HPLC-MS/MS of species-specific fibrinogen peptide as a qualitative method for fibrin based meat binder (QO1093 - FA0233)
Abstract:
The developed technique detected the presence of both bovine and porcine fibrin-based meat binding agents at the 5% spiking level in beef, pork, lamb and chicken, based on the detection of one MS/MS transition for the bovine agent and two for the porcine agent.The method appeared less sensitive in chicken and the binding agent markers could not be detected in white fish (cod) although they were detected in other fish matrices (tuna). The effect of storage of the samples prior to analysis was not studied. Prolonged storage of the products after addition of the binding agents may have a significant impact on the limit of detection of the markers, especially in chicken.
