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Meat, Eggs, Fish, and Seafood

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Emerging Food Authentication Methodologies Using GC/MS

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Abstract

Food authenticity is a rapidly growing field due to increasing consumer concerns about food safety and quality. Food authenticity is a key tool for ensuring food safety, quality, and consumer protection, as well as complying with national laws, international standards, and other regulations. Meat and meat products, eggs, fish, and seafood are some of the important food groups with a high incidence of fraudulent activities. Food fraud has become more relevant with increased damaging potential in a globalized food supply chain, as evidenced by a recent string of adulteration incidents in these food products that resulted in significant economic and health costs. As a result, there is an imperative need for accurate standardized food authentication methodologies. Due to the chemical complexity of foodstuffs and the high consumer demand for food quality and authenticity, high-resolution chromatographic techniques, such as gas chromatography (GC) coupled with mass spectrometry (MS), have emerged as useful food authentication tools. This chapter reviews the emerging food authentication methodologies using GC/MS for the authentication of meat, eggs, fish, and seafood.

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Abbreviations

2-ACB:

2-alkylcyclobuta-nones

DCB:

2-dodecylcyclobutanone

DH:

dynamic headspace

ECD:

electron capture detection

ELISA:

enzyme-linked immunosorbent assays

GC:

gas chromatography

GC/MS-MS:

gas chromatography–tandem mass spectrometry

HS:

headspace

HPLC/MS-MS:

high-performance liquid chromatography–tandem mass spectrometry

HUFAs:

highly unsaturated fatty acids

IRE:

incubator-rejected eggs

LVHS:

large volume headspace

LCPUFAs:

long-chain polyunsaturated fatty acids

LOQ:

limit of quantitation

MS:

mass spectrometry

OPLS-DA:

orthogonal principal least squares discriminant analysis

OPLS-R:

orthogonal principal least squares regression

PAHs:

polycyclic aromatic hydrocarbons

PCI:

positive chemical ionization

PCA:

principal component analysis

SPE:

solid-phase extraction

SPME:

solid-phase microextraction

UHPLC/HRMS:

ultrahigh-performance liquid chromatography–high resolution mass spectrometry

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Authors and Affiliations

  1. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

    Yasir A. Shah

  2. Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Germany

    Dirk W. Lachenmeier

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  1. Yasir A. Shah
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  2. Dirk W. Lachenmeier
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  1. Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia

    Kristian Pastor

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Shah, Y.A., Lachenmeier, D.W. (2023). Meat, Eggs, Fish, and Seafood. In: Pastor, K. (eds) Emerging Food Authentication Methodologies Using GC/MS. Springer, Cham. https://doi.org/10.1007/978-3-031-30288-6_6

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