Caillary electrophoresis for the analysis of meat authenticity

Abstract

In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products. For protein data interpretation, pattern recognition is used to account for the natural variability present within the same meat species. While gel DNA-based methods are widely used for determining meat species in heat processed products, few DNA-based methods utilizing CE have been reported. Moreover, the methods reported are qualitative or semiquantitative. Thus, the need for quantitative competitive PCR CE methods in the determination of meat species is addressed. For the determination of meat extenders, CE methods were either protein-based or based on specific markers. Polyphenols are used as specific markers for soy detection and hydroxyproline is used as a specific marker for collagen determination. Finally, the potential of electrophoretically mediated miroanalysis (EMMA) for the detection of meat that may have been previously frozen and retailed as "fresh" is highlighted.

MEKC: An update focusing on practical aspects

“…Despite its attractive features, in-capillary derivatization has scarcely been used in CE in recent years; rather, much work has been devoted to studying enzymatic reactions by EMMA analysis [66][67][68][69][70], in some cases in MEKC using the partial filling (PF) technique [68,69]. Regarding the use of in-capillary reaction in CZE, Fu and Yang [70] reported the simultaneous determination of Fe(II) and Cu(II) after complexation with o-phenanthroline, and Kaale et al [71] that of kanamycin with o-phthalaldehyde (OPA) and mercaptoacetic acid as labeling reagent.…”

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

“…The species-specific protein biomarkers have been identified using electrophoretic and chromatographic techniques (Vallejo-Cordoba et al, 2005;Chou et al, 2007), or enzyme-linked immunosorbent assay (ELISA) (Berger et al, 1988;Andrews et al, 1992;Chen and Hsieh, 2000) and isoelectric focusing (IEF) (King, 1984;Kim and Shelef, 1986;Scarpeid et al, 1998). These methods have been suggested to resolve proteins of skeletal muscle based on the differences in their isoelectric point or molecular weight (Bauer and Hofmann, 1989;Käuffer et al, 1990;Di Lucciaet al, 1992;Hsieh, 2006) and could be used for mapping of the skeletal muscle proteins of different animal species such as cattle (Bouley et al, 2004;Chaze et al, 2006), swine (Kim et al, 2004;Hollung et al, 2009;Xu et al, 2009), poultry (Doherty et al, 2004) and sheep (Hamelin, 2001).…”

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

“…Alternativamente, a eletroforese capilar (EC) tem surgido como uma nova alternativa à análise de alimentos suspeitos de fraudes (sobretudo lácteos), detectando e quantificando proteínas estranhas a sua composição (VALLEJO-CORDOBA et al, 2005).…”

“…Em produtos cárneos, as isoflavonas são uma alternativa à quantificação de soja por CLAE ou EC (VALLEJO-CORDOBA et al, 2005;DAGUER et al, 2010a). Embora semelhantes, os resultados obtidos por CLAE têm melhores repetibilidade e sensibilidade em comparação à EC (MELLENTHIN & GALENSA, 1999).…”