Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

Prandi, Barbara; Lambertini, Francesca; Faccini, Andrea; Suman, Michele; Leporati, Andrea; Tedeschi, Tullia; Sforza, Stefano

doi:10.1016/j.foodcont.2016.11.032

Cited by 42 publications

(20 citation statements)

References 38 publications

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“…This means that marker peptides found in an unprocessed food ingredient might not be present anymore after processing. A typical example was shown by our group when studying beef and pork marker peptides in Bolognese sauce, which is a heavily processed meat preparation. Because of matrix interference, it was not possible to find a univocal method for extracting proteins and peptides, and marker peptides were also identified in raw meat that were completely absent in the Bolognese sauce.…”

Section: Methodology Overview: Tricks and Tipsmentioning

confidence: 92%

“…The developed method allowed screening several gelatins present in the Western Europe market, and two of them were found to contain additional species to those declared on the label. Peptide markers from collagen were also used to develop a quantitative LC‐MS method for the determination of beef and pork meat in Bolognese sauce, giving a good linearity and accuracy of the method . The particular innovation of this study is that the method here developed allows to quantify beef and pork meat in a complex and highly processed food matrix.…”

Section: Meatmentioning

confidence: 99%

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Peptides as probes for food authentication

et al. 2018

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The aim of this review is to provide a brief summary of the recent applications of peptide molecules in the food area. Since, in the last few years, there has been growing interest in food authenticity, the role of peptides in this area has assumed greater importance. A fundamental part, as discussed in the article, was played by the growth of innovative analytical techniques, based on mass spectrometry (MS), which allows identifying and quantifying protein fragments in complex mixtures of different components. These procedures have been successfully applied for the identification of peptide markers in food authenticity. Because food‐derived proteins have high variability in chemical and physical properties, it is obvious that an exhaustive proteomic analysis cannot be applied by using a single technique for all objectives. The report shows some examples of various methodologies applied to different food matrices and some trivial aspects are also critically described.

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Section: Methodology Overview: Tricks and Tipsmentioning

confidence: 92%

Section: Meatmentioning

confidence: 99%

Peptides as probes for food authentication

et al. 2018

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“…determination of multiple analytes showing great potential for authentication in meat products, such as bolognese sauce (Prandi, et al, 2017).…”

Section: Tablementioning

confidence: 99%

“…Peptide marker deriving from a2collagen chain. (Prandi, et al, 2017) Beef Adulteration with pork and chicken LIBS with PCA and PLS methods 350-889 nm spectral region (Bilge, et al, 2016) Fresh lean beef Beef liver LIBS with PLS Cooper content (Casado-Gavalda, et al, 2017) Raw and boiled sheep meat Authentication Selective absorption and detection with iEESI-MS Difference in molecular composition of haemoglobin (Song, et al, 2017) Abbreviations: Ultra-high-pressure liquid chromatography-MS-MS (UHPLC-MS-MS).…”

Section: Protein Quantification By Uhplc-esi-msmentioning

confidence: 99%

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Valdés

Beltrán

Mellinas

et al. 2018

Trends in Food Science & Technology

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Background: Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries. Scope and approach: The present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses. Key findings and conclusions: Targeted approaches, such as as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized.

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“…Monitoring the actual proportions of ingredients declared on the label is necessary to recognise the full extent of food adulteration. Some recent MS-based studies investigated meat authenticity issues and established new, unique peptide markers, specific to either or both a given protein and animal species that has led to the distinction between meat and other less valuable additives, such as connective tissue, blood plasma or milk preparations, even in severely processed meat products (Claydon et al 2015 ; Montowska et al 2015 ; Prandi et al 2017 ). Peptidomic profiling of meat belonging to various mammalian species has identified sets of peptide markers unique to beef, pork, lamb and horse meat.…”

Section: Introductionmentioning

confidence: 99%

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

Montowska

Spychaj

2018

J Food Sci Technol

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Label-free quantification combined with high-resolution infusion-based mass spectrometry (MS) was evaluated to authenticate ‘horse sausages’ made from horse meat and pork. Four types of industrially processed sausages, including cooked horse meat, pork and beef, and their mixtures were analysed. Quantitation and evaluation of the species composition were based on a set of 11 species-specific meat proteins and 14 unique heat-stable peptide markers. Using infusion MS, the highest distinguishing value was found in four proteins, namely, horse myosin-7 (MYH7_HORSE) and horse myoglobin (MYG_HORSE), porcine myosin-4 (MYH4_PIG) and bovine myoglobin (MYG_BOVIN). The limit of detection was 5% (w/w) for pork and beef in the three-component matrix and 1% (w/w) for horse meat. The proteins’ abundance was computed using a peak intensity measurement technique for precursor ions, based on the extracted ion currents/intensities of precursor ions. The procedure enabled discrimination between horse meat, pork and beef proteins, as well as estimation of the relative changes in protein abundance in all the examined samples. Substantial differences in the abundance of specific proteins were obtained from the pure meat samples, three-component mixtures and commercial sausages. The method may be useful in the preliminary screening of protein-rich food samples, aimed at fraud detection and estimation of the overall level of adulteration.

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Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

Cited by 42 publications

References 38 publications

Peptides as probes for food authentication

Peptides as probes for food authentication

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

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