PMID- 28764076
OWN - NLM
STAT- MEDLINE
DCOM- 20171031
LR  - 20181202
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 237
DP  - 2017 Dec 15
TI  - A sensitive HPLC-MS/MS method for the simultaneous detection of microbial 
      transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured 
      meat.
PG  - 841-848
LID - S0308-8146(17)31012-9 [pii]
LID - 10.1016/j.foodchem.2017.06.030 [doi]
AB  - A sensitive HPLC-MS/MS method for the simultaneous detection of microbial 
      transglutaminase (TG) from Streptomyces mobaraensis, and bovine and porcine 
      fibrinogen/thrombin in restructured meat was developed using tryptic marker 
      peptides of TG (five markers), and bovine and porcine fibrinogen (six markers 
      each). Meat binding experiments with beef and pork were performed using a 
      technical TG mixture (Activa, Ajinomoto), and bovine and porcine plasmapowder FG 
      (PPFG; Sonac B.V.). The method developed allows the simultaneous detection of the 
      use of these cold-set binders in raw and heated samples. The peak areas of the 
      fibrinogen marker peptides were increased by a factor of about 100, compared to 
      blank values originating from the occurrence of residual blood in meat, using a 
      concentration of 0.6% bovine and porcine PPFG. A differentiation between the use 
      of blood plasma powder and PPFG using the ratios of fibrinogen to serotransferrin 
      peptide peak areas seems to be possible.
CI  - Copyright (c) 2017 Elsevier Ltd. All rights reserved.
FAU - Jira, Wolfgang
AU  - Jira W
AD  - Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, 
      Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, 
      Germany. Electronic address: wolfgang.jira@mri.bund.de.
FAU - Schwagele, Fredi
AU  - Schwagele F
AD  - Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, 
      Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, 
      Germany.
LA  - eng
PT  - Journal Article
DEP - 20170612
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 9001-32-5 (Fibrinogen)
RN  - EC 2.3.2.13 (Transglutaminases)
RN  - EC 3.4.21.5 (Thrombin)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Chromatography, High Pressure Liquid
MH  - Fibrinogen
MH  - *Red Meat
MH  - Swine
MH  - Tandem Mass Spectrometry
MH  - Thrombin
MH  - Transglutaminases
OTO - NOTNLM
OT  - Blood-based binding agents
OT  - Fibrinogen
OT  - HPLC-MS/MS
OT  - Restructured meat
OT  - Transglutaminase
EDAT- 2017/08/03 06:00
MHDA- 2017/11/01 06:00
CRDT- 2017/08/03 06:00
PHST- 2017/03/10 00:00 [received]
PHST- 2017/05/16 00:00 [revised]
PHST- 2017/06/05 00:00 [accepted]
PHST- 2017/08/03 06:00 [entrez]
PHST- 2017/08/03 06:00 [pubmed]
PHST- 2017/11/01 06:00 [medline]
AID - S0308-8146(17)31012-9 [pii]
AID - 10.1016/j.foodchem.2017.06.030 [doi]
PST - ppublish
SO  - Food Chem. 2017 Dec 15;237:841-848. doi: 10.1016/j.foodchem.2017.06.030. Epub 
      2017 Jun 12.