View in EDS

Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades

Saved in:
Bibliographic Details
Title: Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades
Authors: Hung, Chi-Jen1, Ho, Hsin-Pin2, Chang, Chao-Chin3, Lee, Maw-Rong2, Franje, Catherine A.1, Kuo, Shu-In1, Lee, Ren-Je2, Chou, Chi-Chung1 ccchou@nchu.edu.tw
Source: Food Chemistry. Jun2011, Vol. 126 Issue 3, p1417-1423. 7p.
Subjects: Electrochemistry, Copper, Nanoparticles, Electrodes, Ostriches, Meat, Peptides
Abstract: Abstract: Electrochemical (EC) profiling employing copper nanoparticle-plated screen-printed electrode (Cu n -SPE) exhibited specific selectivity and sensitivity to peptides that could efficiently differentiate ostrich meat from pork, beef and chicken, and to evaluate grades and freshness of ostrich meat. The four meats were differentiated in 5min by characteristic chromatographic profiles consisting only four major peaks. Peak identification by LC/MS/MS suggested that while lysine and glutamine were shown as common components, anserine were the avian-specific and carnosine was the ostrich-missing peptide in the EC profile. Statistical analysis (ROC curve) demonstrated that peak ratios could be used to evaluate ostrich meat grades with high sensitivity (up to 95%) and specificity (up to 100%). The effects of storage temperature and time were studied for potential use of Cu n -SPE to evaluate meat freshness. This HPLC-EC method appeared to be superior to UV detection in terms of profile simplicity and devoid of derivatisation process or complex sample extraction procedures, rendering it a suitable method for routine rapid differentiation of ostrich meat from common meat species with the ability to simultaneously differentiate ostrich meat grades. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 57373689
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Hung%2C+Chi-Jen%22">Hung, Chi-Jen</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ho%2C+Hsin-Pin%22">Ho, Hsin-Pin</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Chang%2C+Chao-Chin%22">Chang, Chao-Chin</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Lee%2C+Maw-Rong%22">Lee, Maw-Rong</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Franje%2C+Catherine+A%2E%22">Franje, Catherine A.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kuo%2C+Shu-In%22">Kuo, Shu-In</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lee%2C+Ren-Je%22">Lee, Ren-Je</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Chou%2C+Chi-Chung%22">Chou, Chi-Chung</searchLink><relatesTo>1</relatesTo><i> ccchou@nchu.edu.tw</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Jun2011, Vol. 126 Issue 3, p1417-1423. 7p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Electrochemistry%22">Electrochemistry</searchLink><br /><searchLink fieldCode="DE" term="%22Copper%22">Copper</searchLink><br /><searchLink fieldCode="DE" term="%22Nanoparticles%22">Nanoparticles</searchLink><br /><searchLink fieldCode="DE" term="%22Electrodes%22">Electrodes</searchLink><br /><searchLink fieldCode="DE" term="%22Ostriches%22">Ostriches</searchLink><br /><searchLink fieldCode="DE" term="%22Meat%22">Meat</searchLink><br /><searchLink fieldCode="DE" term="%22Peptides%22">Peptides</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Abstract: Electrochemical (EC) profiling employing copper nanoparticle-plated screen-printed electrode (Cu n -SPE) exhibited specific selectivity and sensitivity to peptides that could efficiently differentiate ostrich meat from pork, beef and chicken, and to evaluate grades and freshness of ostrich meat. The four meats were differentiated in 5min by characteristic chromatographic profiles consisting only four major peaks. Peak identification by LC/MS/MS suggested that while lysine and glutamine were shown as common components, anserine were the avian-specific and carnosine was the ostrich-missing peptide in the EC profile. Statistical analysis (ROC curve) demonstrated that peak ratios could be used to evaluate ostrich meat grades with high sensitivity (up to 95%) and specificity (up to 100%). The effects of storage temperature and time were studied for potential use of Cu n -SPE to evaluate meat freshness. This HPLC-EC method appeared to be superior to UV detection in terms of profile simplicity and devoid of derivatisation process or complex sample extraction procedures, rendering it a suitable method for routine rapid differentiation of ostrich meat from common meat species with the ability to simultaneously differentiate ostrich meat grades. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=57373689
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2010.11.123
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 7
        StartPage: 1417
    Subjects:
      – SubjectFull: Electrochemistry
        Type: general
      – SubjectFull: Copper
        Type: general
      – SubjectFull: Nanoparticles
        Type: general
      – SubjectFull: Electrodes
        Type: general
      – SubjectFull: Ostriches
        Type: general
      – SubjectFull: Meat
        Type: general
      – SubjectFull: Peptides
        Type: general
    Titles:
      – TitleFull: Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Hung, Chi-Jen
      – PersonEntity:
          Name:
            NameFull: Ho, Hsin-Pin
      – PersonEntity:
          Name:
            NameFull: Chang, Chao-Chin
      – PersonEntity:
          Name:
            NameFull: Lee, Maw-Rong
      – PersonEntity:
          Name:
            NameFull: Franje, Catherine A.
      – PersonEntity:
          Name:
            NameFull: Kuo, Shu-In
      – PersonEntity:
          Name:
            NameFull: Lee, Ren-Je
      – PersonEntity:
          Name:
            NameFull: Chou, Chi-Chung
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 06
              Text: Jun2011
              Type: published
              Y: 2011
          Identifiers:
            – Type: issn-print
              Value: 03088146
          Numbering:
            – Type: volume
              Value: 126
            – Type: issue
              Value: 3
          Titles:
            – TitleFull: Food Chemistry
              Type: main
ResultId 1