POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW
Abstract
of geographical origin of raw materials and animal-derived products to exclude a possibility of their falsification is quite a complex task, which requires searching for reliable criteria of identification that account for an effect of the geoclimatic and anthropogenic factors. One of the methods for revealing falsification of geographical origin of food including meat products is a method of analysis of stable isotopes (2H/1H, 18O/16O, 15N/14N, 13C/12C) and several other elements. The review describes the main theoretical provisions of stable isotope analysis and their fractionation, presents the results of the investigation of the isotopic composition of meat raw materials and products of animal origin for verification of their geographical origin and feeding systems that differ largely in the content of C3 and C4 plants in the animal diet. Analysis of the C, N and S stable isotope ratio has a significant potential for authentication of meat raw materials and verification of the origin. In addition, it can be used to detect differences between very similar agricultural production systems, even if the underlying mechanisms are not fully elucidated.
About the Author
N. A. Gorbunova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
kandidat of technical sciences, Scientific secretary, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–93–17
References
1. Montowska, M., Pospiech, E. (2012). Is Authentication of Regional and Traditional Food Made of Meat Possible? Critical Reviews in Food Science and Nutrition, 52(6), 475–487 [Electronic resource: http://dx.doi.org/10.1080/10408398.2010.501408. Access date 20.06.2017]
2. Talibova, A.G., Kolesnov, A.Yu. (2011). Assessment of the quality and safety of food products by the method of isotope mass spectrometry. Analitika, 1(1), 44–48. (in Russian)
3. Gandemer, G. (2012). Quality of dry cured ham: Methods for authentication of geographical origin, rearing system and technology. 7th International Symposium on the Mediterranean Pig. Zaragoza: CIHEAM, 535–542.
4. Kelly, J.F. (2000). Stable isotopes of carbon and nitrogen in the study of avian and mammalian trophic ecology. Canadian Journal of Zoology, 78(1), 1–27.
5. Guo, B.L., Wei, Y.M., Pan, J.R., Li, Y. (2010). Stable C and N isotope ratio analysis for regional geographical traceability of cattle in China. Food Chemistry, 118(4), 915–920.
6. Petrov, F., Demikhov, Yu., Zhukova, Ya. (2014). Identification of the geographical origin of products by isotope content. Products and Markets, 2(18), 24–35. (In Ukrainian)
7. Tretyakov, A.V., Abramenkova, O.I., Podkolzin, I.V., Solovyev, A.I. (2012). Identification of geographic origin of meat and caviar using chemical fingerprinting techniques. Veterinary Science Today, 2, 39–46. (in Russian)
8. Znamenskaya, V.S. (2016). Legal protection of appellations of origin of goods in Russia and abroad. Author’s abstract of the dissertation for the scientific degree of Candidat of Technical Science. Moscow, PGAIS, 20p. (in R ussian)
9. Carrijo, A.S., Pezzato, A.C., Ducatti, C., Sartori, J.R., Trinca, L., Silva, E.T. (2006). Traceability of bovine meat and bone meal in poultry by stable isotope analysis. Brazilian Journal of Poltry Science, 8(1), 63–68.
10. Schmidt, O., Quilter, J.M., Bahar, B., Moloney, A.P., Scrimgeour, C.M., Begley, I.S., Monahan, F.J. (2005). Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis. Food Chemistry, 91(3), 545–549.
11. Denadai, J. C., Ducatti, C., Sartori, J. R., Pezzato, A. C., Mori, C., Gottmann, R., Mituo, M.A.O. (2009). Traceability of bovine meat and bone meal in eggs from laying hens fed with alternative ingredients. Pesquisa Agropecuária Brasileira, 44(1), 1–7.
12. Bahar, B., Schmidt, O., Moloney, A.P., Scrimgeour, C.M., Begley, I.S., Monahan, F.J. (2008). Seasonal variation in the C, N and S stable isotope composition of retail organic and conventional Irish beef. Food Chemistry, 106(3), 1299–1305.
