensive in the market, and is poultry by-product with certain nutritional value) 52 ; some unscrupulous traders will also buy fox, mink, mule and other dead livestock and poultry meat, which has not been inspected and quarantined, added with gelatin or nitrite for "bonding" and "color-changing" to be sold as beef and mutton 53,54 The above behaviors are all motivated economic interests, replacing high-priced animalderived products with other animal-derived ingredients of cheap or even unknown origin and then selling them at a price lower than the average price of normal products in the market 55,56 . These adulterated meats involve food fraud, which may lead to epidemic risk.…”

Section: Involving Adulterants and Categoriesmentioning

confidence: 99%

Meat food fraud risk in Chinese markets 2012–2021

Zang

et al. 2023

npj Sci Food

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Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade. We created a meat food fraud risk database compiled from 1987 pieces of information recorded by official circular information and media reports in China from 2012 to 2021. The data covered livestock, poultry, by-products, and various processed meat products. We conducted a summary analysis of meat food fraud incidents by researching fraud types, regional distribution, adulterants and categories involved, categories and sub-categories of foods, risk links and locations, etc. The findings can be used not only to analyze meat food safety situations and study the burden of food fraud but also help to promote the efficiency of detection and rapid screening, along with improving prevention and regulation of adulteration in the meat supply chain markets.

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“…These three peptides were capable of pork quantification in food products with high linearity. This method proved to be an excellent analytical technique, that can be applied to the analysis of pork content in various types of food products with complex and different matrices using targets of carbonic anhydrase 3 [71].…”

Section: Analysis Of Non-halal Meats As Adulterants In Halal Meatsmentioning

confidence: 99%

The Metabolomics Approaches Based on LC-MS/MS for Analysis of Non-Halal Meats in Food Products: A Review

et al. 2022

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Halal meats are meats that are allowed to be consumed by Muslim societies according to Islamic law (Syariah). Due to the development of food technology, non-halal meats such as pork or canine meat are added to food products to reduce the production costs. Non-halal meats also include meats from animals which are not slaughtered according to Syariah law; therefore, the availability of a standardized analytical method capable of detecting the presence of non-halal meats with high sensitivity is very urgent. The metabolomics technique, either targeted or untargeted approaches based on liquid chromatography–tandem mass spectrometry (LC-MS/MS) measurements is an emerging analytical method applied to the identification of non-halal meats in food products. The LC-MS/MS measurements provide an enormous metabolomics data, therefore, sophisticated data analysis tools such as chemometrics is required. Among the chemometrics techniques, exploratory data analysis for supervised and unsupervised pattern recognition, including principal component analysis (PCA), hierarchical cluster analysis (HCA), and linear-discriminant analysis (LDA), are the most-used. This review focused on the recent application of LC-MS/MS in combination with chemometrics for the detection and identification (qualitative analysis) of non-halal meats in food products. The selection criteria used for the papers in this review were studies on the application of metabolomics using LC-MS/MS and chemometrics for the halal authentication of meat products between 2005 and 2022. The results showed that potential biomarkers of non-halal meats could be found using chemometrics analysis. Therefore, it can be concluded that a combination of LC-MS/MS and chemometrics is promising for development as a standard analytical method for the analysis of non-halal meats in food products.

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Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content

Cited by 20 publications

References 34 publications

LC-QTOF-MS evaluation of rabbit-specific peptide markers for meat quantitation

LC-QTOF-MS evaluation of rabbit-specific peptide markers for meat quantitation

Meat food fraud risk in Chinese markets 2012–2021

The Metabolomics Approaches Based on LC-MS/MS for Analysis of Non-Halal Meats in Food Products: A Review

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