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In‐gel and OFFGEL‐based proteomic approach for authentication of meat species from minced meat and meat products
Author(s) -
Naveena Basappa M,
Jagadeesh Deepak S,
Kamuni Veeranna,
Muthukumar Muthupalani,
Kulkarni Vinayak V,
Kiran Mohan,
Rapole Srikanth
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8572
Subject(s) - food science , bubalus , raw meat , chemistry , gel electrophoresis , biology , biochemistry , ecology
BACKGROUND Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional 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 ) meat and their mixes. RESULTS The matrix‐assisted liquid desorption/ionization time‐of‐flight mass spectrometric analysis of 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