Authentication of meat species and net muscle proteins: updating of an old concept
The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an imp...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201903-0009_authentication-of-meat-species-and-net-muscle-proteins-updating-of-an-old-concept.php |
| _version_ | 1797899646823038976 |
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| author | Monika Jiru Milena Stranska-Zachariasova Vladimir Kocourek Ales Krmela Monika Tomaniova Jan Rosmus Jana Hajslova |
| author_facet | Monika Jiru Milena Stranska-Zachariasova Vladimir Kocourek Ales Krmela Monika Tomaniova Jan Rosmus Jana Hajslova |
| author_sort | Monika Jiru |
| collection | DOAJ |
| description | The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an important result, a database of ratios of particular amino acids to 3-metylhistidine, applicable for muscle protein origin confirmation, was established. Based on the specific ratios of 1-methylhisitidine/3-methylhistidine, revealing of undeclared addition of 2% of chicken meat to the pork was enabled. Similar outcome was achieved by considering the ratios of β-alanylhistidine dipeptides. In the case of chicken-pork and pork-beef admixtures, as low additions as 0.5 and 2% of chicken or pork adulterant could be recognized. The ratio of 4-hydroxyproline/3-methylhisitidine was shown to be diagnostic for detection undeclared addition of 0.5 and 1.5% of connective tissues into the pork and chicken meat, respectively. On the basis of 3-methylhisitidine concentration, the conversion factor F = 292 ± 4 was calculated for quantification of NMP (%) content. |
| first_indexed | 2024-04-10T08:32:12Z |
| format | Article |
| id | doaj.art-fc0cccaaacf34d1c8c43551ee8ae2b3e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:12Z |
| publishDate | 2019-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-fc0cccaaacf34d1c8c43551ee8ae2b3e2023-02-23T03:28:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-06-0137320521110.17221/94/2019-CJFScjf-201903-0009Authentication of meat species and net muscle proteins: updating of an old conceptMonika Jiru0Milena Stranska-Zachariasova1Vladimir Kocourek2Ales Krmela3Monika Tomaniova4Jan Rosmus5Jana Hajslova6Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicThe State Veterinary Institute Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicThe aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an important result, a database of ratios of particular amino acids to 3-metylhistidine, applicable for muscle protein origin confirmation, was established. Based on the specific ratios of 1-methylhisitidine/3-methylhistidine, revealing of undeclared addition of 2% of chicken meat to the pork was enabled. Similar outcome was achieved by considering the ratios of β-alanylhistidine dipeptides. In the case of chicken-pork and pork-beef admixtures, as low additions as 0.5 and 2% of chicken or pork adulterant could be recognized. The ratio of 4-hydroxyproline/3-methylhisitidine was shown to be diagnostic for detection undeclared addition of 0.5 and 1.5% of connective tissues into the pork and chicken meat, respectively. On the basis of 3-methylhisitidine concentration, the conversion factor F = 292 ± 4 was calculated for quantification of NMP (%) content.https://cjfs.agriculturejournals.cz/artkey/cjf-201903-0009_authentication-of-meat-species-and-net-muscle-proteins-updating-of-an-old-concept.phpcollagennet muscle protein1-methylhisitidine3-methylhisitidineβ-alanylhistidine dipeptides |
| spellingShingle | Monika Jiru Milena Stranska-Zachariasova Vladimir Kocourek Ales Krmela Monika Tomaniova Jan Rosmus Jana Hajslova Authentication of meat species and net muscle proteins: updating of an old concept Czech Journal of Food Sciences collagen net muscle protein 1-methylhisitidine 3-methylhisitidine β -alanylhistidine dipeptides |
| title | Authentication of meat species and net muscle proteins: updating of an old concept |
| title_full | Authentication of meat species and net muscle proteins: updating of an old concept |
| title_fullStr | Authentication of meat species and net muscle proteins: updating of an old concept |
| title_full_unstemmed | Authentication of meat species and net muscle proteins: updating of an old concept |
| title_short | Authentication of meat species and net muscle proteins: updating of an old concept |
| title_sort | authentication of meat species and net muscle proteins updating of an old concept |
| topic | collagen net muscle protein 1-methylhisitidine 3-methylhisitidine β -alanylhistidine dipeptides |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201903-0009_authentication-of-meat-species-and-net-muscle-proteins-updating-of-an-old-concept.php |
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