Abstract：
:The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myofibrillar proteins using OFFGEL electrophoresis, SDS-PAGE and protein identification by MALDI-TOF MS. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheep meat with high confidence. Relative quantification of buffalo meat mixed with sheep meat was done by quantitative label-free mass spectrometry using UPLC-QTOF and PLGS search engine to substantiate the confidence level of the data. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226bp and 126bp product amplicons for buffalo and cattle meat, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with cattle meat in raw and cooked meat mixes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Naveena BM,Jagadeesh DS,Jagadeesh Babu A,Madhava Rao T,Kamuni V,Vaithiyanathan S,Kulkarni VV,Rapole Sdoi
10.1016/j.foodchem.2017.04.116subject
Has Abstractpub_date
2017-10-15 00:00:00pages
311-320eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30697-0journal_volume
233pub_type
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