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Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products

Kaat Verplanken (UGent) , Jella Wauters (UGent) , Vicky Vercruysse (UGent) , Marijke Aluwé and Lynn Vanhaecke (UGent)
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Abstract
Boar taint is an off-odour that entails negative consumer reactions. In this study, two extraction and UHPLC-HRMS analysis methods, valuable for evaluation of consumer acceptance towards boar tainted meat, were developed for quantification of indole, skatole, and androstenone in different meat products. Sample pretreatment consisted of extraction with methanol and a homogenizing step (cooked ham, minced meat, tenderloin, bacon, cutlets, blade loin and uncooked ham) or a melting step (salami sausage and liver paste). Both methods were validated according to CD 2002/657/EC and ISO17025 guidelines, and good performance characteristics were obtained. Both methods showed good linearity (R2 ≥ 0.99) and no lack of fit was observed. Also good recoveries (89 % - 110 %), repeatabilities (RSD ≤ 14.9 %) and within- laboratory reproducibilities (RSD ≤ 17.2 %) were obtained. Analysis of cooked ham and salami sausage samples proved the applicability of both methods for routine analysis.
Keywords
androstenone, boar taint, consumer acceptance, indole, skatole

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Chicago
Verplanken, Kaat, Jella Wauters, Vicky Vercruysse, Marijke Aluwé, and Lynn Vanhaecke. 2015. “Development and Validation of a UHPLC-HR-Orbitrap-MS Method for the Simultaneous Determination of Boar Taint in Porcine Meat and Meat Products.” In ICoMST 2015 : 61st International Congress of Meat Science and Technology.
APA
Verplanken, K., Wauters, J., Vercruysse, V., Aluwé, M., & Vanhaecke, L. (2015). Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products. ICoMST 2015 : 61st international congress of meat science and technology. Presented at the 61st International congress of Meat Science & Technology (ICOMST 2015).
Vancouver
1.
Verplanken K, Wauters J, Vercruysse V, Aluwé M, Vanhaecke L. Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products. ICoMST 2015 : 61st international congress of meat science and technology. 2015.
MLA
Verplanken, Kaat, Jella Wauters, Vicky Vercruysse, et al. “Development and Validation of a UHPLC-HR-Orbitrap-MS Method for the Simultaneous Determination of Boar Taint in Porcine Meat and Meat Products.” ICoMST 2015 : 61st International Congress of Meat Science and Technology. 2015. Print.
@inproceedings{6934729,
  abstract     = {Boar taint is an off-odour that entails negative consumer reactions. In this study, two extraction and UHPLC-HRMS analysis methods, valuable for evaluation of consumer acceptance towards boar tainted meat, were developed for quantification of indole, skatole, and androstenone in different meat products. Sample pretreatment consisted of extraction with methanol and a homogenizing step (cooked ham, minced meat, tenderloin, bacon, cutlets, blade loin and uncooked ham) or a melting step (salami sausage and liver paste). Both methods were validated according to CD 2002/657/EC and ISO17025 guidelines, and good performance characteristics were obtained. Both methods showed good linearity (R2 \ensuremath{\geq} 0.99) and no lack of fit was observed. Also good recoveries (89 \% - 110 \%), repeatabilities (RSD \ensuremath{\leq} 14.9 \%) and within- laboratory reproducibilities (RSD \ensuremath{\leq} 17.2 \%) were obtained. Analysis of cooked ham and salami sausage samples proved the applicability of both methods for routine analysis.},
  author       = {Verplanken, Kaat and Wauters, Jella and Vercruysse, Vicky and Aluw{\'e}, Marijke and Vanhaecke, Lynn},
  booktitle    = {ICoMST 2015 : 61st international congress of meat science and technology},
  language     = {eng},
  location     = {Clermont-Ferrand, France},
  pages        = {4},
  title        = {Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products},
  year         = {2015},
}