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Mo K, Tang Y, Zhu Y, Li X, Li J, Peng X, Liao P, Zou P. Fresh Meat Classification Using Laser-Induced Breakdown Spectroscopy Assisted by LightGBM and Optuna. Foods 2024; 13:2028. [PMID: 38998534 PMCID: PMC11241388 DOI: 10.3390/foods13132028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/14/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
To enhance the accuracy of identifying fresh meat varieties using laser-induced breakdown spectroscopy (LIBS), we utilized the LightGBM model in combination with the Optuna algorithm. The procedure involved flattening fresh meat slices with glass slides and collecting spectral data of the plasma from the surfaces of the fresh meat tissues (pork, beef, and chicken) using LIBS technology. A total of 900 spectra were collected. Initially, we established LightGBM and SVM (support vector machine) models for the collected spectra. Subsequently, we applied information gain and peak extraction algorithms to select the features for each model. We then employed Optuna to optimize the hyperparameters of the LightGBM model, while a 10-fold cross-validation was conducted to determine the optimal parameters for SVM. Ultimately, the LightGBM model achieved higher accuracy, macro-F1, and Cohen's kappa coefficient (kappa coefficient) values of 0.9370, 0.9364, and 0.9244, respectively, compared to the SVM model's values of 0.8888, 0.8881, and 0.8666. This study provides a novel method for the rapid classification of fresh meat varieties using LIBS.
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Affiliation(s)
- Kaifeng Mo
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Yun Tang
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Yining Zhu
- Wuhan National Laboratory for Optoelectronics (WNLO), Huazhong University of Science and Technology, Wuhan 430074, China; (Y.Z.)
| | - Xiangyou Li
- Wuhan National Laboratory for Optoelectronics (WNLO), Huazhong University of Science and Technology, Wuhan 430074, China; (Y.Z.)
| | - Jingfeng Li
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Xuxiang Peng
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Ping Liao
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
| | - Penghui Zou
- Hunan Province Key Laboratory of Intelligent Sensors and Advanced Sensor Materials, School of Physics and Electronics Science, Hunan University of Science and Technology, Xiangtan 411201, China; (K.M.); (J.L.); (X.P.); (P.L.); (P.Z.)
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Mortas M, Awad N, Ayvaz H. Adulteration detection technologies used for halal/kosher food products: an overview. DISCOVER FOOD 2022. [PMCID: PMC9020560 DOI: 10.1007/s44187-022-00015-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractIn the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.
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Affiliation(s)
- Mustafa Mortas
- Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA
| | - Nour Awad
- Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey
| | - Huseyin Ayvaz
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale, 17100 Turkey
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Saleem M, Amin A, Irfan M. Raman spectroscopy based characterization of cow, goat and buffalo fats. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:234-243. [PMID: 33505068 DOI: 10.1007/s13197-020-04535-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2020] [Accepted: 05/15/2020] [Indexed: 12/17/2022]
Abstract
In this study, Raman spectroscopy has been utilized to characterize buffalo, cow and goat fat samples by using laser wavelengths at 532 and 785 nm as excitation sources. It has been observed that Raman spectra of cow fats contain beta-carotene at 1006, 1156 and 1520 cm-1, which are absent in buffalo and goat fats. The Raman bands at 1060, 1080, 1127 and 1440 cm-1 represent the saturated fatty acids, and their concentration is found relatively higher in buffalo fats than cow and goat. Similarly, the Raman band at 1650 cm-1 represent conjugated linoleic acid (CLA) which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman band at 1267 cm-1 represent unsaturated fatty acids, which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman bands at 838, 870 and 1060 cm-1 depict relatively higher concentration of vitamin D in buffalo fats than cow and goat. Principal component analysis has been applied to highlight the differences among three fat types which based upon the concentration of fatty acids, CLA and vitamin D.
