The contents of anthraquinone (ATQ) and polycyclic aromatic hydrocarbons (anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were investigated depending on various smoking conditions. ...During smoking, the smoke generator, the smoking duration, the type of wood, and some more plant-specific parameters were tested. The sausages were also barbecued on a charcoal grill. The lowest mean contents of all analytes were observed when friction smoke was used (ATQ < limit of quantification (LOQ); ANT < LOQ; PAH4 < limit of detection (LOD)) and the highest when the settings of ventilations flaps were changed (ANT 36.3 μg/kg; PAH4 2.2 μg/kg) or at an intensive smoke density (ATQ 3.2 μg/kg). The contents increased with the smoking time, but irregularities were detected after 10 min. The use of different types of wood had no influence on the ATQ content but affected the PAH content. In barbecued samples, ATQ and ANT contents were detected at the level of friction smoke and maximum PAH4 contents were found above the exposure during smoking. Due to the varying influence of the smoking parameters on the two analytes, there was no direct correlation between the contents of ATQ and ANT in all smoking experiments.
The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages were investigated depending on hot smoking conditions (glow smoke). For the 24 smoking ...experiments (performed in duplicates) three different smoke densities and ventilator velocities as well as wood chips with five different moisture contents were tested. During the smoking process, concentrations of O2, CO2 and CO, humidity and temperature in the smoking chamber as well as smoke generation temperature were determined. The chemical analysis included the contents of the 15+1 EU priority PAH and the phenolic substances guaiacol, 4-methylguaiacol, syringol, eugenol and trans-isoeugenol. The smoking conditions had a significant influence on smoke generation temperature, organoleptic properties and the formation of PAH and phenolic substances. The PAH contents increased with smoke density and ventilator velocity. No correlation between the contents of PAH and phenols was observed.
► A decrease of smoke generation temperature leads to low PAH contents. ► Smoking conditions notably influence the formation of PAH and phenolic substances. ► The PAH contents ascend due to an increase in smoke density and ventilator velocity. ► Lowering PAH contents does not necessarily lower contents of phenolic substances. ► An increase in moisture of wood chips does not automatically decrease PAH contents.
Poultry meat is consumed worldwide and is prone to food fraud because of large price differences among meat from different poultry species. Precise and sensitive analytical methods are necessary to ...control poultry meat products. We chose species-specific sequences of the
gene to develop two multiplex real-time polymerase chain reaction (real-time PCR) systems: one for chicken (
), guinea fowl (
), and pheasant (
), and one for quail (
) and turkey (
). For each species, added meat could be detected down to 0.5 %
. No cross reactions were seen. For these two real-time PCR systems, we applied three different quantification methods: (A) with relative standard curves, (B) with matrix-specific multiplication factors, and (C) with an internal DNA reference sequence to normalize and to control inhibition. All three quantification methods had reasonable recovery rates from 43% to 173%. Method B had more accepted recovery rates, i.e., in the range 70-130%, namely 83% compared to 75% for method A or C.
•Characteristic tryptic marker peptides for microbial transglutaminase were identified.•A HPLC–MS/MS detection of transglutaminase in restructured meat is possible.•The developed method is suitable ...for restructured pork, beef, chicken, and turkey.•Heating and pre-treatment of restructured meat did not influence the detectability.•The LOD is about a factor of 10 below the recommended amount of transglutaminase.
A sensitive HPLC–MS/MS-method for the detection of microbial transglutaminase (TG) from Streptomyces mobaraensis in different types of restructured meat (pork, beef, chicken, and turkey) was developed using six tryptic marker peptides (8–11 amino acids). Meat binding experiments were performed with two technical TG mixtures with and without caseinate. After optimization of the conditions of extraction and tryptic digestion, restructured meat and blank values (total samples: 62) were analyzed in a raw and heated state. By investigation of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little effects of the type of pre-treatment on the detectability of TG were found. Using four marker peptides, no false-positive or false-negative results were obtained. The limit of detection (LOD) was about a factor of 10 below the recommended amount of transglutaminase for raw as well as heated restructured meat.
