Detection of Carrageenan in Meat Products Using Lectin Histochemistry
Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/764 |
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| author | Marie Bartlová Bohuslava Tremlová Slavomír Marcinčák Matej Pospiech |
| author_facet | Marie Bartlová Bohuslava Tremlová Slavomír Marcinčák Matej Pospiech |
| author_sort | Marie Bartlová |
| collection | DOAJ |
| description | Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of <i>Arachis hypogaea</i> (PNA) and <i>Bandeiraea simlicifolia</i> (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg<sup>−1</sup>. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products. |
| first_indexed | 2024-03-10T12:37:32Z |
| format | Article |
| id | doaj.art-3b17425da54044fd90f0042b6114c4e4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:37:32Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3b17425da54044fd90f0042b6114c4e42023-11-21T14:07:19ZengMDPI AGFoods2304-81582021-04-0110476410.3390/foods10040764Detection of Carrageenan in Meat Products Using Lectin HistochemistryMarie Bartlová0Bohuslava Tremlová1Slavomír Marcinčák2Matej Pospiech3Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech RepublicFaculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech RepublicDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, SlovakiaFaculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech RepublicCarrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of <i>Arachis hypogaea</i> (PNA) and <i>Bandeiraea simlicifolia</i> (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg<sup>−1</sup>. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.https://www.mdpi.com/2304-8158/10/4/764agglutininsfood additivesgalactosehydrocolloidslight microscopypolysaccharides |
| spellingShingle | Marie Bartlová Bohuslava Tremlová Slavomír Marcinčák Matej Pospiech Detection of Carrageenan in Meat Products Using Lectin Histochemistry Foods agglutinins food additives galactose hydrocolloids light microscopy polysaccharides |
| title | Detection of Carrageenan in Meat Products Using Lectin Histochemistry |
| title_full | Detection of Carrageenan in Meat Products Using Lectin Histochemistry |
| title_fullStr | Detection of Carrageenan in Meat Products Using Lectin Histochemistry |
| title_full_unstemmed | Detection of Carrageenan in Meat Products Using Lectin Histochemistry |
| title_short | Detection of Carrageenan in Meat Products Using Lectin Histochemistry |
| title_sort | detection of carrageenan in meat products using lectin histochemistry |
| topic | agglutinins food additives galactose hydrocolloids light microscopy polysaccharides |
| url | https://www.mdpi.com/2304-8158/10/4/764 |
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