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Affiliation(s)
- M Saleem
- Agri. & Biophotonics Division, National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Lehtrar road, Nilore, Islamabad 45650 Pakistan
| | - Ayyaz Amin
- Department of Biotechnology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Irfan
- Agri. & Biophotonics Division, National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Lehtrar road, Nilore, Islamabad 45650 Pakistan
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Sezer B, Bjelak A, Velioglu HM, Boyaci IH. Protein based evaluation of meat species by using laser induced breakdown spectroscopy. Meat Sci 2020; 172:108361. [PMID: 33183831 DOI: 10.1016/j.meatsci.2020.108361] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/01/2020] [Accepted: 10/22/2020] [Indexed: 12/15/2022]
Abstract
Meat adulteration through partial substitution with cheaper species or mislabeling causes significant problems in terms of health, religious beliefs, economy, and product quality. Therefore, identification of meat species is crucial for monitoring and prevention of meat fraud. In the present study, protein based laser induced breakdown spectroscopy method was developed for the first time to identify three meat species (beef, chicken and pork) by using bulk proteins and protein fractions, namely actin and myosin. LIBS spectra were evaluated with principal component analysis for clustering pattern of meat species, and partial least square analysis was performed to determine adulteration ratio. In PLS analysis, limit of detection (LOD) values for beef adulteration with chicken and pork meat were calculated as 2.84% and 3.89% by using bulk proteins, respectively.
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Affiliation(s)
- Banu Sezer
- Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
| | - Armin Bjelak
- Department of Agricultural Biotechnology, Namık Kemal University, 59030 Tekirdag, Turkey
| | - Hasan Murat Velioglu
- Department of Agricultural Biotechnology, Namık Kemal University, 59030 Tekirdag, Turkey.
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
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Myoglobin-Based Classification of Minced Meat Using Hyperspectral Imaging. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196862] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Minced meat substitution is one of the most common frauds which not only affects consumer health but impacts their lifestyles and religious customs as well. A number of methods have been proposed to overcome these frauds; however, these mostly rely on laboratory measures and are often subject to human error. Therefore, this study proposes novel hyperspectral imaging (400–1000 nm) based non-destructive isos-bestic myoglobin (Mb) spectral features for minced meat classification. A total of 60 minced meat spectral cubes were pre-processed using true-color image formulation to extract regions of interest, which were further normalized using the Savitzky–Golay filtering technique. The proposed pipeline outperformed several state-of-the-art methods by achieving an average accuracy of 88.88%.
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Molecular diagnostic test systems for meat identification: A comparison study of the MEAT 5.0 LCD-Array and innuDETECT Assay detection methods. ACTA VET BRNO 2020. [DOI: 10.2754/avb202089010089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of the study was to compare the efficiency, sensitivity and reliability of the MEAT 5.0 LCD-Array and innuDETECT Assay detection kits in identifying selected animal species. Samples were taken from the femoral muscles of six animal species (turkey, chicken, cattle, pig, sheep and goat), and six variants of binary meat mixtures were analysed at 18 different concentration levels of addition. The MEAT 5.0 LCD-Array test was able to detect 0.1% of other meat additions in two meat mixtures and 0.5% in four meat mixtures. The innuDETECT Assays were able to detect the addition of 0.1% of other meat in three meat mixtures, 0.5% in two mixtures and 1% in one meat mixture. Subsequently, these methods were applied in practice to 136 samples of various products taken from commercial food networks. By performing extensive monitoring, we identified 60 products in which one to three species were detected besides what was present on the product label. Nine products were contaminated with pig DNA. Two products that the MEAT 5.0 LCD-Array kit identified as positive for the presence of pig DNA were not confirmed by the innuDETECT Pork Assay kit. We recommend these methods of analysis to comprehensively monitor the presence of animal species in food samples, regardless of the degree of heat treatment or mechanical processing, as a tool to detect food adulteration.
