Beef, a kind of high-value edible meat, is always adulterated with low price meats in daily life. Therefore, the development of a reliable, high throughput, and economic method for beef identification is necessary. In this study, proteins of fresh and cooked chicken, duck, pork, and beef meats were extracted and then characterized with matrix-assisted laser desorption/ionization time of flight mass spectrometry. Totally, 129 ion peaks of fresh meats and 151 ion peaks of cooked meats were obtained. Among them, 11 characteristic proteins which enabled the differentiation of the 4 specifics of meat were discovered by random forest. Using the in-house prepared adulterated beef samples as the target samples, the capability of the 11 characteristic proteins for beef authentication was assessed with principal component analysis. Results showed that this method allowed the authentication of beef simply and reliably.
PU Keyuan
,
QIU Jiamin
,
LIU Bolin
,
TONG Yongqi
,
CHENG Zibin
,
LIU Cheng
,
LIN Yan
,
NG Kwanming
. Non-targeted proteomics mass spectrometry combined with chemometrics for beef product preliminary screening[J]. Food and Fermentation Industries, 2023
, 49(3)
: 290
-295
.
DOI: 10.13995/j.cnki.11-1802/ts.031690
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