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Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43916729" target="_blank" >RIV/60461373:22330/19:43916729 - isvavai.cz</a>

  • Výsledek na webu

    <a href="https://www.sciencedirect.com/science/article/pii/S0956713518305309?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713518305309?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodcont.2018.10.029" target="_blank" >10.1016/j.foodcont.2018.10.029</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

  • Popis výsledku v původním jazyce

    Meat adulteration is a significant economic problem as it can result in substantial economic gains and loss of consumers&apos; trust in the food industry. Addition of a bulking agent masking the addition of water into minced meat is a fraudulent practice that is very difficult to detect. The quality of the meat can be assessed by measurement of total net protein, however the methods used to measure such property are not able to cope with the quite sophisticated modern-day adulteration practices. In our study, we assessed the potential of recently introduced Rapid Evaporative Mass Spectrometry (REIMS) technology to discover undeclared additives in chopped pork and chicken meat-based products such as sausages and burgers. The REIMS technique was able to discover such adulterants with a high degree of confidence when more than 2.5% of these substances were added. The results could be obtained within a few minutes. In this context REIMS can be classified as a rapid screening method which could be employed as a front-line testing method to ensure the quality and authenticity of meat products.

  • Název v anglickém jazyce

    Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

  • Popis výsledku anglicky

    Meat adulteration is a significant economic problem as it can result in substantial economic gains and loss of consumers&apos; trust in the food industry. Addition of a bulking agent masking the addition of water into minced meat is a fraudulent practice that is very difficult to detect. The quality of the meat can be assessed by measurement of total net protein, however the methods used to measure such property are not able to cope with the quite sophisticated modern-day adulteration practices. In our study, we assessed the potential of recently introduced Rapid Evaporative Mass Spectrometry (REIMS) technology to discover undeclared additives in chopped pork and chicken meat-based products such as sausages and burgers. The REIMS technique was able to discover such adulterants with a high degree of confidence when more than 2.5% of these substances were added. The results could be obtained within a few minutes. In this context REIMS can be classified as a rapid screening method which could be employed as a front-line testing method to ensure the quality and authenticity of meat products.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Návaznosti výsledku

  • Projekt

    Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

  • Návaznosti

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Ostatní

  • Rok uplatnění

    2019

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Food control

  • ISSN

    0956-7135

  • e-ISSN

  • Svazek periodika

    104

  • Číslo periodika v rámci svazku

    OCT 2019

  • Stát vydavatele periodika

    BE - Belgické království

  • Počet stran výsledku

    7

  • Strana od-do

    50-56

  • Kód UT WoS článku

    000472125100007

  • EID výsledku v databázi Scopus

    2-s2.0-85065061331