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Matsumoto C, Kyota Y, Yamanaka S, Murakawa N, Kikunaga R, Yamada Y, Kawachi H. Molecular identification of biwa trout ( Oncorhynchus masou rhodurus) using PCR-RFLP method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4705-4713. [PMID: 31686702 DOI: 10.1007/s13197-019-03914-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/02/2019] [Accepted: 07/02/2019] [Indexed: 11/30/2022]
Abstract
Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis was used to identify meat from biwa trout (Oncorhynchus masou rhodurus), amago trout (Oncorhynchus masou ishikawae), yamame trout (Oncorhynchus masou masou), and rainbow trout (Oncorhynchus mykiss). PCR amplification was conducted using primers flanking conserved regions of NADH dehydrogenase subunits 4 and 5 (ND4-ND5) (2848 bp) and ND1 (1091 bp) genes of mitochondrial DNA following restriction digestion with the enzyme HaeIII. Although the segments of ND4-ND5 and ND1 genes showed intraspecies variation, the generation of DNA fragments larger than 300 bp and 160 bp following cleavage by HaeIII of ND4-ND5 and ND1, respectively, was efficient to differentiate the four species. Furthermore, this method was successful in species identification even when using PCR-amplified products obtained from thermally processed biwa trout samples. This sensitive technique can be utilized to reveal commercial fraud, where biwa trout is adulterated with meat from cheaper counterparts.
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Affiliation(s)
- Chihiro Matsumoto
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
| | - Yukino Kyota
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
| | - Shunya Yamanaka
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
| | - Naoki Murakawa
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
| | - Ryutaro Kikunaga
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
| | - Yoshihiro Yamada
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
| | - Hiroyuki Kawachi
- Faculty of Bioscience, Nagahama Institute of Bio-Science and Technology, Tamura 1266, Nagahama, Shiga 526-0829 Japan
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Różycki M, Chmurzyńska E, Bilska-Zając E, Karamon J, Cencek T. Isoelectric Focusing of Proteins in The pH Gradient As a Tool for Identification of Species Origin of Raw Meat. J Vet Res 2018; 62:151-159. [PMID: 30364906 PMCID: PMC6200293 DOI: 10.2478/jvetres-2018-0024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Accepted: 06/12/2018] [Indexed: 11/25/2022] Open
Abstract
INTRODUCTION Health, religious, and commercial aspects justify the need for meat species identification. The lack of officially approved methods prompts the undertaking of research on validation of isoelectric focusing of proteins (IEF) for official purposes. MATERIAL AND METHODS Samples were prepared from pigs (Sus scrofa ferus domestica), cattle (Bos taurus), and poultry (Gallus gallus domesticus). Meat mixtures were made by blending 50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.2% meat of other species. Samples were examined on ultrathin polyacrylamide gels with pH 3-9 gradient. RESULTS The results of the study confirmed the stable and reproducible pattern of meat protein bands. The detection limit of raw meat admixtures from pigs, cattle, and poultry mostly ranged from 2% down to 0.2% (0.2% for poultry). However, the IEF method can be used to detect the addition of pig meat to bovine meat in an amount higher than 3%. At the significant mixture level (i.e at least 5% addition of meat of another species) IEF proves itself with 100% specificity, sensitivity, and accuracy. CONCLUSION The achieved detection limits provide a basis for recommending the IEF method for routine tests in laboratories detecting the species origin of meat.
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Affiliation(s)
- Mirosław Różycki
- Department of Parasitology and Invasive Diseases, National Veterinary Research Institute, 24-100Pulawy, Poland
| | - Ewa Chmurzyńska
- Department of Parasitology and Invasive Diseases, National Veterinary Research Institute, 24-100Pulawy, Poland
| | - Ewa Bilska-Zając
- Department of Parasitology and Invasive Diseases, National Veterinary Research Institute, 24-100Pulawy, Poland
| | - Jacek Karamon
- Department of Parasitology and Invasive Diseases, National Veterinary Research Institute, 24-100Pulawy, Poland
| | - Tomasz Cencek
- Department of Parasitology and Invasive Diseases, National Veterinary Research Institute, 24-100Pulawy, Poland
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Kumar Y, Bansal S, Jaiswal P. Loop-Mediated Isothermal Amplification (LAMP): A Rapid and Sensitive Tool for Quality Assessment of Meat Products. Compr Rev Food Sci Food Saf 2017; 16:1359-1378. [DOI: 10.1111/1541-4337.12309] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 08/16/2017] [Accepted: 08/16/2017] [Indexed: 12/15/2022]
Affiliation(s)
- Yogesh Kumar
- ICAR-Central Inst. of Post-Harvest Engineering and Technology (CIPHET); Ludhiana India
| | - Sangita Bansal
- ICAR-Central Inst. of Post-Harvest Engineering and Technology (CIPHET); Ludhiana India
| | - Pranita Jaiswal
- ICAR-Central Inst. of Post-Harvest Engineering and Technology (CIPHET); Ludhiana India
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10
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Species identification and animal authentication in meat products: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9625-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Vlachos A, Arvanitoyannis IS, Tserkezou P. An Updated Review of Meat Authenticity Methods and Applications. Crit Rev Food Sci Nutr 2017; 56:1061-96. [PMID: 24915333 DOI: 10.1080/10408398.2012.691573] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.
