Food frauds have become a very important issue in the field of food quality and safety. The risk of food adulteration is higher in highly processed food and mainly affects high added value foodstuff. The methods currently available to face this issue, PCR and ELISA, are very sensitive and specific, but they have some limitations. In the present work, tandem mass spectrometry is presented as an emerging approach to detect beef and pork meat in very complex and highly processed food matrices, such as Bolognese sauce, both in qualitative than in quantitative way. The detection is achieved using two different marker peptides, specific for beef and pork meat, both deriving from α2-collagen chain. Then, a calibration curve is set up using real sauces made by different percentages of pork and beef meat in a working range from 0 to 100%. The method here developed allows to quantify beef and pork meat in a complex product such as Bolognese sauce.

Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce / Prandi, Barbara; Lambertini, Francesca; Faccini, Andrea; Suman, Michele; Leporati, Andrea; Tedeschi, Tullia; Sforza, Stefano. - In: FOOD CONTROL. - ISSN 0956-7135. - 74:(2017), pp. 61-69. [10.1016/j.foodcont.2016.11.032]

Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

PRANDI, Barbara;LAMBERTINI, Francesca;FACCINI, Andrea;SUMAN, Michele;TEDESCHI, Tullia;SFORZA, Stefano
2017-01-01

Abstract

Food frauds have become a very important issue in the field of food quality and safety. The risk of food adulteration is higher in highly processed food and mainly affects high added value foodstuff. The methods currently available to face this issue, PCR and ELISA, are very sensitive and specific, but they have some limitations. In the present work, tandem mass spectrometry is presented as an emerging approach to detect beef and pork meat in very complex and highly processed food matrices, such as Bolognese sauce, both in qualitative than in quantitative way. The detection is achieved using two different marker peptides, specific for beef and pork meat, both deriving from α2-collagen chain. Then, a calibration curve is set up using real sauces made by different percentages of pork and beef meat in a working range from 0 to 100%. The method here developed allows to quantify beef and pork meat in a complex product such as Bolognese sauce.
2017
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce / Prandi, Barbara; Lambertini, Francesca; Faccini, Andrea; Suman, Michele; Leporati, Andrea; Tedeschi, Tullia; Sforza, Stefano. - In: FOOD CONTROL. - ISSN 0956-7135. - 74:(2017), pp. 61-69. [10.1016/j.foodcont.2016.11.032]
File in questo prodotto:
File Dimensione Formato  
FOODCONT-D-16-01700_R2.pdf

Open Access dal 23/11/2017

Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 788.8 kB
Formato Adobe PDF
788.8 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2827475
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 44
  • ???jsp.display-item.citation.isi??? 34
social impact