Heat-stable peptide markers for bovine heart, kidney, liver, lung, and spleen for authenticity testing of minced beef products

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-05 DOI:10.1016/j.foodchem.2025.144383

Thomas Braunersreuther , Dagmar A. Brüggemann , Andreas Römpp , Wolfgang Jira

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Abstract

Due to the high market value of beef, the beef supply chain is susceptible to economically motivated food fraud. Focusing on the particular risk of offal as an adulterant, a bottom-up proteomics approach was used to identify tryptic, heat-stable peptide markers for the detection, identification, and differentiation of bovine offal in minced beef products. The workflow, which included extensive selectivity testing to rule out cross-selectivities with meat of six other meat-producing animal species (chicken, goat, horse, pig, sheep, turkey) as well as 25 other food ingredients, resulted in the discovery of 17 new peptide markers and the confirmation of five additional peptide markers from the literature: heart (6), kidney (1), kidney/liver (2), liver (3), lung (6), spleen/lung (2), spleen (2). All evaluated peptide markers were heat-stable and detectable in a highly processed model beef matrix, confirming their suitability for use in the development of analytical methods for food authenticity testing.

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牛心、肾、肝、肺和脾的热稳定肽标记物，用于肉糜产品的真实性检验

由于牛肉的高市场价值，牛肉供应链容易受到经济动机食品欺诈的影响。着眼于内脏作为掺假物的特殊风险，采用自下而上的蛋白质组学方法鉴定了用于检测、鉴定和区分碎牛肉产品中的牛内脏的色氨酸、热稳定肽标记物。该工作流程包括广泛的选择性测试，以排除与其他六种肉类生产动物（鸡、山羊、马、猪、绵羊、火鸡）以及25种其他食品成分的交叉选择性，结果发现了17个新的肽标记，并确认了文献中另外五个肽标记：心脏(6)、肾脏(1)、肾脏/肝脏(2)、肝脏(3)、肺(6)、脾/肺(2)、脾(2)。所有评估的肽标记都是热稳定的，并且在高度加工的模型牛肉基质中可以检测到，证实了它们在食品真实性测试分析方法开发中的适用性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.