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A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products
- Source :
- Food chemistry. 190
- Publication Year :
- 2014
-
Abstract
- Gelatine is a component of a wide range of foods. It is manufactured as a by-product of the meat industry from bone and hide, mainly from bovine and porcine sources. Accurate food labelling enables consumers to make informed decisions about the food they buy. Since labelling currently relies heavily on due diligence involving a paper trail, there could be benefits in developing a reliable test method for the consumer industries in terms of the species origin of gelatine. We present a method to determine the species origin of gelatines by peptide mass spectrometry methods. An evaluative comparison is also made with ELISA and PCR technologies. Commercial gelatines were found to contain undeclared species. Furthermore, undeclared bovine peptides were observed in commercial injection matrices. This analytical method could therefore support the food industry in terms of determining the species authenticity of gelatine in foods.
- Subjects :
- Meat packing industry
Food industry
business.industry
Swine
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Mass spectrometry
040401 food science
01 natural sciences
Polymerase Chain Reaction
Mass Spectrometry
0104 chemical sciences
Analytical Chemistry
0404 agricultural biotechnology
Pharmaceutical Preparations
Labelling
Peptide mass
Food labelling
Animals
Gelatin
Cattle
Food science
business
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 190
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....c3242c234b986d8d42c8f3b289fe7d20