Myoglobin as a molecular biomarker for meat authentication and traceability.
Food Chem
; 458: 140326, 2024 Nov 15.
Article
en En
| MEDLINE
| ID: mdl-38970962
ABSTRACT
The global incidence of economically motivated meat adulteration represents a crucial issue for the food industry. Undeclared addition of cheaper or low-quality species to meat products of high commercial value has become a common practice that needs to be countered with specific measures. In this framework, myoglobin (Mb) is a sarcoplasmic haemoprotein, primarily responsible for meat colour and has been successfully used in meat fraud authentication. Mb is highly soluble in water, easily monitored at 409 nm and species-specific. Knowing that various analytical DNA-based and protein-based methods, as well as spectroscopic techniques have been developed over the years for the detection of meat fraud, the aim of the present review is to take stock of the situation regarding the possible use of Mb as a molecular biomarker for the easy and rapid detection of undeclared species in meat products, avoiding the need of sophisticated or expensive equipment and specialised operators.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Biomarcadores
/
Contaminación de Alimentos
/
Carne
/
Mioglobina
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Reino Unido