Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography-mass spectrometry.

Anna Stachniuk, Agata Sumara, Magdalena Montowska, Emilia Fornal

Food chemistry 2021 May 30

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The inability to easily identify the animal species in highly processed meat products makes them highly susceptible to adulterations. Reliable methods for detecting the species origin of meat used in processed food are required to ensure adequate labelling and minimize food fraud and allergenic potential. Liquid chromatography high resolution mass spectrometry was employed to identify new heat-stable guinea-fowl-specific peptide markers that can differentiate guinea fowl meat from other commonly consumed animal species, including closely related poultry species, in highly processed food products. We identified 26 unique guinea-fowl-specific markers. The high stability of guinea-fowl-specific peptides was confirmed by analysing food products with guinea fowl meat content ranging from 4% to 100%. The findings indicate that sensitive and reliable LC-MS/MS methods can be developed for the targeted detection and quantification of guinea fowl meat in highly processed meat products. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Anna Stachniuk, Agata Sumara, Magdalena Montowska, Emilia Fornal. Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography-mass spectrometry. Food chemistry. 2021 May 30;345:128810