Research progress on the detection method of swine source components in food

Authors

CHENG Hao, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
LI Mingsheng, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China; Biomedical Research Center, Lanzhou, Gansu 730030, China
CHEN Shien, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
DING Gongtao, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
TIAN Xiaojing, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
SAIMAITI Reziwanguli, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
DU Jianglong, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
GAO Dandan, College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China

Abstract

In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.

Publication Date

8-28-2018

First Page

169

Last Page

172,220

DOI

10.13652/j.issn.1003-5788.2018.08.033

Recommended Citation

Hao, CHENG; Mingsheng, LI; Shien, CHEN; Gongtao, DING; Xiaojing, TIAN; Reziwanguli, SAIMAITI; Jianglong, DU; and Dandan, GAO (2018) "Research progress on the detection method of swine source components in food," Food and Machinery: Vol. 34: Iss. 8, Article 33.
DOI: 10.13652/j.issn.1003-5788.2018.08.033
Available at: https://www.ifoodmm.cn/journal/vol34/iss8/33

References

[1] 陈正芳, 曾萍, 杨具田, 等. 动物源性食品中猪源性成分检测[J]. 中国农学通报, 2015, 31(36): 259-264.
[2] ABBAS O, ZADRAVEC M, BAETEN V, et al. Analytical me-thods used for the authentication of food of animal origin[J]. Food Chem, 2018, 246: 6-17.
[3] ZENG Ling, WEN Jing, FAN Sigang, et al. Identification of sea cucumber species in processed food products by pcr-rflp method[J]. Food Control, 2018, 90: 166-171.
[4] BARTLETT S E, DAVIDSON W S. Fins (forensically informative nucleotide sequencing): A procedure for identifying the animal origin of biological specimens[J]. Biotechniques, 1992, 13(4): 518.
[5] SAFDAR M, JUNEJO Y. The development of a hexaplex-conventional pcr for identification of six animal and plant species in foodstuffs[J]. Food Chem, 2016, 192: 745-749.
[6] 李鑫, 孙甸甸, 张慧娟, 等. 一种食品中猪源性成分的快速检测技术[J]. 今日畜牧兽医, 2018(2): 1-3.
[7] 刘建利, 侯琳琳, 曹晓虹, 等. Pcr法检测清真灌肠中猪源性禁忌物[J]. 食品科技, 2018(2): 307-311.
[8] SNIA S, JOANAS A, ISABEL M, et al. Quantitative detection of poultry meat adulteration with pork by a duplex pcr assay[J]. Meat Science, 2010, 85(3): 531-536.
[9] KUMAR D, SINGH S P, KARABASANAVAR N S, et al. Authentication of beef, carabeef, chevon, mutton and pork by a pcr-rflp assay of mitochondrial cytb gene[J]. J Food Sci Technol, 2014, 51(11): 3 458-3 463.
[10] AL-MAZEEDI H M, REGENSTEIN J M, RIAZ M N. The issue of undeclared ingredients in halal and kosher food production: A focus on processing aids[J]. Comprehensive Reviews in Food Science & Food Safety, 2013, 12(2): 228-233.
[11] LUBIS H N, MOHD-NAIM N F, ALIZUL N N, et al. From market to food plate: Current trusted technology and innovations in halal food analysis[J]. Trends in Food Science & Technology, 2016, 58: 55-68.
[12] CAI Hui, GU Xue-lin, SCANLAN M S, et al. Real-time pcr assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules[J]. Journal of Food Composition & Analysis, 2012, 25(1): 83-87.
[13] PERESTAM A T, FUJISAKI K K, NAVA O, et al. Comparison of real-time pcr and elisa-based methods for the detection of beef and pork in processed meat products[J]. Food Control, 2017, 71: 346-352.
[14] AL-KAHTANI H A, ISMAIL E A, ASIF AHMED M. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time pcr techniques[J]. Food Chem, 2017, 219: 54-60.
[15] ALI M E, HASHIM U, DHAHI T S, et al. Analysis of pork adulteration in commercial burgers targeting porcine-specific mitochondrial cytochrome b gene by taqman probe real-time polymerase chain reaction[J]. Food Analytical Methods, 2011, 5(4): 784-794.
[16] AMARAL J S, SANTOS C G, MELO V S, et al. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific pcr assays to assess the authenticity of traditional game meat alheira sausages[J]. Food Control, 2015, 47: 190-195.
