Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

Montowska, Magdalena and Alexander, Morgan R. and Tucker, Gregory A. and Barrett, David A. (2015) Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry. Food Chemistry, 187 . pp. 297-304. ISSN 0308-8146

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Abstract

We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach.

Item Type: Article
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Pharmacy
Identification Number: https://doi.org/10.1016/j.foodchem.2015.04.078
Depositing User: Barrett, Dave
Date Deposited: 03 Jan 2018 12:11
Last Modified: 03 Jan 2018 12:15
URI: http://eprints.nottingham.ac.uk/id/eprint/48918

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