•Characteristic marker peptides for bovine and porcine fibrinogen were identified.•Peak areas of fibrinogen peptides are significantly higher in restructured meat.•A simultaneous detection of ...transglutaminase and fibrinogen is possible.
A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase (TG) from Streptomyces mobaraensis, and bovine and porcine fibrinogen/thrombin in restructured meat was developed using tryptic marker peptides of TG (five markers), and bovine and porcine fibrinogen (six markers each). Meat binding experiments with beef and pork were performed using a technical TG mixture (Activa, Ajinomoto), and bovine and porcine plasmapowder FG (PPFG; Sonac B.V.). The method developed allows the simultaneous detection of the use of these cold-set binders in raw and heated samples. The peak areas of the fibrinogen marker peptides were increased by a factor of about 100, compared to blank values originating from the occurrence of residual blood in meat, using a concentration of 0.6% bovine and porcine PPFG. A differentiation between the use of blood plasma powder and PPFG using the ratios of fibrinogen to serotransferrin peptide peak areas seems to be possible.
► Frankfurter-type sausages and mini-salamis were smoked, using different types of wood. ► GC/MS analysis of PAH and phenolic compounds of smoked sausages. ► The PAH patterns varied between the ...different types of wood. ► The use of poplar and hickory instead of beech wood chips can reduce PAH contents. ► The patterns of phenolic substances in hot and cold smoked sausages were different.
The contents of polycyclic aromatic hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smouldering-smoked Frankfurters and mini-salamis. For the 51 smoking experiments wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35–55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.
An analytical method for the determination of free 3-monochloropropane-1,2-diol (3-MCPD) in grilled meat using pressurized liquid extraction, derivatisation using phenylboronic acid, and gas ...chromatography/high resolution mass spectrometry was developed. The limit of quantification was 1 μg/kg. Using this method, the contents of 3-MCPD in grilled steaks (collar) were analysed for different grilling conditions. Charcoal, an electric grill, and a gas grill were used for grilling collars. Further parameters investigated were the pre-treatment of meat (untreated, salted, marinated with oil or emulsion marinade), the use of aluminium grill trays, and a lid. For grilled steaks, contents of 3-MCPD in the range of <1 to 365 μg/kg (median 16 μg/kg) were detected. The highest contamination was found for a steak pre-treated with an oily marinade grilled on a charcoal grill with a closed lid. Consuming such a steak will exhaust the tolerable daily intake of 2 μg/kg body weight for 3-MCPD to about 26 %.
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.
The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) in smoked Frankfurter-type ...sausages were investigated depending on the type of casing and back fat content. Three types of casings (collagen casings, cellulose-peelable casings, and sheep casings) were tested in four smoking experiments. Furthermore, Frankfurter-type sausages with four different back fat contents (10%, 20%, 30%, and 39%) were produced and simultaneously smoked in 12 smoking experiments applying different smoking conditions (glow smoke). The type of casing and the back fat content of Frankfurter-type sausages had an influence on the PAH contents. The benzoapyrene contents ranged between 0.08 μg/kg in peeled cellulose cased sausages and 0.81 μg/kg in sheep cased sausages and between 0.28 μg/kg (back fat content: 10%) and 1.37 μg/kg (back fat content: 39%). The sum contents of the five phenolic compounds depended on the type of casing and ranged between 38 mg/kg (collagen cased sausages) and 109 mg/kg (sheep cased sausages), but did not depend on the fat contents of the sausages.
► A cellulose-peelable casing can reduce PAH contents. ► A high percentage of PAHs remains in the peelable casing. ► About 99% of the phenolic compounds penetrate the inside of the sausage. ► Reducing the fat contents in sausages leads to lower PAH contents. ► Lowering the fat contents in sausages does not lead to a decrease in the amounts of phenolic substances.
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