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Affiliation(s)
- Antonios Vlachos
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Ioannis S Arvanitoyannis
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Persefoni Tserkezou
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
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12
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Cottenet G, Sonnard V, Blancpain C, Ho HZ, Leong HL, Chuah PF. A DNA macro-array to simultaneously identify 32 meat species in food samples. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Kumar A, Kumar RR, Sharma BD, Mendiratta SK, Gokulakrishnan P, Kumar D, Sharma D. Authentication of goat (Capra hircus) meat using PCR amplification of mitochondrial cytochrome b gene. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.07.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Boyaci İH, Uysal RS, Temiz T, Shendi EG, Yadegari RJ, Rishkan MM, Velioglu HM, Tamer U, Ozay DS, Vural H. A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2168-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Authentication of beef, carabeef, chevon, mutton and pork by a PCR-RFLP assay of mitochondrial cytb gene. Journal of Food Science and Technology 2012; 51:3458-63. [PMID: 26396346 DOI: 10.1007/s13197-012-0864-z] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2012] [Accepted: 09/20/2012] [Indexed: 10/27/2022]
Abstract
Authentication of meat assumes significance in view of religious, quality assurance, food safety, public health, conservation and legal concerns. Here, we describe a PCR-RFLP (Polymerase Chain Reaction- Restriction Fragment Length Polymorphism) assay targeting mitochondrial cytochrome-b gene for the identification of meats of five most common food animals namely cattle, buffalo, goat, sheep and pig. A pair of forward and reverse primers (VPH-F & VPH-R) amplifying a conserved region (168-776 bp) of mitochondrial cytochrome-b (cytb) gene for targeted species was designed which yielded a 609 bp PCR amplicon. Further, restriction enzyme digestion of the amplicons with Alu1 and Taq1 restriction enzymes resulted in a distinctive digestion pattern that was able to discriminate each species. The repeatability of the PCR-RFLP assay was validated ten times with consistent results observed. The developed assay can be used in routine diagnostic laboratories to differentiate the meats of closely related domestic livestock species namely cattle from buffalo and sheep from goat.
