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A Novel Normalized Quantitative Real-Time PCR Approach for Ensuring Roe Deer (Capreolus capreolus) Meat Authenticity in Game Meat Foods
Unravelling red deer (Cervus elaphus) meat adulteration in gourmet foods by quantitative real-time PCR
Cooking resistant edible crickets-specific peptides for authenticity testing of meat products
Abstract As consumer and manufacturer interests in edible insects and processed food with added insects are increasing, new possibilities for detecting edible insect proteins in processed foods have become increasingly important. In the present study, a proteomic strategy was applied to identify insect proteins and thermostable house cricket-specific (Acheta domesticus) peptide markers. To determine the limit of detection (LOD) for house cricket proteins, cooked meatballs containing house cricket protein powder (CP) as a partial pork substitute were investigated. The final concentration of CP ranged from 0.8% to 7.6%. The LODs for tropomyosin 1 and translational elongation factor-2 were 0.8% (w/w), whereas for apolipophorin-III it was 2.5% (w/w). Eight heat-resistant peptides unique to the family Grillidae (true crickets) and four peptides unique to the Acheta domesticus were identified. The results suggest that selected cricket-specific and processing-resistant peptide markers have potential utility in the authentication of the cricket formulations used in meat products. However, this has to be confirmed on different heavily processed meat products.
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage
This research aimed to evaluate the quality characteristics of cooked and vacuum-packed meatballs reformulated with cold-pressed hempseed oil as a partial pork substitute (0.8%, 2.5%, 4.2%, and 7.5%) during 12 days of storage. The water activity, cooking, and storage losses increased with a higher content of hemp oil ( P < 0.05). The total saturated fatty acids were reduced by 37.6%, whereas the polyunsaturated fatty acids content improved by 96.1%. Hemp oil addition decreased protein and lipid oxidation during the storage period ( P < 0.05). The inhibition effect on carbonyl content reached 34.9% and on TBARS values reached 17.5%. Sensory analysis revealed no significant changes to the texture, odour, and taste attributes over 12 days of storage in vacuum packaging. The results indicate that cold-pressed hemp oil can be an alternative ingredient for the production of meat products with improved nutritional value, particularly by enriching them with n-3 α-linolenic fatty acid.