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' 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' 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