Authentication of meat species and net muscle proteins: updating of an old concept

Monika Jiru, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus and Jana Hajslova
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Monika Jiru: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Milena Stranska-Zachariasova: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Vladimir Kocourek: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Ales Krmela: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Monika Tomaniova: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Jan Rosmus: The State Veterinary Institute Prague, Prague, Czech Republic
Jana Hajslova: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 3, 205-211

Abstract: The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an important result, a database of ratios of particular amino acids to 3-metylhistidine, applicable for muscle protein origin confirmation, was established. Based on the specific ratios of 1-methylhisitidine/3-methylhistidine, revealing of undeclared addition of 2% of chicken meat to the pork was enabled. Similar outcome was achieved by considering the ratios of β-alanylhistidine dipeptides. In the case of chicken-pork and pork-beef admixtures, as low additions as 0.5 and 2% of chicken or pork adulterant could be recognized. The ratio of 4-hydroxyproline/3-methylhisitidine was shown to be diagnostic for detection undeclared addition of 0.5 and 1.5% of connective tissues into the pork and chicken meat, respectively. On the basis of 3-methylhisitidine concentration, the conversion factor F = 292 ± 4 was calculated for quantification of NMP (%) content.

Keywords: collagen; net muscle protein; 1-methylhisitidine; 3-methylhisitidine; β -alanylhistidine dipeptides (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:94-2019-cjfs

DOI: 10.17221/94/2019-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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