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In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.

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Title In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.
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Creator Naveena B.M, Deepak S.J, Veeranna K, Muthukumar M, Kulkarni V.V and Rapole S
 
Subject food safety; authentication; two-dimensional gel elec trophoresis; OFFGEL elec trophoresis; mass spectrometry
 
Description Not Available
BACKGROUND: Fraudulent mislabelling of processed meat produc ts on a global scale that cannot be detected using conven-
tional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public
health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic
method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus)meatand
their mixes.
RESULTS: The matrix-assisted liquid desorption/ionization time- of-flight mass spectrometric analysis o f proteins separated
using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2
(MLC1 and MLC2) of buffalo–sheep–goat meat mix in definite proportions at 98:1:1, 99:0.5:0.5 and 99.8:0.1:0.1 that were found
stable to resist thermal processing. In-gel and OFFGEL-based proteomic approaches are efficient in authenticating meat mixes
spiked at minimum 1.0% and 0.1% levels, respectively, in triple meat mix for both raw and cooked samples.
CONCLUSIONS: The study demonstrated that authentication of meat from a complex mix of three closely related species requires
identification of more than one species-specific peptide due to close similarity between their amino acid sequences.
© 2017 Society of Chemical Industry
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Date 2018-09-29T08:56:19Z
2018-09-29T08:56:19Z
2017-12-31
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/7388
 
Language English
 
Relation Not Available;
 
Publisher Wiley Online Library