Czech J. Food Sci., 2019, 37(3):205-211 | DOI: 10.17221/94/2019-CJFS

Authentication of meat species and net muscle proteins: updating of an old conceptFood Analysis, Food Quality and Nutrition

Monika Jiru1, Milena Stranska-Zachariasova*,1, Vladimir Kocourek1, Ales Krmela1, Monika Tomaniova1, Jan Rosmus2, Jana Hajslova1
1 Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
2 The State Veterinary Institute Prague, Prague, Czech Republic

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

Published: June 30, 2019  Show citation

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Jiru M, Stranska-Zachariasova M, Kocourek V, Krmela A, Tomaniova M, Rosmus J, Hajslova J. Authentication of meat species and net muscle proteins: updating of an old concept. Czech J. Food Sci.. 2019;37(3):205-211. doi: 10.17221/94/2019-CJFS.
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