There is a potential for adulteration of emulsion-type sausages with porcine blood plasma because of its low cost, high protein and functional properties. A proteomic method for the detection of porcine blood plasma has been developed by German researchers. After a rapid protein extraction and tryptic digestion, species-specific marker peptides for porcine blood cell proteins (four markers) and plasma proteins (12 markers) were measured by UHPLC-MS/MS. The method was tested on sausages prepared from a variety of pork raw materials spiked with 0.5-5% meat substitution with porcine blood plasma powder, and subjected to different thermal treatments. The 4 plasma peptides were identified as markers for porcine blood plasma addition, and the method could detect down to 0.7% meat substitution, with a 5% error probability for both false positives and negatives.
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