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Heat-stable peptide markers specific to rabbit and chicken liver tissue for meat product authentication testing

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6331-5726
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enA three-step analysis was used to detect and identify heat-stable peptide markers specific to liver tissue from rabbit and chicken. It involved peptide discovery by liquid chromatography coupled to high resolution mass spectrometer (LC-HRMS), followed by protein identification using Spectrum Mill software and multiple reaction monitoring (MRM) based confirmation of the discovered peptides using a liquid chromatography coupled to triple quadrupole mass spectrometer (LC-TQ). We identified 50 and 91 heat-stable peptide markers unique to chicken and rabbit liver, respectively. The markers were validated in commercial food samples with declared liver tissue contents ranging from 5% to 30%. The best candidate peptides for distinguishing liver tissue from skeletal muscle were selected and then confirmed using MRM-based approach. Limit of detection of liver was found to be in the range of 0.13 to 2.13% (w/w) for chicken liver-specific peptide markers, and from 0.04 to 0.6% (w/w) for rabbit liver-specific peptide markers.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorStachniuk, Anna
dc.contributor.authorTrzpil, Alicja
dc.contributor.authorMontowska, Magdalena
dc.contributor.authorFornal, Emilia
dc.date.accessioned2025-09-30T11:20:10Z
dc.date.available2025-09-30T11:20:10Z
dc.date.issued2023
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8,5
dc.description.number30 October 2023
dc.description.points200
dc.description.volume424
dc.identifier.doi10.1016/j.foodchem.2023.136432
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5058
dc.languageen
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 136432
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enpeptide markers
dc.subject.enliver
dc.subject.enchicken
dc.subject.enrabbit
dc.subject.enoffal
dc.subject.enLC-HRMS
dc.subject.enLC-TQ
dc.titleHeat-stable peptide markers specific to rabbit and chicken liver tissue for meat product authentication testing
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume424