German researchers have developed and undertaken an in-house validation of an LC-MS and LC-MS/MS-based assay for authenticity testing of certain fish species. An enzyme digest and trypsin hydrolysis of freeze dried samples of commercially available Lutjanus malabaricus (red snapper) and Sebastes spp. (redfish) were analysed by LC-electrospray-MS and MS/MS assay with multivariate analysis, which enabled the two species to be distinguished from each other. An additional 68 samples [nine additional marine species such as pangasius (Pangasianodon hypophthalmus), salmon (Salmo salar), turbot (Scophthalmus maximus), plaice (Pleuronectes platessa), sole (Solea solea), lemon sole (Glyptocephalus cynoglossus), halibut (Reinhardtius hypoglossoides), red salmon (Oncorhynchus nerka), and great scallop (Pecten jacobaeus)] served as blinded negative controls to ensure the specificity of the assay.
Italian researchers have developed a LC-MS/MS peptide marker based method to both identify and quantify the amount of beef and pork in a processed product - Bolognese sauce. Myofibrillar protein was extracted from the Bolognese sauce and treated with trypsin to give the beef and pork peptide markers, which were identified by LC-MS/MS. The beef and/or pork content could be quantified by comparing the amount of peptides with standard curves from known meat percentages in the sauce. This method gave good correlation with beef and porkcontent from blind samples.
Read the abstract at: Beef and pork in Bolognese sauce
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