Rapid detection and specific identification of offals within minced beef samples utilising ambient mass spectrometry.

Autor: Black C; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, United Kingdom. connor.black@qub.ac.uk., Chevallier OP; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, United Kingdom.; Mass Spectrometry Core Technology Unit, Queen's University Belfast, Belfast, United Kingdom., Cooper KM; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, United Kingdom., Haughey SA; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, United Kingdom., Balog J; Waters Research Centre, 7 Zahony Street, Budapest, Hungary.; Imperial College London, South Kensington Campus, Sir Alexander Fleming Building, London, United Kingdom., Takats Z; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, United Kingdom.; Imperial College London, South Kensington Campus, Sir Alexander Fleming Building, London, United Kingdom., Elliott CT; Institute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, United Kingdom., Cavin C; Nestlé Research, Vers-chez-les Blanc, CH-1000, Lausanne 26, Switzerland.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2019 Apr 18; Vol. 9 (1), pp. 6295. Date of Electronic Publication: 2019 Apr 18.
DOI: 10.1038/s41598-019-42796-5
Abstrakt: The morphological transformation of beef tissues after various processing treatments facilitates the addition of cheap offal products. Undetectable to the naked eye, analytical techniques are required to identify such scenarios within minced and processed products. DNA methodologies are ill-equipped to detect adulteration of offal cuts from the same species and vibrational spectroscopic studies, although rapid and non-destructive, have proved inconclusive as to whether the specific adulterant can be identified. For the first time we present a mass spectrometric approach employing an ambient ionisation process to eliminate sample preparation and provide near-instantaneous results. Rapid evaporative ionisation mass spectrometry (REIMS) was used to assess its capabilities of detecting minced beef adulteration with beef brain, heart, kidney, large intestine and liver tissues and chemometric analysis enabled unique or significant markers to be identified. The adulteration levels detected with the REIMS technology when analysing raw adulterated beef burgers were; brain (5%); heart (1-10%); kidney (1-5%); large intestine (1-10%) and liver (5-10%). For boiled adulterated samples; brain (5-10%); heart (1-10%); kidney (1-5%); large intestine (1-10%) and liver (5-10%). REIMS allows rapid and specific identification of offal cuts within adulterated beef burgers and could provide a paradigm shift across many authenticity applications.
Databáze: MEDLINE
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