Rapid detection and specific identification of offals within minced beef samples utilising ambient mass spectrometry
| Autor: | Olivier P. Chevallier, Christopher T. Elliott, Simon A. Haughey, Zoltan Takats, Connor Black, Christophe Cavin, Julia Balog, Kevin M. Cooper |
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| Přispěvatelé: | Micromass UK Ltd |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Meat lcsh:Medicine Food Contamination Mass spectrometry Rapid detection Article Morphological transformation Ambient mass spectrometry 03 medical and health sciences 0302 clinical medicine food Animals Humans Sample preparation General lcsh:Science HORSE Adulterant Principal Component Analysis Science & Technology SPECTROSCOPY Multidisciplinary Chromatography Chemistry lcsh:R MEAT ADULTERATION Statistics PLATFORM Scientific data DNA Minced beef food.food PRODUCTS Multidisciplinary Sciences Meat Products Red Meat 030104 developmental biology TISSUE PORK Science & Technology - Other Topics lcsh:Q Cattle Food Analysis 030217 neurology & neurosurgery Specific identification |
| Zdroj: | Scientific Reports Scientific Reports, Vol 9, Iss 1, Pp 1-9 (2019) Black, C, Chevallier, O P, Cooper, K M, Haughey, S A, Balog, J, Takats, Z, Elliott, C T & Cavin, C 2019, ' Rapid detection and specific identification of offals within minced beef samples utilising ambient mass spectrometry ', Scientific Reports, vol. 9, no. 1, 6295 . https://doi.org/10.1038/s41598-019-42796-5 |
| ISSN: | 2045-2322 |
| DOI: | 10.1038/s41598-019-42796-5 |
| Popis: | 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: | OpenAIRE |
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