A lateral flow immunoassay for sensitive detection of skeletal troponin I (TnI) as a specific, thermostable marker of muscle tissue was developed. Due to the antibodies’ choice, the assay specifically detects mammalian TnI (in beef, pork, lamb, and horse) but does not detect bird TnI (in chicken or turkey), thus enabling differentiation of these types of raw meat materials. The assay is based on a sandwich format of the analysis using gold nanoparticles as labels. The time of the assay is 15 min, and the TnI detection limit is 25 ng/mL. A buffer solution is proposed for efficient extraction of TnI from muscle tissues and from finished meat products that have undergone technological processing (smoking–cooking–smoking, cooking and smoking). The possibility of detecting beef addition in minced chicken down to 1% was demonstrated.

The paper presents the studies on the degree of raw fat extraction from meat systems by various methods. Relative differences in extraction methods are shown depending on the polarity of solvents used. Fat was extracted using the classical Soxhlet method, as well as two-step extraction. Specially prepared model systems were used as test samples including both simple and multicomponent mixtures in the form of meat-and-bone meal, bone meal, and meat-and-plant meal. It was found that when using non-polar solvents, a large amount of polar lipids was lost. The influence of the solvent on the degree of extraction for glycerides, phosphatides, free fatty acids and oxidation products was shown. A number of experiments are presented and the results are given on the degree of fat extraction using mixtures of organic solvents with mineral acid. The studies allowed to choose the best extraction method for each type of meat and meat-containing raw materials. Based on the results, methodical recommendations are proposed on the use of hydrophobic and hydrophilic solvents and their mixtures. Methods of lipid extraction from food products after alkaline and acid hydrolysis are considered. Examples of fat determination by instrumental methods (refractometry) are given. Classical methods for fat content evaluation are described (Randall method, Twisselmann method, and Rushkovsky method).ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.

Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP activity depends on the amino acid sequence molecular weight and chain length, type and charge of an amino acid at the N-terminus and C-terminus, hydrophobic and hydrophilic properties, spatial structure. They positively influence many systems of the human body, including the blood circulatory, nervous, immune, gastrointestinal and other systems. The health-improving effect of bioactive peptides is formed due to their antioxidant, antihypertensive, antithrombotic, immunomodulatory, antimicrobial, anti-allergic, opioid, anti-inflammatory, hypocholesterolemic and anticancer properties. Angiotensin-I-converting enzyme (ACE) inhibitory peptides are most studied due to their effect on blood pressure regulation. Unlike synthetic preparations, biologically active peptides do not have side effects and, therefore, can be used as their alternative. There is a growing commercial interest in peptides generated from meat proteins is in the context of health saving functional foods. The paper describes prospects, pros and cons of using bioactive peptides as functional food ingredients and biologically active food additives.

The paper considers the contribution of experts from the Laboratory of Metrology of Moisture Measurement and Reference Materials to the improvement of the food industry metrological assurance system. The information on the results of the development of forty types of reference materials (RM) for the composition of various nutrition, food staples and nutritional supplement in the period 2008-2020 is generalized. The development of each new RM type included preparation of the material, research for its stability and homogeneity, and determination of certified value with the appliance of State primary (GET 173) and secondary (GVET 176-1) standards, as well as primary reference measurement procedures and conducting the interlaboratory experiment for checking the applicability of the RM. The creation in 2008 of GET 173 was accompanied by the development of RMs for the composition of grains and dry milk product. The approval in 2010 of GVET 176-1 allowed to add in the RM the certified value for the mass fraction of nitrogen (protein). As a result of successful participation in comparisons, UNIIM got 6 items of calibration and measurement capabilities on measurements of mass fraction of nitrogen in glycine, milk powder, grain, egg powder, cereal and feed-stuff in the BIPM database. 35 types of RM for the composition of dairy and meat products, egg powder, infant food, oil and starch products together with the development of primary reference measurement procedures for measurement of fat, crude fat, ash and carbohydrates mass fraction were created between 2016 and 2019. Moreover, the RM for the composition of nutritional supplement (glycine, melamine, cystine) and dairy products for metrological assurance of IR-analysers as well as RM for the composition of reconstituted milk were developed for the control of measurement results by the enzyme-linked immunosorbent assay (ELISA). Developed RM were systemized on fields of the appliance of Technical regulations of Customs Union and the sectors of the international food triangle model. These RMs allow providing the measurement uniformity of the identification indicators and the nutritional value of food products and food staples.

The known methods of determining polycyclic aromatic hydrocarbons ( PAHs) in foods used in the current practice of analytical laboratories in Russia are revised. Instrumental methods of high...

The paper examines the problem of the composition instability in the ready ground spice, turmeric. Analysis of the prevalent methods for turmeric adulteration and substances used for these purposes is given. The visual assessment of color tints of the turmeric root, spices containing it and chemical dyes based on chromium salts is presented. The studies on determination of the lead and chromium content were carried out to study the content of these metals and test the hypothesis of using lead chromate as a dye in adulteration of turmeric. Using the method of electrothermal atomic absorption spectroscopy, it was found that the lead content in the analyzed turmeric samples varied from 1.72 ± 0.58 to 5.03 ± 1.80 mg/kg, while the chromium content was in a range of 5.56 ± 0.85 to 16.15 ± 2.32 mg/kg. As a result of species specific PCR, wheat DNA was revealed in all purchased samples of ground turmeric. The levels of the main raw material replacement were established, which were 0.14% to 14.95% with the correlation coefficient close to 100%; efficiency of the reaction was 1.95, which was 97.5% when expressed as percentage. These levels of an undeclared allergen in the product composition can cause a serious allergic reaction. The authors tested the hypothesis of introduction of sodium and potassium salts for correction of the color spectrum in the ready spice and its correspondence to the natural color within the color spectrum of turmeric. As a result of the complex study of the spice composition, quite high values of chromium were found, presumably not only from the lead chromate compound but also from chromic acid salts, as the high level of potassium that significantly exceeded the native content of this element was found.