Differentiation between Fresh and Frozen–Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle

Abstract

An intelligent surgical knife (iKnife) coupled with rapid evaporative ionization mass spectrometry (REIMS) was employed for the lipidomic profiling of fresh and frozen−thawed beef muscle. The data were obtained by REIMS and then processed using multivariate statistical analysis methods including principal component analysis−linear discriminant analysis (PCA−LDA) and orthogonal partial least-squares discriminant analysis (OPLS-DA). The discrimination of fresh and frozen−thawed meat has been achieved, and the real-time identification accuracy was 92−100%. Changes in the composition and content of fatty acids and phospholipids were statistically analyzed by OPLS-DA, and the ions of m/z 279.2317, m/z 681.4830, and m/z 697.4882 were selected as differential compounds/metabolites. The developed method was also successfully applied in the discrimination of fresh and frozen−thawed meat samples. These results showed that REIMS as a high-throughput, rapid, and real-time mass spectrometry detection technology can be used for the identification of fresh and frozen−thawed meat samples.

In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

“…The experimental setup was designed according to previous reports. 22,23 In brief, the DSC sample was manually analyzed with an iKnife for 0.5 s at 500 °C. For each sample, at least eight successive technical replicates were prepared by cutting the tissue surface into a strip with ca.…”

“…The heat generation and transfer play a key role in the behavior of evaporation ionization in the cutting process. 22 According to the result shown in Figure 1C, the effect of the cutting speed on the signal intensities was tested in the range of 2−10 mm• Characterization of the REIMS Profile. REIMS analysis is a destructive method.…”

“…The PCA−LDA model has shown great advantages in massive signal analysis and data processing, which was employed to carry out a real-time quality assessment of DSCs during storage based on specific molecular profiles. 22 The tridimensional visualization of the PCA−LDA score plot is shown in Figure 2D, which depicted the clusterization of different samples. It could be clearly seen that the six samples were clustered into six individual groups.…”

“…48 39 Besides, the ion of m/z 887.54 (Figure S2B) was confirmed unambiguously on the basis of two cleaved carboxylate anions of [R 16:1 COO] − (m/z 253. 22) and [R 20:2 COO] − (m/z 307.26). The characteristic fragment ions of m/z 613.32 and m/z 659.17 corresponded to the loss of carboxylic acid formed as [M−H−R 16:1 ] − and [M-H-R 20:2 ] − , respectively.…”

“…He et al used the iKnife−REIMS technique to differentiate fresh and frozen−thawed beef muscles based on multivariate statistical analysis. 22 Mangraviti et al differentiated Italian extra-virgin olive oil by the combination of the wellestablished iKnife−REIMS method and pattern recognition analysis. 21 Based on the outstanding performance, the iKnife− REIMS method is expected to real-time assess lipid oxidation characteristics in low-moisture foods during storage.…”