Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80-233 Gdansk, Poland.
Department of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80-233 Gdansk, Poland.
Food Chem. 2019 Jun 15;283:367-374. doi: 10.1016/j.foodchem.2019.01.007. Epub 2019 Jan 8.
The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM-MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb marker peptides in raw pork depended significantly on the cut type (e.g. ham vs knuckle). Importantly, a similar pattern in the abundance of the marker peptides was found for processed meat products made of different types of pork cuts, despite the food processing applied. This suggests the protocol can be used for authentication of raw pork cuts and processed products made of different cuts of pork. More uniform contents of Mb markers were found in raw beef cuts, and for My markers in raw chicken cuts.
本研究旨在探索不同类型肉片中蛋白质标志物的丰度，以用于生肉（猪肉、牛肉和鸡肉）和加工肉类产品的鉴定。采用多重反应监测质谱法（MRM-MS）分析肌红蛋白（Mb）和肌球蛋白（My）衍生肽。对分析方案进行了优化，以确保良好的重复性（CV<10%）和高灵敏度。生猪肉中 Mb 标记肽的 MS 信号强度与切割类型显著相关（例如，火腿与蹄膀）。重要的是，尽管采用了不同的加工方法，但不同类型猪肉切割制成的加工肉类产品中标记肽的丰度也存在相似的模式。这表明该方案可用于生猪肉切割和不同猪肉切割制成的加工产品的鉴定。在生牛肉切割中发现 Mb 标记物的含量更均匀，而在生鸡肉切割中则发现 My 标记物的含量更均匀。