13. Recommended methods of analysis and sampling. CODEX STAN 234–1999. With amendments adopted by the 30th Session of the Codex Alimentarius Commision. — Published online, 2007. — authenticity [Electronic resource: http://www.fao.org/fileadmin /user_upload/ agns/pdf/CXS_234e.pdf. Access date 28.07.2017]
14. Galimov, E.M. (1981). Nature of biological isotope fractionation. Мoscow: Nauka.— 247 р. (in R ussian)
15. Tchernuha, I.M., Fedulova, L.V., Kotenkova, E.A., Lisitsyn, A .B. (2016). The study of the influence of water with modified isotope (D/H) composition on the reproductive function, formation and development of the offspring rats. Voprosy pitaniya, 85(5), 36–43. (in Russian)
16. Lysenko, O.B., Skulskiy, N.A., Shatilo, V. B., Koshliakova, T.A., Lysenko, M.O., Sobotovich, E. V. (2014). Problems and prospects of the main biogenic elements intramolecular isotope correlations using as a new resource of different aetiology pathologies diagnostics. Live and biocose systems, 8. [Electronic resource: http://www.jbks.ru/archive/issue‑8/article‑8 Access date 28.07.2017] (in Russian)
17. Galimov, E.M., Sevastyanov, V.S., Kulbachevskaya, E.V., Golyavin, A.A. (2004). The identication of the geographical origin of drugs based on the carbon and nitrogen isotope ratios Mass-Spektrometria, 1(1), 31–36. (in Russian)
18. Ghidini, S., Ianieri, A, Zanardi, E., Conter, M., Boschetti, T., Iacumin, P., Bracchi, P.G. (2006). Stable isotopes determination in food authentication: a review. Universita di Parma: Annali Della Facolta Di Medicina Veterinaria, XXVI, 193–204.
19. Guillou, C. Reneiro, F. (2001). Isotope methods for the control of food and beverages. Proceedings of an Advisory Group meeting held in Vienna «New approaches for stable isotope ratio measurements ». Vienna: IAEA, 39–55.
20. Talibova, A.G., Kolesnov, A.Yu. (2010). Identifying the origin of raw materials by the method of mass spectrometry. Myasnye tekhnologii, 3, 52–55. (in Russian)
21. Liu, X., Guo, B., Wei, Y., Shi, J., Sun, S. (2013). Stable isotope analysis of cattle tail hair. А potential tool for verifying the geographical origin of beef. Food Chemistry, 140(1–2), 135–140.
22. Piasentier, E., Valusso, R., Camin, F., Versini, G. (2003). Stable isotope ratio analysis for authentication of lamb meat. Meat Science, 64(3), 239–247.
23. Erasmus, S.W., Muller, M., van der Rijst, M., Hoffman, L.C. (2016). Stable isotope ratio analysis: A potential analytical tool for the authentication of South African lamb meat. Food Chemistry, 192, 997–1005.
24. Ballin, N.Z. (2010). Authentication of meat and meat products. Meat Science, 86(3),577–587.
25. Knights, J. S., Zhao, F. J., Spiro, B., McGrath, S. P. (2000). Long-term effects of land use and fertilizer treatments on sulfur cycling. Journal of Environmental Quality, 29(6), 1867–1874.
26. Kim, K.S., Kim, J.S., Hwang, I.M., Jeong, I.S., Khan, N., Lee, S.I., Jeon, D.B., Song, Y.H., Kim, K.S., (2013). Application of stable isotope ratio analysis for origin authentication of pork. Korean Journal for Food Science of Animal Resources, 33(1), 39–44.
27. Zhamsaranova, S.D., Bazhenova, B.A., Chimitdorzhieva, G.D., Zabalueva, Yu.Yu. (2017). Content of stable isotopes of carbon and nitrogen in muscle tissue of the cattle from different areas of the Zabaikal. Vsyo o myase, 5, 34–37. (in Russian)
28. Martinelli, L.A., Nardoto, G.B., Chesson, L.A., Rinaldi, F.D., Ometto, J.P.H.B., Cerling, T.E., Ehleringer, J.R. (2011). Worldwide stable carbon and nitrogen isotopes of Big Mac® patties: An example of a truly «glocal» food. Food Chemistry, 127(4), 1712–1718.
Review
For citation:
Gorbunova N.A. POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW. Theory and practice of meat processing. 2018;3(1):46-58. https://doi.org/10.21323/2414-438X-2018-3-1-46-58
Views: 586
Email this article 