lc-msms (4)

10632455300?profile=RESIZE_400x

Chicken MSM is produced by recovering the residual flesh under very high pressure after the removal of chicken parts from the carcase. Because of the production method, it has lost it myofibrillar structure, and is recovered as a paste. It has to be labelled separately if used in meat products such as sausages. An LC-MS/MS method has been developed, which uses intervertebral disc and cartilage specific peptides to detect MSM in meat and sausage products.The method was validated using a blinded study. In conclusion, the LC–MS/MS assay allowed the specific detection of MSM in real samples with unknown composition down to 10% MSM in the meat content.

This method was used to analyse 30 poultry sausages and meat products manufactured in Germany, which found that 9 of the samples tested positive for undeclared chicken MSM, which the manufacturers deny.

Read the open access LC-MS/MS paper here and the Press article on the survey here

Read more…

This review by Polish researchers looks at the most recent advances in proteomic LC-MS (Liquid Chromatography-Mass Spectrometry) methods to identify meat species in processed meat products. The review looks at both low and high resolution LC-MS applied to the identification and detection of heat‐stable species‐specific peptide markers. In the case of myofibrillar and sarcoplasmic proteins, LC-MS/MS was able to detect 105 heat stable peptides in processed meat, and in thermally processed samples, myosin, myoglobin, hemoglobin, l‐lactase dehydrogenase A and β‐enolase are the main protein sources of heat‐stable markers. 

1337352593?profile=RESIZE_710x  Read the abstract here

Read more…

German researchers have developed and undertaken an in-house validation of an LC-MS and LC-MS/MS-based assay for authenticity testing of certain fish species. An enzyme digest and trypsin hydrolysis of freeze dried samples of commercially available Lutjanus malabaricus (red snapper) and Sebastes spp. (redfish) were analysed by LC-electrospray-MS and MS/MS assay with multivariate analysis, which enabled the two species to be  distinguished from each other. An additional 68 samples [nine additional marine species such as pangasius (Pangasianodon hypophthalmus), salmon (Salmo salar), turbot (Scophthalmus maximus), plaice (Pleuronectes platessa), sole (Solea solea), lemon sole (Glyptocephalus cynoglossus), halibut (Reinhardtius hypoglossoides), red salmon (Oncorhynchus nerka), and great scallop (Pecten jacobaeus)] served as blinded negative controls to ensure the specificity of the assay. 

 Read the abstract here, or the complete research paper

Read more…

Italian researchers have developed a LC-MS/MS peptide marker based method to both identify and quantify the amount of beef and pork in a processed product - Bolognese sauce. Myofibrillar protein was extracted from the Bolognese sauce and treated with trypsin to give the beef and pork peptide markers, which were identified by LC-MS/MS. The beef and/or pork content could be quantified by comparing the amount of peptides with standard curves from known meat percentages in the sauce. This method gave good correlation with beef and porkcontent from blind samples.

Read the abstract at: Beef and pork in Bolognese sauce

Read more…