We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Unlabelled addition of non-meat proteins and protein hydrolysates to processed meat products Sup-projekt I: Development of suitable analytical detection methods to identify non-meat protein. Sub-project II: Protein hydrolysates
Project
Project code: MRI-FL-08-1025
Contract period: 01.04.2014
- 31.08.2021
Purpose of research: Experimental development
Within sub-project 1 of the research project “Development of analytical methods for the detection of non-declared foreign proteins and added protein hydrolysates to meat products” analytical methods for the simultaneous detection of foreign proteins in meat products will be developed. For this purpose the question, which plant and animal protein sources besides soy, wheat, lupine, egg, and milk can be applied and consequently have to be integrated in the analytical methods will be answered at first. The aim of the subproject is the development of analytical methods for the simultaneous detection of foreign proteins originating from as many potential protein sources as possible. Therefore on the one hand indirect analytical methods on the DNA level applying multiplex real-time PCR will be developed. On the other hand currently developing mass spectrometric methods (HPLC-MS/MS) for the direct detection of wheat, soy, milk and egg proteins with the help of characteristic marker peptides after enzymatic digestion will be enhanced. The limits of detection of these methods are to be in the range of 0.1 to 1%. For the development of the analytical methods emulsion-type sausages with defined contents of several foreign proteins in different concentrations will be produced. In this context the influence of thermal processing on the detectability of foreign proteins applying direct and indirect methods will be investigated in detail. Finally, the developed analytical methods will be validated in interlaboratory studies.
In sub-project II analytical methods for the detection of added protein hydrolysates to meat and meat products are developed. These protein hydrolysates usually consist of amino acids and peptides. At first the detection of amino acids in meat will be established by high-performance liquid chromatography (HPLC) in combination with spectrometric methods (UV/VIS) by focusing on pattern comparison. This matches the contents of free amino acids of untreated and of samples treated with protein hydrolysate. Hereby offering the advantage that addition of appreciable quantities can be detected. The proof is independent of the type of protein hydrolysates, as long as the amount of added amino acids significantly exceed the contents of the free amino acids in untreated meat. Peptides are detected by HPLC-MS/MS and identified by using appropriate software. The probability is very low that the peptides from protein hydrolysates have the same amino acid sequences as the free peptides in meat.
Stader Ch, Judas M, Jira W: A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages. Anal. Bioanal. Chem. 411, 6697, 2019, doi: 10.1007/s00216-019-02043-2 Dolch K, Judas M, Schwägele F, Brüggemann D A: Development and validation of two triplex real-time PCR systems for the simultaneous detection of six cereal species in processed meat products. Food control 101, 180, 2019, doi: 10.1016/j.foodcont.2019.02.025 Jira W, Münch S: A sensitive HPLC-MS/MS screening method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products. Food Chem. 275, 214, 2019, doi: 10.1016/j.foodchem.2018.09.041 Kranz B, Andrée S, Brüggemann D A: Detection of protein hydrolysate additions to turkey meat by determination of the free amino acid contents with high-performance liquid chromatography. 65th International Congress on Meat Science and Technology, 04.-09.08.2019, Potsdam, Germany, 310 Hoffmann B., Münch S, Schwägele F, Neusüß Ch, Jira W: A sensititve HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products. Food control 71, 200, 2017, doi: 10.1016/j.foodcont.2016.06.021 Jira W, Schwägele F: HPLC-MS/MS-Detection of caseins and whey proteins in meat products. Procedia Food Sci.5, 129, 2015, doi: 10.1016/j.profoo.2015.09.037
Section overview
Subjects
- Food Chemistry
- Food Processing
- Biotechnology
