Bartlová Marie, Tremlová Bohuslava, Marcinčák Slavomír, Pospiech Matej
Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic.
Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia.
Foods. 2021 Apr 3;10(4):764. doi: 10.3390/foods10040764.
Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of (PNA) and (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.
角叉菜胶是一种广泛应用于食品工业的多糖。由于其持水能力，出于经济原因，与之相关的掺假风险较高。食品检验部门仍缺乏一种可验证的角叉菜胶检测方法。肉制品中角叉菜胶的检测方法尚无详细描述。我们的研究将凝集素组织化学描述为一种检测角叉菜胶的新方法。在本研究中，通过凝集素组织化学检测肉制品中角叉菜胶的方法得到了验证。使用了对角叉菜胶半乳糖单元具有特异性的（PNA）和（BSA）凝集素。样品包括模型肉制品（碎鸡肉制品）和零售市场的肉制品（鸡肉和猪肉火腿、香肠、萨拉米香肠和干香肠）。该方法的测定限（LoD）设定为0.01 g/kg。凝集素PNA的方法灵敏度达到1，凝集素BSA的方法灵敏度达到0.96。凝集素PNA的方法特异性为1，凝集素BSA的方法特异性为1.33。未证实与其他测试的水胶体有交叉反应。结果证实凝集素组织化学适用于检测肉制品中的角叉菜胶。
