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Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carra...

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Autores principales: Bartlová, Marie, Tremlová, Bohuslava, Marcinčák, Slavomír, Pospiech, Matej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065968/
https://www.ncbi.nlm.nih.gov/pubmed/33916705
http://dx.doi.org/10.3390/foods10040764
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author Bartlová, Marie
Tremlová, Bohuslava
Marcinčák, Slavomír
Pospiech, Matej
author_facet Bartlová, Marie
Tremlová, Bohuslava
Marcinčák, Slavomír
Pospiech, Matej
author_sort Bartlová, Marie
collection PubMed
description Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg(−1). The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.
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spelling pubmed-80659682021-04-25 Detection of Carrageenan in Meat Products Using Lectin Histochemistry Bartlová, Marie Tremlová, Bohuslava Marcinčák, Slavomír Pospiech, Matej Foods Article Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg(−1). The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products. MDPI 2021-04-03 /pmc/articles/PMC8065968/ /pubmed/33916705 http://dx.doi.org/10.3390/foods10040764 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bartlová, Marie
Tremlová, Bohuslava
Marcinčák, Slavomír
Pospiech, Matej
Detection of Carrageenan in Meat Products Using Lectin Histochemistry
title Detection of Carrageenan in Meat Products Using Lectin Histochemistry
title_full Detection of Carrageenan in Meat Products Using Lectin Histochemistry
title_fullStr Detection of Carrageenan in Meat Products Using Lectin Histochemistry
title_full_unstemmed Detection of Carrageenan in Meat Products Using Lectin Histochemistry
title_short Detection of Carrageenan in Meat Products Using Lectin Histochemistry
title_sort detection of carrageenan in meat products using lectin histochemistry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065968/
https://www.ncbi.nlm.nih.gov/pubmed/33916705
http://dx.doi.org/10.3390/foods10040764
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