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Development of a polymerase chain reaction and capillary gel electrophoresis method for the detection of chicken or turkey meat in heat-treated pork meat mixtures. Anal Chim Acta 2011; 708:149-54. [DOI: 10.1016/j.aca.2011.08.039] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2011] [Revised: 07/22/2011] [Accepted: 08/22/2011] [Indexed: 11/24/2022]
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17
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Sentandreu MA, Sentandreu E. Peptide biomarkers as a way to determine meat authenticity. Meat Sci 2011; 89:280-5. [DOI: 10.1016/j.meatsci.2011.04.028] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2011] [Revised: 04/22/2011] [Accepted: 04/27/2011] [Indexed: 12/14/2022]
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18
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Mazorra-Manzano MA, Torres-Llanez MJ, González-Córdova AF, Vallejo-Cordoba B. A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products. FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9271-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Detection of Raw Pork Targeting Porcine-Specific Mitochondrial Cytochrome B Gene by Molecular Beacon Probe Real-Time Polymerase Chain Reaction. FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9260-y] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Hung CJ, Ho HP, Chang CC, Lee MR, Franje CA, Kuo SI, Lee RJ, Chou CC. Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.123] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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22
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Review: Authentication and traceability of foods from animal origin by polymerase chain reaction-based capillary electrophoresis. Anal Chim Acta 2011; 685:120-6. [DOI: 10.1016/j.aca.2010.11.021] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2010] [Revised: 11/10/2010] [Accepted: 11/10/2010] [Indexed: 11/19/2022]
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23
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Montowska M, Pospiech E. Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.518297] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Magdalena Montowska
- a Institute of Meat Technology, Poznań University of Life Sciences , Poznań , Poland
| | - Edward Pospiech
- a Institute of Meat Technology, Poznań University of Life Sciences , Poznań , Poland
- b Institute of Agriculture and Food Biotechnology, Meat and Fat Technology in Poznań , Poznań , Poland
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Sentandreu MA, Fraser PD, Halket J, Patel R, Bramley PM. A Proteomic-Based Approach for Detection of Chicken in Meat Mixes. J Proteome Res 2010; 9:3374-83. [DOI: 10.1021/pr9008942] [Citation(s) in RCA: 118] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Miguel A. Sentandreu
- Center for Systems and Synthetic Biology, School of Biological Sciences, and Specialist Bioanalytical Services Ltd., Royal Holloway, University of London, Egham TW20 0EX, U.K
| | - Paul D. Fraser
- Center for Systems and Synthetic Biology, School of Biological Sciences, and Specialist Bioanalytical Services Ltd., Royal Holloway, University of London, Egham TW20 0EX, U.K
| | - John Halket
- Center for Systems and Synthetic Biology, School of Biological Sciences, and Specialist Bioanalytical Services Ltd., Royal Holloway, University of London, Egham TW20 0EX, U.K
| | - Raj Patel
- Center for Systems and Synthetic Biology, School of Biological Sciences, and Specialist Bioanalytical Services Ltd., Royal Holloway, University of London, Egham TW20 0EX, U.K
| | - Peter M. Bramley
- Center for Systems and Synthetic Biology, School of Biological Sciences, and Specialist Bioanalytical Services Ltd., Royal Holloway, University of London, Egham TW20 0EX, U.K
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Development of an assay for rapid identification of meat from yak and cattle using polymerase chain reaction technique. Meat Sci 2009; 83:38-44. [DOI: 10.1016/j.meatsci.2009.03.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2008] [Revised: 02/17/2009] [Accepted: 03/25/2009] [Indexed: 11/22/2022]
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Rojas M, González I, Fajardo V, Martín I, Hernández P, García T, Martín R. Identification of raw and heat-processed meats from game bird species by polymerase chain reaction-restriction fragment length polymorphism of the mitochondrial D-loop region. Poult Sci 2009; 88:669-79. [DOI: 10.3382/ps.2008-00261] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Messia M, Di Falco T, Panfili G, Marconi E. Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC–PAD analysis of 4-hydroxyproline. Meat Sci 2008; 80:401-9. [DOI: 10.1016/j.meatsci.2008.01.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2007] [Revised: 01/10/2008] [Accepted: 01/14/2008] [Indexed: 11/29/2022]
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Luykx DMAM, Peters RJB, van Ruth SM, Bouwmeester H. A review of analytical methods for the identification and characterization of nano delivery systems in food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8231-8247. [PMID: 18759445 DOI: 10.1021/jf8013926] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Detection and characterization of nano delivery systems is an essential part of understanding the benefits as well as the potential toxicity of these systems in food. This review gives a detailed description of food nano delivery systems based on lipids, proteins, and/or polysaccharides and investigates the current analytical techniques that can be used for the identification and characterization of these delivery systems in food products. The analytical approaches have been subdivided into three groups; separation techniques, imaging techniques, and characterization techniques. The principles of the techniques together with their advantages and drawbacks, and reported applications concerning nano delivery systems, or otherwise related compounds are discussed. The review shows that for a sufficient characterization, the nano delivery systems need to be separated from the food matrix, for which high-performance liquid chromatography or field flow fractionation are the most promising techniques. Subsequently, online photon correlation spectroscopy and mass spectrometry seem to be a convenient combination of techniques to characterize a wide variety of nano delivery systems.
