LIQUID CHROMATOGRAPHY–MASS SPECTROMETRY BOTTOM‐UP PROTEOMIC METHODS IN ANIMAL SPECIES ANALYSIS OF PROCESSED MEAT FOR FOOD AUTHENTICATION AND THE DETECTION OF ADULTERATIONS

2019 ◽  
Vol 40 (1) ◽  
pp. 3-30 ◽  
Author(s):  
Anna Stachniuk ◽  
Agata Sumara ◽  
Magdalena Montowska ◽  
Emilia Fornal
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Animal Species ◽  
Processed Meat ◽  
Liquid Chromatography Mass Spectrometry ◽  
Food Authentication ◽  
Bottom Up ◽  
Chromatography Mass Spectrometry ◽  
Species Analysis ◽  
Proteomic Methods

Conventional-Flow Liquid Chromatography–Mass Spectrometry for Exploratory Bottom-Up Proteomic Analyses

2018 ◽  
Vol 90 (8) ◽  
pp. 5381-5389 ◽  
Author(s):  
Juraj Lenčo ◽  
Marie Vajrychová ◽  
Kristýna Pimková ◽  
Magdaléna Prokšová ◽  
Markéta Benková ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Liquid Chromatography Mass Spectrometry ◽  
Bottom Up ◽  
Chromatography Mass Spectrometry ◽  
Proteomic Analyses

scholarly journals Analysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry

2019 ◽  
Vol 7 (8) ◽  
pp. 1382-1387
Author(s):  
Henni Cintya ◽  
Jansen Silalahi ◽  
Effendy De Lux Putra ◽  
Rikson Siburian
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Carboxylic Acid ◽  
Meat Products ◽  
Maximum Level ◽  
Processed Meat ◽  
Liquid Chromatography Mass Spectrometry ◽  
Reverse Phase ◽  
Chromatography Mass Spectrometry ◽  
Phase Liquid

BACKGROUND: Nitrosamine is a carcinogen and the maximum level in processed meat products set by WHO. AIM: The purpose of this study was to determine nitrosamine levels in meat products in Medan City and compared nitrosamine levels with standards set by WHO. METHODS: The samples analysed were obtained from Berastagi Supermarket, sausages, burgers, corned beef and smoked beef. Nitrosamine levels were determined by reverse phase liquid chromatography-mass spectrometry. RESULTS: The results showed that only 5 out of 20 samples of N-nitroso-thiazolidine-4-carboxylic acid (NTCA) nitrosamine ranged from 501.290 to 4227.492 µg/kg. The highest level of NTCA was found in smoked beef (Chiefs), which is 4227.492 µg/kg. N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) was contained in all the samples analysed which ranged from 20.50 to 989.175 µg/kg. The highest NMTCA nitrosamine content was found in smoked beef (Chiefs), which is 989.175 µg/kg. CONCLUSION: From this study reveal that nitrosamines in meat products exceed the maximum standards set by WHO (10 µg/kg).

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