Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water.

The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water (SDW) was activated by gliding arc discharge plasma for 60 s, which was defined as PAW60. The chicken breast samples inoculated P. deceptionensis CM2 were dipped in PAW60 or SDW for the indicated time intervals, respectively. After the treatment of PAW60 for 12 min, the population of P. deceptionensis CM2 on chicken breast was significantly reduced by 1.05 log10 CFU/g (p < 0.05), which was higher than that of SDW-treated samples for the same time intervals (p < 0.05). The L* value of chicken breasts were increased whereas a* and b* values were decreased following PAW60 treatment, while there was no significant differences in the values of a* and b* between PAW60- and SDW-treated samples for the same time intervals (p > 0.05). As compared with SDW, PAW60 caused no significant changes in the texture characteristics (e.g. hardness, springiness, cohesiveness and gumminess) and sensory properties (e.g. appearance, color, odor, texture, acceptability). Thus, PAW can be very effective to improve microbiological safety of chicken breasts with resulting slight changes to the sensory qualities. This synergistic treatment of PAW with other non-thermal technologies should be well investigated in order to improve inactivation efficacy of PAW.

Identification and quantification of fox meat in meat products by liquid chromatography-tandem mass spectrometry.

Over the years, food adulteration has become an important global problem, threatening public health safety and the healthy development of food industry. This study established a liquid chromatography-tandem mass (LC-MS/MS) method for accurate identification and quantitative analysis of fox meat products. High-resolution mass was used for data collection, and Proteome Discoverer was used for data analysis to screen fox-specific peptides. Multivariate statistical analysis was conducted using the data obtained from the label-free analysis of different contents of simulated samples. Samples with different contents were distinguished without interfering with each other, suggesting the feasibility of quantitative analysis of fox meat content. The linear correlation coefficient and recovery rate were calculated to determine the fox peptides that can be used for accurate quantification. The established LC-MS/MS method can be used for the accurate identification and quantification of actual samples. In addition, this method can provide technical support for law enforcement departments.

Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA.

A rapid, simple, and efficient analysis methodology for screening specific quantitative peptides of beef was established based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with orthogonal partial least squares-discriminant analysis (OPLS-DA). The OPLS-DA model was built to select species-specific peptides that make a significant contribution to classification. Peptides with statistical significance were selected based on the variable importance in the projection (VIP) values and univariate P values. After the workflow of the statistical process, three specific quantitative peptides were identified by using homemade products with different beef contents. A quantification method for selected specific quantitative peptides was established by using LC-MS/MS. The quantitative results were applied to commercialized beef products. The developed method has high sensitivity, specificity, and repeatability. The results of this study proved that the integration of LC-MS/MS coupled with OPLS-DA is an efficient method for screening specific quantitative peptides and identification of the authenticity of meat products.

Rapid LC-MS/MS method for the detection of seven animal species in meat products.

The adulteration of meat products has been reported worldwide, and detection of specific peptides through mass spectrometry (MS) is a reliable method for meat species identification. However, the practical application of this method is limited by complicated steps and long reaction time of the traditional sample preparation. Therefore, this paper introduced a convenient and time-saving sample preparation by optimizing the steps of reduction, alkylation, digestion, and purification. With the rapid sample preparation, 35 species-specific peptides for seven species (pig, cattle, sheep, deer, chicken, duck, and turkey) were screened using high-resolution MS, and a rapid LC-MS/MS method was established. The method only takes 3 h from sample receipt to results. The meat species of 20 processed meat products were detected, and three samples were found potentially adulterated. The method is proved to have high sensitivity, specificity, practicability with respect to rapid identification of meat species in meat products.

Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content.

In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products. In this work, a simple and specific, rapid resolution liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed and validated for the determination of pork content in processed meat products according to internal standard (ISTD) method. To improve the efficiency of sample preparation, simplified bead-beating and enzymolysis process were investigated. In contrast with different heat-stable and specific porcine-peptides, EPITVSSDQMAK, GGPLTAAYR, HDPSLLPWTASYDPGSAK from Carbonic anhydrase 3 proved to have an excellent quantitative ability, thus obtaining good linear relationship and satisfactory recovery. This method was successfully applied to different types of meat products, thus demonstrating that complex mixtures of pork content can be accurately quantified.