Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879099" target="_blank" >RIV/62157124:16270/21:43879099 - isvavai.cz</a>

Result on the web

<a href="https://www.researchgate.net/publication/350618756_Detection_of_Carrageenan_in_Meat_Products_Using_Lectin_Histochemistry" target="_blank" >https://www.researchgate.net/publication/350618756_Detection_of_Carrageenan_in_Meat_Products_Using_Lectin_Histochemistry</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10040764" target="_blank" >10.3390/foods10040764</a>

Result language

angličtina

Original language name

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Original language description

Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg(-1). The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

4

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

000643037100001

EID of the result in the Scopus database

2-s2.0-85104447985