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Affiliation(s)
- Dion M A M Luykx
- Institute of Food Safety, RIKILT, Wageningen UR, P.O. Box 230, 6700 AE Wageningen, The Netherlands
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Fajardo V, González I, López-Calleja I, Martín I, Rojas M, García T, Hernández P, Martín R. PCR identification of meats from chamois (Rupicapra rupicapra), pyrenean ibex (Capra pyrenaica), and mouflon (Ovis ammon) targeting specific sequences from the mitochondrial D-loop region. Meat Sci 2007; 76:644-52. [DOI: 10.1016/j.meatsci.2007.02.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2006] [Revised: 11/15/2006] [Accepted: 02/02/2007] [Indexed: 10/23/2022]
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33
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Fajardo V, González I, López-Calleja I, Martín I, Rojas M, Hernández P, García T, Martín R. Identification of meats from red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) using polymerase chain reaction targeting specific sequences from the mitochondrial 12S rRNA gene. Meat Sci 2007; 76:234-40. [DOI: 10.1016/j.meatsci.2006.11.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2006] [Revised: 09/29/2006] [Accepted: 11/10/2006] [Indexed: 11/30/2022]
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Abstract
It has been demonstrated that CE-MS is a very useful hyphenated technique for proteomic studies. However, the huge amount of data stored in a single CE-MS run makes it necessary to account with procedures able to extract all the relevant information made available by CE-MS. In this work, we present a new and easy approach capable of generating a simplified 2-D map from CE-MS raw data. This new approach provides the automatic detection and characterization of the most abundant ions from the CE-MS data including their mass-to-charge (m/z) values, ion intensities and analysis times. It is demonstrated that visualization of CE-MS data in this simplified 2-D format allows: (i) an easy and simultaneous visual inspection of large datasets, (ii) an immediate perception of relevant differences in closely related samples, (iii) a rapid monitoring of data quality levels in different samples, and (iv) a fast discrimination between comigrating polypeptides and ESI-MS fragmentation ions. The strategy proposed in this work does not rely on an excellent mass accuracy for peak detection and filtering, since MS values obtained from an IT analyzer are used. Moreover, the methodology developed works directly with the CE-MS raw data, without interference by the user, giving simultaneously a simplified 2-D map and a much easier and more complete data evaluation. Besides, this procedure can easily be implemented in any CE-MS laboratory. The usefulness of this approach is validated by studying the very similar trypsin digests from bovine, rabbit and horse cytochrome c. It is demonstrated that this simplified 2-D approach allows specific markers for each species to be obtained in a fast and simple way.
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Miksík I, Sedláková P, Mikulíková K, Eckhardt A. Capillary electromigration methods for the study of collagen. J Chromatogr B Analyt Technol Biomed Life Sci 2006; 841:3-13. [PMID: 16546457 DOI: 10.1016/j.jchromb.2006.02.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2005] [Revised: 02/01/2006] [Accepted: 02/08/2006] [Indexed: 11/15/2022]
Abstract
This review paper gives an overview of capillary electromigration methods used in the analysis of collagen. Analyses of the parent chains as well as of the bromcyane and collagenase fragments of collagens are presented. Methods include capillary zone electrophoresis, capillary gel electrophoresis, micellar electrokinetic chromatography as well as combinations of HPLC and capillary electrophoresis, and capillary electrophoresis with mass spectrometry.
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Affiliation(s)
- Ivan Miksík
- Institute of Physiology, Academy of Sciences of the Czech Republic, Prague, Czech Republic.
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Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis. Electrophoresis 2006; 27:283-303. [PMID: 16307427 DOI: 10.1002/elps.200500474] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on CE techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods is discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095-4105).
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Affiliation(s)
- Alejandro Cifuentes
- Department of Food Analysis, Institute of Industrial Fermentations (CSIC), Madrid, Spain.
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