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. 2020 Aug 8;9(8):1084.
doi: 10.3390/foods9081084.

Comparison of Targeted (HPLC) and Nontargeted (GC-MS and NMR) Approaches for the Detection of Undeclared Addition of Protein Hydrolysates in Turkey Breast Muscle

Liane Wagner  1 , Manuela Peukert  1 , Bertolt Kranz  1 , Natalie Gerhardt  2 , Sabine Andrée  1 , Ulrich Busch  2 , Dagmar Adeline Brüggemann  1
Affiliations

Comparison of Targeted (HPLC) and Nontargeted (GC-MS and NMR) Approaches for the Detection of Undeclared Addition of Protein Hydrolysates in Turkey Breast Muscle

Liane Wagner et al. Foods. .

Abstract

The adulteration of fresh turkey meat by the undeclared addition of protein hydrolysates is of interest for fraudsters due to the increase of the economic gain by substituting meat with low cost ingredients. The aim of this study was to compare the suitability of three different analytical techniques such as GC-MS and 1H-NMR with HPLC-UV/VIS as a targeted method, for the detection of with protein hydrolysates adulterated turkey meat. For this, turkey breast muscles were treated with different plant- (e.g., wheat) and animal-based (e.g., gelatin, casein) protein hydrolysates with different hydrolyzation degrees (15-53%: partial; 100%: total), which were produced by enzymatic and acidic hydrolysis. A water- and a nontreated sample (REF) served as controls. The data analyses revealed that the hydrolysate-treated samples had significantly higher levels of amino acids (e.g., leucine, phenylalanine, lysine) compared with REF observed with all three techniques concordantly. Furthermore, the nontargeted metabolic profiling (GC-MS and NMR) showed that sugars (glucose, maltose) and/or by-products (build and released during acidic hydrolyses, e.g., levulinic acid) could be used for the differentiation between control and hydrolysates (type, degrees). The combination of amino acid profiling and additional compounds gives stronger evidence for the detection and classification of adulteration in turkey breast meat.

Keywords: 1H-NMR; GC-MS; HPLC-UV/VIS; ProHydrAdd; food fraud; free amino acid contents; metabolomics; protein hydrolysate.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Free amino acids contents (mean ± standard deviation) of turkey breast meat samples treated with and without the addition of partial protein hydrolysates or water and analyzed via: (a) HPLC-UV/VIS (b) GC-MS (c) 1H-NMR. Sample codes: REF: Reference, Water: injected with water, GPH: partial hydrolysate gelatin, WPH: partial hydrolysate wheat; CPH: partial hydrolysate casein.
Figure 2
Figure 2
Free amino acids contents (mean ± standard deviation) of turkey breast meat samples treated with and without the addition of total protein hydrolysates or water and analyzed via: (a) HPLC-UV/VIS (b) GC-MS (c) 1H-NMR. Sample codes: REF: Reference, Water: injected with water, GTH: total hydrolysate gelatin, WTH: total hydrolysate wheat; CTH: total hydrolysate casein.
Figure 3
Figure 3
The score (a,b) and the loading (c,d) plots of all data of the principal component analysis (PCA) based on the metabolic fingerprint from adulated turkey breast meat with different protein hydrolysates (type and degrees) analyzed by GC-MS (a,c) and 1H-NMR (b,d). REF (formula image), Water (formula image), GPH (formula image), WPH (formula image), CPH (formula image), GTH (formula image), WTH (formula image) and CTH (formula image). GC-MS: The first component is explained by 38.0% and the second component by 15.7% of the variation (model parameters: R2X = 98.4%, Q2 = 72.8%, 17 components). 1H-NMR: The first and second components explained 40.8% and 21.9% of variation, respectively (model parameters: R2X = 98.5%, Q2 = 93.4%, 16 components).
Figure 4
Figure 4
Selected signals that were present in partial hydrolysates and show significant differences between references and hydrolysate treated samples obtained via GC-MS (a) and 1H-NMR (b).
See this image and copyright information in PMC

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