•Tryptic marker peptides for barley, maize, oats, rice, rye and wheat were identified.•An HPLC-MS/MS method to detect grain proteins in meat products was developed.•Three production series of ...sausages (grain protein: 0 and 5–1000 ppm) were produced.•LODs of ≤5 mg or ≤10 mg grain protein per kg emulsion-type sausage were determined.•The type of canning process influenced the detectability of the marker peptides.
The use of grain proteins in various types of meat products is common practice. A reliable detection of these food ingredients is required to control specifications and regarding food fraud and allergenic potential. Consequently, a sensitive HPLC-MS/MS method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products was developed. After protein extraction and tryptic digestion, three to four selected marker peptides for each grain species were measured by HPLC-MS/MS. Emulsion-type sausages with grain-based protein concentrations in the range of 5–1000 mg/kg and blank values were produced. The limits of detection of the method were ≤5 or ≤10 mg grain protein/kg meat product for each grain species and no false-positive or -negative results were obtained. The detectability of the marker peptides only slightly decreased after storage and grilling of sausages, whereas the influence of the canning process was noticeably higher.
The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity ...and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (
), as an estimate of Na
binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the
at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5'-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.
The use of vegetable proteins in various types of meat products is common practice. In order to control food specifications, also with regard to food fraud and allergenic potential, a reliable ...detection of these additives is required. Here, a sensitive screening method for the simultaneous detection of lupine (Lupinus angustifolius), pea (Pisum sativum), and soy (Glycine maxima) in meat products applying High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) has been developed. After protein extraction and tryptic digestion, 3 to 4 marker peptides for each plant species were measured by HPLC-MS/MS. For matrix calibration, emulsion-type sausages with 0, 1, 6, 32, 160, 800, and 4000 mg/kg raw legume protein isolates/legume flour were produced. The mentioned legumes were detectable in sausages with concentrations of 6 mg/kg legume protein isolates/legume flour or greater. High correlation coefficients (R2 > 0.999) between the peak areas of the mass transitions of the marker peptides and the contents of legume proteins in the meat products were obtained. The limits of detection (LODs) of the method were about 5 mg/kg meat product for pea protein, 4 mg/kg meat product for soy protein, and 2 mg/kg meat product for lupine protein. No false-positive or false-negative results were recorded. The applicability of the described method was tested by analyzing commercial meat products with and without added legume proteins.
•Characteristic tryptic marker peptides for lupine, pea, and soy were identified.•A simultaneous HPLC-MS/MS detection of these legumes in meat products is possible.•Meat adulterations and traces of the allergens lupine and soy can be reliably detected.•LODs in the low ppm range are comparable to ELISA and PCR methods.
•KIO3 addition increased the iodine content in fish and meat products.•Iodine was quantified with ICP-MS after NH3 extraction.•The iodine content remained mostly constant during the applied processes ...and storage.•After heating of the ham batter cooking loss lead to lower iodine contents.•Fermentation of salami lead to loss of water and iodine.
Table salt fortified with KIO3 is commonly used to prevent iodine deficiency disorders. However, there is a lack of reliable data about the stability of KIO3 during food processing. In this study several meat and fish products were prepared with iodized salt and the iodine stability was determined through the whole production process. Applied processes included heating, fermenting, freezing, hot smoking, ripening by enzymes and storing. In all products an increase in iodine content was observed after addition of iodized salt. The iodine content remained constant during most of the applied processes. The only iodine loss was observed in ham after heating and can be explained by loss of iodine containing brine. During subsequent storage no iodine loss was observed in any of the products. The use of KIO3 fortified salt in the investigated products might therefore be beneficial for the iodine supply.