[17] AMARAL J S, SANTOS C G, MELO V S, et al. Authentication of a traditional game meat sausage ( alheira ) by species-specific pcr assays to detect hare, rabbit, red deer, pork and cow meats[J]. Food Research International, 2014, 60(6): 140-145.
[18] CUNHA S C, AMARAL J S, OLIVEIRA M B P P. Authentication of vegetable oils[J]. Transworld Research Network, 2011(7): 97-128.
[19] MARTINEZ I, YMAN I M. Species identification in meat products by rapd analysis[J]. Food Research International, 1998, 31(6): 459-466.
[20] RASTOGI G, DHARNE M S, WALUJKAR S, et al. Species identification and authentication of tissues of animal origin using mitochondrial and nuclear markers[J]. Meat Science, 2007, 76(4): 666.
[21] WU Xiao-bing, LIU Hui, JIANG Zhi-gang. Identification primers for sika deer (cervus nippon) from a sequence characterised amplified region (scar)[J]. New Zealand Journal of Zoology, 2006, 33(1): 65-71.
[22] FAJARDO V, GONZLEZ I, ROJAS M, et al. A review of current pcr-based methodologies for the authentication of meats from game animal species[J]. Trends in Food Science & Technology, 2010, 21(8): 408-421.
[23] 陈辉. 夹心elisa方法检测熟肉中猪肉成分的研究[D]. 武汉: 华中农业大学, 2011: 51.
[24] YAMAMOTO T, KATO M, ENDO K, et al. Detection of ruminant meat and bone meal in feeds by sandwich elisa with monoclonal antibodies[J]. J Vet Med Sci, 2016, 77(12): 1 605-1 609.
[25] KIM J S, KWON I J, KIM M G, et al. Production and preliminary characterization of monoclonal antibodies highly specific to pork fat protein[J]. Food Control, 2017, 79: 80-86.
[26] MANDLI J, EL FATIMI I, SEDDAOUI N, et al. Enzyme immunoassay (elisa/immunosensor) for a sensitive detection of pork adulteration in meat[J]. Food Chem, 2018, 255: 380-389.
[27] LAMETSCH R, ROEPSTORFF P, BENDIXEN E. Identification of protein degradation during post-mortem storage of pig meat[J]. J Agric Food Chem, 2002, 50(20): 5 508-5 512.
[28] MONTOWSKA M, POSPIECH E. Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species[J]. Food Chem, 2013, 136(3/4): 1 461-1 469.
[29] DANEZIS G P, TSAGKARIS A S, CAMIN F, et al. Food authentication: Techniques, trends & emerging approaches[J]. Trends in Analytical Chemistry, 2016, 85: 123-132.
[30] KUMAR Y, CHANDRAKANT KARNE S. Spectral analysis: A rapid tool for species detection in meat products[J]. Trends in Food Science & Technology, 2017, 62: 59-67.
[31] BILGE G, VELIOGLU H M, SEZER B, et al. Identification of meat species by using laser-induced breakdown spectroscopy[J]. Meat Science, 2016, 119: 118.
[32] 毛晓婷. 光谱分析技术在食品及医药检测上的应用[D]. 杭州: 中国计量学院, 2016: 70.
[33] GARRIDO-NOVELL C, GARRIDO-VARO A, PREZ-MA-RN D, et al. Using spectral and textural data extracted from hyperspectral near infrared spectroscopy imaging to discriminate between processed pork, poultry and fish proteins[J]. Chemometrics & Intelligent Laboratory Systems, 2018, 172: 90-99.
[34] 王毅虎, 王颖, 张兵. 傅里叶变换红外光谱在区分牛明胶和猪明胶方面的潜在应用[J]. 明胶科学与技术, 2011(3): 140-144.
[35] 孟一, 张玉华, 王家敏, 等. 基于近红外光谱技术快速识别不同动物源肉品[J]. 食品科学, 2014, 35(6): 156-158.
[36] 马灵飞, 周围, 张雅珩, 等. 基于脂肪酸差异的肉制品中猪源性成分鉴别方法的研究[J]. 分析测试学报, 2016, 35(10): 1 295-1 300.
[37] SHA Xiao-mei, HU Zi-zi, TU Zong-cai, et al. The identifica-tion of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry[J]. LWT-Food Science and Technology, 2018, 89: 74-86.
[38] Man Y B C,TAN Chin-ping, NORAINI I, et al. Detection of lard adulteration in rbd palm olein using an electronic nose[J]. Food Chemistry, 2005, 90(4): 829-835.
[39] NURJULIANA M, CHE MAN Y B, MAT HASHIM D. Analysis of lard’s aroma by an electronic nose for rapid halal authentication[J]. Journal of the American Oil Chemists' Society, 2010, 88(1): 75-82.
[40] TIAN Xiao-jing, WANG Jun, CUI Shao-qing. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors[J]. Journal of Food Engineering, 2013, 119(4): 744-749.